Moosewood Restaurant

Available Online Cookbooks

Caribbean Stew

Caribbean Stew is especially good served on brown rice with Jerk Tofu. The three together will fill your kitchen with a heady, tropical aroma. To help preserve the bright colors of the vegetables, serve the stew soon after cooking.

Serves 4 to 8
Total time 1 hour

1 large onion, chopped (about 2 cups)
½ teaspoon salt
2 teaspoon vegetable oil
½ teaspoon dried thyme
½ teaspoon ground allspice
1 minced fresh chile, seeds removed for a milder "hot"
1 large sweet potato, cut into medium chunks (about 2 cups)
2 cups water or vegetable stock
2 small zucchini, cut into 1-inch chunks (about 2 cups)
1 ½ cups undrained canned tomatoes, coarsely chopped
4 cups loosely packed shredded kale
1 tablespoon fresh lemon or lime juice
2 to 4 tablespoons finely chopped fresh cilantro
salt to taste
Sprinkle the onions with the salt. In a covered soup pot, sauté the onions in the oil for about 7 minutes, stirring occasionally. Add the thyme, allspice, and chile and continue to cook for another 1 or 2 minutes. Stir in the sweet potatoes and the water or stock, and simmer, covered, for about 5 minutes. Add the zucchini and the tomatoes with their juice and simmer 10 to 15 minutes more, until all of the vegetables are barely tender. Add the kale and cook another 5 to 10 minutes. Stir in the lemon or lime juice, cilantro, and salt to taste.

Reprinted from Moosewood Restaurant Low-fat Favorites, Copyright © 1996 by Moosewood, Inc.; Clarkson N. Potter, publisher.

Jerk Tofu

At Moosewood we are always on the lookout for new dishes to add to our repertoire. Jay Solomon, an Ithaca chef and cookbook author famous for his tropical salsas and condiments, was our inspiration for this recipe. Jerk cooking is a Jamaican way to grill meat and seafood, and all food considered "jerk" has a characteristically sweet and spicy sauce.

Smelling this tofu as it bakes is almost as good as eating it. We guarantee it will bring eager guests and family members directly to the table. It is also delicious cold, packed into lunchboxes or snatched from the refrigerator for a snack.

Serves 8

Pressing tofu time: 30 minutes
Preparation time" 10 minutes
Baking time: 1 hour

Jerk Sauce
1 medium onion, coarsely chopped (about ½ cup)
3 fresh green chiles, seeds removed for a milder "hot"
2 tablespoon soy sauce
¼ cup red wine vinegar
2 tablespoons brown sugar
2 teaspoons grated fresh ginger root
2 garlic cloves, minced or pressed
1 teaspoon dried thyme
1 teaspoon ground cloves
1 teaspoon ground cinnamon
½ teaspoon ground black pepper

Place the cakes of tofu between tow flat plates or baking pans. weight the top with a heavy object, such as a book or a can, so that the sides of the tofu bulge slightly but don't split. Let stand for a least 30 minutes. While the tofu is pressing, combine the jerk sauce ingredients in a food processor or blender and purée until smooth. Set aside.

Preheat the oven to 400º. Drain the pressed tofu. Cut each cake into three slices. Stack the slices and then cut through all three layers on the two diagonals, making an X. This will make 12 triangular pieces from each block of tofu. Gently toss the tofu triangles in the jerk marinade and place them in an unoiled 8 x 12-inch nonreactive baking dish. Bake for 1 hour, carefully turning the tofu about every 20 minutes.

Reprinted from Moosewood Restaurant Low-fat Favorites, Copyright © 1996, by Moosewood, Inc.; Clarkson N. Potter, publisher.

Vegan Lasagna

Serves 8
Preparation time: 45 minutes
Baking time: 1 hour

Sauce
1 tablespoon vegetable oil
½ to ¼ cup chopped onions
3 garlic cloves, minced or pressed
1 tablespoon dried basil (3 tablespoon fresh)
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped portabello or white mushrooms
3 cups canned tomatoes with juice, chopped (28-ounce can)
½ cup dry red wine

Filling
1 tablespoon olive oil
1 cup fresh chopped basil
10 ounces fresh spinach, steamed and drained
3 garlic cloves, minced or pressed
2 cakes firm tofu (12 ounces each, cubed)
1 teaspoon salt
¼ teaspoon ground black pepper
⅓ pound lasagna noodles

Warm the oil in a saucepan. Add the onions, garlic, basil, salt, and pepper and saute on medium heat for about 5 minutes.

Add the chopped mushrooms and saute for another 5 minutes. Sitr in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.

Preheat the oven to 350º. Lightly oil a 9 x 13-inch baking pan.

In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.

Spread about one fourth of the tomato sauce on the bottom of the prepared pan. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce. Finish with a final layer of noodles and the rest of the sauce.

Cover and bake for about 45 minutes, until the noodles are soft. Uncover and return to the oven for another 15 minutes.

Reprinted from Moosewood Restaurant New Classics , Copyright © 2001 by Moosewood, Inc.; Clarkson N. Potter, publisher.

Creamy Rice Pudding

serves 6 to 8

3 cups cooked brown rice
2 ¼ cups half-and-half (light cream) or milk
5 eggs
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup honey or maple syrup
2 tablespoons grated orange peel (the peel of 1 orange)
⅔ cup raisins or currants
2 medium apples, cored and finely chopped (optional)

freshly whipped cream (optional)

Butter a deep casseroled dish and set aside. Preheat the oven to 325 degrees.

In a blender or mixing bowl combine the half-and-half, eggs. vanilla, spices, and honey. In a large bowl thoroughly mix the rice, egg mixture, grated orange peel, raisins, and chopped apples.

Pour the pudding into the casserole dish and bake uncovered for an hour, until the custard is set and the pudding begins to brown lightly at the edges. Stir the pudding thoroughly at 20-minute intervals while it is baking and add a small amount of milk if it becomes too dry.

Serve Creamy Rice Pudding hot from the oven or chill it and serve it cold later. A dollop of fresh whipped cream adds the perfect finishing touch to each serving.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc.; Ten Speed Press. publisher.

Vegan Chocolate Cake

No one would ever suspect that this dark, elegant, scrumptious cake is both egg-less and dairy-less. It's economical and low-cholesterol, and what's more, it goes into the oven in 6 minutes with no mixing bowl to clean because the batter is mixed directly in the baking pan. You may be surprised to see vinegar in the ingredient list, but it's not a mistake. The combination of vinegar and baking soda helps the cake to rise. When cool, cut and serve the cake directly from the pan using small metal spatula or pie server; it cannot be easily turned out onto a serving plate.

However, if you have time for a 12-minute cake, you can mix the batter in a bowl, line the bottom of the cake pan with parchment paper, and generously oil the sides of the pan and dust with flour. Then the cake can be removed from the pan with no trouble at all, for a more elegant presentation or for a layer cake.

For the chocolate glaze, use a good-quality chocolate, such as Callebaut or Valrhona. Or try it with your favorite frosting or a dusting of confectioners' sugar or topped with whipped cream, ice cream, or sliced fruit.

