tofu broccoli peanut sauce moosewood

If you have a food processor I strongly recommend using it to create a smooth consistency. Line a baking sheet with parchment paper. Bookstores.com: Moosewood Restaurant Cooks for a Crowd ... Add broccoli, season with ½ tsp. Replies. In 1974, Mollie Katzen hand-wrote, illustrated, and locally . 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). Form the mixture into 1 1/2-inch balls. 12 cup olive oil. Morton kosher salt and ¼ tsp.. In a small saucepan, bring the marinade ingredients to a boil. Bring to a simmer, then lower heat to keep warm. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. 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 . When mixture sizzles, saute for ten more seconds. Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes). From Vegan with a Vengeance by Isa Chandra Moskowitz, part of the recipe Cold Udon Noodles with Peanut Sauce . Sauté over medium heat for 1 minute, then add the tofu chunks. Reply. Sadly the salad was surprisingly mediocre, served so cold the flavors were subdued, the dressing unremarkable. 1 bay leaf. grapeseed oil or vegetable oil in a large nonstick or cast-iron skillet over medium-high. Add the carrots and saute a couple more minutes. It's flavored with miso, lemon, soy sauce, garlic, dill, and thyme. Line a baking sheet with parchment paper. 6. Thennnnnrushed red pepper flakes on top! Combine soy sauce, sugar, and rice vinegar in a small bowl. Season with salt and pepper while cooking. Luxuriously drizzle the peanut sauce over the whole concoction. Marinate broccoli at least 30 minutes Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. Arrange the broccoli and lemon slices in a single layer on a baking sheet. Stir in the peanut butter and salt to taste. Instructions. This is a lighter version of the Broccoli Cheese Strudel from the original Moosewood book. $1.50 Ithaca Bakery Multigrain Bread & Butter $1.00 Organic Brown Rice $2.00 Mixed Olive Plate . NOTES: * Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes from Moosewood Restaurant cookbook. Add the tomato sauce and stir to combine. Bake for 20-30 minutes at 350 degrees F. or until golden brown. Makes 2 cups. 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. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. Add the hot water, and stir to combine until you have a smooth sauce. 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. Peanut Sauce 1T oil 1C minced onion 1T freshly grated ginger Mix together gently. Simmer for 1 minute and . Cover and bring to a boil. Labels: Aspagargus Mushroom Sauce. Cook, stirring, until the tofu is crispy on the outer edges, about 6-8 minutes. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. Cook for approximately 2-4 minutes or until the broccoli becomes slightly tender. Many of the others can be easily veganizable, and feel free to post your luck with those. Step 3. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. Heat 1 Tbsp. 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. 2. Reply. Entire recipe = 1345 calories, 48 g pro. Set aside. Reply Delete. Everyone should have it. 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. 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. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. After having not been to Ithaca for a few years we had lunch at the Moosewood on a day in early April. 1 pkg of Tofu (optional, I did not use this in the recipe but substituted with broccoli) EXTRAS (all optional): mushrooms broccoli sesame seeds. $3.00 Tempeh Bacon. Add the soy sauce and stir fry until broccoli is just tender and bright green. I always press it and bake it then add it to . Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. I love this spicy broiled broccoli but steamed edamame is a great, simple option. Add the tofu to that skillet and cook for an additional 2 minutes. 5. Place the cubes in a medium sauce pan, cover with water and bring to a boil. The Enchanted Broccoli Forest. $3.00 Tempeh Bacon. 5 of 11. Bon appétit! Add the juices and simmer for 10 minutes. 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. Once your oil is hot, carefully add the broccoli and scallions. 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). Add the tofu to the skillet and toss to coat in the sauce and reheat the tofu. Baked tofu recipe from Moosewood Restaurant Cooks at Home by The Moosewood Collective. In a separate pan, fry tofu in a bit of oil until golden on all sides. Let stand 1 hour at room temperature to allow the flavors to meld. 2 (or more) medium cloves minced garlic. The Mushroom, Carrot, Tofu stuffing! For the sauce, combine the hot water and peanut butter in a small bowl and then mash to combine until uniform. Stir in the soy sauce, and add more to taste. I gave them a pass, maybe it was an off day. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. RECIPE: Boil a large pot of water. Add mushrooms, onion, carrot, and salt and cook until mushrooms appear dry and begin to stick to bottom of skillet, about 14 minutes. toast with Earth Balance and nutritional yeast. Add carrots, celery and broccoli and stir-fry until crisp-tender. I ordered the soup, salad, bread special.It has been my past experience salads at Moosewood were scrumptious. 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 . Set aside. snow day brunch: salty oatmeal (inspired by Honey); coffee. 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 . 