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Rumpledethumps

 

Recipe By : Sundays at Moosewood Restaurant (page 110)

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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5 large potatoes -- (2-21/2 pounds)

2 1/2 cups chopped cabbage

2 leeks -- washed and chopped

2 1/2 cups coarsely chopped broccoli

6 tablespoons butter

1/4 teaspoon mace

salt and freshly ground black

pepper to taste

3/4 cup milk

1 1/2 cups grated cheddar cheese

 

The diet of northern European peasantry relied heavily upon the

potato ever ever since it was imported from Peru in the sixteenth

century. In Celtic Britain it was taboo to harvest any potatoes

before the festival of Lugnasa, and so the festival was met with

great anticipation. Colcannon, a potato and cabbage dish-variations

of which are legion-traditionally served of Lugnasa. All members of

the family must share the dish or risk offending the agricultural

spirit that protects the crop. After the first bite everyone shouts,

" Death to the Red Hag! " thus driving away the specter of starvation.

 

Rumpledethumps is a colcannon that includes broccoli and cheddar

cheese; it serves equally well as a luncheon or side dish. There are

over one zillion known varieties of colcannon, and I have tried them

all. This one is best.

 

Peel the potatoes, cut them into chunks, and boil them in salted

water for 15 minutes. Meanwhile, steam the cabbage, leeks, and

broccoli (see page 681). Melt 2 tablespoons of the butter and stir in

the mace. Mix this seasoned butter and salt and pepper to taste into

the steamed vegetables.

 

Drain the potatoes and mash with 2 or more tablespoons butter, the

milk, and salt and pepper to taste. Stir in the seasoned vegetables

and mix evenly. Spread in an oiled 13x9 inch baking pan. Melt the

remaining 2 tablespoons of butter and drizzle it over the potato

mixture. Sprinkle the top with grated cheese. Place under the broiler

for 3 to 4 minutes or until the cheese is browned and bubbly.

 

If you'd like to prepare Rumpledethumps ahead of time, omit the

cheese topping, cover the baking pan tightly, and refrigerate. Later,

bake, covered with foil, for 30 minutes at 350 degrees. Uncover,

sprinkle with the cheese, and replace Rumpledethumps under the

broiler for a few minutes to brown.

 

Serves 6

 

©1990, by Vegetable Kingdom Inc., reprinted with the permission of

Simon and Schuster/Fireside from Sundays at Moosewood Restaurnat

(page 110)

 

http://www.moosewoodrestaurant.com/recipe.htm 1/99

 

 

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Per serving: 512 Calories; 22g Fat (38% calories from fat); 16g

Protein; 65g Carbohydrate; 64mg Cholesterol; 347mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat

 

 

Nutr. Assoc. : 0 2415 0 206 0 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Abidjan Cabbage Salad

 

Recipe By : Sundays at Moosewood Restaurant Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 cups Thinly sliced cabbage

1 cup Shredded carrot

1 cup Pineapple chunks

Juice of 1 lemon

Juice of 1 orange

1/4 teaspoon Salt

1/3 cup Vegetable oil

 

Place cabbage, carrots & pineapple into a large bowl. Mix the

dressing by whisking all the ingredients together till creamy or by

drizzling the oil into the juices while in a blender. Thoroughly

blend the dressing & the vegetables. Refrigerate or serve immediately.

 

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Per serving: 159 Calories; 12g Fat (67% calories from fat); 1g

Protein; 13g Carbohydrate; 0mg Cholesterol; 110mg Sodium

Food Exchanges: 1 Vegetable; 1/2 Fruit; 2 1/2 Fat

 

 

Nutr. Assoc. : 2415 2495 1129 0 0 0 0

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* Exported from MasterCook Mac *

 

Eggplant, Red Pepper, And Spinach Curry

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 large Spanish onion -- chopped

1 tablespoon vegetable oil

1 tablespoon grated ginger root

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon cinnamon

1/2 teaspoon turmeric

1/8 teaspoon cayenne

1/8 teaspoon ground cardamom

1/2 teaspoon salt

1 medium eggplant -- cut in 1 " cubes

1/2 cup coconut milk -- or apple juice

1 cup water

10 ounces spinach -- washed and stemmed

2 red bell peppers -- cut in 1 " squares

1 tablespoon fresh lemon juice

salt -- to taste

 

In a medium pot, saute the onion in the oil until translucent. Add

the spices and saute for another minute or two, stirring constantly

to prevent burning.