Serves 8
Preparation time for cake: 6 minutes
Baking time: 30 minutes
Preparation time for glaze: 15 minutes
Chilling time (if using glaze) 30 minutes
Equipment: 9-inch round or 8-inch square cake pan, 2-cup measuring cup, double boiler

Cake Ingredients
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
½ pound semi-sweet chocolate
¾ cup hot water
½ teaspoon pure vanilla extract

Preheat the oven to 375º.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet. Stir the hot water and vanilla into the melted chocolate until smooth. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for at least 30 minutes before serving.

Reprinted from Moosewood Restaurant Book of Desserts , Copyright © 1997 by Moosewood, Inc. Clarkson N. Potter, Inc. New York, publisher.

West African Groundnut Stew

Serves 6

2 cups chopped onions
2 tablespoons peanut or vegetable oil
½ teaspoon cayenne or other ground dried chiles
1 teaspoon pressed garlic cloves
2 cups chopped cabbage
3 cups cubed sweet potatoes (1-inch cubes)
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon grated peeled fresh ginger root
1 tablespoon chopped fresh cilantro (optional)
2 chopped tomatoes
1 ½-2 cups chopped okra
½ cup natural peanut butter

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster, publisher.

Potage Jacqueline

A soothing soup, seasoned to emphasize the innate goodness of sweet potatoes. This recipe was created by Moosewood cook Jacqueline Lisa Wichman.

Serves 4 to 6

2 tablespoons butter
2 cups chopped onions
1 celery stalk, chopped
1 teaspoon grated fresh ginger root
2 medium sweet potatoes, peeled and thinly sliced
4 cups water
1 bay leaf
½ teaspoon salt
Black pepper to taste
1 cup milk
½ cup heavy cream

Melt the butter in a heavy saucepan and sauté the onions until translucent, stirring occasionally. Add the celery and ginger and continue to cook until the onions begin to brown. Add the sweet potatoes, water, bay leaf, salt and pepper and bring to a rapid boil. Reduce the heat, cover, and simmer 15 to 20 minutes, until the sweet potatoes are tender.

Remove and discard the bay leaf. Purée the soup mixture with the milk and heavy cream in small batches in a blender or food processor. Adjust the salt and pepper to taste and reheat gently. Take care not to boil the soup.

Reprinted from New Recipes from Moosewood Restaurant , Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

Black Bean & Chipotle Soup

How surprising—the wonderful smoky flavor of even a tiny chipotle pepper can pervade a thick, hearty bean soup loaded with vegetables. It’s the perfect counterpoint to the mellow black beans.

Serves 4 to 6
Yields 8 cups
Prep time: 20-25 minutes
Simmering time: 20 minutes

¼ cup olive oil
2 cups chopped onions
2 cloves garlic minced or pressed
2 cups peeled and diced carrots
1 ½ teaspoons ground cumin
1 cup chopped celery
1 cup chopped green or red bell peppers
2 cups cooked black beans (two 15-ounce cans, undrained) (or cook 1 cup dried beans)
½ dried chipotle pepper, or 1 canned chipotle in adobo sauce (recommended)
2 cups chopped fresh or undrained canned tomatoes (12-ounce can)
½ cup orange juice
½ cup water
salt to taste
sour cream to top
chopped fresh cilantro

Warm the oil in a non-reactive soup pot. Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent. Add the carrots and cumin and cook on medium heat, sitting often for a few minutes. Add the celery and peppers, lower the heat, cover, and cook for about 10 minutes. Add the beans chipotle, tomatoes, orange juice, and water, and simmer, covered for 20 minutes. If you're not using canned beans, add ½ cup of beans cooking liquid or additional water.

If you like a thicker broth, you can blend one or two cups of the soup until pureed, and stir it back into the remaining soup. Top with optional sour cream and cilantro.

Reprinted from Moosewood Restaurant Daily Special, Copyright © 1999 by Moosewood, Inc., Clarkson Potter, publishers, New York.

Tofu Burgers or Meatloaf

Serves 8
Prep time: 30 minutes
Baking time: 25-30 minutes

2 cakes firm tofu (16 ounces each)
2 tablespoon vegetable oil
2 cups diced onions
1 cup peeled and grated carrots
1 cup diced bell peppers
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
⅔ cup chopped walnuts
1 cup bread crumbs
2 tablespoons tahini
2 tablespoon light miso
2 tablespoon soy sauce
1-2 tablespoons Dijon mustard

Press the tofu between two plates and rest a heavy weight on the top plate. Press for 15 minutes, then drain the liquid.

Meanwhile, heat the oil in a frying pan and sauté the onions, carrots, peppers, oregano, basil, and dill for about 7 minutes, until the vegetables are just tender. Crumble the pressed tofu into a large bowl, or grind it through a food processor. Stir in the walnuts, bread crumbs, tahini, miso, soy sauce, and mustard. Add the sautéed vegetables and mix well.

Preheat the oven to 350º or 375º degrees. Press the mix into an oiled casserole dish, and bake for about 30 minutes, until lightly browned. If making burgers, use about ¾ cup of burger mix per burger, and place them about 2 inches apart on an oiled baking sheet until they are firmed and brown.

Reprinted from Moosewood Restaurant New Classics , Copyright © 2001 by the Moosewood Collective, Clarkson N. Potter, New York, publishers.

Simple Sweet and Sour Sauce

Yields about 1¼ cups

1 cup unsweetened apple juice
1 tablespoon soy sauce (or more to taste)
1 tablespoon rice vinegar or cider vinegar
1 teaspoon grated fresh ginger root
1 to 2 teaspoons sugar (optional)
1 tablespoon cornstarch dissolved in 1 tablespoon cold water

In a small non-reactive saucepan, combine the apple juice, soy sauce, vinegar, ginger, and the sugar, if using, and bring to a boil. Stir the dissolved cornstarch into the boiling sauce. Reduce the heat and stir for about 1 minute, until the sauce thickens and becomes clear. Serve hot.

Reprinted from Moosewood Restaurant New Classics, Copyright © 2001 by Moosewood, Inc. Clarkson Potter, publishers, New York.

Pecan-Crusted Fish

Serves 4
Preparation time: 20 minutes
Baking time: 30 minutes

4 firm fish fillets (5 to 6 ounces each)
¼ cup buttermilk
½ cup finely ground pecans
¾ cup bread crumbs
3 cloves garlic, pressed or minced
2 tablespoons minced fresh partsley
½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves
½ teaspoon paprika
½ teaspoon salt
pinch of cayenne

Preheat oven to 375 degrees; lightly oil a baking pan.

Rinse the fish and place it in a shallow dish. Pour the buttermilk over the fillets. In a separate shallow dish, combine the pecans, bread crumbs, garlic, parsley, thyme, paprika, salt and cayenne.

One at a time, remove the fillets from the buttermilk, allowing the excess to drain off, and then dredge in the pecan mixture to coat all sides. Place each coated fillet in the baking pan.

