Cabbage and Noodles

from Moosewood Restaurant New Classics by the Moosewood Collective

Cabbage and Noodles

2 cups thinly sliced onions
1/4 cup unsalted butter
1 ½ Tbs paprika
8 cups finely shredded cabbage (about 1 ½ lbs)
2 tsp salt
12 oz egg noodles
freshly ground black pepper
dollop of sour cream (optional)

In a pot with a tight lid, cook the onions in the butter on medium heat until golden, about 15 minutes. Add the paprika and saute for a few seconds more. Stir in the cabbage, add the salt, and cook for 5 more minutes, stirring now and then. Cover tightly and cook on very low heat for 40 to 60 minutes, stirring occasionally, until the cabbage is very soft and brown.

When the cabbage is almost done, cook the noodles in boiling water until al dente. Drain them and toss well with cabbage mixture. Add a generous amount of pepper and, if desired, top with a dollop of sour cream.

Note: the book suggests serving it with homemade applesauce and rye bread for a warming winter meal.

Note: We typically make two-thirds of the recipe.

West African Peanut Soup

from Starting with Ingredients by Aliza Green

West African Peanut Soup

2 Tbs vegetable oil
1 large onion, chopped
1 Tbs chopped garlic
1 Tbs chopped ginger root
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground cinnamon
pinch ground cloves
pinch cayenne pepper
1 (15 oz) can chopped plum tomatoes or 2 cups fresh tomatoes, diced
2 large yams, peeled and cut up
6 cups vegetable (or chicken) stock, simmering
3/4 cup roasted peanuts
1/2 cup peanut butter, creamy or crunchy
1/2 bunch cilantro, leaved chopped
salt and pepper to taste
diced fresh tomato, cilantro, or chopped roasted peanuts for garnish

Heat the oil in a large Dutch oven over medium heat. Saute the onion until lightly browned, about 8 minutes. Stir in the garlic, ginger, cumin, coriander, cinnamon, cloves, and cayenne. Saute together 2 to 3 minutes to release their fragrance. Stir in the tomatoes and yams and continue to cook about 5 minutes, stirring occasionally to meld the flavors.

Add the hot stock and peanuts, bring to a boil, reduce heat, and simmer for 30 minutes. Remove the soup from the heat. Using a food processor, blender, or immersion blender, puree the soup until smooth. For extra-smooth soup, strain it through a sieve. Return the soup to the saucepan. Whisk in the peanut butter and cilantro, season with salt and pepper, and heat through. Top each serving with garnishes and serve piping hot.

Serves 8

Egg White and Avocado Salad

From marthastewart.com

Egg White and Avocado Salad

6 hard-boiled eggs, whites only, chopped into 1/2-inch pieces*
1 rib celery, cut into 1/4-inch pieces
1 avocado, cut into 1/2-inch pieces
1 Granny Smith apple, cut into 1/4-inch pieces
2 tablespoons light mayonnaise
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons freshly squeezed lemon juice
Pinch of cayenne pepper
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Butter lettuce, for serving - we put it in a tortilla instead

Place all ingredients except lettuce (or tortilla) in a large bowl; gently toss until well combined. Serve wrapped in lettuce leaves or (warmed tortilla).

Serves 4


*if you save one of the egg yolks you can use it in this recipe

Zesty Black and White Bean Chili

from the Pillsbury Complete Cookbook

Zesty Black and White Bean Chili

1 cup chopped onions
1 garlic clove, minced
¼ cup all-purpose flour
1 to 2 tsp chili powder
½ tsp cumin
1 ½ cups milk
2 (9 oz) packages frozen shoepeg white corn
15.5 oz can great northern beans, drained
15 oz can black beans, drained
14.5 oz can chicken broth
4.5 oz can chopped green chilies, undrained


Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions and garlic and cook until onions are tender.

Gradually stir in flour, chili powder, and cumin. Gradually stir in milk. Add remaining ingredients.

