Vegetarian Cooking for Everyone

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Buster has placed 2 MasterCook recipes in this file:

 

Mushrooms And Tofu In Hoisin Sauce

Strata

 

Kathleen

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* Exported from MasterCook *

*

Mushrooms And Tofu In Hoisin Sauce

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 269

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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8 dried Chinese black or shiitake mushrooms -- up to 12

1 block Chinese-style firm tofu -- drained

OR 2 10-ounce boxes silken firm tofu

2 tablespoons peanut or sesame oil

2 teaspoons chopped garlic

3/4 pound fresh white or shiitake mushrooms

stems removed from the shiitakes

caps quartered

Salt

3 tablespoons rice wine vinegar

Mushroom-soaking water plus

Stock for Stir-Fries

(see separate recipe)

to make 2 cups

2 teaspoons dark sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 cup chopped tomato -- fresh or canned

2 teaspoons cornstarch dissolved in

2 tablespoons water

2 scallions including the greens -- sliced diagonally

 

SERVES 4 TO 6

 

With its dark glossy sauce, this stir-fry is especially good over buckwheat

noodles and accompanied by a simple vegetable-steamed ribbons of Napa

cabbage or slivers of carrots. It can sit in the wok while you finish the

accompaniments.

 

Put the dried mushrooms in a bowl with warm water to cover and let soak for

20 minutes or until soft. Reserve the soaking water, remove the stems, and

cut the caps into quarters. Cut the drained tofu into 1/2-inch cubes.

 

Heat a wok, add the oil, and swirl it around the sides. When it's hot, add

the garlic. Stir-fry for 30 seconds. Add the fresh and dried mushrooms

and 1/2 teaspoon salt and stir-fry for 2 minutes. Add the vinegar,

mushroom water plus stock, dark sesame oil, soy sauce, hoisin sauce, and

tomato. Stir everything together, then add the tofu. Lower the heat and

simmer for 4 minutes. Add the dissolved cornstarch and cook until the

sauce is thickened, another minute or so. Serve garnished with the scallions.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Strata

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 293

Serving Size : 6 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Breakfast

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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5 garlic cloves

salt and freshly milled pepper

3 tablespoons olive oil

28 ounces canned crushed tomatoes

1 pound white mushrooms -- thinly sliced

2 bunches spinach -- stems removed,

leaves washed but not dried

4 eggs

2 cups milk

1/8 teaspoon grated nutmeg

10 thin slices sourdough or country bread -- crusts removed

2 tablespoons chopped marjoram

OR rosemary

1/2 cup grated Fontina

3/4 cup crumbled Gorgonzola

 

SERVES 6 TO 8

 

Made from leftover bread gone stale, savory and sweet bread puddings

evolved from times when food was less plentiful. They stand not only for

thrift but also for comfort-moist, soft textures punctuated (or not) with

nuggets of vegetables and cheese. Bread puddings are easy to make up with

what's on hand, as long as you have the one essential ingredient--good

bread, preferably a few days old. Now that we're enjoying good bread

again, these homey dishes should have a fresh appeal.

 

Called a strata because it consists of layers of bread and vegetables, this

is bit of a deal to assemble, but people always like it and it can be set

up hours in advance of baking. A strata makes a fine brunch or supper dish.

 

Lightly butter or oil a 9- x 12-inch baking dish.

 

Pound the garlic in a mortar with 1/2 teaspoon salt until smooth. Warm 1

tablespoon olive oil in a skillet over medium heat. Add the tomatoes and a

hefty pinch of the garlic. Cook for 20 minutes, stirring occasionally,

then season with salt and pepper to taste. Transfer to a dish. Rinse out

the skillet and return it to the heat.

 

Add the remaining oil and turn the heat to high. Add the mushrooms and

saute until they begin to color. Transfer them to a bowl and season with

half the remaining garlic and salt and pepper to taste. Return the skillet

to the heat, add the spinach, and cook until wilted. Cool, then finely

chop, then season with the remaining garlic and salt and pepper to taste.

 

Beat the eggs and milk with 1/4 teaspoon salt, pepper to taste, and the

nutmeg.

 

Spread 3/4 cup of the tomato sauce in the baking dish. Cover with a layer

of bread, followed by the spinach, half the herbs, and half the Fontina.

Add a second layer of bread and cover it with tomato sauce, followed by the

mushrooms, the rest of the Fontina and herbs, and half the remaining sauce.

Add a third layer of bread and cover with the rest of the tomato sauce and

the Gorgonzola. Pour the custard over all. The strata can be baked right

away, or it can wait for several hours, covered and refrigerated.

 

Preheat the oven to 375 F and bake until browned and puffed, about an hour.

Let cool for 5 minutes before serving.

 

Converted by MC_Buster.

 

 

 

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schuller