Bake for 30 minutes or more, depending on the thickness of the fillets, until the topping is lightly browned and the fish is tender and flakes easily with a fork.

Serve with wedges of lemon or a fruit salsa.

Reprinted from Moosewood Restaurant New Classics , Copyright © 2001 by the Moosewood Collective, Clarkson N. Potter, New York, publishers.

Dressed-up Salmon Cakes

Serves 6
Total time: 45 minutes

2 ½ cups Chopped potatoes
1 cup chopped onions
1 cup peeled and chopped carrots
1 ½ pounds salmon, skinned and cut into 1-inch pieces
1 egg
1 tablespoon prepared mayonnaise, reduced-fat or regular
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh herbs (tarragon, thyme, or marjoram, or a mixture)
1 garlic clove, minced or pressed
1 teaspoon salt
1 teaspoon ground black pepper
1 cup cracker meal or fine, dry bread crumbs
olive oil for frying
6 wedges of fresh lemon

Herbed Mayonnaise
2 tablespoons chopped fresh tarragon or dill
2 tablespoons chopped fresh chives
1 cup prepared mayonnaise, reduced-fat or regular
1 tablespoon fresh lemon or lime juice

Place the potatoes, onions, and carrots in a large covered saucepan with water to cover. Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender. Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork. Drain in a colander.

In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed. Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, garlic, salt, pepper and ¼ cup of the cracker meal or breadcrumbs. Mix thoroughly.

In a skillet or frying pan, heat about ¼ inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.) With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes. As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.

Fry the cakes for about 4 minutes on the first side, until golden brown and crisped. Then flip the cakes and cook for 2 or 3 minutes on the other side. Drain on paper towels to absorb some of the oil. Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.

Reprinted from Moosewood Restaurant New Classics, Copyright © 2001 by Moosewood, Inc. Clarkson Potter, publishers, New York.

Butter Cookies Three Ways

A simple butter cookie recipe can be the starting point for many delightful creations. Ours have a light, delicate texture and the unmistakable richness of butter.

The basic cookie dough is great baked just as it is or topped with a whole or half nut, a few chocolate chips, or sprinkling of sugar just before baking. However, we have provided directions for three of our favorite variations. Butternut Cookies, Jam Drops, and Pinwheel Cookies.

The dough can be refrigerated for up to 3 days. Keep some of it on hand in the freezer; it will keep for up to 6 months. Thaw frozen dough in the refrigerator for a day before using.

Yields; 60 to 70 cookies
Preparation time: 15 to 20 minutes
Baking time: 15 to 20 minutes per batch
Chilling time: about 1 to 2 hours
Equipment: electric mixer (optional); double boiler; baking sheet.

Basic Cookie Dough
1 ½ cups unsalted butter at room temperature*
1 cup sugar
2 egg yolks
2 teaspoons pure vanilla extract
3 cups unbleached white flour
½ teaspoon salt

Butternut Cookies
½ cup finely chopped nuts

Jam Drops
½ cup preserves or fruit spread

Pinwheel Cookies
2 ounces unsweetened baking chocolate
¼ cup sugar
½ teaspoon ground cinnamon

With a wooden spoon or an electric mixer, cream the butter until light. Beat in the egg yolks one at a time, then add the vanilla and beat until smooth. Gradually add the flour and salt, mixing just until the dough ins uniformly smooth. The dough is now ready to chill, shape, and bake or freeze or flavor for one of the three variations below.

For Butternut Cookies, stir the chopped nuts into the dough. For the dough into two 6-inch-long cylindrical logs about 2 inches in diameter. Wrap the logs in plastic and chill for at least 2 hours. The dough needs to be firm enough to hold its shape when sliced.

At the end of the chilling time preheat the oven to 350°.

Using a sharp knife, slice the logs into ¼-inch-thick cookies and place them about an inch apart on unoiled baking sheets. Bake for 15 to 20 minutes, until the edges of the cookies are lightly golden. Cool on the baking sheets for a few minutes, then transfer to racks to finish cooling.

For Jam Drops, cover and refrigerate the dough for 1 hour. When it is firm, preheat the oven to 350°.

Gently roll teaspoonfuls of the dough between your palms to form 1-inch balls. It is best not to over handle the dough. Place the balls about 1½ inches apart on lightly oiled baking sheets.

With your fingertip, make an indentation in the center of each ball. Fill each hollow with a scant ¼ teaspoon of fruit preserves. Bake the cookies for 15 to 20 minutes, until the edges are lightly golden. Cool on the baking sheets for a few minutes, then transfer to racks to cool completely.

For Pinwheel Cookies, gently melt the chocolate with the sugar and cinnamon in a double boiler. Remove half of the dough from the bowl and set aside. Add the melted chocolate to the bowl and stir to make an evenly colored brown dough. Cut both the dark (chocolate) and the light (vanilla) balls of dough into halves. Wrap each piece in plastic and flatten into a ½ -inch-thick disk. Chill for at least 1 hour.

On four lightly floured pieces of wax paper, roll the disks into 12-inch squares. Flip each dark square onto a light square, peel off the wax paper, and press lightly with the rolling pin to seal the two dough layers together. You will have two double-layered 12-inch squares. (If the dough is already soft and sticky, refrigerate it for 10 minutes.) Roll up each square of dough, jellyroll fashion, to form two logs, removing the wax paper as you roll. Wrap in plastic and chill for at least 1½ hours, until the dough is firm enough to hold its shape when sliced.

When the dough is firm, preheat the oven to 350°. Using a sharp knife, slice the logs into ½-inch-thick cookies and place them an inch apart on lightly oiled baking sheets. Bake until the edges of the cookies are lightly golden, about 15 to 20 minutes. Cool on the baking sheets for a few minutes, then transfer to racks to cool completely.

Reprinted from Moosewood Restaurant Book of Desserts, Copyright © 1997 by Moosewood, Inc. Clarkson Potter, publishers, New York.

Tart Lemon Tart

A very tart tart with a cookie crust, this is a refreshing, sophisticated finale for a rich meal, especially welcome on sultry summer evenings. We like to serve this bright lemon tart on a cobalt blue plate.

Tart Pastry:
1⅓ cups unbleached white flour
7 tablespoons butter
pinch of salt
¼ teaspoon pure vanilla extract
¼ cup sugar
3 to 4 tablespoons ice water

Filling:
4 lemons
5 tablespoons butter½ cup sugar
5 eggs, well beaten
¼ teaspoon pure vanilla extract

1 lemon, sliced in very thin rounds

Cut the butter into small pieces and work it into the flour with a pastry cutter, two knives, or your fingertips. Mix in the salt, vanilla, and sugar, and then just enough ice water to bind. Press the dough with your fingers into a 9- or 10-inch drop-bottom tart pan. Chill the crust 1 hour or overnight.

Preheat the oven to 425°. Line the chilled crust with waxed paper and fill with dried beans or rice to prevent the crust from buckling during baking. Bake at 425° for 15 to 20 minutes. Carefully remove the beans and waxed paper.

Lower the oven temperature to 350°.

