More Moosewood

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* Exported from MasterCook *

 

Hot & Sour Soup

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 ounce dried black mushrooms

2 pounds tofu

2 eggs -- lightly beaten

2 tablespoons cornstarch -- mixed in

1/3 cup water

8 cups stock or water

2 tablespoons dry sherry -- or rice wine

1/4 cup cider vinegar

4 teaspoons tamari soy sauce

1/2 teaspoon black pepper

6 minced scallions

 

1. Heat 2 cups of the stock or water to boiling. Pour over black mushrooms

(in a bowl.) Cover with a plate. Let stand 25 minutes. Drain the

mushrooms, squeezing out and saving all excess liquid.

2. Cut the soaked, drained mushrooms and tofu into sliver-like pieces.

3. Beat the eggs lightly. 4. Blend cornstarch and 1/4 cup water to a

paste.

5. Add mushroom liquid to reamining stock or water. Bring to a boil.

6. Add mushrooms; simmer 10 minutes.

7. Add tofu; simmer 5 minutes. 8. Add wine, vinegar, tamari, pepper.

9. Stir in cornstarch paste and heat to a gentle boil.

10. Drizzle in the beaten egg as soup quietly boils. Stir with a chopstick.

11. Add salt to taste. 12. Serve topped with scallions and sesame oil

drops.

 

From Karen Sonnessa <ksonness

 

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* Exported from MasterCook *

 

Humus

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :0:00

Categories : Spreads

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups chickpeas

3 medium cloves garlic -- minced

1 1/2 teaspoons salt

dash tamari soy sauce

juice from 2 lemons

3/4 cup tahini

1/4 cup minced parsley -- packed

black pepper

dash cayenne

1/4 cup minced scallions

 

Soak chickpeas overnight and boil until very soft. Mash them to a thick

paste with a food processor or masher. Combine everything and chill

thoroughly. Taste to correct seasonings. Some people like extra garlic,

tamari, or tahini.

 

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NOTES : Formatted by Karen Sonnessa <ksonness

* Exported from MasterCook *

 

Lighter Lasagne

 

Recipe By : Moosewood Restaurant Low-Fat Favorites

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups zucchini -- cubed

1 cup cubed bell peppers

1 cup chopped tomatoes

4 cups sliced mushrooms -- (about 12 ounces)

1/4 teaspoon salt

1/3 cup dry red wine

3 tablespoons chopped fresh basil

10 ounces fresh spinach -- rinsed

2 cups cottage cheese, lowfat

1 cup mozzarella cheese, part skim milk -- grated

1/4 cup grated parmesan cheese

1 recipe tomato wine sauce -- (page 350) or

3 1/2 cups tomato sauce -- prepared

1 pound uncooked lasagne noodles

 

Preheat the oven to 350F. Combine the zucchini, peppers, tomatoes,

mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then

simmer on low heat for about 10 minutes, until vegetables are tender and

juicy. Stir in the basil and set aside. Cover and cook the spinach on high

heat in just the water clinging to the leaves for 3 minutes, until wilted

but still bright green. Drain and chop coarsely. Combine with the cottage

cheese, mozzarella, and Parmesan and set aside. Spread 1 cup of the tomato

sauce evenly on the bottom of a 3-inch-deep nonreactive 8 >< 12-inch baking

dish. Layer with 5 or 6 noodles, 1 generous cup of undrained vegetables,

and 1 cup of the spinach-cheese mixture. Cover with a second layer of

noodles, 1 cup of sauce, 1 heaping cup of vegetables, 1 cup of the

spinach-cheese mixture, and a third layer of noodles. Finally, add the rest

of the vegetables, the remaining spinach-cheese mixture, a fourth layer of

noodles, and the rest of the sauce. Cover tightly with foil and bake until

the noodles are tender, about 60 minutes. Let sit at least 10 minutes

before cutting.

 

PER 12-OZ SERVIN6: 218 CALORIES, 17.7G PROTEIN, 5.8G FAT, 22.9G

CARBOHYDRATES, 3.2 G Saturated Fatty Acids, .5G POLYUNSATURATED FATTY ACIDS,

1.6G MONOUNSATURATED FATTY ACIDS, 35 MG Cholesterol 2.9 G TOTAL DIETARY

FIBER

 

WW: 4 pts. per serving

 

Scanned by Karen Sonnessa. Formatted using MC Buster.

 

 

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* Exported from MasterCook *

 

Maple-Walnut Pie

 

Recipe By : Mollie Katzen, " The Moosewood Cookbook "

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 9 inch pie crust -- unbaked

4 large eggs

3/4 cup maple syrup

few squirts fresh lemon juice

dash cinnamon

1/4 cup melted butter

1/2 teaspoon vanilla

1/2 teaspoon salt

2 cups walnut pieces

 

Beat together everything except walnuts. You can use a blender, wire whisk,

or electric mixer. Just make sure the mixture is light and smooth.

 

Spread the walnuts into the unbaked crust. Pour the batter over the nuts

and bake 30 minutes, or until solid. Serve warm or cold, with whipped cream

or ice cream.

 

From Karen Sonnessa <ksonness

 

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