2 from New Recipes from Moosewood Restaurant

[Guest guest]

* Exported from MasterCook Mac *

 

Mushroom-Tofu-Pecan Stuffed Squash

 

Recipe By : New Recipes from the Moosewood Restaurant

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Tofu

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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3 Sm Acorn Squash -- or butternut, winter

-- squash, halve, seed

1 Cake Tofu -- press, cut into sm

-- cubes

3 Tbsp Tamari Soy Sauce

3 Tbsp Dry Sherry

4 C Bread Cubes -- small

2 Tbsp Vegetable Oil

3 C Onions -- chopped

3 stalk Celery -- chopped

4 C Mushrooms -- sliced, 1 lb

1/2 tsp Dried Marjoram

1/4 tsp Dried Thyme

1/2 C Water -- or veggie stock

1 C Pecans -- toasted, chopped

1 tbsp Lemon Juice -- fresh

 

Put squash halves cut side down in oiled baking pan, add about 1/2 "

of water and bake at 350 degrees for about 40 minutes, until just

tender. Meanwhile, marinate tofu in soy sauce and sherry. Toast bread

cubes on a baking sheet for 5 min.

 

Saute the onions and celery in the oil, using a large pot. When

onions are translucent, add the mushrooms, spices, and stock or

water. Cook covered for 10 min, then add tofu and its marinade and

the bread cubes. Saute for another 5 min, adjust seasonings to taste,

and remove from heat. Stir in pecans and lemon juice.

 

Mound the filling in the baked squash halves and return to oven for 20 min.

 

(They suggest serving this at thanksgiving with Brussels sprouts and

cranberry sauce.)

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Per serving: 422 Calories; 21g Fat (43% calories from fat); 13g

Protein; 50g Carbohydrate; 0mg Cholesterol; 708mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat

 

 

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* Exported from MasterCook Mac *

 

Cuban Black Beans

 

Recipe By : New Recipes from Moosewood Restaurant

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup chopped onions

2 cloves garlic -- minced or pressed

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

1 teaspoon paprika

3 tablespoons olive oil

1 cup chopped carrots

1 medium green bell pepper -- chopped

ground black pepper -- to taste

1/4 cup fresh parsley -- chopped

1 cup orange juice -- chopped

7 cups cooked black beans -- or canned

- rinsed and drained

 

In a large skillet, saute onions, garlic , and spices in the oil

until the onions are translucent. Add the carrots and saute for 3 or

4 minutes. Add the green peppers and saute for 5 minutes more. Add

the black pepper, parsley, juice, and tomatoes and simmer until the

vegetables are tender.

 

Combine the black beans with the vegetable mixture. Puree 2 to 3 cups

of the bean-vegetable mixture in the blender with enough water to

make a smooth puree into the beans and simmer for 10 minutes.

 

Serve the beans over brown rice or any of her whole grain you'd like to try.

 

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Per serving: 2220 Calories; 49g Fat (19% calories from fat); 114g

Protein; 347g Carbohydrate; 0mg Cholesterol; 74mg Sodium

Food Exchanges: 19 1/2 Starch/Bread; 7 Lean Meat; 5 1/2 Vegetable; 2

Fruit; 8 1/2 Fat

 

 

Nutr. Assoc. : 0 0 0 20096 0 0 0 0 0 0 0 0 0

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--

Ellen C.

ellen