Mix together the juice of 4 lemons, the butter, and the sugar and heat until the butter melts and mixture is just warm. Pour the beaten eggs slowly into this mixture in a steady stream, whisking constantly. Continue to stir on low heat until the mixture thickens into a custard. Stir in the vanilla. Pour into the baked crust and bake for 35 to 50 minutes or until the custard sets and the top becomes golden.

Serve chilled and garnished with thinly sliced rounds of lemon.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publishers.

Roasted Red Pepper Coconut Soup

The gorgeous carmine color of this sweet and hot soup matches in intensity the earthy aroma of roasted red peppers—and with the already roasted peppers, it couldn’t be easier to make. At Moosewood we like the soup fairly spicy, so if you prefer mild "hotness," reduce the red pepper flakes to taste. This is a good soup to make ahead of time.

Serves 6 to 8
Yields 9 12 cups
Total time: 35 minutes with already roasted peppers, 60 minutes if roasting fresh bell peppers.

6 red bell peppers, roasted or two 13-ounce cans roasted sweet red peppers
2 tablespoons of vegetable oil
2 cups chopped onions
2 garlic cloves, peeled and left whole
1 teaspoon red pepper flakes or ¼ teaspoon cayenne, more to taste
1 teaspoon salt
2 cups undrained canned tomatoes (16-ounce can)
1 ¾ cups reduced-fat coconut milk (14-ounce can)
2 cups water

If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain.

In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent. Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.

In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Serve immediately.

Reprinted from Moosewood Restaurant Daily Special, Copyright © 1999 by Moosewood, Inc., Clarkson N. Potter, publishers, New York.

Aunt Minnie’s Fresh Apple Cake

Our Sara Robbins’ Aunt Minnie was a renowned Southern cook. This easy-t-make, homey, and moist cake is one reason why.

1 ⅓ cups vegetable oil
2 cups brown sugar
3 eggs

3 cups sifted flour (half whole wheat pastry flour and half unbleached white flour works well)
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon ground cardamom
1 teaspoon cinnamon

2 teaspoons pure vanilla extract
3 tablespoons apple juice, milk or water
3 cups chopped apples
1 cup chopped nuts (pecans, walnuts, or almonds)

2 tablespoons sesame seeds
Powdered sugar

Butter a 10-inch bundt pan, two 9-inch round cake pans, or one 9X13-inch sheet pan. Sprinkle the bottom and sides with the sesame seeds.

Preheat the oven to 350°.

Beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, leavenings, and spices. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth. Fold in the chopped apples and nuts.

Pour the batter into the pan and bake for 30 to 45 minutes, depending upon the size of the pan, until a knife inserted in the center comes out clean.

Sprinkle the top with sifted powdered sugar when the cake is cool.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © Moosewood, Inc. Ten Speed Press, publisher.

Puréed White Bean Dip

2 cups dried white beans (great northern, navy or cannelini)
6 cups salted water

or

3 14-ounce cans white beans, drained

⅓ cup extra-virgin olive oil
⅓ cup fresh lemon juice or more to taste
4 garlic cloves, pressed
½ -1 teaspoon ground cumin seeds
salt and ground black pepper to taste
¼ teaspoon cayenne

2 tablespoons capers
2 tablespoons olive oil mixed with ½ teaspoon sweet Hungarian paprika
lemon wedges
warmed pita bread, cut into wedges or pockets.

1. If using dried beans, soak the beans overnight and then drain them. Cover with 6 cups water and cook about an hour until very tender.
2. Drain the beans, reserving some of the liquid.
3. Purée the beans in a food processor or blender with the olive oil, lemon juice, and garlic. Add a little of the reserved liquid if necessary for a cream and smooth consistency.
4. Add the cumin, salt, pepper, and cayenne.
5. Spread the dip in a shallow dish or serve in individual small bowls. Garnish with a
sprinkling of capers and a drizzle of the paprika olive oil.
6. Serve with lemon wedges and warmed pita bread.

Variation: stir the capers and paprika-oil into the spread, and fill pita pockets with a leaf of lettuce, a generous amount of the White Bean Dip, and a slice of tomato.

Adapted from Sundays at Moosewood Restaurant©1990 by Moosewood, Inc., Simon and Schuster, Fireside, publishers.

Very Creamy Potato-Cheese Soup

This is one of our customers' all-time favorite soups and probably the richest soup we offer. Cream cheese is our secret for giving it a velvety texture. You may substitute Neufchatel cheese which is lower in fat, tastes very similar, and is also very creamy.

Serves 4 to 6

3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock or water
1 ½ cups milk (or part cream)
4 ounces of cream cheese or Neufchatel
1 cup grated sharp cheddar cheese (3 ounces)
salt and black pepper to taste
chopped fresh parsley

In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.

Reprinted from New Recipes from Moosewood Restaurant, Copyright ©1987 by Moosewood, Inc., TenSpeed Press, publisher.

Greek Pasta Salad

Here's a pasta salad generous with vegetables and bright flavors.

Total time: 35 minutes
Serves 4

½ pound pasta shells

¼ cup olive oil
1 medium eggplant, cut into 1-inch cubes
½ teaspoon salt
2 garlic cloves, minced or pressed
juice of 1 lemon
2 tablespoons water
1 green or red bell pepper, diced

5 artichoke hearts, drained and quartered (14-ounce can)
1 cucumber, peeled, seeded, and diced
2 tomatoes, diced
1 celery stalk, sliced
2 scallions, chopped
2 tablespoons chopped fresh dill (2 teaspoons dried)
1 tablespoon chopped fresh oregano (1 teaspoon dried)
salt and ground black pepper to taste

1 cup grated or crumbled feta cheese
Greek olives

Bring a large covered pot of water to a rapid boil. Cook the pasta shells, uncovered, until al dente, and then drain. Rinse them under cold water until cool, and drain again.

Heat the oil in a large saucepan and add the eggplant. Cover and cook for 3 minutes on medium heat. Stir in the salt, garlic, lemon juice, and water. Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add the diced red bell peppers, and if you are using dried herbs, add the dill and oregano. Simmer a few minutes more, until the peppers are cooked but still have some crunch.

While the eggplant and peppers are cooking, place the artichoke hearts, cucumbers, tomatoes, celery, scallions, fresh dill, and fresh oregano in a large salad bowl. Add the cooked eggplant and peppers. Stir in the pasta and toss well. Add salt and pepper and more lemon juice or olive oil to taste.

Serve at room temperature topped with the feta and some olives.

Note: this salad can be refrigerated to serve later, but the pasta may absorb the flavors and need an additional dash of lemon juice and olive oil just before serving.

Reprinted from Moosewood Restaurant Cooks at Home, Copyright © 1994 by Moosewood, Inc. Simon & Schuster/ Fireside, publishers, New York.

Mediterranean Lentil Salad

Serve this nutritious salad on a bed of lettuce, topped with feta cheese and olives and surrounded by tomato wedges and cucumber slices.

