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</html>";s:4:"text";s:31344:"<a href="https://gofolic.wordpress.com/2011/03/30/foodie-tuesday-gado-gado-a-colorful-recipe-from-the-moosewood-cookbook/">Foodie Tuesday - Gado Gado, a Colorful Recipe from the ...</a> Combine soy sauce, sugar, and rice vinegar in a small bowl. Everyone should have it. Crispy cubes of tofu, zucchini, and bell pepper are stir-fried in Thai red curry paste with coconut milk, ginger, maple syrup, and lime for a tasty sweet-sour flavored main dish. Heat 1 Tbsp. Heat oil in 12-inch skillet over medium-high heat until just smoking. 5. 3. Reply Delete. <a href="https://smithsvegankitchen.blogspot.com/p/open.html">Smith's Vegan Kitchen: Cookbooks</a> <a href="https://cookerybookery.wordpress.com/2011/04/04/quinoa-salad-with-broccoli-almonds-and-baked-tofu/">Quinoa salad with broccoli, almonds, and baked tofu ...</a> Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. Labels: Aspagargus Mushroom Sauce. Add the pureed cashews, the remaining 3 cups broth, and the vinegar and bring to a boil. Bring to a simmer and. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. $3.00 Tempeh Bacon. Set aside. 6 reviews. Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. 6. Add the carrots and saute a couple more minutes. In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes. Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger <a href="https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/">Crispy Baked Peanut Tofu | Minimalist Baker Recipes</a> <a href="https://nogohren.com/life/taste/former-back-street-bistro-chef-revives-his-classic-soup-at-lion-honey/article_b4835ce0-2458-11e9-b052-6b38f240d902xl85b9413-leim.html">Moosewood Cookbook Hungarian Mushroom soup — über 7 ...</a> <a href="https://eatlikekat.blogspot.com/2016/01/gado-gado-goodness_9.html">Eat Like Kat: Gado Gado Goodness</a> Reply. <a href="https://runeatrepeat.com/meatless-monday-giveawaynasoya/">Meatless Monday Giveaway-Nasoya - Run Eat Repeat</a> Add the sauce to the skillet and let it cook until it thickens a bit. Delicious. 2011-12-13 at 4:34 am. 1 review. 2. Nutritional Yeast: Nutritional yeast is an inactive yeast similar to brewer's yeast, but with more flavor.It's yellow in color and has a delicious nutty, cheesy taste. Add chick peas, tahini, lemon juice and salt and puree to a thick paste (if you like it thinner, add a little water, or some of the water the chick peas were cooked in). pearl or raw barley, water, halved or quartered mushrooms, peeled and diced carrots, cut green beans, trimmed and halved, sliced red or yellow bell peppers, chopped fresh parsley, butter, coarsely chopped walnuts, dressing, fresh lemon juice (about 1.5 lemons), olive oil, garlic cloves, minced or pressed, dijon mustard, chopped fresh dill (1 1/2 tsp dried or 2 tsp freeze dried), salt, freshly . Directions 1. These are only the recipes in the book that are already vegan. Cover and bring to a boil. Working in batches, puree the soup (in a blender, preferably) until smooth. 1 Tbsp = 42 calories, 1.5 g protein. Make the dipping sauce. End with the tofu cubes piled up attractively, possibly with chopped egged, a bunch of cilantro, and a squeeze of lime juice or hot spice. Directions. Katzen tends to recommend tofu as a substitute for cheese. In large skillet or wok begin to heat 2 Tbsp of peanut oil. Line a baking sheet with parchment paper. Set aside. For the sauce, combine the hot water and peanut butter in a small bowl and then mash to combine until uniform. 12 cup olive oil. 6 reviews. 5 Serve over rice and garnish with chopped scallions, coriander leaves or microgreens. cornstarch 1/2 c. cornmeal or cornstarch Marinade: 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne Sauce: 3 T. soy sauce 1/4 c. dry . Add rest of ingredients; stir until butter and cheese are melted. Form the mixture into 1 1/2-inch balls. For the stir-fry, start by cutting the tofu into 1″ cubes. leftover quinoa salad. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. Moosewood's Baked Tofu. Add soy sauce mixture and fry for 30 seconds. When mixture sizzles, saute for ten more seconds. toast with Earth Balance and nutritional yeast. If you have a food processor I strongly recommend using it to create a smooth consistency. Place a block of firm tofu in a skillet and cover with water. Remove the mixture from the heat, garnish with scallions and serve. From eatingbirdfood.com. