Moosewood Restaurant Simple Suppers Read online

  INGREDIENT NOTE Spinach fettuccine or linguine looks and tastes good in this dish, but any pasta is fine.

  serving & menu ideas

  Add color and sweetness to the meal with Marmalade-Glazed Carrots on the side and Mocha Sorbet for dessert.

  beijing noodles

  Here’s a meatless variation of a classic northern Chinese noodle dish. We love the contrast between the hot, saucy noodles and the cold, crunchy raw vegetable toppings. The sauce will keep in the refrigerator for 3 or 4 days, so you can make the sauce and prepare the toppings ahead of time and then cook the noodles when you’re ready to eat.

  SERVES 4 TO 6

  TIME: 45 MINUTES

  ½ ounce dried shiitake mushrooms (5 to 8 caps)

  1½ cups boiling water

  1 cake firm tofu (about 16 ounces)

  12 ounces moonlight mushrooms

  2 large garlic cloves

  1 large onion

  1 tablespoon vegetable oil

  ½ teaspoon salt

  ⅛ teaspoon black pepper

  ¾ cup Chinese sweet bean sauce (6-ounce can)

  3 tablespoons white or cider vinegar

  1 pound linguine or Chinese wheat noodles

  1 CUP EACH OF AT LEAST THREE OF THE FOLLOWING TOPPINGS:

  • grated carrots

  • chopped tomatoes

  • mung bean sprouts

  • shredded cabbage

  • peeled, seeded, and diced cucumbers

  • a few sliced scallions

  Place the dried shiitake in a bowl, add the boiling water, and set aside to soften for about 15 minutes. With a box grater or in a food processor, coarsely grate the tofu. Slice the moonlight mushrooms, mince or press the garlic, and chop the onion. Bring a large covered pot of salted water to a boil for cooking the pasta.

  In a large skillet on medium heat, warm the oil and sauté the onion, garlic, salt, and pepper for about 7 minutes, until the onions are translucent. Stir in the sliced mushrooms and grated tofu and cook, stirring frequently, for about 5 minutes, until the mushrooms begin to release their juices.

  Meanwhile, remove the softened shiitake from the bowl. If there are large stems, cut them off and discard. Slice the caps and add to the skillet. Add ¾ cup of the shiitake soaking liquid (pour the liquid with care so that any gritty residue is left behind in the bowl). Add the sweet bean sauce and the vinegar and stir occasionally until the sauce is hot, about 5 minutes. If the sauce is too thick, add a little water.

  While the sauce is simmering, cook the pasta until al dente and prepare the toppings; we like to serve the toppings at the table in separate bowls so that diners can choose their own. Drain the pasta.

  Serve Beijing Noodles in individual bowls: a helping of noodles topped with some sauce, and then the toppings.

  INGREDIENT NOTES Look for Chinese sweet bean sauce in Asian markets. It usually comes in 6- or 16-ounce cans. Leftover sauce can be stored in a jar in the refrigerator for several months.

  Stir some Chinese chili paste into the sauce.

  Stir a few drops of dark sesame oil into the noodles.

  serving & menu idea

  If you want a simple dessert, try the Orange Vanilla Shake.

  whole-grain pasta with greens & tomatoes

  Whole wheat and spelt pastas have a pleasant, nutty flavor that stands up to the flavors in this sauce, but any kind of pasta is fine for this recipe.

  SERVES 4

  TIME: 30 MINUTES

  12 ounces whole wheat or spelt pasta

  1 medium head of curly endive or escarole (about 12 ounces)

  5 garlic cloves, pressed or minced

  2 tablespoons olive oil

  ¼ teaspoon salt

  1 28-ounce can of diced tomatoes

  ¼ teaspoon dried oregano

  ¼ teaspoon crumbled dried rosemary (½ teaspoon minced fresh)

  grated Parmesan cheese (optional)

  chopped olives (optional)

  Bring a large pot of salted water to a boil for cooking the pasta. Meanwhile, rinse and chop the endive or escarole and set aside to drain.

  When the water boils, add the pasta and cook until until al dente. While the pasta cooks, in a large skillet or saucepan on medium-high heat, cook the garlic in the oil until it sizzles. Add the greens, sprinkle with the salt, and cook until wilted, stirring often. Stir in the tomatoes, oregano, and rosemary. Cover and simmer on low heat, stirring occasionally, until the pasta is done.

  When the pasta is done, drain it and toss with a little olive oil if you wish. Serve the pasta topped with the sauce and some grated cheese and/or chopped olives.

  serving & menu ideas

  After such a wholesome supper, treat yourself to Riesling Roasted Pears or Orange-Almond Polenta Cake.