Serves 4
Total time: 30 minutes

1 cup brown or green lentils
4 cups water
2 bay leaves
1 teaspoon fresh thyme,(½ teaspoon dried)
2 garlic cloves, peeled
⅓ cup sun-dried tomatoes (not packed in oil)
boiling water
½ cup diced celery
½ cup diced red or yellow bell pepper
½ cup minced red onion
½ cup chopped fresh parsley

Dressing
⅓ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon ground fennel
1 rounded teaspoon Dijon mustard
salt and ground black pepper to taste

Rinse the lentils. In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil. Reduce the heat and simmer for about 20 minutes, until tender, stirring occasionally.

While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain and mince them, and add to the vegetables.

Drain the lentils and discard the bay leaves. Remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.

Serve immediately, or cover and chill to serve later.

Reprinted from Moosewood Restaurant Cooks At Home, Copyright ©1994 by Moosewood, Inc. Simon & Schuster/Fireside, publisher.

Rumpledethumps

The diet of northern European peasantry relied heavily upon the potato ever since it was imported from Peru in the sixteenth century. In Celtic Britain it was taboo to harvest any potatoes before the festival of Lugnasa, and so the event was met with great anticipation. Colcannon, a potato and cabbage dish-variations of which are legion-is traditionally served on Lugnasa. All members of the family must share the dish or risk offending the agricultural spirit that protects the crop. After the first bite everyone shouts, "Death to the Red Hag!" thus driving away the specter of starvation.

Rumpledethumps is a colcannon that includes broccoli and cheddar cheese; it serves equally well as a luncheon or side dish. There are over one zillion know varieties of colcannon, and we have tried them all. This one is best.

Serves 6

5 large potatoes (2-2 ½ pounds)
2½ cups chopped cabbage
2 leeks, washed and chopped
2½ cups coarsely chopped broccoli
6 tablespoons butter
¼ teaspoon mace
salt and freshly ground black pepper to taste
¼ cup milk
1½ cups grated cheddar cheese

Peel the potatoes, cut them into chunks, and boil them in salted water for 15 minutes. Meanwhile, steam the cabbage, leeks, and broccoli. Melt 2 tablespoons of the butter and stir in the mace. Mix this seasoned butter and salt and pepper to taste into the steamed vegetables.

Drain the potatoes and mash with 2 more tablespoons butter, the milk, and salt and pepper to taste. Stir in the seasoned vegetables and mix evenly. Spread in an oiled 13x9-inch baking pan. Melt the remaining 2 tablespoons of butter and drizzle it over the potato mixture. Sprinkle the top with the grated cheese. Place under the broiler for 3 to 4 minutes or until the cheese is browned and bubbly.

If you'd like to prepare Rumpledethumps ahead of time, omit the cheese topping, cover the baking pan tightly, and refrigerate. Later, bake, covered with foil, for 30 minutes at 350º. Uncover, sprinkle with the cheese, and place Rumpledethumps under the broiler for a few minutes to brown.

Reprinted from Sundays at Moosewood Restaurant, Copyright © by Moosewood, Inc., Simon and Schuster/Fireside, publishers, New York.

Singin' Hinnies

For a quick breakfast or brunch, here's a Celtic alternative to French toast or pancakes.

Yields 8 or 9 griddle cakes

1 ¼ cups unbleached white flour (may be part whole wheat flour)
1 teaspoon baking powder
⅛ teapsoon salt
2 tablespoons butter
⅓ cup currants
⅓-½ cup milk
oil for frying

In a mixing bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Stir in the currants. Add just enough milk, a little at a time, to make a firm dough that is like a pie crust.

Roll out onto a well-floured surface to a ¼-inch thickness. Cut into rounds about 2½ inches in diameter.

Coat the bottom of a heavy frying pan with oil. On low heat, fry the cakes for 4 to 5 minutes on each side, until nicely browned. Serve piping hot, spread with butter and jam.

Reprinted from Sundays at Moosewood Restaurant, Copyright © by Moosewood, Inc., Simon and Schuster/Fireside, publishers, New York.

Broiled Portabella Mushrooms

With their earthy flavor and meaty succulence, giant portabella mushrooms presented on a bed of wilted spinach make an unusual and attractive side dish. Accompanied by a coarse, dark whole grain bread to sop up the juices, this makes a satisfying meal for two.

Our dish was inspired by a recipe from Susan Jane Cheney, author of Breadtime Stories and a former Moosewood cook.

Serves 2 as a main dish, 4 as a side dish
Total time: 10 minutes

1 pound portabella mushrooms
1 tablespoon light miso
1 tablespoon balsamic vinegar
2 tablespoons water
2 teaspoons olive oil
10 ounces fresh spinach, stemmed and rinsed

Preheat the broiled. Carefully brush or wipe off any soil from the mushrooms. Trim the tough portions of the stems and cut the mushrooms into ½ -inch-thick slices. Whisk together the miso, vinegar, water, and oil. Brush the mushroom slices with the marinade and place them on a baking sheet. Broil about 3 inches from the heat for about 5 minutes, until the mushrooms are browned and beginning to soften.

Meanwhile, steam the spinach in a covered pot on high heat, using only the water clinging to its leaves, for 1 or 2 minutes, or until just wilted but still bright green.

Spread the steamed spinach on a serving platter, arrange the broiled mushrooms on top and serve right away.

PER 6-OZ SERVING: 62 CALORIES; 3.7 G PROTEIN; 3.1 G FAT; 7 G CARBOHYDRATES; 4 G SATURATED FATTY ACIDS; .5.G POLYUNSATURATED FATTY ACIDS; 1.8 G MONOUNSATURATED FATTY ACIDS; 0 MG CHOLESTEROL; 174 MG SODIUM; 3.4 G TOTAL DIETARY FIBER.

Reprinted from Moosewood Restaurant Low-Fat Favorites, Copyright © 1996 by Moosewood, Inc., Clarkson N. Potter, publisher.

Chocolate Crunch

This recipe is unsurpassed as a certain kid-pleaser. What better "glue" than chocolate to bind these crisp rice cereal, raisin, and nut candies? Store them tightly covered in a cool, dry place, and serve at room temperature for the best flavor and texture. If your cool spot warms up and the Chocolate Crunch begins to soften, refrigerate it just long enough to harden.

Yields about 40 pieces
Preparation time: 15 to 20 minutes
Chilling time: 1 hour

14 ounces milk chocolate
1 cup crisp rice cereal
1 cup raisins
½ cup toasted chopped peanuts or pistachios or peanut butter chips

Melt the chocolate in a metal bowl over a small pot of simmering water, stirring until smooth. Remove from the heat and stir in the cereal, raisins, and nuts or peanut butter chips.

Spread the mixture evenly into an 8 x 8-inch glass pan or drop it by spoonfuls into neat little heaps onto paper plates or a tray lined with wax paper, foil, or parchment paper.

Chill until firm, about 1 hour. If you poured the chocolate mixture into a pan, cut it into squares. If you made little mounds, they should pop off the paper when firm. Serve at room temperature.

Reprinted from Moosewood Restaurant Celebrates, Copyright © 2003 by Moosewood, Inc., Clarkson N. Potter, publisher.