 

Add eggplant and coconut milk or apple juice and the water. cover and

simmer on low heat for 10 to 15 minutes, or until the eggplant is

almost tender.

 

Meanwhile, in another pot, cook the spinach in a small amount of

water until limp, but still bright green. Drain in a colander (save

this liquid to add to the curry if it seems too dry). When the

spinach is cool enough to handle, chop it.

 

Add the bell pepper squares to the eggplant mixture, cook for 5

minutes, and then stir in the chopped spinach. Lemon juice and

additional salt, if desired. Simmer for another 2 or 3 minutes--the

pepper should be tender but not mushy and the spinach still quite

green.

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Per serving: 177 Calories; 12g Fat (53% calories from fat); 5g

Protein; 18g Carbohydrate; 0mg Cholesterol; 337mg Sodium

Food Exchanges: 2 1/2 Vegetable; 2 Fat

 

Serving Ideas : Serve on rice and top with toasted cashews.

 

NOTES : This is good with Spicy Chick Peas and Tomato-Apricot Chutney.

 

Nutr. Assoc. : 5646 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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* Exported from MasterCook Mac *

 

West Indian Rice And Peas With Tempeh

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 6 Preparation Time :0:00

Categories : Rice Vegetables

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 cups uncooked brown rice

1/2 cup unsweetened grated coconut

2 1/2 tablespoons vegetable oil

4 cups water

1/2 stick cinnamon

2 cups black-eyed peas -- (10-ounce package

-- frozen OR 1 cup

-- dried, soaked at

-- least 5 hours)

3 bay leaves

1 medium onion -- chopped

3 garlic cloves -- minced

1/4 cup vegetable oil

1/2 small chiles -- (or 1/4 tsp

-- cayenne), sliced

-- (1/2 to 1)

1/2 red bell pepper -- chopped (or green)

8 ounces tempeh -- cubed

1 pinch ground fennel seeds -- generous

1 teaspoon salt -- (or to taste)

1/2 teaspoon ground black pepper

2 scallions -- chopped

 

Saute the rice and coconut in the 2 1/2 tablespoons of oil for 2 to 3

minutes, stirring constantly. Add the water and cinnamon stick. Cover

the pot and bring it to a rapid boil. Don't lift the lid to see if

the water is boiling. Just notice when steam begins to escape.

Traditionally, the lid is never lifted while cooking rice. When steam

escapes, reduce the heat and simmer about 40 minutes.

 

Meanwhile, cook the fresh or frozen black-eyed peas with the bay

leaves in salted, boiling water until tender. The cooking time will

vary with different peas. If you're using soaked dried black-eyed

peas, it will take about 30 minutes. Frozen black-eyed peas will take

about 20 minutes. When the peas are done, drain them and remove the

bay leaves. Keep them warm until the rice and tempeh are ready.

 

While the rice and peas are cooking, saute the onion and garlic with

the 1/4 cup oil in a cast-iron skillet for a few minutes, until the

onions soften. Stir in the chile or cayenne and the bell pepper and

continue to saute for a couple of minutes. Add the tempeh, fennel,

salt, and pepper and lower the heat. Stir frequently and cook,

covered, until the tempeh is golden brown and a little crisp.

 

Combine everything, mixing together well. Adjust the seasonings and

serve hot, topped with the chopped scallions.

 

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Per serving: 671 Calories; 23g Fat (29% calories from fat); 26g

Protein; 95g Carbohydrate; 0mg Cholesterol; 379mg Sodium

Food Exchanges: 6 Starch/Bread; 2 Lean Meat; 1 Vegetable; 3 1/2 Fat

 

 

Nutr. Assoc. : 2367 399 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3269 0 0 0

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--

Ellen C.

ellen