Labels: Aspagargus Mushroom Sauce. 1/2 teaspoon toasted sesame oil (or to taste) 2-3 tablespoons hot water (to your desired consistency) Optional Add-ins 1 tablespoon lime juice 1 teaspoon chili oil 1-2 tablespoons Sriracha Instructions Add all of the ingredients into a small bowl. 9 Mushroom From The Moosewood Recipes | RecipeOfHealth.com When hot, add tofu and stir fry for a few minutes. dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea. $6.50 . In a small saucepan, bring the marinade ingredients to a boil. Moosewood pesto recipe. Foodie Tuesday - Gado Gado, a Colorful Recipe from the ... Heat oil in a small skillet with ginger, garlic, and chili. Remove the mixture from the heat, garnish with scallions and serve. Mix with a fork until all the noodles are coated. $3.00 Tempeh Bacon. Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Divide the block of tofu in half if you wish. Stir in chopped basil just before serving for added color and flavor. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes. It's flavored with miso, lemon, soy sauce, garlic, dill, and thyme. I gave them a pass, maybe it was an off day. Spread on a greased baking sheet. Katzen tends to recommend tofu as a substitute for cheese. I've lightened it up by using reduced fat cheddar for the filling, and Butter-flavored Pam instead of melted butter to grease the phyllo. It's a shredded veggie and tofu mixture that is sauteed and wrapped in cabbage leaves (though I always skip that step). I like it served on rice with an extra bit of hot sauce :) Add soy sauce mixture and fry for 30 seconds. Our first recipe made was asparagus-mushroom sauce (Pg 770) over whole wheat spaghetti. Spread the tahini sauce on a platter or large plate and. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. broccoli, extra firm tofu, atop spinach. Add the carrots and saute a couple more minutes. Rating: 5/5 (1) Total Time: 45 mins. In a small saucepan, bring the tofu marinade ingredients to a boil. Add the tofu to the skillet and toss to coat in the sauce and reheat the tofu. Reply. Add all ingredients to shopping list Directions Instructions Checklist Step 1 Heat oil in a large skillet or wok over medium-high heat. 6 reviews. After that, opt for various optional options. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. Add the tofu and stir-fry until the tofu is lightly browned, 3-4 minutes. Form the mixture into 1 1/2-inch balls. While the water is heating up, mix the sauce together until smooth. Meanwhile, steam broccoli. Try it. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary). Preheat oven to 400 degrees F (204 C). Cook for approximately 2-4 minutes or until the broccoli becomes slightly tender. These are only the recipes in the book that are already vegan. 2011-12-13 at 4:34 am. If you have a food processor I strongly recommend using it to create a smooth consistency. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. From the Moosewood Cookbook: "An Indonesian extravaganza: Yellow rice on a bed of spinach, covered with vegetables, tofu, and hardboild eggs. Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood's Ginger Orange Tea (9/17/2014) Moosewood's Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad (8/28/2012) Pasta with Broccoli, Edamame & Walnuts (6/25/2017) Peach Soup (8/29/2015) Pescado Veracruz (3/6/2015) Arrange the broccoli and lemon slices in a single layer on a baking sheet. Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Simmer for 1 minute and . Mix together gently. 1 review. 1 Tbsp = 42 calories, 1.5 g protein. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool). snow day brunch: salty oatmeal (inspired by Honey); coffee. Please review The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes vegan recipes here! January 27, 2011 - katherine . Source: The Moosewood Restaurant Kitchen Garden Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. This was a Mollie Katzen (of Moosewood fame) recipe I saved from the paper a long time ago that I'd never . Here's how you make THE SAUCE: 1 cup chopped onion. To wok add the rest of the oil, ginger, garlic, and onion. I don't know about you, but I consider Mollie Katzen to be the mother of vegetarian cooking. 6 reviews. Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes). 1-2 tsp grated ginger. Stir-fry for a few minutes, or until the broccoli turns bright green. milk, shredded, 1 x egg, beaten, 8 ounce lasagna noodles, 1/8 tsp black pepper, 1/2 tsp. In 1974, Mollie Katzen hand-wrote, illustrated, and locally . After having not been to Ithaca for a few years we had lunch at the Moosewood on a day in early April. 