Bring to a boil, constantly stirring. Reduce heat to low and simmer 15 minutes or until thickened, stirring occasionally.

Serves 5 (1 1/3 cup servings)

Lentil-Quinoa Salad with Curry Vinaigrette

from Complete Vegetarian Kitchen by Lorna Sass.

Lentil-Quinoa Salad with Curry Vinaigrette

Salad:
2 1/2 cups firm-cooked brown lentils *
1 1/2 cups cooked quinoa *
1/3 cup finely chopped scallions (I put them only in Mr. Man's dish)
Lemon juice and/or sea salt

Lime-Curry Vinaigrette:
1/3 cup canola oil
2 Tbs lime juice
1 Tbs curry powder
1 Tbs freshly grated ginger
1/2 tsp ground coriander
1/2 tsp salt

*the original recipe called for cooked lentils and quinoa so I'll tell you how I cooked them!

In two separate pots mix together the lentils and water and the quinoa and water.** Bring to a boil and then simmer until the lentils are tender and the quinoa has absorbed the water. Drain lentils if necessary.

Meanwhile, combine the vinaigrette ingredients in a jar with a tight fitting lid. Shake well.

Combine the lentils, quinoa and chopped scallions. Add most of the vinaigrette. Add enough lemon to make flavors pop (about 1 Tbs). Add more vinaigrette if desired. Serve immediately or refrigerate up to 3 days.

Serves 4


**be sure to thoroughly rinse the quinoa before cooking it, otherwise it may have a bitter taste.

Potato Florentine Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Potato Florentine Soup

1 Tbs olive oil
2 cups chopped onion
1/2 tsp crumbled dried rosemary or 1 tsp minced fresh
4 cups diced potatoes
1 tsp salt
4 cups water or vegetable stock
10 oz rinsed, stemmed, and chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/3 cup Neufchatel cheese
1/2 cup grated Fontina, Parmesan or sharp Cheddar cheese
2 cups milk
1/2 tsp ground black pepper

In a soup pot, combine the oil, onions, and rosemary. Cover and cook over medium heat for 10 minutes, stirring often. Add the potatoes, salt, and water or stock and bring just to a boil. Lower heat, cover, and simmer for about 10 minutes, until the potatoes are tender.

With a slotted spoon, remove and set aside 2 cups of the cooked potatoes. To the soup pot, add the spinach, basil, and parsley and cover and cook for 1 to 2 minutes, until the spinach is wilted but still bright green.

In a blender, purée the reserved potatoes with the Neufchatel, grated cheese, milk, and pepper. Stir the purée back into the soup and reheat gently.

Curried Spinach Pea Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Curried Spinach Pea Soup

5 cups water
2 tsp salt
4 cups diced potatoes
8 garlic cloves, peeled and left whole
1 Tbs vegetable oil
4 cups chopped onions
1 1/2 Tbs grated fresh ginger root
1 1/2 tsp turmeric
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/8 tsp cayenne, or to taste
1/4 tsp ground black pepper
1 1/2 Tbs fresh lemon juice
3 cups frozen peas (about 15 oz)
4 cups packed fresh spinach, rinsed and large stems removed
1 3/4 cups reduced fat coconut milk (about 14 oz can)
fresh cilantro (optional)

Bring the water and salt to a boil in a large soup pot. Ease in the potatoes and garlic, cover, reduce heat, and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in a large saucepan, warm the oil. Add the onions and sauté on medium heat, stirring frequently, until translucent, about 10 minutes. Stir the ginger, turmeric, cumin, coriander, cinnamon, cardamom, cayenne, and black pepper into the sautéed onions. Add the lemon juice and 1 cup of the potato cooking liquid, cover, and simmer for about 5 minutes.

Tranfer the onion mixture to the pot of the undrained cooked potatoes. Add the peas and spinach, cover, and cook for about 5 minutes, until the spinach is wilted. Stir in the coconut milk. In a blender, purée the soup in batches until smooth and creamy. Reheat gently and serve with cilantro, if desired.

