Moosewood

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These are from Low-Fat Favorites. The sauce is used in several recipes

from this cookbook.

 

Chunky Tomato Sauce

Middle Eastern Tofu-Stuffed Peppers

 

 

* Exported from MasterCook *

 

Chunky Tomato Sauce

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 351

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- chopped

(about 1 cup)

2 cloves garlic -- minced or pressed

up to 3

2 teaspoons olive oil

2 1/2 cups undrained canned tomatoes

(28 ounce can)

2 teaspoons dried basil

OR 2 1/2 tablespoons chopped fresh basil

1/4 teaspoon dried oregano

OR 1/2 teaspoon chopped fresh oregano

1 tablespoon chopped fresh parsley

salt and black pepper -- to taste

 

Makes 3 cups. Total time: 25 minutes.

 

A time-honored, standard tomato sauce that is easy to make and extremely

versatile. Use it on pastas, stuffed vegetables, gnocchi, polenta,

casseroles, or your favorite pizza.

 

In a heavy, nonreactive pan, saute the onions and garlic in the oil for

about 10 minutes on medium heat, until translucent. Stir often to prevent

sticking. Drain the tomato juice into the sauteing onions. With a knife,

chop the tomatoes right in the can and add them to the onions, or use your

hands to squeeze them directly into the cooking pan. Stir in the basil,

oregano, and parsley. Simmer, uncovered, for about 15 minutes, until the

sauce has thickened. Add salt and pepper to taste.

 

NOTES : Because this is such a useful all-purpose sauce, you may want to

double the recipe - but no need to double the oil. The 2 teaspoons will be

enough! Tightly sealed, it will keep refrigerated for at least a week and

frozen for several months.

 

 

 

 

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* Exported from MasterCook *

 

Middle Eastern Tofu-Stuffed Peppers

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 246

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons canola or other vegetable oil

2 large garlic cloves -- minced or pressed

1 1/2 cups diced onions

1 pinch cayenne

1/2 teaspoon ground cinnamon

1 2/3 cups peeled and diced carrots

1 dash salt

1 cup diced tomatoes

1 1/2 cups grated frozen tofu

(12-ounce cake)

3 tablespoons soy sauce

1 tablespoon chopped fresh dill

(1 teaspoon dried)

2 teaspoons fresh lemon juice

1/2 cup couscous

1/4 cup hot water

3 tablespoons currants or raisins

4 large bell peppers

2 cups tomato juice

 

Serves 4. Preparation time: 30 minutes, once the tofu is frozen and

thawed. Baking time: 45 to 50 minutes.

 

Stuffed vegetables in the Middle East would traditionally be filled with

some kind of ground meat. At Moosewood, we use frozen tofu to create a

chewy but light vegetarian main dish. These peppers are especially

delicious served on a bed of rice and topped with Chunky Tomato Sauce and a

sprinkling of grated feta cheese.

 

Warm the oil in a medium saucepan, add the garlic, onions, cayenne, and

cinnamon, and saute for 3 minutes. Add the carrots, sprinkle with salt,

cover, and cook for 3 minutes. Add the tomatoes and cook for 2 minutes,

until the carrots are just tender. Stir in the tofu, soy sauce, dill,

lemon juice, couscous, and water and cook on low to medium heat for 2

minutes, stirring often. Cover tightly, remove from the heat, and set

aside. After about 5 minutes, add the currants or raisins and adjust the

seasonings if necessary.

 

Preheat the oven to 375 F.

 

Cut the peppers in half lengthwise. Remove the seeds but leave the stem

ends on so that the peppers will hold their shape during baking. Fill each

pepper half with about 1/2 cup of filling and place it in a nonreactive

baking dish. Pour the tomato juice into the bottom of the baking dish,

cover tightly, and bake for 45 to 50 minutes, until the peppers are tender.

 

Per 14-oz serving: 301 calories, 14.2 g protein, 7.2 g fat, 49.9 g

carbohydrates, 1.0 g saturated fatty acids, 4.0 g polyunsaturated fatty

acids, 1.5 g monounsaturated fatty acids, 0 mg cholesterol, 1182 mg sodium,

6.8 g total dietary fiber.

 

Freezing Tofu (page 419): Thawed frozen tofu has a chewy texture. We use

it in chili, cabbage rolls and other dishes that traditionally use meat.

To freeze, arrange the cakes of tofu on a plate or baking sheet and freeze

for 4 to 6 hours. Transfer the frozen tofu to the refrigerator and thaw

for 10 to 12 hours. If thawing is not complete when you are ready to cook,

complete the process either by baking the tofu, covered, at 350 F for 15 to

20 minutes or by zapping it for 5 minutes in a microwave. When the tofu is

thawed, squeeze out as much water as possible, like you would a sponge.

Don't worry about mangling it. Once squeezed, the tofu should be crumbled,

shredded, or grated for use.

 

MENU SUGGESTIONS: Serve with cucumber slices topped with Yogurt Tahini

Dressing and Seasoned Steamed Artichokes. End with Lemon Pudding Cake.

 

Converted by MC_Buster.

 

 

 

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schuller