moosewood

[Guest guest]

I love the original Moosewood and The Enchanted Broccoli Forest, and

much of Sundays at Moosewood is fantastic. However, the revised

edition of the original Moosewood was so bad that I threw it out

(authors like Bobbie Hinman make delectable low cal vegetarian

food). I tried the Moosewood Low Fat but didn't much like it so gave

it away. JMHO.

[Guest guest]

* Exported from MasterCook *

 

Asian Cabbage Slaw

 

Recipe By : Moosewood Restauant Cooks at Home

Serving Size : 4 Preparation Time :0:15

Categories : Cabbage And Bok Choy Moosewood

Salads

 

Amount Measure Ingredient -- Preparation Method

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2 1/2 Cups Cabbage -- Finely Shredded

1 Cup Grated Carrots

1/2 Cup Diced Green Bell Pepper

Dressing

2 Tablespoons Vegetable Oil

2 Tablespoons Rice Vinegar

1 Tablespoon Soy Sauce

2 Teaspoons Brown Sugar

1/2 Teaspoon Grated Ginger Root

Dash Hot Pepper Sauce

 

1/3 Cup Chopped Peanuts

 

Combine the cabbage, carrots and bell peppers in a serving bowl and set aside.

In a seperate bowl, whisk together the oil, vinegar, soy sauce, brown sugar,

ginger

and option hot sauce. Pour dressing over vegetables and toss well. Set aside

to marinate

10 to 15 minutes.

 

Just before serving toss again and top with peanuts.

 

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* Exported from MasterCook *

 

Mexican Seitan

 

Recipe By : Moosewood Restauant Cooks at Home

Serving Size : 4 Preparation Time :0:20

Categories : Moosewood Seitan

 

Amount Measure Ingredient -- Preparation Method

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

1 Cup Chopped Onions

3 Cloves Garlic -- Minced

2 Tablespoons Olive Oil

1/2 Medium Green Bell Pepper

1/2 Pound Seitan

1 Tablespoon Chili Powder

1/2 Teaspoon Dried Oregano

1/2 Teaspoon Dried Basil

1 Teaspoon Soy Sauce

1 Teaspoon Tabasco Sauce

1 Cup Chopped Tomatoes

Salt Or Soy Sauce -- To Taste

 

Saute the onions and garlic in the olive oil for about 4 minutes, until

softened. Chop the pepper

and add it to the pan. Coarsely grate or finely chop the seitan. Mix it into

the vegetables along with the chili powder,

oregano, basil, soy sauce and tabasco. Saute for a minute stirring to prevent

sticking. Stir in the tomatoes, reduce

the heat, and simmer uncovered for about 5 minutes. Mexican seitan should be

moist, but not too juicy.

 

Add salt and soy sauce to taste.

 

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* Exported from MasterCook *

 

Mockamole

 

Recipe By : Moosewood Restauant Cooks at Home

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers-Dips Avocados

Moosewood

 

Amount Measure Ingredient -- Preparation Method

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

1 Avocado

1 Block Silken Tofu

5 Tablespoons Fresh Lemon Juice

2 Small Garlic Cloves

1/2 Teaspoon Salt

Tabasco Sauce -- To Taste

2 Tablespoons Fresh Cilantro Leaves -- Optional

 

Cut the avocado in half, remove pit, and scoop out the flesh, placing it in a

blender or food processor bowl.

Crumble in the tofu. Add the rest of the ingredients, and process until smooth

and creamy. You

may need to scrape the sides of the container and/or add a tablespoon or two of

water. Taste, add

more salt or tabasco if necessary. Serve chilled or at room temperature.

 

 

 

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NOTES : will keep 2 to 3 days if tightly covered in the refrigerator.