After having not been to Ithaca for a few years we had lunch at the Moosewood on a day in early April. I like it served on rice with an extra bit of hot sauce :) Add carrots, celery and broccoli and stir-fry until crisp-tender. 2. In 2 batches, blend potato/water mixture until smooth and add back to pot 3. 1-2 tsp grated ginger. Season with salt and pepper while cooking. Cover and bring to a boil. Reply. Once your oil is hot, carefully add the broccoli and scallions. Sadly the salad was surprisingly mediocre, served so cold the flavors were subdued, the dressing unremarkable. Mix together gently. I ordered the soup, salad, bread special.It has been my past experience salads at Moosewood were scrumptious. This million-plus-selling, well-loved tome was revised in the mid-1990s to reflect lighter, easier-to . Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . In a separate pan, fry tofu in a bit of oil until golden on all sides. I always press it and bake it then add it to . 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. love me some tofu! Hungarian Mushroom Soup (from Moosewood) Recipe - (3. Remove the tofu from the skillet and set aside. Reply Delete. In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Add the juices and simmer for 10 minutes. 6 reviews. Whisk the ingrdients in a small bowl until the sugar dissolves. Spoon sauce over top. Moosewood pesto recipe. I remember when she published her first book - Moosewood Cookbook - the book I cooked from today, as it was widely celebrated by vegetarians who, at the time, were very much in the culinary minority. Serve with vegetables on the side. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. From Vegan with a Vengeance by Isa Chandra Moskowitz, part of the recipe Cold Udon Noodles with Peanut Sauce . Place garlic, parsley and scallions in food processor or blender and mince. 6. moosewood has an awesome recipe in the enchanted broccoli forest cookbook--it's a thai dish, i believe called tofu with peanut sauce. Add bell pepper, garlic, ginger and broccoli noodles to the skillet. Simmer uncovered about 20 minutes or until heated through, stirring occasionally. In 1974, Mollie Katzen hand-wrote, illustrated, and locally . Rating: 5/5 (1) Total Time: 45 mins. Bon appétit! Lower the heat and simmer for 5 minutes. Nutritional yeast is also a valuable nutritional supplement, as it contains high levels of protein, folic acid, and vitamins. If your block of tofu is larger than 12 ounces, trim it down. Sauté for 5-6 minutes. the sauce is taaaasty!! Moosewood's Baked Tofu. Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. When mixture sizzles, saute for ten more seconds. Marinate broccoli at least 30 minutes Welcome to my world. 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. It's a shredded veggie and tofu mixture that is sauteed and wrapped in cabbage leaves (though I always skip that step). For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. 1 review. 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 . Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. After that, opt for various optional options. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. Our first recipe made was asparagus-mushroom sauce (Pg 770) over whole wheat spaghetti. We wanted our food natural and authentic, but there weren't many hippy guides around. Remove from the heat and then stir in the lemon juice, dill and pepper. 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. Add the tofu to that skillet and cook for an additional 2 minutes. In large skillet or wok begin to heat 2 Tbsp of peanut oil. of Tofu and Broccoli with Peanut Sauce. 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. 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) 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 . Today, so many people are vegetarians or even vegans that you can't go two feet without finding a . Advertisement. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes. The Moosewood Cookbook (1977) and its sequel, The Enchanted Broccoli Forest (1985) became . Moosewood came to save us. Sesame Mayo: Substitute a few tablespoon of the oil with sesame oil. Heat oil in 12-inch skillet over medium-high heat until just smoking. Mix with a fork until all the noodles are coated. Add the sauce to the skillet and let it cook until it thickens a bit. Replies. To serve, either toss the broccoli in with the tofu and sauce, or serve it on the side with the five-spice rice. Unknown June 30, 2010 at 11:01 AM. Many of the others can be easily veganizable, and feel free to post your luck with those. milk, shredded, 1 x egg, beaten, 8 ounce lasagna noodles, 1/8 tsp black pepper, 1/2 tsp. Stir in the peanut butter and sugar until the sauce is smooth. Line a baking sheet with parchment paper. I will add them to the list. Repeat the . When mixture sizzles, saute for ten more seconds. In a medium bowl, combine the yogurt, tahini, lemon juice, and salt; mix well. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea. 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. See more ideas about cookbook recipes recipes cookbook. 