Espresso Truffles

These truffles, laced with liqueur, are foolproof yet sophisticated and not too sweet. Forming the truffles and coating them with the cocoa and confectioners' sugar is inevitably a rather messy job. Your fingertips and eventually your palms will be covered with chocolate. It's worth it, but plan to have the answering machine pick up the phone.

Yields 24 truffles
Preparation time: 20 minutes
Chilling time 1 to 2 hours

8 ounces semi-sweet chocolate
½ cup heavy cream
1 tablespoon instant espresso powder
2 tablespoons chocolate or mocha liqueur, such as Kahlúa
¼ cup unsweetened cocoa powder
2 to 3 tablespoons confectioners' sugar (optional)

In a double boiler or in a small bowl set over a pot of barely simmering water, melt the chocolate with the cream and instant espresso powder. Stir for a few minutes until smooth and remove from the heat. Stir in the Kahlúa or other liqueur. Pour into a pie plate or an 8-inch-square glass baking pan and chill until firm, 1 to 2 hours.

When the mixture is chilled and firm, spread the cocoa on a plate. Scoop up rounded spoonfuls of the truffle mixture and shape into 24 balls by rolling briefly between the palms of your hands (see Note). Roll each ball in the cocoa powder and dust with confectioners/sugar, if desired.

Place each truffle in a small fluted paper cup, or store the truffles in a cookie tin lined with wax paper and separate the stacked layers with wax paper, too. Tightly covered and refrigerated, these truffles will keep for at least 2 weeks.

Note: If you prefer, cut the chocolate into 24 squares and roll the squares into balls.

Reprinted from Moosewood Restaurant Celebrates, Copyright © 2003 by Moosewood, Inc., Clarkson N. Potter, publisher.

Annie Wade’s Sweet Potato Sufflé

This special holiday side dish, was requested by a reader, and was one of the most popular dishes we demonstrated when we were on our book tour for Sundays at Moosewood Restaurant. It’s easy, simple, and lovely.

Serves 6

3 cups mashed cooked sweet potatoes (about 2 large sweet potatoes, peeled)
¼ cup brown sugar
3 tablespoons butter
4 eggs, beaten
¼ cup light rum
¼ teaspoon cinnamon

Preheat the oven to 350º.

Combine the mashed sweet potatoes with the rest of the ingredients. Beat well by hand or with an electric mixer. Fold into a buttered 2-quart baking dish.

Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean and the top is firm and golden.

Reprinted from Sundays at Moosewood Restaurant, Copyright ©1990 by Moosewood, Inc., Simon and Schuster/Fireside, publishers.

Cowboy Cookies

We're not sure why these are called Cowboy cookies-perhaps for their homespun, sturdy, trail-mix qualities-but they may just be the best of the chocolate chip cookie genre. Moosewood sisters Susan Harville and Nancy Lazarus have made them since childhood to rave reviews and have given out the recipe over the years like a pyramiding chain letter. You may have it already. If not, you'll be glad you do now.

Cowboy cookies appeal to a wide range of people. We sent an enormous box of them to Moosewood cook Tony Del Plato while he was working with Navajo and Hopi people in Big Mountain, Arizona. By return post we received a brief and to-the-point message: "send more cowboys, please. We love to eat them up. Signed, the Indians."

Yields about 84 cookies
Preparation time: 20 to 25 minutes
Baking time: about 12 minutes per batch
Equipment: electric mixer, baking sheets

1 cup butter, at room temperature
½ cup sugar
½ cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups unbleached white pastry flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups rolled oats
12 ounces semi-sweet chocolate chips (about 1 ½ cups)

Option: Add 1 cup of raisins and/or ½ cup of coarsely chopped toasted walnuts.

Preheat the oven to 350º.

In a large bowl, thoroughly cream the butter, sugar, and brown sugar with an electric mixer. Add the eggs and vanilla and beat well. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add the dry ingredients to the butter and sugar mixture and blend well. Mix in the oats. Using a large spoon or your hands, fold in the chocolate chips, and the raisins and walnuts, if using. The dough will be fairly stiff.

On un-oiled baking sheets, drop generous rounded teaspoonfuls of dough about 4 inches apart. Bake for about 12 minutes, until golden. Cook completely before storing in a sealed container.

Reprinted from Moosewood Restaurant Book of Desserts, Copyright © 1997 by Moosewood, Inc. Published by Clarkson N. Potter, Inc., New York, New York, member of the Crown Publishing Group.

Red, Gold, Black and Green Chili

Total time: 35 minutes
Serves 8-10

1 cup bulghur
½ cup hot water
6 cups undrained canned tomatoes (2 28-ounce cans)

6 tablespoons olive oil or vegetable oil
6 cups chopped onions
6 garlic cloves, minced or pressed
2 generous teaspoons ground cumin
2 generous teaspoons chili powder
2 tablespoons Tabasco or other hot pepper sauce, or ½ teaspoon cayenne

4 green bell peppers, chopped
4 cups fresh or frozen cut corn
3 cups drained cooked black beans (2 14-ounce cans)
3 cups drained cooked red kidney beans (2 14-ounce cans)
salt to taste

grated cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)

Place the bulghur, hot water, and about a 2 cups of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.

While the bulghur cooks, heat the olive oil in a large saucepan. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. When the onions are soft, stir in the bell peppers and sauté for 3-4 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.

Serve plain or topped with grated cheese and fresh cilantro, and possibly with warmed tortillas, or tortilla chips and crudités.

Reprinted and adapted from Moosewood Restaurant Cooks at Home, Copyright ©1994 by Moosewood, Inc., Simon & Schuster/Fireside, publishers.

Spinach Lasagna Béchamel

Serves 6 to 8

Almost an embarrassment of riches. Impressive dinner party fare. Notice our suggestion about using uncooked noodles-it works for all lasagnas!

Béchamel Sauce 6 cups milk
1 cup butter
1 cup unbleached white flour
salt and black pepper to taste
⅛ teaspoon nutmeg, preferably freshly grated (optional)

¼ cup vegetable oil or butter
2 garlic cloves, minced or pressed
2 cups chopped onions
2 pounds spinach, rinsed, stemmed, and chopped
¼ cup chopped fresh parsley
1 pound ricotta cheese
2 eggs
2 cups freshly grated Parmesan cheese (5 ounces)
2 cups grated mozzarella cheese (8 ounces)
1 package lasagna noodles

To prepare for Béchamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do no let it brown. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot milk and continue whisking until the sauce thickens.

Sauté the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and ½ cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.

Mix together the remaining parsley, the ricotta cheese, eggs, and ⅔ cup of Parmesan cheese.

At this point either cook the lasagna noodles al dente, or do as we do, and don't cook them at all. This method has worked for us time and time again. Just layer the raw noodles in the pan as you would if they were cooked. Go on, simplify your life!

Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1½ to 2 cups of Béchamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 ½ to 2 cups of sauce, a third or the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1½ to 2 cups of sauce, the remaining noodles, the rest of the sauce. Sprinkle 1½ cups Parmesan on the top.

