Moosewood

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Most of the sauces referred to in these recipes were posted earlier this week:

 

Cabbage Rolls

Mushroom Polenta Pie

 

* Exported from MasterCook *

 

Cabbage Rolls

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 256

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large head green cabbage OR Chinese cabbage -- (see Note)

2 medium onions

2 teaspoons olive oil

3 1/2 cups chopped mushrooms

1 cup grated carrots

6 garlic cloves -- minced or pressed

1/4 teaspoon dried thyme

1/2 teaspoon dried dill

1/4 cup minced fresh parsley

1 tablespoon fresh lemon juice

2 tablespoons soy sauce

1 tablespoon miso

12 ounces cake tofu

pressed and mashed -- (see note)

1 cup tomato juice

 

Serves 6 to 8. Preparation time: 35 minutes. Baking time: 20 minutes.

 

A luscious mushroom and tofu filling rolled in cabbage leaves: stuffed

cabbage goes Moosewood. We almost always serve these on a bed of cooked

brown rice.

 

Bring a large pot of water to a boil. Meanwhile, core the green cabbage

and finely chop the onions. Carefully plunge the cabbage into the boiling

water, cover, and cook for about 5 minutes or until the leaves pull away

easily from the head. (Use two forks to test the readiness of the cabbage,

one to steady the head in the water and the other to try to loosen a test

leaf). Set aside 12 leaves to cool while you prepare the filling.

 

In a large skillet, saute the onions in the oil for about 10 minutes, until

translucent. Add the mushrooms, carrots, and garlic and cook, stirring

often, for 3 minutes. Stir in the thyme, dill, and parsley and continue to

cook until the mushrooms become soft and juicy. Add the lemon juice, soy

sauce, miso, and mashed tofu and mix well. When the tofu is heated

through, remove from the heat and set aside.

 

Preheat the oven to 350 F.

 

Assemble the rolls. Put about 1/2 cup of filling at the broad end of each

cabbage leaf, fold the side edges toward the center over the filling, and

then roll up lengthwise. Place the rolls, seam side down, in an unoiled 9

x 12-inch baking pan and pour the tomato juice over them. Cover the pan

tightly with foil and bake for 20 minutes, or until hot and steaming.

 

Note: If you use Chinese cabbage, pull of 12 large leaves and blanch them

for about 2 minutes.

 

Note: Sandwich cakes of firm or soft Chinese-style tofu between two plates

or baking sheets. Rest a weight-a heavy can or book-on the top plate or

baking sheet. Press for 30 minutes. Then remove the weight and the top

cover and drain the water from the bottom plate. The tofu is now ready for

use.

 

Per 8-oz serving: 101 calories, 6.1 g protein, 4.0 g fat, 12.9 g

carbohydrates, .6 g saturated fatty acids, 1.6 g polyunsaturated fatty

acids, 1.4 g monounsaturated fatty acids, 0 mg cholesterol, 394 mg sodium,

5.1 g total dietary fiber.

 

MENU SUGGESTIONS: Serve on rice or noodles topped with either Chunky

Tomato Sauce or Creamy Roasted Red Pepper Sauce, and alongside Mustard

Carrots or Baked Beets and Shallots. Follow with a salad with Money

Mustard Garlic Dressing and try Tapioca Fruit Parfaits for dessert.

 

If you decide to make Cabbage Rolls with Baked Beets and Shallots, prepare

the beets and put them in the oven. While they bake, you should have time

to both prepare the cabbage rolls and put them in the oven with the beets

for the final 20 minutes of baking-then both dishes will be ready to serve

simultaneously.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mushroom Polenta Pie

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 240

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups water

1 cup cornmeal

1/2 teaspoon salt

3 teaspoons extra-virgin olive oil

1 large onion -- chopped

1 large garlic clove -- minced or pressed

3 cups thinly sliced mushrooms

(about 10 ounces)

4 cups stemmed and chopped Swiss chard leaves -- lightly

packed

1 dash salt and ground black pepper

1/2 cup freshly grated Parmesan cheese

 

Here's a soothing, warm golden dish that will please everybody. Spinach or

other dark greens could replace the Swiss chard if you prefer. This

casserole is especially good topped with Tomato Wine Sauce. To make this

recipe most efficiently, prepare the polenta first and chop the other

ingredients for the dish while it simmers.

 

Bring 2 cups of the water to a boil in a medium saucepan. While the water

heats, stir the remaining cup of water into the cornmeal. When the water

boils, whisk the wet cornmeal into it. Add the salt and 1 teaspoon of the

oil, cover, and simmer on very low heat for 20 to 25 minutes, stirring

often to prevent sticking. Remove from the heat. Prepare at 7 x 12-inch

nonreactive baking dish with cooking spray or a very light coating of oil.

Spread the polenta evenly over the bottom of the baking dish and set aside.

 

Preheat the oven to 400 F.

 

Warm the remaining 2 teaspoons of oil in a large, preferably nonstick,

skillet. Add the onions and garlic and saute on medium heat until the

onions are soft, about 10 minutes, stirring occasionally. Add the

mushrooms and continue to cook until they are tender and have released

their juices, about 5 minutes. Stir in the Swiss chard, sprinkle with salt

and pepper, and cook, stirring often, for 2 to 3 minutes, until the chard

has just wilted.

 

Spread the sauteed vegetables evenly over the polenta and top with the

Parmesan. Bake for 20 to 25 minutes, or until sizzling hot. Cool for at

least 10 minutes before cutting.

 

Per 7-oz serving: 179 calories, 7.7 g protein, 6.3 g fat, 22.9 g

carbohydrates, 2.6 6 saturated fatty acids, .5 g polyunsaturated fatty

acids, 2.6 g monounsaturated fatty acids, 9 mg cholesterol, 462 mg sodium,

2.8 g total dietary fiber

 

MENU SUGGESTIONS: Serve after Minestrone Genoa or Basque White Bean Soup

accompanied by Cauliflower Agrodolce, Baked Beets and Shallots, Barbecue

Beans, Tuscan Beans with Sage, or a tossed salad with Italian Tomato Basil

Dressing. A crisp dessert is in order-perhaps Chocolate Hazelnut Biscotti

with ripe autumn apples.

 

Converted by MC_Buster.

 

 

 

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schuller