Carolina Vegetable Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Carolina Vegetable Soup

3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped

In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.

Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.

Serves 6

Taco Soup

from me! I received a packet of Taco Soup mix by Homemade Gourmet from one of my students (teachers love the edibles) and this recipe was inspired by that. Enjoy!

Taco Soup

Taco Seasoning
2-3 tsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
pinch crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 tsp cumin
½ tsp salt
½ tsp black pepper

Soup
15.25 oz can of corn, undrained
14.5 oz can diced tomatoes, undrained
1 can or broth
15.5 oz can pinto beans, undrained
4 oz can chopped chilies, undrained

Combine all ingredients in a medium sauce pan. Bring to a boil; simmer for 20 minutes.

Top with crushed tortilla chips, sour cream, shredded cheese, avocados, tomatoes and serve with cornbread, if desired.

Indian Ratatouille

from Moosewood Restaurant New Classics by the Moosewood Collective. I liked this far more than I thought I would, as I don't care for cooked zucchini or yellow squash, but it was really good! The yogurt adds a lot to the dish. We served it over orzo, but I would be willing to try it over brown rice, which is saying a lot!

Indian Ratatouille

2 cups diced onions
2 Tbs vegetable oil
2 large garlic cloves, minced or pressed
1 fresh chile, minced (seeded, if a milder taste is desired)
1 Tbs fresh ginger root, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground cinnamon
¼ tsp cardamom
1 tsp salt
pinch of crumbled saffron - we didn't have any on hand
1 cup orange juice
5 cups cubed eggplant (1-inch cubes)
4 cups cubed zucchini, yellow squash, and/or pattypans
1½ cups diced bell peppers - we used orange
3 cups diced tomatoes (or 28-oz can, undrained)
¼ cup chopped fresh basil
plain yogurt (optional)
almonds, toasted (optional)

In a stew pot, sauté the onions in the oil on medium heat until translucent, about 10 minutes.

Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and sauté for a minute, stirring constantly.

Add the orange juice and eggplant, toss to coat with the spices, cover an simmer for 10 to 15 minutes, until the eggplant is barely tender.

Add the squash, bell peppers, tomatoes, and basil. Cover and continue to summer about 15 minutes, until all of the vegetables are tender. Add a little more orange juice or water if necessary to prevent sticking.

Serve hot or at room temperature over rice or orzo and top with a dollop of yogurt and/or toasted almonds.

Serves 6

Tip: a mini food processor works really well for chopping the garlic, chile, and ginger.

Orzo and White Beans with Parsley Pesto

from Complete Vegetarian Kitchen by Lorna Sass. This was adapted to add in the orzo, because a whole plate full of beans did not excite me!

Orzo and White Beans with Parsley Pesto

1 cup orzo, uncooked
1 can white beans
4 cupsloosely packed parsley, leaves only
¼ cup olive oil
1-2 small garlic cloves
¼ cup coarsely chopped walnuts
1-3 Tbs freshly squeezed lemon juice
2-3 tsp minced lemon peel
1-2 tsp balsamic vinegar
¼ tsp salt

Drain and rinse beans; leave in strainer. Cook orzo according to package instructions.

Meanwhile, place parsley leaves, olive oil, garlic, walnuts, 1 Tbs lemon juice, 2 tsp lemon peel, 1 tsp balsamic vinegar, and salt in the bowl of a food processor.

Process until smooth, scraping down sides of the bowl once or twice. The volume will reduce drastically, to about ½ cup.

Taste and add more lemon juice, lemon peel, and vinegar as desired. The predominant taste of the pesto should be parsley and lemon.

When orzo is done, drain over the beans. Transfer bean mixture to pot and add half of the pesto mixture. A few minutes later, or right before serving, toss in the remaining pesto. If the flavor is not distinctly lemony, add more lemon juice and toss again.

Carrot Slaw

from cdkitchen.com - adapted slightly

Carrot Slaw

2 cups carrots, shredded
1 Tbs sugar
1 Tbs lemon juice
½ clove garlic, pressed
2 tsp apple cider vinegar
3 Tbs mayonnaise

Combine all ingredients together. Stir until well mixed. Serve chilled.