Bake covered at 350º for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving.

Serve with a simple salad or a side dish of steamed or marinated vegetables.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc., Ten Speed Press, publisher.

Brandied Raisin Sour Cream Poundcake

When raisins are plumped in brandy and folded into a rich sour cream batter, the result is a cake reminiscent of fine old European baking. This new addition to our repertoire is fast becoming one of Moosewood's most beloved poundcakes. It is smooth and rich, and every bite of raisin bursts with brandy.

Serves 16
Preparation time: 15 minutes
Baking time: 1 ¼ hours
Cooling time: 10 minutes
Equipment: 10-inch bundt pan, electric mixer

1 ½ cups raisins
3 tablespoons brandy
1 ½ cups butter
2 ⅔ cups sugar
4 eggs
3 cups unbleached white flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons pure vanilla extract
¾ cup sour cream

Preheat the oven to 325º. Oil and flour the bundt pan. Combine the raisins and brandy in a small bowl and set aside while you prepare the cake batter.

With an electric mixer, cream the butter with the sugar until light, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, and salt and set aside. Drain the raisins, reserving the brandy. Combine the vanilla, sour cream, and reserved brandy and mix until blended.

Add the flour mixture and sour cream mixture alternately to the butter-egg mixture, beating well after each addition. Stir in the plumped raisins. Pour the batter into the prepared pan and bake for about 1 ¼ hours, until a knife inserted in the cake comes out clean. Allow to cool for 10 minutes, then invert onto a serving plate.

Reprinted from Moosewood Restaurant Book of Desserts, Copyright © 1997 by Moosewood, Inc. Clarkson Potter, publishers.

Shepherd's Pie

Here's a vegetarian meal hearty enough to satisfy the wind-chapped, bone-weary herdsman.

Serves 4

1 cake firm tofu, frozen, thawed, and shredded

1 large onion, chopped
2 tablespoons vegetable oil
¼ teaspoon thyme
½ teaspoon ground coriander seeds
pinch of freshly ground black pepper
½ cup walnuts, toasted and chopped
juice of ½ lemon (about 1 tablespoon)
1-2 tablespoons soy sauce to taste
4 large potatoes, peeled and cubed
3 tablespoons butter or margarine
½ cup milk
salt to taste

Mushroom Gravy
2 tablespoons vegetable oil
½ pound mushrooms, sliced
3 tablespoons soy sauce
pinch of freshly ground black pepper
1 ½ cups hot potato water
2 tablespoons cornstarch dissolved in ½ cup water

This Shepherd's Pie is a casserole combing three elements: a tofu sauté, mashed potatoes, and mushroom gravy. If you perform the three operations concurrently, you will shorten the preparation time considerably. Start the freeze-thaw tofu procedure at least the day before you expect to make the casserole.

For the tofu layer, sauté the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped walnuts and shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from the heat.

To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until the potatoes are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter and milk. Salt to taste.

For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Sauté, stirring occasionally, until the mushrooms are tender. Add 1 1//2 cups of potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

Oil a 9-inch square casserole dish or use a 10-inch round cast-iron skillet. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400º for 15 to 20 minutes until the top becomes golden.

Variation: For the non-dairy diet, just substitute margarine for butter and use some of the water left over from boiling the potatoes in place of the mild when mashing the potatoes.

Reprinted from Sundays at Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Clarkson Potter, publishers.

Mushroom Pecan Burgers

This is a yummy, multigrain burger, high in fiber and lower in fat than many versions we've tried. Russian dressing or Moosewood's Organic Honey-Dijon dressing available in many natural food stores, are both great on these succulent burgers. Ketchup, mustard, pickles, avocado slices, alfalfa sprouts, minced red onions, and tomato slices are also good. Melt fontina or cheddar cheese on top for a cheeseburger.

Serves 4 to 6
Preparation time: 30 minutes
Baking time: 30 minutes

1 ½ cups chopped onions
1 tablespoon vegetable oil
½ teaspoon dried marjoram
¼ teaspoon dried thyme
4 cups chopped cremini or other mushrooms
⅓ cup chopped toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
¼ cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
salt and ground black pepper to taste.

Preheat the oven to 350º. Generously oil a baking sheet.

In a medium skillet, sauté the onions in the oil. Cook on medium heat until the onions are softened, about 5 minutes. Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.

Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, breadcrumbs, rice, oats, dill, and miso, if using. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.

Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or in a bun.

Reprinted from Moosewood Restaurant New Classics, Copyright © 2001 by Moosewood, Inc. Clarkson Potter, publishers.

Spicy Szechuan Noodles

Some years ago, former Moosewood cooks Ashley Miller and Bob Love introduced this popular dish to the rest of us. They had discovered it in Chinese cooking classes with Stella Fessler, one of our Ithaca mentors. We've been grateful for it ever since.
Today, similar spicy noodle salads seem to be on the menus of most Asian restaurants and every slightly trendy café, but it is still a favorite with us and we think you'll be glad to learn how easy it si to make at home.

Serves 4 to 6

½ pound whole-wheat spaghetti, soba (buckwheat) noodles, or linguini
¼ cup peanut butter (or a mixture of peanut butter and tahini)
¼ cup warm water
3 tablespoons tamari soy sauce
2 tablespoons wine vinegar (preferably rice wine vinegar)
1 tablespoon dark sesame oil
1 teaspoon hot chili oil
2 cups fresh mung bean sprouts
1 cucumber, peeled, cut lengthwise, seeded, and cut into crescent slices
chopped scallions
toasted sesame seeds

Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or toasted sesame seeds, if desired. This dish is most flavorful served at room temperature.

Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. We usually serve it with steamed or blanched carrots and broccoli marinated in a ginger, soy sauce, sesame oil and vinegar dressing.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

Italian Pudding

This smooth, rich, high-protein pudding, studded with multicolored jewels of fruit, can be dessert, a satisfying salad for luncheon, or a special breakfast.

Serves 6

¼ cup dried apricots
1 pound ricotta cheese
½ teaspoon pure vanilla extract
¼ to ½ cup raspberry butter or preserves
2 to 3 cups fresh fruit (blueberries, raspberries, strawberries, grapes, sliced peaches, cubed apples, or cantaloupe.)
¼ cup raisins or dried currants
¼ cup almonds, toasted
1 cup heavy cream, whipped

Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump before slicing.

Using an electric beater or a food processor, whip the ricotta cheese until smooth. Mix in the vanilla and raspberry butter or preserves (make the pudding as sweet as you like by adding more or less). Fold in the fruits and nuts. To insure fluffiness, add the whipped cream not more than two hours before you intend to serve the pudding. Fold in the whipped cream and-voila!

Serve the pudding in a beautiful bowl and decorate the top with more fruit. We also like Italian Pudding piled on melon wedges for brunch.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

West African Groundnut Stew

The recipe for the stew was adapted from a version from Sierra Leone, Africa.