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. Please review The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes vegan recipes here! 1 pound tofu 2 tablespoons peanut oil or vegetable oil. Add broccoli florets to the pan and cook for another 4-5 minutes, until broccoli …. I gave them a pass, maybe it was an off day. Heat oil in a small skillet with ginger, garlic, and chili. Marinate broccoli at least 30 minutes Place the noodles in a large-ish bowl, and pour the sauce over the noodles. Spread the tahini sauce on a platter or large plate and. dark chocolate with quinoa. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. NOTES: * Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes from Moosewood Restaurant cookbook. Add the broccoli, brussels sprouts, green beans, and another pinch or two of salt (this helps the veggies to soften) to the tofu and cook, stirring continuously for about 6 minutes, until the broccoli has turned bright green. The Moosewood Generation. I love this spicy broiled broccoli but steamed edamame is a great, simple option. Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes). After that, opt for various optional options. Step 2. Then whisk in the other ingredients and set aside until it's needed. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Whisk the ingrdients in a small bowl until the sugar dissolves. Gado Gado Peanut Sauce Moosewood Cookbook Gado Gado Peanut Sauce Cookbook . Advertisement. 5 of 11. Add the tofu along with the following ingredients: 1 Tbsp white wine vinegar; 4 Tbsp soy sauce; 1/2 tsp dry ginger; 1 tsp toasted sesame oil Reduce the heat and simmer for 10 minutes. Bake for 20-30 minutes at 350 degrees F. or until golden brown. Diamond Crystal or ¼ tsp. 6. $3.00 Tempeh Bacon. Mash the tofu and add it to the other ingredients. 2 (or more) medium cloves minced garlic. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. snow day brunch: salty oatmeal (inspired by Honey); coffee. I started Week Nine (3/1 - 3/7) with a breakfast of a bagel and an orange, followed by a trip to Whole Foods to get things for my Monday night recipe (look! It's a shredded veggie and tofu mixture that is sauteed and wrapped in cabbage leaves (though I always skip that step). Cook for approximately 2-4 minutes or until the broccoli becomes slightly tender. an actual recipe!) Peanut Sauce (recipe below) Pass the following garnishes so eveyone can decorate their plate as they choose -- chopped green onion, flaked coconut, sauteed garlic and ginger, crushed red pepper flakes, lime/lemon wedges, pineapple wedges or bits. I like it served on rice with an extra bit of hot sauce :) Add carrots, celery and broccoli and stir-fry until crisp-tender. Reply. It was hard to be a progressive lefty in the mid-eighties. Add soy sauce mixture and fry for 30 seconds. Remove the tofu from the skillet and set aside. Preheat oven to 400 degrees F (204 C). Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. Stir in the cayenne and fresh ginger. Moosewood Broccoli Cheese Strudel. 1 review. RECIPE: Boil a large pot of water. Add the tofu to that skillet and cook for an additional 2 minutes. The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food.A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old. Add the remaining hot water, and patiently mix until smooth. The Moosewood Cookbook (1977) and its sequel, The Enchanted Broccoli Forest (1985) became . From Vegan with a Vengeance by Isa Chandra Moskowitz, part of the recipe Cold Udon Noodles with Peanut Sauce . If you have a food processor I strongly recommend using it to create a smooth consistency. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. Many of the others can be easily veganizable, and feel free to post your luck with those. Moosewood Broccoli Cheese Strudel. Bon appétit! Divide the block of tofu in half if you wish. Set aside. Add 2 teaspoons oil to skillet over medium-high heat. Today, so many people are vegetarians or even vegans that you can't go two feet without finding a . Our first recipe made was asparagus-mushroom sauce (Pg 770) over whole wheat spaghetti. Pour over vegetables and tofu. I don't know about you, but I consider Mollie Katzen to be the mother of vegetarian cooking. Remove the bay leaf. Reply. In a separate pan, fry tofu in a bit of oil until golden on all sides. It's heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. Moosewood's Baked Tofu. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes. I will add them to the list. Or if you can grill, you can make tofu kebabs (soy sauce, sesame seed oil, chopped green onion, a little sugar, garlic marinade) with cubes of tofu, squash, tomatoes, mushrooms, etc (Moosewood's Broccoli Forest Cookbook has a simple recipe, but you can just put the above and taste). Directions 1. Mix well. Add the tofu and stir-fry until the tofu is lightly browned, 3-4 minutes. . Step 2 In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Spoon sauce over top. While the water is heating up, mix the sauce together until smooth. Set aside. Mix in maple syrup, rice vinegar, and chili sauce or tabasco. I just got the Moosewood Cookbook. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. milk, shredded, 1 x egg, beaten, 8 ounce lasagna noodles, 1/8 tsp black pepper, 1/2 tsp. In 2 batches, blend potato/water mixture until smooth and add back to pot 3. Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. love me some tofu! Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes. Toss the eggplant pieces in the cornstarch mixture to coat, shaking off the excess; set aside. Meanwhile, steam broccoli. In a small saucepan, bring the marinade ingredients to a boil. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes. Set aside. Unknown June 30, 2010 at 11:01 AM. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. mmm tofu with peanut sauce & roasted veggies! Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. 1 bay leaf. Spread on a greased baking sheet. Morton kosher salt and ¼ tsp.. Simmer for 1 minute and . broccoli, extra firm tofu, atop spinach. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. After having not been to Ithaca for a few years we had lunch at the Moosewood on a day in early April. This was a Mollie Katzen (of Moosewood fame) recipe I saved from the paper a long time ago that I'd never . To serve, either toss the broccoli in with the tofu and sauce, or serve it on the side with the five-spice rice. Press tofu between layers of paper towels to remove moisture. When mixture sizzles, saute for ten more seconds. Season with salt and pepper while cooking. Hungarian Mushroom Soup (from Moosewood) Recipe - (3. Remove from the heat and then stir in the lemon juice, dill and pepper. Add the soy sauce and stir fry until broccoli is just tender and bright green. Place vegetables and tempeh on serving plate, top with egg. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool). Welcome to my world. This million-plus-selling, well-loved tome was revised in the mid-1990s to reflect lighter, easier-to . Add the shrimp, tofu, and carrot sticks to the pot and continue to simmer for about 4 minutes, until the shrimp are fully cooked and the tofu absorbs all of the yummy flavors. Directions. Sauté for 5-6 minutes. MOOSEWOOD! In a shallow dish, combine 2/3 cup of the cornstarch, the salt and pepper. Place the cubes in a medium sauce pan, cover with water and bring to a boil. Moosewood came to save us. Roast 15 minutes, stir, and roast another 15 minutes until golden brown. Bring to a simmer, then lower heat to keep warm. baked tofu - recipe from a Moosewood cookbook - can't go wrong! Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender. Simmer for 1 minute and remove from the heat. Replies. To wok add the rest of the oil, ginger, garlic, and onion. Add vinegar, salt, garlic, honey or sugar, soy sauce, sesame oil, and crushed red pepper flakes to taste, if desired. For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Place garlic, parsley and scallions in food processor or blender and mince. January 27, 2011 - katherine . If your block of tofu is larger than 12 ounces, trim it down. Sesame Mayo: Substitute a few tablespoon of the oil with sesame oil. In a small saucepan, bring the marinade ingredients to a boil. The Enchanted Broccoli Forest. Let stand 1 hour at room temperature to allow the flavors to meld. Add all ingredients to shopping list Directions Instructions Checklist Step 1 Heat oil in a large skillet or wok over medium-high heat. Nutritional yeast is also a valuable nutritional supplement, as it contains high levels of protein, folic acid, and vitamins. Add the sauce and the udon noodles and combine well. RECIPE: Boil a large pot of water. Stir in chopped basil just before serving for added color and flavor. Mix together gently. Courtney N says. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . Add bell pepper, garlic, ginger and broccoli noodles to the skillet. Once your oil is hot, carefully add the broccoli and scallions. Heat oil in a small skillet with ginger, garlic, and chili. It is amazing. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. I've lightened it up by using reduced fat cheddar for the filling, and Butter-flavored Pam instead of melted butter to grease the phyllo. Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood's Ginger Orange Tea (9/17/2014) Moosewood's Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad (8/28/2012) Pasta with Broccoli, Edamame & Walnuts (6/25/2017) Peach Soup (8/29/2015) Pescado Veracruz (3/6/2015) Now add a ring of broccoli/ green beans, then a smaller ring of the crunchy red cabbage. While the water is heating up, mix the sauce together until smooth. Simmer uncovered about 20 minutes or until heated through, stirring occasionally. 1 cup peanut butter, whisked together with 1/2 cup warm water 6 cups good veggie stock (I used low sodium non-chicken bouillon paste) 1 Tbsp soy sauce (I used low sodium tamari) 1 lb bok choy, or baby bok choy, trimmed, stems separated from leaves and chopped, leaves sliced crosswise into ribbons 1 lb firm tofu, pressed to remove the water, and . Source: The Moosewood Restaurant Kitchen Garden Ingredients 2 cakes of tofu, frozen overnight and thawed 1/2 c. water or vegetable stock 1 tsp. Step 3. Try it. the tofu. Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. They said that these Reply. Combine soy sauce, sugar, and rice vinegar in a small bowl. 1-2 tsp grated ginger. It's flavored with miso, lemon, soy sauce, garlic, dill, and thyme. Add another T of oil to the skillet, heat for a few seconds, and add the broccoli and bell pepper. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. If your block of tofu is larger than 12 ounces, trim it down. steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. Instructions. Stir in the soy sauce, and add more to taste. 2287 views. Marinate broccoli at least 30 minutes Makes 2 cups. Lower the heat and simmer for 5 minutes. Anna (twelve22) . Whisk well until the peanut butter and oil are combined. Rating: 5/5 (1) Total Time: 45 mins. Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side. Here's how you make THE SAUCE: 1 cup chopped onion. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary). If it gets too thick, add some water or vegetable broth to thin it back out. Luxuriously drizzle the peanut sauce over the whole concoction. Stir in the peanut butter and sugar until the sauce is smooth. In a small saucepan, bring the tofu marinade ingredients to a boil. In a medium bowl, combine the yogurt, tahini, lemon juice, and salt; mix well. Thennnnnrushed red pepper flakes on top! Stir in the peanut butter and salt to taste. Saute the onions in the oil until just translucent. 2. Variations: Green Mayo: Add a handful each of chopped parsley and chives to step one. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. Add tofu to sauce and set aside. We wanted to live simply so others could simply live. I've tried the marinated sweet potato and broccoli salad, which is delicious, and I'm going to try the gado gado next because I love anything with a peanut sauce. Line a baking sheet with parchment paper. Add broccoli, season with ½ tsp. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes. A gingery peanut sauce gets drizzled over the top, and crunchy flavorful 'final toppings' add a delightful finishing touch…" Gado-Gado: 1) A bed of fresh spinach goes on the bottom. $6.50 . 1/2 cup peanut butter 1/2 teaspoon salt (or to taste) Sauté the onions in the oil until translucent. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. moosewood has an awesome recipe in the enchanted broccoli forest cookbook--it's a thai dish, i believe called tofu with peanut sauce. Remove from heat. When hot, add tofu and stir fry for a few minutes. Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. Peanut Sauce (recipe below) Pass the following garnishes so eveyone can decorate their plate as they choose -- chopped green onion, flaked coconut, sauteed garlic and ginger, crushed red pepper flakes, lime/lemon wedges, pineapple wedges or bits. Preheat oven to 400 degrees F (204 C). 2. Pour sauce into serving bowl. Stir slowly until well combined. by Mollie Katzen. I've lightened it up by using reduced fat cheddar for the filling, and Butter-flavored Pam instead of melted butter to grease the phyllo. Stir-fry for a few minutes, or until the broccoli turns bright green. We wanted our food natural and authentic, but there weren't many hippy guides around. Simmer for 1 minute and . I ordered the soup, salad, bread special.It has been my past experience salads at Moosewood were scrumptious. 4. I remember when she published her first book - Moosewood Cookbook - the book I cooked from today, as it was widely celebrated by vegetarians who, at the time, were very much in the culinary minority. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. Bake the tofu. Add the hot water, and stir to combine until you have a smooth sauce. Add the tofu to the skillet and toss to coat in the sauce and reheat the tofu. Posted by eileen at 6:59 AM. the sauce is taaaasty!! 10 ounces extra-firm or firm tofu, cut into 1/2-inch pieces 12 ounces spaghetti, freshly cooked Chinese Peanut Sauce 1 cup lightly salted roasted peanuts Step 1 Heat peanut oil in large nonstick. Sauté over medium heat for 1 minute, then add the tofu chunks. From the Moosewood Cookbook: "An Indonesian extravaganza: Yellow rice on a bed of spinach, covered with vegetables, tofu, and hardboild eggs. The Mushroom, Carrot, Tofu stuffing! Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Stir-fry for a minute and then add the sherry. Pesto Genovese is an uncooked cold sauce made only with 7 ingredients. 4 Add tofu, bring to a boil and let the sauce reduce and thickens. Keep the peanut sauce warm on a heat diffuser until ready to serve. This hand-lettered, pen-and-ink illustrated sequel to the Moosewood Cookbook features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Instructions. Bring to a simmer and cook, covered, on low heat, stirring occasionally, for 10 minutes. Add onion and garlic and saute for 1 minute or until soft. $6.50 . Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Add the juices and simmer for 10 minutes. See more ideas about cookbook recipes recipes cookbook. Moosewood pesto recipe. Mix with a fork until all the noodles are coated. 1/2 teaspoon toasted sesame oil (or to taste) 2-3 tablespoons hot water (to your desired consistency) Optional Add-ins 1 tablespoon lime juice 1 teaspoon chili oil 1-2 tablespoons Sriracha Instructions Add all of the ingredients into a small bowl. dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea. Sadly the salad was surprisingly mediocre, served so cold the flavors were subdued, the dressing unremarkable. Mix well. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. For more than 40 years Moosewood has been dishing up delicious natural vegetarian. Add the broccoli, brussels sprouts, green beans, and another pinch or two of salt (this helps the veggies to soften) to the tofu and cook, stirring continuously for about 6 minutes, until the broccoli has turned bright green. Stir in the peanut butter and sugar until the sauce is smooth. Arrange the broccoli and lemon slices in a single layer on a baking sheet. I always press it and bake it then add it to . --> Cook the above in some butter or oil until the onions are translucent then add all the rest: 1 cup "good, pure" peanut butter (a great use for that massive jar of peanut butter) 1 tbs honey. Repeat the . Heat oil in a wok or large skillet over medium heat. In 1974, Mollie Katzen hand-wrote, illustrated, and locally . Add the tomato sauce and stir to combine. Serve with vegetables on the side. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. 5. of Tofu and Broccoli with Peanut Sauce. Entire recipe = 1345 calories, 48 g pro. Place each tofu half into a bowl. 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