Guest guest Posted February 5, 2002 Report Share Posted February 5, 2002 I set up my new computer yesterday, and everything I do seems to be wrong! Anyway, here's most in text, I'll send the others next- * Exported from MasterCook * Artichoke Heart and Tomato Salad Recipe By :Moosewood Collective Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium ripe tomatoes 8 canned artichoke hearts -- (not marinated) 1/2 cup vegetable oil 1/8 cup wine vinegar or white vinegar 1 garlic clove -- pressed 1 tablespoon fresh tarragon -- (1/4 teaspoon dried) 1 tablespoon fresh basil -- (1/4 teaspoon dried) salt and black pepper to taste Artichoke hearts are one of the few canned foods that we recommend and do use in our kitchen. Here they are combined with fresh, ripe tomatoes in a light marinade. Cut each tomato into 6 wedges and each artichoke heart into halves. Blend the rest of the ingredients, pour over the vegetables, and toss. Chill for 20 minutes. Serve on a bed of greens with fish or a cheese-filled strudel, such as Kolokithopita (p. 140) or Cheese Borek (p. 138). Or fill a pita with Artichoke Heart and Tomato Salad, greens, and grated feta or Parmesan cheese. Source: " New Recipes from Moosewood Restaurant " Copyright: " 1987 Vegetable Kingdom, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 28g Fat (84.1% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 145mg Sodium. Exchanges: 2 Vegetable; 5 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Buddha's Jewels Recipe By :Moosewood Collective Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DUMPLINGS: 3 cakes tofu -- pressed and mashed 2 tablespoons peanut butter 3 tablespoons tamari soy sauce 8 scallions -- chopped 1 green pepper -- diced 1 1/2 cups chopped mushrooms -- (6 ounces) 1/4 cup chopped fresh parsley 1/2 cup diced water chestnuts SAUCE: 1 1/2 cups pineapple, orange, and/or apple juice 1/4 cup maple syrup, honey, or brown sugar 1/3 cup cider vinegar -- (1/3 to 1/2) 1/4 cup tamari soy sauce 1 garlic clove -- minced or pressed 2 tablespoons cornstach dissolved in 2 tablespoons water Serves 4 to 6 Joan Adler is a longtime Moosewood member. In her continuing quest for the new and exotic menu feature, Joan discovered this delicious, healthful dish. Golden tofu dumplings filled with crunchy bits of vegetable and topped with a shimmering, pungent sauce. As an appetizer this recipe will serve 8 to 10 people. In a large bowl, mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2-inch balls and place on an oiled baking sheet. Bake at 375F for 45 minutes, until golden and firm. Combine all the sauce ingredients except the cornstarch in a stainless steel or enamel saucepan. Bring to a boil. Stir in the dissolved cornstarch and simmer, stirring continuously, until the sauce is clear and thickened. Pour the sauce over the dumplings and serve immediately. Serve Buddha's Jewels with rice and steamed vegetables. Source: " New Recipes from Moosewood Restaurant " Copyright: " 1987 Vegetable Kingdom, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 13g Fat (45.6% calories from fat); 22g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1819mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Light and Tangy Orange Sauce Recipe By :Moosewood Collective Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups orange juice 1 tablespoon freshly grated ginger root 1 tablespoon vegetable oil pinch thyme 1 teaspoon tamari soy sauce 4 teaspoons cornstarch, dissolved in 2 tablespoons cold water This golden sauce can be used 101 ways - it's also quick and easy. In a small saucepan, heat all the ingredients except the dissolved cornstarch. Bring to a boil and then whisk in the cornstarch. Cook for another minute. Serve hot. Mushroom-Tofu-Pecan Stuffed Squash (p. 103) is even more delicious topped with this orange sauce. Light and Tangy Orange Sauce is delightful on sauteed or steamed vegetables and simply baked fish. Try adding a little to Asian sautes and soups for an extra, interesting flavor. Source: " New Recipes from Moosewood Restaurant " Copyright: " 1987 Vegetable Kingdom, Inc. " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 15g Fat (37.0% calories from fat); 4g Protein; 52g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 340mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 4 Fruit; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Mushroom-Tofu-Pecan Stuffed Squash Recipe By :Moosewood Collective Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small