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 Step 3. baked tofu - recipe from a Moosewood cookbook - can't go wrong! Add the carrots and saute a couple more minutes. Preheat oven to 400 degrees F (204 C). Stir in the cayenne and fresh ginger. Keep the peanut sauce warm on a heat diffuser until ready to serve. Sauté over medium heat for 1 minute, then add the tofu chunks. Step 2 In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Meanwhile, steam broccoli. It is amazing. Set aside. 2287 views. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. Spread on a greased baking sheet. 2011-12-13 at 4:34 am. 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). Reply. Add the pureed cashews, the remaining 3 cups broth, and the vinegar and bring to a boil. The Moosewood Generation. 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. Place a block of firm tofu in a skillet and cover with water. Combine soy sauce, sugar, and rice vinegar in a small bowl. Stir in the peanut butter and salt 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). Add 2 teaspoons oil to skillet over medium-high heat. broccoli, extra firm tofu, atop spinach. Add broccoli, season with ½ tsp. RECIPE: Boil a large pot of water. Pesto Genovese is an uncooked cold sauce made only with 7 ingredients. 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 Set aside. Set aside. 4. Bring to a simmer, then lower heat to keep warm. 12 cup olive oil. Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. Saute the onions in the oil until just translucent. If you have a food processor I strongly recommend using it to create a smooth consistency. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli …. Place vegetables and tempeh on serving plate, top with egg. 5 Serve over rice and garnish with chopped scallions, coriander leaves or microgreens. In a small saucepan, bring the marinade ingredients to a boil. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. 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. 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. Moosewood Broccoli Cheese Strudel. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. Add all ingredients to shopping list Directions Instructions Checklist Step 1 Heat oil in a large skillet or wok over medium-high heat. Everyone should have it. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side. These are only the recipes in the book that are already vegan. Add the tomato sauce and stir to combine. Make the dipping sauce. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. Spread the tahini sauce on a platter or large plate and. Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Cook for approximately 2-4 minutes or until the broccoli becomes slightly tender. $6.50 . Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool). Posted by eileen at 6:59 AM. Source: The Moosewood Restaurant Kitchen Garden Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. 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. Labels: Aspagargus Mushroom Sauce. 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. 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 the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. 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. Delicious. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. Marinate broccoli at least 30 minutes Divide the block of tofu in half if you wish. Anna (twelve22) . Simmer for 1 minute and . From eatingbirdfood.com. Add vinegar, salt, garlic, honey or sugar, soy sauce, sesame oil, and crushed red pepper flakes to taste, if desired. We wanted to live simply so others could simply live. For the stir-fry, start by cutting the tofu into 1″ cubes. the tofu. --> 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. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. Luxuriously drizzle the peanut sauce over the whole concoction. Reply. Press tofu between layers of paper towels to remove moisture. Mix well. MOOSEWOOD! Mix well. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Bake for 20-30 minutes at 350 degrees F. or until golden brown. In a small saucepan, bring the marinade ingredients to a boil. by Mollie Katzen. Directions 1. Moosewood Broccoli Cheese Strudel. Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. Add soy sauce mixture and fry for 30 seconds. 1 Tbsp = 42 calories, 1.5 g protein. 3. an actual recipe!) Mash the tofu and add it to the other ingredients. 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. snow day brunch: salty oatmeal (inspired by Honey); coffee. Stir slowly until well combined. Morton kosher salt and ¼ tsp.. Let stand 1 hour at room temperature to allow the flavors to meld. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Place the noodles in a large-ish bowl, and pour the sauce over the noodles. Moosewood's Baked Tofu. Place each tofu half into a bowl. toast with Earth Balance and nutritional yeast. $6.50 . It's heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. 6. 2 (or more) medium cloves minced garlic. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes. 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. January 27, 2011 - katherine . While the water is heating up, mix the sauce together until smooth. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . Add the remaining hot water, and patiently mix until smooth. 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. For more than 40 years Moosewood has been dishing up delicious natural vegetarian. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Now add a ring of broccoli/ green beans, then a smaller ring of the crunchy red cabbage. Mix in maple syrup, rice vinegar, and chili sauce or tabasco. 6 reviews. Gado Gado Peanut Sauce Moosewood Cookbook Gado Gado Peanut Sauce Cookbook . Remove the mixture from the heat, garnish with scallions and serve. Here's how you make THE SAUCE: 1 cup chopped onion. Reply. mmm tofu with peanut sauce & roasted veggies! Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Instructions. Pour sauce into serving bowl. Makes 2 cups. 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. Bring to a simmer and cook, covered, on low heat, stirring occasionally, for 10 minutes. For the sauce, combine the hot water and peanut butter in a small bowl and then mash to combine until uniform. If you have a food processor I strongly recommend using it to create a smooth consistency. Stir-fry for a few minutes, or until the broccoli turns bright green. When hot, add tofu and stir fry for a few minutes. Set aside. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. The Enchanted Broccoli Forest. 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. Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes). Simmer for 1 minute and remove from the heat. Pour over vegetables and tofu. 5. Add the soy sauce and stir fry until broccoli is just tender and bright green. Heat oil in a small skillet with ginger, garlic, and chili. 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. 2. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. Entire recipe = 1345 calories, 48 g pro. Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. It was hard to be a progressive lefty in the mid-eighties. Add the hot water, and stir to combine until you have a smooth sauce. Stir-fry for a minute and then add the sherry. Add onion and garlic and saute for 1 minute or until soft. I just got the Moosewood Cookbook. $3.00 Tempeh Bacon. Reduce the heat and simmer for 10 minutes. Add the sauce and the udon noodles and combine well. 5. $3.00 Tempeh Bacon. Place the cubes in a medium sauce pan, cover with water and bring to a boil. 2. dark chocolate with quinoa. Directions. 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. Heat oil in a small skillet with ginger, garlic, and chili. To wok add the rest of the oil, ginger, garlic, and onion. Remove from heat. Add another T of oil to the skillet, heat for a few seconds, and add the broccoli and bell pepper. Add the tofu to the skillet and toss to coat in the sauce and reheat the tofu. Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. 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! Then whisk in the other ingredients and set aside until it's needed. Combine soy sauce, sugar, and rice vinegar in a small bowl. NOTES: * Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes from Moosewood Restaurant cookbook. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. Variations: Green Mayo: Add a handful each of chopped parsley and chives to step one. Add rest of ingredients; stir until butter and cheese are melted. Step 2. Preheat oven to 400 degrees F (204 C). Form the mixture into 1 1/2-inch balls. 4 Add tofu, bring to a boil and let the sauce reduce and thickens. In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes. Stir in chopped basil just before serving for added color and flavor. Directions. They said that these Stir in the peanut butter and sugar until the sauce is smooth. Simmer for 1 minute and . 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! Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. RECIPE: Boil a large pot of water. Courtney N says. This was a Mollie Katzen (of Moosewood fame) recipe I saved from the paper a long time ago that I'd never . Add the tofu and stir-fry until the tofu is lightly browned, 3-4 minutes. Working in batches, puree the soup (in a blender, preferably) until smooth. The Mushroom, Carrot, Tofu stuffing! Add soy sauce mixture and fry for 30 seconds. Add tofu to sauce and set aside. Bring to a simmer and. Roast 15 minutes, stir, and roast another 15 minutes until golden brown. Directions 1. 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 . I love this spicy broiled broccoli but steamed edamame is a great, simple option. Katzen tends to recommend tofu as a substitute for cheese. If it gets too thick, add some water or vegetable broth to thin it back out. Stir in the soy sauce, and add more to taste. 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). 1 pound tofu 2 tablespoons peanut oil or vegetable oil. If your block of tofu is larger than 12 ounces, trim it down. Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. 1 bay leaf. I gave them a pass, maybe it was an off day. While the water is heating up, mix the sauce together until smooth. From the Moosewood Cookbook: "An Indonesian extravaganza: Yellow rice on a bed of spinach, covered with vegetables, tofu, and hardboild eggs. Line a baking sheet with parchment paper. Arrange the broccoli and lemon slices in a single layer on a baking sheet. 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. In a small saucepan, bring the tofu marinade ingredients to a boil. Whisk well until the peanut butter and oil are combined. Bake the tofu. Set aside. It's flavored with miso, lemon, soy sauce, garlic, dill, and thyme. . Remove the bay leaf. 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