Saturday, March 26, 2011

Moosewood New Classics: Solid Gold (and Moroccan Roasted Vegetables)

This book is solid. Our copy is tabbed to death with all the worn, warped pages that come with a well loved cookbook...and we've only had it for about 6 months. It started with Cowboy Cookies and Quinoa Stuffed Peppers but quickly led to Instant Tamale Pie, Spinach Gnocchi and Tofu Manicotti. This book has changed my mind about polenta and bell peppers and introduced me to parsnips and turnips (although I can't ever remember which is which), all while encouraging the use of "wholesome" and "cookie" in the same sentence. It's our go-to and I definitely consider it a vegetarian must-have.

I'm obsessed with our latest Moosewood discovery: Moroccan Roasted Vegetables. Even my very carnivorous and generally un-ethnic father approves.

    -1 medium onion, diced
    -2 medium zucchini, diced
    -1 large sweet potato, peeled and cubed
    -1 large red bell pepper, diced
    -2 medium fresh tomatoes, chopped
    -1 can chickpeas
    -3 garlic cloves, minced
    -2 tablespoons vegetable oil
    -1 tablespoon fresh lemon juice
    -1 tablespoon ground cumin
    -1 ½ teaspoons turmeric
    -1 ½ teaspoons ground cinnamon
    -1 ½ teaspoons paprika
    -¼ teaspoons cayenne
    -2 teaspoons salt

  1. Preheat the oven to 400 degrees. 
  2. In a large bowl, thoroughly mix together the onions, zucchini, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings. 
  3. Spread the vegetables onto an ungreased 11 x 17 inch baking tray. Bake for 40 minutes, stirring halfway through.
  4. Serve over couscous while warm.  

Wednesday, March 2, 2011

Mom's Sesame Tofu

Ryan and I seem to have amnesia when it comes to remembering meals that we've made, thus my secret plan for this blog is for it to serve as a running list of our favorite recipes. That list would be incomplete without sesame tofu, our favorite meal ever! The recipe was adapted from my mom's sesame chicken, which is just as delicious but twice as much work. This is also a great recipe for introducing tofu to your carnivorous friends.

Cornstarch-coated tofu
1 package firm tofu, pressed and cut into 1/2 inch cubes
4-6 TBLS cornstarch
Olive Oil
2 TBLS soy sauce
4 TBLS sugar
2 TBLS rice wine vinegar
4 TBLS water
Dash of red pepper flakes

  1. In a large bowl, coat the tofu cubes with cornstarch. Be delicate but don't worry if it gets a little crumbly.
  2. Add the tofu to a hot pan with a bit of oil over medium heat. Cook until browned on all sides.
  3. Mix sauce ingredients and add to pan. Stir and cook a few minutes until sauce thickens.
  4. Sprinkle with sesame seeds and call your mother (at least that's what my recipe says)
I forgot to add sesame as I say, not as I do
-For a complete meal, serve with brown rice and broccoli (we like to stir-fry broccoli with a bit of the sesame sauce so it gets infused with deliciousness)
-4 TBLS = 1/4 cup. This comes in handy if you're doubling the recipe