winter squash -- (3 or 4)(such as acorn or buttercup) 1 cake tofu -- pressed and cut into small cubes 3 tablespoons tamari soy sauce 3 tablespoons dry sherry 4 cups small bread cubes 2 tablespoons vegetable oil 3 cups chopped onions 3 celery stalks -- chopped 4 cups sliced mushrooms -- (1 pound) 1/2 teaspoon dried marjoram 1/4 teaspoon dried thyme 1/2 cup vegetable stock or water 1 cup pecans -- toasted and chopped 1 tablespoon fresh lemon juice Serves 6 to 8 This is a festive and hearty dish, appropriate for a holiday dinner. It is a perfect Thanksgiving alternative to turkey, served with steamed Brussels sprouts and cranberry sauce, naturally. Place the squash halves, cut side down, in an oiled baking pan. Add about 1/2 inch of water to the pan and bake at 350F for about 40 minutes, until the squash is just tender. Meanwhile, marinate the tofu in the soy sauce and sherry . Toast the bread cubes on a baking sheet for 5 minutes. Saute the onions and celery in 2 tablespoons oil, using a pot large enough for all the remaining ingredients. When the onions are translucent, add the mushrooms, marjoram, thyme, and stock or water. Cook covered for 10 minutes, then add the tofu with its marinade and the bread cubes. Saute for another 5 minutes. Adjust the seasoning. Remove from the heat. Stir in the pecans and lemon juice. Mound the filling in the baked squash halves and bake covered at 350' for 20 minutes. This cold weather dish is nicely accompanied by Scandinavian Apple Soup (p. 9) and Squash Rolls (p. 231). It is even more delicious topped with Light and Tangy Orange Sauce (p. 192). Source: " New Recipes from Moosewood Restaurant " Copyright: " 1987 Vegetable Kingdom, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 19g Fat (60.3% calories from fat); 9g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 531mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Stuffed Zucchini Bretonne Recipe By :Moosewood Collective Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked and drained navy beans 1/2 cup liquid from cooking the beans or vegetable stock or water 2 tablespoons olive oil 2 cups chopped onions 1 cup diced carrots 2 celery stalks -- diced 1/2 teaspoon salt pinch black pepper 1 1/2 teaspoons dried tarragon 1 teaspoon dried dill 2 bay leaves 1 green pepper -- diced 2 tablespoons butter 3 garlic cloves -- minced or pressed 4 ounces cream cheese -- cubed 1 teaspoon fresh lemon juice 1/4 teaspoon hot red pepper sauce 4 medium zucchini -- or 6 small chopped fresh parsley Serves 4 to 6 Flavorful and aromatic. Don't spare the garlic - if sauteed gently, it gives a pungent accent to the dish. This is one of many recipes developed by Alan Warshawsky. Saute the onions in the olive oil for 5 minutes. Stir in the carrots, celery, salt, pepper, tarragon, dill, and bay leaves and saute another 5 minutes. Stir in the green peppers and simmer covered until the vegetables are tender. Discard the bay leaves. Saute the garlic in the butter, taking care not to bum it. In a blender or food processor, puree 1 cup of the cooked beans with 1/2 cup liquid. In a large bowl, gently stir the cream cheese cubes, lemon juice, and red pepper sauce into the sauteed vegetables. Stir in the sauteed garlic and the pureed and whole beans. Taste the filling and adjust the seasonings. Slice the zucchini in half lengthwise. Carefully scoop out the middle of each zucchini half without breaking the skin. Spoon the filling into each zucchini boat and pack the little boats into a baking pan, propping them against each other and the sides of the pan, so they won't capsize. Add half an inch of water to the bottom of the pan, cover tightly, and bake at 350' for 45 minutes. Top with chopped parsley and serve with Potage Plaisance (p. 19) and French Bread (p. 225). Today far too many restaurants serve tiny over-decorated portions of exotic food in an atmosphere of expensive pretentiousness. Moosewood remains untouched by this trend. It is famous all through the Finger Lakes region for its inventive combination of fresh local ingredients, generous helpings, and friendly, casual ambiance. - Alison Lurie author of Foreign Affairs Source: " New Recipes from Moosewood Restaurant " Copyright: " 1987 Vegetable Kingdom, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 23g Fat (65.7% calories from fat); 6g Protein; 21g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4 1/2 Fat. Nutr. 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