MOOSEWOOD'S EGGPLANT WITH MISO SAUCE
An easy and savoury recipe from the famous cookbook, "Moosewood Cooks at Home". This is also relatively low calorie and will please your vegetarian friends.
Provided by blucoat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
- Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
- Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
- Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
- Drizzle sauce over eggplants and garnish with scallion.
Nutrition Facts : Calories 54.9, Fat 1, SaturatedFat 0.2, Sodium 464.6, Carbohydrate 10.6, Fiber 4.7, Sugar 3.6, Protein 2.7
MOOSEWOOD'S ITALIAN FISH STEW
Ok, the MOST delicious meal in the world. I always splurge and do this with halibut but you can use any firm fish fillet you find. You will not believe how incredible the flavors from this stew are. Savor and enjoy!!!! --Recipe from Moosewood Restaurant Low-Fat Recipes (Note- a few minor changes have been made to the original recipe)
Provided by hollyfrolly
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
- Add the ground fennel and white wine and cook for two minutes.
- Add the chopped fennel, potatoes, tomatoes, and clam juice.
- Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
- Bring to a boil, lower the heat and simmer for 20 minutes.
- Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
- Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
- ENJOY!
Nutrition Facts : Calories 432, Fat 9.7, SaturatedFat 1.5, Cholesterol 71.5, Sodium 408.4, Carbohydrate 50.5, Fiber 10.5, Sugar 10.1, Protein 33.1
MOOSEWOOD HOMESPUN POT PIE
Make and share this Moosewood Homespun Pot Pie recipe from Food.com.
Provided by charlened
Categories Savory Pies
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 400.
- Lightly oil a 9 x 13 casserole dish.
- Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes.
- Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside.
- In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits.
- Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.
Nutrition Facts : Calories 488.8, Fat 15.5, SaturatedFat 8, Cholesterol 32.2, Sodium 1442.3, Carbohydrate 78, Fiber 7.8, Sugar 9, Protein 13
MOOSEWOOD'S CLASSIC TOFU BURGER
From http://www.moosewoodcooks.com/2014/01/moosewoods-classic-tofu-burgers/ -- "To freeze these burgers, simply wrap cooled, baked burgers in plastic wrap and put them in the freezer. To reheat, bake on an oiled baking sheet, right from the freezer, at 350°F for 20 to 30 minutes until heated through- the time will depend on how fat your burgers are."
Provided by Katheryn W.
Categories Vegan
Time 50m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 14
Steps:
- Press tofu for 30 minutes. Drain and grate in food processor.
- While tofu presses, saute onions with salt and oregano for 7-8 minutes.
- Add peppers and carrots to onions and cook until tender, another 7-8 minutes.
- In a separate bowl combine cooked vegetables, grated tofu, walnuts, soy, mustard, tahini, pepper, and basil.
- Preheat oven to 375 degrees.
- Shape eight burgers (a cup of mixture = one burger). Place on oiled baking sheet.
- Bake burgers until firm and brown, around 30-40 minutes.
- Variation: To make into meatless meatballs, add ground fennel to vegetable mixture. Shape into 1 1/2 inch balls and bake for 20 minutes.
Nutrition Facts : Calories 270, Fat 22.6, SaturatedFat 2.9, Sodium 590.6, Carbohydrate 11.4, Fiber 3.7, Sugar 3.6, Protein 9.8
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