Serves 2-3

Spicy Tofu

from Vegetarian Cookbook by Nicola Graimes

Spicy Tofu

Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes

Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*

steamed rice, to serve

Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.

Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.

Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.

Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.

Serves 4



*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms

Pesto Gnocchi with Green Beans

from Real Simple magazine, September 2008

Pesto Gnocchi with Green Beans

1 lb gnocchi
salt and pepper
½ lb green beans, cut into ½-inch pieces (about 2 cups)
8 oz pesto (about 1 cup)
¼ cup heavy cream
¼ cup ricotta


Cook the gnocchi according to package directions. Drain and return to pot.

Meanwhile, bring a large saucepan of water to a boil and add salt. Add the green beans and cook until tender, 3 to 4 minutes; drain.

Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes.

Diving among bowls and top with the green beans, ricotta, and black pepper.

Marvelicious Mac and Cheese

from the American Dairy Association. They are the ones who gave it that silly name, not me. I love the recipe because it tastes like Stouffers. Yum!

Marvelicious Mac and Cheese

8 ounces elbow macaroni
2 ½ cups milk
1 Tbs butter
3 Tbs flour
¾ tsp salt
2 cups shredded sharp cheddar cheese (8oz)
½ cup shredded sharp cheddar cheese, optional

Preheat oven to 375°. Cook macaroni according to package instructions.

Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour and salt. Simmer for 1 minute, whisking occasionally.

Remove from heat; stir in 2 cups of cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce.

Transfer mixture to a greased 8-inch or 9-inch square backing dish. Sprinkle ½ cup cheddar cheese on top if desired. Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.

Canadian Cheese Soup with Pumpernickel Croutons

from Cooking Light magazine

Canadian Cheese Soup with Pumpernickel Croutons

3 1 oz slices pumpernickel bread, cut into ½-inch cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
¾ cup all-purpose flour
2 16 oz cans broth, divided
3 cups milk
½ tsp salt
½ tsp paprika
½ tsp freshly ground black pepper
1 ½ cups shredded sharp cheddar cheese (6 oz)

Preheat oven to 375°.

Place bread cubes on a pan and bake for 15 minutes or until toasted.

While the croutons bake, combine onion, carrot, and celery in food processor and pulse until chopped. Melt butter in a large skillet over medium-high heat. Add vegetables; sauté 5 minutes or until tender.

Lightly spoon flour into dry measuring cup and level with a knife. Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk. Add flour mixture to pan. Stir in remaining can of broth; bring to a boil. Reduce heat to medium and cook 10 minutes or until thick.

Stir in milk, salt, paprika, and pepper; cook for 10 minutes. Remove from heat; add cheese and stir until cheese melts. Ladle soup into bowls and top with croutons.

Curried Chickpeas, Cauliflower and Spinach

from Vegetarian Times

Curried Chickpeas, Cauliflower and Spinach

3 cups cauliflower florets (about ½ a crown)
1 ½ Tbs olive oil
6 medium garlic cloves, thinly sliced
1 large onion, thinly sliced
1 ½ tsp salt
3 Tbs curry powder
4 medium carrots, thinly sliced
3 cups green cabbage, chopped into 2-inch pieces (about ¼ head)
2 Tbs vegetable broth or water
4 cups cooked chickpeas or rinsed and drained canned chickpeas
¾ cup coconut milk
4 ½ cups spinach, stemmed and coarsely chopped
½ cup fresh cilantro, chopped

In wok, bring 2 ½ quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well and set aside.

In wok, heat 1 Tbs oil over medium-high heat. Add garlic, onions, 1 tsp salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining ½ Tbs oil, carrots, cabbage, and remaining ½ tsp salt and stir-fry 2 minutes.

Gradually drizzle broth/water around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in chickpeas and coconut milk; cook, uncovered, 2 ½ minutes.

Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.