1 Tbsp = 42 calories, 1.5 g protein. RECIPE: Boil a large pot of water. 1/2 cup peanut butter 1/2 teaspoon salt (or to taste) Sauté the onions in the oil until translucent. 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. Make the dipping sauce. Add bell pepper, garlic, ginger and broccoli noodles to the skillet. Add the remaining hot water, and patiently mix until smooth. Keep the peanut sauce warm on a heat diffuser until ready to serve. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. Add vinegar, salt, garlic, honey or sugar, soy sauce, sesame oil, and crushed red pepper flakes to taste, if desired. The Moosewood Generation. Delicious. Place each tofu half into a bowl. $6.50 . Advertisement. To serve, either toss the broccoli in with the tofu and sauce, or serve it on the side with the five-spice rice. Remove from the heat and then stir in the lemon juice, dill and pepper. Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken. baked tofu - recipe from a Moosewood cookbook - can't go wrong! 6. Place a block of firm tofu in a skillet and cover with water. Roast 15 minutes, stir, and roast another 15 minutes until golden brown. Variations: Green Mayo: Add a handful each of chopped parsley and chives to step one. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. We wanted our food natural and authentic, but there weren't many hippy guides around. Pesto Genovese is an uncooked cold sauce made only with 7 ingredients. If your block of tofu is larger than 12 ounces, trim it down. In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes. Katzen tends to recommend tofu as a substitute for cheese. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. Moosewood's Baked Tofu. The Moosewood Cookbook (1977) and its sequel, The Enchanted Broccoli Forest (1985) became . Moosewood Broccoli Cheese Strudel. Mix well. the sauce is taaaasty!! Directions 1. . Remove from heat. 4. 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) 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 Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes. milk, shredded, 1 x egg, beaten, 8 ounce lasagna noodles, 1/8 tsp black pepper, 1/2 tsp. Stir in the cayenne and fresh ginger. 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. Stir-fry for a minute and then add the sherry. Add all ingredients to shopping list Directions Instructions Checklist Step 1 Heat oil in a large skillet or wok over medium-high heat. It's a shredded veggie and tofu mixture that is sauteed and wrapped in cabbage leaves (though I always skip that step). Mix well. Add the sauce to the skillet and let it cook until it thickens a bit. 5. From eatingbirdfood.com. Ingredients 1/3 cup soy sauce 1/3 cup dry sherry 1/6 cup rice vinegar 2 tablespoons brown sugar. Combine soy sauce, sugar, and rice vinegar in a small bowl. Marinate broccoli at least 30 minutes Add another T of oil to the skillet, heat for a few seconds, and add the broccoli and bell pepper. leftover quinoa salad. Set aside. Moosewood came to save us. Spread on a greased baking sheet. Sauté for 5-6 minutes. Stir in tomato paste and garlic and cook until fond forms on bottom of skillet, about 1 minute. Heat oil in a wok or large skillet over medium heat. January 27, 2011 - katherine . Add tofu to sauce and set aside. Mix with a fork until all the noodles are coated. Meanwhile, steam broccoli. Hungarian Mushroom Soup (from Moosewood) Recipe - (3. Mix in maple syrup, rice vinegar, and chili sauce or tabasco. It is amazing. 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. Mash the tofu and add it to the other ingredients. 2011-12-13 at 4:34 am. It was hard to be a progressive lefty in the mid-eighties. --> 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. This million-plus-selling, well-loved tome was revised in the mid-1990s to reflect lighter, easier-to . Posted by eileen at 6:59 AM. 3. Add rest of ingredients; stir until butter and cheese are melted. Stir in the peanut butter and sugar until the sauce is smooth. In a medium bowl, combine the yogurt, tahini, lemon juice, and salt; mix well. Whisk well until the peanut butter and oil are combined. Reply. 6 reviews. Add the tofu and stir-fry until the tofu is lightly browned, 3-4 minutes. Pour sauce into serving bowl. Stir in soy sauce, ketchup, peanut butter, maple syrup, vegetable broth and Sriracha sauce. 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). After that, opt for various optional options. When hot, add tofu and stir fry for a few minutes. While the water is heating up, mix the sauce together until smooth. 6 reviews. Directions. Preheat oven to 400 degrees F (204 C). steamed cauliflower, broccoli, and carrots topped with Indonesian peanut sauce. Lower the heat and simmer for 5 minutes. Remove the bay leaf. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. To wok add the rest of the oil, ginger, garlic, and onion. Instructions. Add onion and garlic and saute for 1 minute or until soft. MOOSEWOOD! Place vegetables and tempeh on serving plate, top with egg. Stir in the peanut butter and sugar until the sauce is smooth. dinner: kale salad; Thai eggplant, basil, and seitan with white rice; herbal tea. Add 2 teaspoons oil to skillet over medium-high heat. Stir slowly until well combined. 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). For more than 40 years Moosewood has been dishing up delicious natural vegetarian. Reply. 1 pound tofu 2 tablespoons peanut oil or vegetable oil. 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