3 more from Sundays at Moosewood

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* Exported from MasterCook Mac *

 

Pastel De Choclo (Corn And Tofu Casserole)

 

Recipe By : Sundays at the Moosewood Restaurant

Serving Size : 8 Preparation Time :0:00

Categories : Vegetables Tofu

Casseroles

 

Amount Measure Ingredient -- Preparation Method

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2 medium onions -- finely chopped

3 cloves garlic -- pressed

1 tablespoon sweet paprika

2 teaspoons black pepper -- or more to taste

1 tablespoon cumin seed -- ground

2 teaspoons salt -- to taste

2 tablespoons olive oil

3 cakes pressed tofu -- grated or crumbled

1 cup tomatoes -- chopped

1/4 teaspoon dried oregano

2 hard-boiled eggs -- peeled/thinly

-- sliced

3/4 cup pitted black olives -- whole

1/2 cup raisins

32 ounces canned cut corn -- drained

- (2 16oz cans)

2 eggs

1/4 cup fresh basil leaves -- chopped or 1 T. dry

1/4 teaspoon salt

 

Saute the onions and garlic with the spices and seasonings in the

olive oil. When the onions are translucent, add the tofu, tomatoes,

and oregano and continue to cook, covered, for 15-20 minutes. Stir

occasionally.

 

Spread the mixture evenly into an oiled 8x12 inch baking dish. Top

with the egg slices, evenly distribute the olives in rows pressing

them gently into the mixture, and sprinkle with the raisins.*

 

In a blender or food processor, puree the corn with the eggs, basil,

and salt. Pour this evenly over the top of the mixture in the baking

dish.

 

Bake, uncovered, at 350¯F for 45 minutes. The pastel should bake like

a frittata and be lightly browned on top but still moist.

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

 

 

Per serving: 419 Calories; 21g Fat (41% calories from fat); 29g

Protein; 38g Carbohydrate; 107mg Cholesterol; 1010mg Sodium

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

Fruit; 2 Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 1032 0 0 0 0 3287 0 0 0 0 0 0 26006 0 0 0 0

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* Exported from MasterCook Mac *

 

Slovenian Almond Apricot Bread

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian Breads: Quick & Muffins

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups water

1 1/2 cups dried apricots -- chopped

2 tablespoons butter

1/2 cup maple syrup

1 egg -- beaten

1 teaspoon vanilla extract

1 teaspoon orange zest

1 1/2 cups unbleached flour

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup almonds, toasted -- chopped

 

In a medium saucepan, bring the water and apricots to a boil and then

simmer until very soft, for at least 10 minutes. Add the butter,

maple syrup, egg, vanilla, and orange rind and stir well until the

butter melts.

Remove the mixture from the heat.

 

Preheat oven to 350F.

 

Sift together the flours, salt, soda, and baking powder. Fold the dry

ingredients into the apricot mixture. Add the chopped almonds and

blend well.

 

Spread the batter evenly into an oiled medium loaf pan. Bake for one

hour and 15 minutes, until a knife inserted in the center comes out

clean. Allow the bread to cool for several minutes before removing it

from the pan.

 

 

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Per serving: 259 Calories; 9g Fat (29% calories from fat); 7g

Protein; 41g Carbohydrate; 23mg Cholesterol; 328mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 1 1/2

Fat; 1/2 Other Carbohydrates

 

NOTES : This bread is moist and flavorful lenough to enjoy plain, but

it is also delicious with sweet butter or cream cheese and a slightly

tart fruit marmalade or apricot jam.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 14 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Sopa De Lima (Tomato, Lime, And Tortilla Soup)

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Vegetables

Mexican & Southwestern

 

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped onion

4 cloves garlic -- pressed

1 tablespoon vegetable oil

2 chiles -- minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

3 1/2 cups chopped fresh tomatoes

3 cups vegetable broth

1/3 cup fresh lime juice

salt -- to taste

 

In a medium soup pot, saute the onions and garlic in the oil until

the onions are translucent. Add the chiles, cumin, and oregano, and

saute for a few more minutes. Add the chopped tomatoes and sprinkle

with a little salt. Cover the pot and cook gently until the tomatoes

begin to release their juices. Stir occasionally. This will take

longer with winter tomatoes than with summer ones. Add the stock and

simmer, covered, for about 15 minutes. Add the lime juice and salt to

taste.

 

Serve topped with crumbled tortilla chips. Garnish with finely

chopped cilantro, if desired.

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Per serving: 252 Calories; 7g Fat (24% calories from fat); 9g

Protein; 43g Carbohydrate; 2mg Cholesterol; 1265mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 4 Vegetable; 1 1/2 Fat

 

 

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--

Ellen C.

ellen