Moosewood Recipes

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* Exported from MasterCook *

 

Eggless Eggplant Ricotta

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :1:20

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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3 medium eggplants

1 1/2 cups finely chopped onion

1 1/2 teaspoons minced garlic

2 pounds ricotta cheese

1 cup mozzarella cheese -- grated

2 large tomatoes -- sliced

3/4 cup wheat germ

mixed with:

1 teaspoon oregano

and

1 teaspoon basil

salt

pepper

 

Slice the eggplants into o's. Salt lightly. Bake 15 minutes (or until

tender) on an oiled tray. When eggplant is done, sprinkle it with the wheat

germ mixture.

 

WW: 10 pts. per serving. Low or non-fat ricotta can be used to lower the

point total.

 

Sauté the onions and garlic in butter until soft. Combine with the cheeses.

Oil an oblong pan. Arrange a sandwich of

eggplant-cheese-tomato-eggplant-tomato. Cover for the first 35 baking

minutes. Uncover for the last five.

 

From Karen Sonnessa <ksonness

 

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* Exported from MasterCook *

 

Eggplant Scallopini

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups eggplant -- cubed

1 pound chopped mushrooms

3 cloves garlic -- crushed

1 cup chopped onion

1 cup chopped green bell pepper

2 tablespoons olive oil

2 tablespoons butter

1 cup Marsala wine

1 bay leaf

1 teaspoon basil

1 teaspoon salt

1/4 cup tomato paste

1 cup parmesan cheese -- grated

freshly ground black pepper

1/4 cup chopped parsley

2 medium tomatoes -- chopped

 

Heat the olive oil and butter in a large, heavy skillet. Add the onions,

garlic, 1/2 tsp. salt, and bay leaf and saute 5 minutes. Add eggplant and

another 1/2 tsp. salt, stir, and cook, covered, 10 minutes, stirring

occasionally. Add mushrooms, remaining salt, spices (not parsley), pepper,

tomatoes and paste. Mix well and simmer, covered, 10 minutes. Add Marsala

and parsley. Cover and simmer over low heat, about 15-20 minutes. Just

before serving, mix in the parmesan cheese. Serve over pasta, and pass

around some extra parmesan.

 

From Karen Sonnessa <ksonness

 

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* Exported from MasterCook *

 

Grilled Vegetable Sandwiches

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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*BROCCOLI & FRIENDS*

2 cups finely chopped broccoli

1/2 cup finely chopped onion

few dashes each: basil, thyme, bl. pepper

1/2 teaspoon salt

2 tablespoons butter

3/4 cup grated cheese

*EGGPLANT*

2 1/2 cups minced eggplant

1/2 cup finely chopped onion

2 tablespoons butter (or butter plus olive oil)

1 small clove garlic -- crushed

1/2 cup chopped black olives

juice from 1/2 lemon

salt and pepper -- to taste

dash cayenne

3/4 cup grated cheddar cheese

*SPICY PEPPERS*

2 large bell peppers -- sliced

3/4 cup chopped onion

1/2 teaspoon ground cumin -- or more

1 tablespoon butter

1 tablespoon olive oil

dash cayenne -- or more

1 small clove garlic -- optional

salt and pepper -- to taste

1 cup grated cheese -- mild type

*BAVARIAN STYLE*

1 cup sauerkraut -- drained

2 tomatoes -- sliced

dijon mustard

1 cup grated cheddar cheese

*ZUCCHINI-PARMESEAN*

2 cups zucchini -- diced

1/2 cup minced onion

1 clove garlic -- crushed

1/2 teaspoon basil

1/2 teaspoon oregano

2 tablespoons olive oil

salt and pepper

fresh tomato -- sliced

1/2 cup grated parmesan cheese

 

Each of these suggestions makes enough for four good-sized sandwiches. How

much bread you'll need depends on whether you'll be broiling the sandwiches

(Open-faced) or grilling them in butter in a frying pan (closed-2 pieces of

bread). You can do any of these either way.

 

Have your filling ready ahead of time. Assemble the sandwiches right before

serving. Garnish lavishly with fruit slices and vegetable sticks.

 

Broccoli Sandwich: Saute broccoli, onion and salt in butter until broccoli

is bright green. Add herbs. Spread onto toasted bread, top with cheese,

and broil. Serve immediately.

 

Eggplant Sandwich: Saute onion, garlic, and eggplant, lightly salted, in

butter and olive oil. When the eggplant is very soft, remove from heat.

Add olives and seasonings. Spread onto toast and broil or grill the cheese

onto the filling. Serve immediately.

 

Spicy Peppers Sandwich: Saute onions and garlic, lightly salted, in olive

oil and butter. When onion is translucent, add peppers and cumin. Remove

from heat and season. Spread onto split, toasted corn bread, top with lots

of cheese, and broil. Serve right away.

 

Bavarian Style Sandwiches: This works best with rye or pumpernickel. Toast

the bread. Spread it with mustard, sauerkraut and tomatoes. Top with

cheese and broil or grill. Serve soon.

 

Zucchini-Parmesan Sandwiches: Saute onion and garlic, with salt, basil and

oregano, in olive oil until onion is translucent. Add zucchini and saute

until soft. Spread onto toast, topped with thin slices of tomato and a

sprinkling of fresh parmesan. This one should be broiled, not grilled.

Parmesan loves to broil.

 

Formatted by Karen Sonnessa <ksonness

 

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* Exported from MasterCook *

 

Gypsy Soup

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :1:30

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil -- up to 4T

2 cups chopped onion

2 cloves chopped garlic

2 cups sweet potatoes -- chopped & peeled

(Or winter squash)

1/2 cup chopped celery

1 cup chopped fresh tomatoes

3/4 cup chopped sweet peppers

1 1/2 cups cooked chickpeas

3 cups stock or water

2 teaspoons paprika

1 teaspoon turmeric

1 teaspoon basil

1 teaspoon salt

dash cinnamon

dash cayenne

1 bay leaf

1 tablespoon tamari soy sauce

 

In a soup kettle or large saucepan, saute onions, garlic, celery and sweet

potatoes in olive oil for about five minutes. Add seasonings, except

tamari, and the stock or water. Simmer, covered, fifteen minutes. Add

remaining vegetables and chickpeas. Simmer another 10 minutes or so - until

all the vegetables are as tender as you like them.

 

Formatted by Karen Sonnessa <ksonness

 

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NOTES : The vegetables used in this soup are flexible. Any orange vegetable

can be combined with green...for example, peas or green beans could replace

the peppers. Carrots can be used instead of, or in addition to the squash

or sweet potatoes, etc.