Serves 4 to 6

2 sweet potatoes, peeled and cubed
2 tablespoons vegetable oil
3 garlic cloves, minced or pressed
3 tablespoons grated fresh gingerroot
2 tablespoons ground coriander
½ teaspoon cayenne (or to taste)
4 cups chopped onions
2 tomatoes, chopped
4 cups peeled and cubed eggplant
¼ to ½ cup vegetable stock or water
1 cup chopped zucchini or yellow summer squash
2 green peppers, coarsely chopped
2 cups tomato juice
½ cup peanut butter

Steam or boil the sweet potato cubes until just tender.

Meanwhile, sauté the garlic, ginger, and spices in oil for one minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant and a small amount of vegetable stock or water and simmer for 10 minutes. Add the zucchini and peppers and continue to simmer until all of the vegetables are tender, about 20 minutes.

Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Stir well. Simmer on very low heat for 5 to 10 minutes, stirring occasionally to prevent sticking.

Serve on rice, couscous or millet. At Moosewood we garnish this stew with hard-boiled egg halves, and pineapple and banana slices.

Variations popular at Moosewood:
Substitute 3 cups of chopped green cabbage, and 1 ½ to 2 cups chopped okra for the eggplant, and add 1 cup of apple or apricot juice and some chopped fresh cilantro leaf.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

Stuffed Vegetables with Spinach and Artichoke Hearts

This is a delicious, unusual entrée or side dish. Moosewood's customers simply love it when they see this on the menu.

Serves 4

10 ounces fresh spinach, cleaned and stemmed
4 ounces cream cheese, at room temperature
120ounce can artichoke hearts, drained and chopped (about 1½ cups)
½ cup minced scallions
½ cup grated sharp cheddar cheese
½ cup chopped toasted pecans
salt and freshly ground black pepper to taste
4 medium firm ripe tomatoes (or 2 large zucchini or summer squash, about 7 inches in length)

Steam and drain the spinach. Chop it well and place it in a large bowl. Stir in the cream cheese and allow it to soften in the heat from the spinach. Stir in the artichoke hearts, scallions, cheddar cheese, pecans, salt, and black pepper.

Preheat the oven to 350º.

Prepare the vegetables. If you're going to stuff tomatoes, core them and scoop out the insides, leaving a shell. If you are using squash, scrub them and slice them lengthwise and scoop out the pulp, leaving a shell ¼ to ½ inch thick.

Stuff the vegetables with the filling and place them in a buttered baking dish. Pour ½ inch of water in the bottom of the pan to help steam the vegetables.

Bake, covered, for 20 minutes or until the vegetables are tender and the filling is firm on top. Uncover the dish and bake a few minutes more to lightly brown the filling.

Serve on a bed of rice with collard greens or cornbread.

Reprinted from Sundays at Moosewood Restaurant ©1990 by Moosewood, Inc. Published by Simon and Schuster/Fireside, publishers.

Chilaquiles

This is the perfect dish to prepare with leftover refried beans and hot sauce or spicy chili. In fact, this dish is such a fine tasting casserole that you may want to make it from scratch, which will be time-consuming at first, but worth consuming in the end!

Serves 4 to 6

2 tablespoons vegetable oil
2 cups chopped onions
2 medium green peppers, chopped
8 corn tortillas, brushed with oil and baked until crisp, or 1 medium bag of tortilla chils
4 cups refried beans (or about 2 14-ounce cans of refritos)
⅓ cup chopped Spanish olives (optional)
2 cups hot sauce
1 cup grated sharp cheddar cheese (3 ounces)

Sauté the onions in the oil until they are translucent. Add the peppers and continue to sauté until the peppers soften. Stir occasionally. To assemble the casserole, line the bottom of a well-oiled 12 X 12-inch casserole dish with broken tortillas or tortilla chips. Then spread on a thick layer of refried beans. Cover the bean layer with the sautéed onions and peppers. Sprinkle on the chopped olives, if desired. Ladle on the hot sauce. Top with the grated cheddar.

Bake covered at 375º for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.

Suggestion: serve with guacamole, Spanish rice, avocado slices or a tangy tomato and cucumber salad in vinaigrette dressing.

Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987 by Moosewood, Inc. Ten Speed Press, publisher.

Spicy Carrot Peanut Soup

In the cuisines of Africa and Southeast Asia, peanuts and peanut butter are a staple ingredient in sauces and condiments. Here, peanut butter is the background that offsets the spices, garlic, and sour and salty flavors in this rich and aromatic soup. Use any gourmet or commercial peanut butter or roast and grind our own peanuts into a paste.

Serves 6 to 8
Yields about 8 cups
Preparation time: 20 minutes
Cooking time: 35 minutes

1 tablespoon canola or other vegetable oil
1 large onion, thickly sliced (about 2 cups)
2 pounds carrots, peeled and thinly sliced (about 6 cups)
1 celery stalk, thinly sliced
1 teaspoon salt
1 teaspoon Chinese chili paste*
6 cups water
2 tablespoons peanut butter (see Note)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
a few fresh lime wedges

*Or use a fresh stemmed and chopped fresh chile and 2 minced garlic cloves.

In a soup pot on medium heat, warm the oil and add the onions, carrots, celery, salt, and chili paste. Sauté on high heat for 5 minutes, stirring often. Add the water, cover, and bring to a boil. Lower the heat and simmer until the carrots are soft, about 25 minutes.

Stir in the peanut butter, soy sauce, and lime juice. In a blender, purée the soup in batches. Reheat, if necessary.

Serve with lime wedges.

Note: If you wish, replace the peanut butter with freshly ground peanuts. Grind ½ cup unsalted roasted peanuts in a blender or small food processor and add them to the soup just before puréeing it.

Variation: Try serving the soup cold. It's not your usual chilled soup candidate, but we like it!

Reprinted from Moosewood Restaurant Daily Special ©1999 by Moosewood, Inc. Published by Clarkson Potter/Publishers, New York.

Savannah Bisque (Pimiento Cheese Bisque)

This recipe was created by Sara Wade Robbins, and inspired by the Southern side of her family of good cooks.

Serves 4 to 6

2 celery stalks, chopped
1 cup chopped onions
2 tablespoons vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock or water
1 cup sharp or extra sharp cheddar, grated or chopped
3 ounces cream cheese, cubed
4-ounce jar pimientos, chopped
salt and ground black pepper to taste

In a heavy saucepan, sauté the celery in the vegetable oil, stirring occasionally. When the onions are translucent, about 10 minutes or so, add the sweet potato, white potato, and stock. Simmer until the vegetables are soft, for about 20 minutes.

Remove the soup from the heat, add the cheddar and cream cheeses, and allow it to sit a few minutes to soften the cheese. In a blender or food processor, purée the soup with half of the pimientos. Add salt and pepper to taste. If the soup is too thick, thin to the desired consistency using milk, water or vegetable stock. Stir in the remaining pimientos. Reheat gently, but do not boil.

Reprinted from Sundays At Moosewood Restaurant, Copyright © 1990 by Moosewood, Inc. Simon and Schuster/Fireside, publishers.

Penne with Puttanesca Sauce