1 bay leaf. Press tofu between layers of paper towels to remove moisture. baked tofu - recipe from a Moosewood cookbook - can't go wrong! Mix well. Add rest of ingredients; stir until butter and cheese are melted. Add the shrimp, tofu, and carrot sticks to the pot and continue to simmer for about 4 minutes, until the shrimp are fully cooked and the tofu absorbs all of the yummy flavors. Combine soy sauce, sugar, and rice vinegar in a small bowl. Add the tofu to that skillet and cook for an additional 2 minutes. Bring to a simmer, then lower heat to keep warm. I started Week Nine (3/1 - 3/7) with a breakfast of a bagel and an orange, followed by a trip to Whole Foods to get things for my Monday night recipe (look! Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. It's heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. 1 review. If you have a food processor I strongly recommend using it to create a smooth consistency. Set aside. It is amazing. Marinate broccoli at least 30 minutes RECIPE: Boil a large pot of water. Pour sauce into serving bowl. Sadly the salad was surprisingly mediocre, served so cold the flavors were subdued, the dressing unremarkable. Stir in the peanut butter and salt to taste. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. 2. Spoon sauce over top. A gingery peanut sauce gets drizzled over the top, and crunchy flavorful 'final toppings' add a delightful finishing touch…" Gado-Gado: 1) A bed of fresh spinach goes on the bottom. In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. For the stir-fry, start by cutting the tofu into 1″ cubes. I love this spicy broiled broccoli but steamed edamame is a great, simple option. Simmer for 1 minute and . Bon appétit! Add the hot water, and stir to combine until you have a smooth sauce. Set aside. Variations: Green Mayo: Add a handful each of chopped parsley and chives to step one. In a medium bowl, combine the yogurt, tahini, lemon juice, and salt; mix well. 12 cup olive oil. 1/2 cup peanut butter 1/2 teaspoon salt (or to taste) Sauté the onions in the oil until translucent. Heat oil in a small skillet with ginger, garlic, and chili. Nutritional Yeast: Nutritional yeast is an inactive yeast similar to brewer's yeast, but with more flavor.It's yellow in color and has a delicious nutty, cheesy taste. --> Cook the above in some butter or oil until the onions are translucent then add all the rest: 1 cup "good, pure" peanut butter (a great use for that massive jar of peanut butter) 1 tbs honey. Reply. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. Add the sauce and the udon noodles and combine well. In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes. Lower the heat and simmer for 5 minutes. Add onion and garlic and saute for 1 minute or until soft. Set aside. Make the dipping sauce. RECIPE: Boil a large pot of water. Nutritional yeast is also a valuable nutritional supplement, as it contains high levels of protein, folic acid, and vitamins. Place vegetables and tempeh on serving plate, top with egg. Entire recipe = 1345 calories, 48 g pro. Add carrots, celery and broccoli and stir-fry until crisp-tender. For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Place each tofu half into a bowl. 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces 12 ounces spaghetti, freshly cooked Chinese Peanut Sauce 1 cup lightly salted roasted peanuts Step 1 Heat peanut oil in large nonstick. Serve with vegetables on the side. . MOOSEWOOD! an actual recipe!) by Mollie Katzen. Add the sauce to the skillet and let it cook until it thickens a bit. Everyone should have it. Combine soy sauce, sugar, and rice vinegar in a small bowl. Many of the others can be easily veganizable, and feel free to post your luck with those. love me some tofu! Moosewood Broccoli Cheese Strudel. Now add a ring of broccoli/ green beans, then a smaller ring of the crunchy red cabbage. 5. toast with Earth Balance and nutritional yeast. The Mushroom, Carrot, Tofu stuffing! the tofu. Add the remaining hot water, and patiently mix until smooth. Stir in the cayenne and fresh ginger. Repeat the . Courtney N says. Peanut Sauce (recipe below) Pass the following garnishes so eveyone can decorate their plate as they choose -- chopped green onion, flaked coconut, sauteed garlic and ginger, crushed red pepper flakes, lime/lemon wedges, pineapple wedges or bits. Add another T of oil to the skillet, heat for a few seconds, and add the broccoli and bell pepper. Add bell pepper, garlic, ginger and broccoli noodles to the skillet. They said that these Moosewood Broccoli Cheese Strudel. Reply Delete. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . Add the pureed cashews, the remaining 3 cups broth, and the vinegar and bring to a boil. 4. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. Sauté for 5-6 minutes. Set aside. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes. See more ideas about cookbook recipes recipes cookbook. Add the tomato sauce and stir to combine. Roast 15 minutes, stir, and roast another 15 minutes until golden brown. Hungarian Mushroom Soup (from Moosewood) Recipe - (3. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. It was hard to be a progressive lefty in the mid-eighties. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food.A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old. Pour over vegetables and tofu. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry . In a separate pan, fry tofu in a bit of oil until golden on all sides. the sauce is taaaasty!! 6. Remove from heat. We wanted our food natural and authentic, but there weren't many hippy guides around. Morton kosher salt and ¼ tsp.. Season with salt and pepper while cooking. leftover quinoa salad. Whisk well until the peanut butter and oil are combined. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. While the water is heating up, mix the sauce together until smooth. Add the broccoli, brussels sprouts, green beans, and another pinch or two of salt (this helps the veggies to soften) to the tofu and cook, stirring continuously for about 6 minutes, until the broccoli has turned bright green. Moosewood's Baked Tofu. Reply. When mixture sizzles, saute for ten more seconds. Replies. $3.00 Tempeh Bacon. Stir-fry for a minute and then add the sherry. Step 2. Saute the onions in the oil until just translucent. Peanut Sauce (recipe below) Pass the following garnishes so eveyone can decorate their plate as they choose -- chopped green onion, flaked coconut, sauteed garlic and ginger, crushed red pepper flakes, lime/lemon wedges, pineapple wedges or bits. Today, so many people are vegetarians or even vegans that you can't go two feet without finding a . I've tried the marinated sweet potato and broccoli salad, which is delicious, and I'm going to try the gado gado next because I love anything with a peanut sauce. I ordered the soup, salad, bread special.It has been my past experience salads at Moosewood were scrumptious. Stir slowly until well combined. Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. 5. We wanted to live simply so others could simply live. Remove from the heat and then stir in the lemon juice, dill and pepper. The Moosewood Generation. In 2 batches, blend potato/water mixture until smooth and add back to pot 3. For more than 40 years Moosewood has been dishing up delicious natural vegetarian. Bake for 20-30 minutes at 350 degrees F. or until golden brown. The Moosewood Cookbook (1977) and its sequel, The Enchanted Broccoli Forest (1985) became . Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. Whisk the ingrdients in a small bowl until the sugar dissolves. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. Crispy cubes of tofu, zucchini, and bell pepper are stir-fried in Thai red curry paste with coconut milk, ginger, maple syrup, and lime for a tasty sweet-sour flavored main dish. Moosewood came to save us. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. Instructions. If your block of tofu is larger than 12 ounces, trim it down. If it gets too thick, add some water or vegetable broth to thin it back out. Place a block of firm tofu in a skillet and cover with water. For the sauce, combine the hot water and peanut butter in a small bowl and then mash to combine until uniform. Or if you can grill, you can make tofu kebabs (soy sauce, sesame seed oil, chopped green onion, a little sugar, garlic marinade) with cubes of tofu, squash, tomatoes, mushrooms, etc (Moosewood's Broccoli Forest Cookbook has a simple recipe, but you can just put the above and taste). pearl or raw barley, water, halved or quartered mushrooms, peeled and diced carrots, cut green beans, trimmed and halved, sliced red or yellow bell peppers, chopped fresh parsley, butter, coarsely chopped walnuts, dressing, fresh lemon juice (about 1.5 lemons), olive oil, garlic cloves, minced or pressed, dijon mustard, chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried), salt, freshly . To serve, either toss the broccoli in with the tofu and sauce, or serve it on the side with the five-spice rice. If your block of tofu is larger than 12 ounces, trim it down. Add broccoli, season with ½ tsp. Simmer for 1 minute and remove from the heat. Moosewood's Baked Tofu. 2 (or more) medium cloves minced garlic. Bake the tofu. Marinate broccoli at least 30 minutes Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. $6.50 . In large skillet or wok begin to heat 2 Tbsp of peanut oil. 3. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. Add tofu to sauce and set aside. I always press it and bake it then add it to . End with the tofu cubes piled up attractively, possibly with chopped egged, a bunch of cilantro, and a squeeze of lime juice or hot spice. Directions. Posted by eileen at 6:59 AM. Add the juices and simmer for 10 minutes. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. Mix well. Line a baking sheet with parchment paper. 2287 views. In a small saucepan, bring the marinade ingredients to a boil. Preheat oven to 400 degrees F (204 C). Add 2 teaspoons oil to skillet over medium-high heat. Place garlic, parsley and scallions in food processor or blender and mince. Line a baking sheet with parchment paper. Step 3. Heat oil in a wok or large skillet over medium heat. Directions 1. Remove the bay leaf. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli …. Cover and bring to a boil. Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. The Enchanted Broccoli Forest. Heat 1 Tbsp. This hand-lettered, pen-and-ink illustrated sequel to the Moosewood Cookbook features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Sesame Mayo: Substitute a few tablespoon of the oil with sesame oil. Makes 2 cups. Stir in the soy sauce, and add more to taste. Add chick peas, tahini, lemon juice and salt and puree to a thick paste (if you like it thinner, add a little water, or some of the water the chick peas were cooked in). Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Pesto Genovese is an uncooked cold sauce made only with 7 ingredients. Mash the tofu and add it to the other ingredients. Once your oil is hot, carefully add the broccoli and scallions. Simmer uncovered about 20 minutes or until heated through, stirring occasionally. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. Advertisement. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Reduce the heat and simmer for 10 minutes. Stir in the peanut butter and sugar until the sauce is smooth. From Vegan with a Vengeance by Isa Chandra Moskowitz, part of the recipe Cold Udon Noodles with Peanut Sauce . Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. Luxuriously drizzle the peanut sauce over the whole concoction. NOTES: * Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes from Moosewood Restaurant cookbook. 2. 1 cup peanut butter, whisked together with 1/2 cup warm water 6 cups good veggie stock (I used low sodium non-chicken bouillon paste) 1 Tbsp soy sauce (I used low sodium tamari) 1 lb bok choy, or baby bok choy, trimmed, stems separated from leaves and chopped, leaves sliced crosswise into ribbons 1 lb firm tofu, pressed to remove the water, and . Add the broccoli, brussels sprouts, green beans, and another pinch or two of salt (this helps the veggies to soften) to the tofu and cook, stirring continuously for about 6 minutes, until the broccoli has turned bright green. Working in batches, puree the soup (in a blender, preferably) until smooth. Sauté over medium heat for 1 minute, then add the tofu chunks. Place the noodles in a large-ish bowl, and pour the sauce over the noodles. 4 Add tofu, bring to a boil and let the sauce reduce and thickens. Add the soy sauce and stir fry until broccoli is just tender and bright green. Unknown June 30, 2010 at 11:01 AM. Stir in the peanut butter and sugar until the sauce is smooth. Directions 1. 6. When mixture sizzles, saute for ten more seconds. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. mmm tofu with peanut sauce & roasted veggies! Bring to a simmer and cook, covered, on low heat, stirring occasionally, for 10 minutes. Gado Gado Peanut Sauce Moosewood Cookbook Gado Gado Peanut Sauce Cookbook . Thennnnnrushed red pepper flakes on top! I will add them to the list. Delicious. moosewood has an awesome recipe in the enchanted broccoli forest cookbook--it's a thai dish, i believe called tofu with peanut sauce. Then whisk in the other ingredients and set aside until it's needed. Let stand 1 hour at room temperature to allow the flavors to meld. Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. Add the tofu along with the following ingredients: 1 Tbsp white wine vinegar; 4 Tbsp soy sauce; 1/2 tsp dry ginger; 1 tsp toasted sesame oil Anna (twelve22) . 5 Serve over rice and garnish with chopped scallions, coriander leaves or microgreens. dark chocolate with quinoa. Heat oil in 12-inch skillet over medium-high heat until just smoking. Welcome to my world. Browse and save recipes from Moosewood Restaurant Favorites: The 250 Most-Requested Naturally Delicious Recipes from One of America's Best-Loved Restaurants to your own online collection at EatYourBooks.com From eatingbirdfood.com. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Remove the tofu from the skillet and set aside. Diamond Crystal or ¼ tsp. Add soy sauce mixture and fry for 30 seconds. Mix in maple syrup, rice vinegar, and chili sauce or tabasco. I've lightened it up by using reduced fat cheddar for the filling, and Butter-flavored Pam instead of melted butter to grease the phyllo. Directions. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. of Tofu and Broccoli with Peanut Sauce. 2. Place the cubes in a medium sauce pan, cover with water and bring to a boil. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Keep the peanut sauce warm on a heat diffuser until ready to serve. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Bring to a simmer and. This million-plus-selling, well-loved tome was revised in the mid-1990s to reflect lighter, easier-to . 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. Reply. 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