Page 27 - cookbook 2019 wob

Healthy Dishes
@Fullnfree

Soba Noodles with Roasted Roots Chocolate Fudge Pops
by:Levana Kirschenbaum by:Rorie Weisberg
INGREDIENTS: INGREDIENTS:
1 large turnip 1 ¼ cups canned coconut milk, shaken (lite/full
1 large carrot fat)
1 large red onion ⅓ cup creamy cashew butter
1 medium celery root 6 large Medjool dates, pitted
1 large wedge kabocha squash, unpeeled ¼ cup cocoa
12 cloves garlic
½ cup extra-virgin olive oil
2 tbsp. cinnamon PREPARATION:
Salt and ground pepper to taste 1. Set up 6 popsicle molds. Add coconut milk,
1 lb. soba noodles cashew butter, pitted Medjool dates, cocoa and
vanilla extract to blender or food processor.
PREPARATION: 2. Scrap down the sides as needed. pour mixture
@levanacooks into molds, filling about almost to the top. Cover
1.Preheat the oven to 425°F. with popsicle stick handle.
2. Line a cookie sheet with foil. Dice all the veg- 3. Freeze for at least four hours.
etables about ½ inch and combine them with all
Lévana Kirschenbaum was co-owner of the acclaimed but last ingredient. Place the mixture in one layer 4. To remove fudge pops from molds, you can let
the molds sit out at room temperature for about
eponymous Levana Restaurant on Manhattan’s Upper West on the cookie sheet (use 2 if necessary) and roast 10 minutes, gently apply pressure around mold
Side and the pioneer in Kosher Upscale Dining. She is a about 20 minutes, or a little longer, until dark and toloosen before removing.
soft.
cooking teacher and cookbook author. Lévana gets cooking 3. Boil the noodles in a large pot of boiling water 5. For a 2 tone pop make a second version of the
demo engagements around the country and beyond: Dinner with a little added oil and salt. fudge omitting the cocoa. Place 1 layer of choco-
and a Show! LevanaCooks.com Book Lévana for your next 4. Drain and reserve ½ cup cooking liquid. Toss the late place a smaller amount of that light brown
mixture topped with another layer of chocolate.
cooking demonstration event in your community, and order pasta and reserved cooking liquid with the roast- 6. Top with coconut flakes cocoa nibs or bee pol-
ed vegetable mixture, along with any juice that
her Cookbooks www.levanacooks.com may have accumulated. Serve hot or at room len before freezing.
temperature.
@levanacooks
Basil Honey Salad Dressing Sesame Crusted Salmon Skewers
by:Levana Kirschenbaum by:Rorie Weisberg
@Fullnfree
INGREDIENTS: INGREDIENTS:
1 cup basil leaves, packed 20 1” by 1” cubes salmon fillet skinned, sprayed in oil
¾ cup olive oil 2 tbsp. tehini paste
2 medium shallots ½ tsp. toasted sesame oil
½ cup natural apple cider 1 tbsp. orange juice
¼ cup honey 2 tbsp. coconut aminos 1 and half teaspoons salt
⅓ cup wine vinegar, or a little more to taste 1 tsp. rice vinegar
salt and pepper to taste 1 cup sesame seeds
PREPARATION: PREPARATION:
1. Place basil, oil, and shallots in food processor 1. Preheat oven to 425° f. Grease a cookie sheet
2. Process until smooth with oil.
3. Add all remaining ingredients and process 2. In a small bowl, whisk all the ingredients be-
again, until smooth sides the salmon and sesame seeds. Pour onto
4. Store refrigerated in a glass jar. the salmon and mix. Allowing the salmon to
marinate will intensify the flavor so if you can,
marinate for an hour or more.
3. Pour the sesame seeds onto a plate and coat
the salmon cubes.
You will love the vibrant basil color and flavor 4. Stick 2 cubes on a skewer and place on the
in this dressing. The pair of basil and honey cookie sheet, making sure the skewers are not
just can’t be beat. I like to make my basil honey touching each other.
dressing in summer, when basil is plentiful, and 5. Bake for 14-18 minutes or until the sesame
use it in salad greens that include tomatoes, seeds start turning golden and the salmon is
fennel or olives. cooked through.
6. Serve hot, room temp or cold.
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