Moosewood Restaurant

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From Moosewood Low-Fat Favorites:

 

Mushroom Sesame Tofu Stew--I've made this and it's very good.

Thai Vegetable Curry

 

 

* Exported from MasterCook *

 

Mushroom Sesame Tofu Stew

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 277

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 cups chopped onions

1/2 cup water

3 cups sliced celery

4 cups sliced mushrooms

(12-ounce package)

2 bay leaves

1 tablespoon grated fresh ginger root

2 cups undrained canned whole tomatoes -- chopped

(18-ounce can)

2 tablespoons tahini or peanut butter

12 ounces cake tofu

pressed and cut into bite-sized pieces

1 dash salt or soy sauce to taste

 

Serves 4 to 6. Preparation time: 20 minutes. Cooking time: 25 minutes.

 

Plain, simple, and satisfying, this stew is rich in both flavor and

protein. It's one of those dishes that somehow becomes greater than the

sum of its parts and is good served alone or on rice. Leftovers can be

used to make a delicious soup-just add water or tomato juice.

 

In a covered soup pot on high heat, cook the onions in the water, stirring

frequently, for 5 minutes. Add the celery and continue to cook, covered,

stirring frequently for 5 minutes. Add more water if the vegetables begin

to stick. Add the mushrooms, lower the heat, and cook until the mushrooms

begin to release their juices, about 5 minutes. Stir in the bay leaves,

ginger, and tomatoes and cook for 5 minutes. Stir in the tahini or peanut

butter, add the tofu, and simmer on a heat diffuser or on very low heat for

a few minutes more. Add salt or soy sauce to taste; discard the bay leaves

and serve.

 

Per 9-oz serving: 143 calories, 8.7 g protein, 5.7 g fat, 17.9 g

carbohydrates, .8 g saturated fatty acids, 2.4 g polyunsaturated fatty

acids, 1.8 g monounsaturated fatty acids, 0 mg cholesterol, 232 mg sodium,

4.5g total dietary fiber

 

MENU SUGIESTIONS Serve with a crisp salad such as Cucumbers Vinaigrette or

Cabbage Salad. Finish with fresh fruit with Maple Walnut Biscotti.

 

Mushrooms are often considered to be just a decorative addition to a dish.

We have seldom heard them applauded for their high nutritional value.

Nevertheless, about 11/2 cups of raw supermarket-variety mushrooms (the

common Agaricus bisporus) supply 25 percent of the U.S. RDA for fiber and

protein. Pair this with the fact that 11 /2 cups has only 25 calorie no

sodium, and, of course, no fat, and it's caps off to the familiar fungi.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 630 32800 0 5243 32849 0 1326

 

* Exported from MasterCook *

 

Thai Vegetable Curry

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 268

Serving Size : 1 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped onions

1 tablespoon canola or other vegetable oil

2 cups diced eggplant -- (1-inch cubes)

2 cups diced sweet potatoes -- (1-inch cubes)

3 tablespoons Thai curry paste -- (see Note)

1 1/2 cups unsweetened pineapple juice

1/2 cup water

1/2 teaspoon salt

2 cups small cauliflower florets

1 cup cut green beans -- (1 1/2-inch pieces)

1 cup chopped red bell peppers

1 tomato -- diced

3 tablespoons fresh lime or lemon juice

2 tablespoons chopped fresh cilantro or basil

cooked rice

a few fresh basil or cilantro sprigs

chopped peanuts -- (optional)

 

In this stew, pineapple juice replaces the coconut milk that would

traditionally be used, a switch that lowers the fat content considerably.

At Moosewood, we usually serve this dish on brown or basmati rice, but

jasmine rice would be another excellent choice.

 

Serves 4 to 6. Preparation time: 30 minutes. Cooking time: 35 minutes.

 

In a covered soup pot, saute the onions in the oil for about 5 minutes.

Stir in the eggplant, sweet potatoes, and curry paste. Add the pineapple

juice, water, and salt. Bring to a boil, and then reduce the heat and

simmer for 5 minutes. Add the cauliflower and green beans and cook for

another 5 minutes. Stir in the peppers, tomatoes, lime or lemon juice, and

cilantro or basil. Simmer until the vegetables are tender, about 10 minutes.

 

Serve on rice with a few fresh herb sprigs and, if desired, some chopped

peanuts.

 

Note: Our Thai Curry Paste is perfect for this recipe. Commercial brands

are often very spicy so start with 1 or 2 tablespoons and add more to taste.

 

Per 8-oz serving: 136 calories, 2.7 6 protein, 2.3 g fat, 28.0 g

carbohydrates, .3 g saturated fatty acids, 1.3g polyunsaturated fatty

acids, .5 8 monounsaturated fatty acids, 0 mg cholesterol, 222 mg sodium,

3.7g total dietary fiber

 

Menu Suggestions: Accompany with Mango Peach Chutney and Asian Cucumber

Condiment or with Mango Coconut Cucumber Salad. End with Tapioca Fruit

Parfaits, Ginger Peach Crumble, or Pineapple Buttermilk Sherbet.

 

Converted by MC_Buster.

 

 

 

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