  Tofu Hijiki Sauté

  jop chai

  Here’s a Moosewood version of one of our favorite meals in Korean restaurants—easy enough to make at home.

  SERVES 4

  TIME: 40 MINUTES

  4 ounces bean thread noodles

  1 tablespoon vegetable oil

  1½ cups thinly sliced onions

  3 garlic cloves, minced

  3 cups thinly sliced green cabbage or coleslaw mix

  1 cup thinly sliced red bell peppers

  8 ounces veggie crumbles

  SAUCE

  ¼ cup soy sauce

  3 tablespoons rice vinegar or cider vinegar

  ½ cup water

  1 teaspoon dark sesame oil

  Soak the bean thread noodles in hot tap water to cover until softened, about 15 to 20 minutes. When soft, drain and cut into more easily eaten lengths, 4 to 5 inches (kitchen scissors are handy for this task). To keep the noodles from clumping, toss them with a little dark sesame oil or vegetable oil.

  While the noodles are soaking, heat the oil in a large pan or wok, add the onions and garlic, and sauté for about 2 minutes. Add the cabbage and sauté for a couple of minutes. Stir in the peppers and continue to sauté until the vegetables are crisp-tender. Add the veggie crumbles and cook for another minute or two. Combine the sauce ingredients and add them to the vegetables. Add the drained noodles and cook for 2 or 3 minutes, until the noodles have absorbed most of the sauce. Serve hot.

  INGREDIENT NOTES Bean thread noodles (also called cellophane or glass noodles) are available in most large supermarkets and in Asian groceries. They’re made from green mung beans and become glossy and transparent when cooked.

  Veggie crumbles are made of textured soy protein and textured wheat protein. Yves Ground Round and Lightlife Smart Ground are brands we recommend. Most packages are 12 ounces, more than this dish requires, but leftovers are good in sautés or in tomato sauce. If you can’t find veggie crumbles, substitute grated tofu or seasoned tofu.

  serving & menu ideas

  Top Jop Chai with chopped scallions and/or toasted sesame seeds and spark things up with Chinese chili paste or chili oil on the side. Kim chee (spicy pickled vegetables), which can be purchased in many supermarkets and Asian specialty shops, is a hassle-free side dish or first course.

  spring vegetable sauté

  The glistening vegetables in bright shades of green and orange in this garlicky dish are a reminder that summer’s just ahead. Frozen shelled edamame (fresh soybeans) are available in natural food stores and many supermarkets. We like to keep a bag on hand to add to soups, stews, and sautés.

  SERVES 4

  TIME: 35 MINUTES

  4 medium carrots

  1 bunch of asparagus

  1 14-ounce can of artichoke hearts

  1 bunch of scallions

  2 tablespoons olive oil

  4 garlic cloves, minced or pressed

  1 teaspoon dried thyme

  ½ teaspoon salt

  1 tablespoon unbleached white flour

  1 cup vegetable broth

  2 tablespoons fresh thyme

  1 cup frozen shelled edamame (optional)

  shaved Parmesan or Pecorino Romano cheese (opti
onal)

  Have all of the ingredients prepared and close at hand before you start to sauté. Peel the carrots and cut them in half lengthwise (into quarters if they are very large) and then into ½-inch chunks (about 2 cups). Break off the woody stems of the asparagus, rinse, and cut into pieces about 2 inches long (about 3 cups). Drain the artichoke hearts and cut into quarters. Cut the scallions into inch-long pieces.

  Warm the oil in a large skillet on medium-high heat. Add the garlic, dried thyme, and salt and sauté for just half a minute. Stir in the carrots and asparagus and sauté for about 2 minutes. Stir in the artichoke hearts, cover, and simmer on low heat until the vegetables are crisp-tender, about 2 minutes. Using a slotted spoon, lift the vegetables out of the pan juices into a bowl and set aside.

  Turn up the heat to high and whisk the flour into the juices in the skillet. Add the vegetable broth and stir until the liquid bubbles and thickens. Add the scallions, edamame, and fresh thyme, and stir in the cooked vegetables. Cook until everything is well coated and hot. Add salt to taste. Serve topped with shaved cheese if you wish.

  INGREDIENT NOTES Try green beans instead of asparagus, dried or fresh dill instead of thyme, frozen baby lima beans or peas in place of edamame, baby carrots instead of chopped (pick out uniformly sized ones).

  serving & menu ideas

  Serve on rice, bulghur, or couscous, or in a bowl with bread. A light spring meal like this one deserves Chocolate Ricotta Pudding for dessert.

  saucy hungarian eggplant

  A hearty stew with a robust taste, just right with the nutty flavor of bulghur wheat.

  SERVES 4

  TIME: 40 MINUTES

  1 cup bulghur

  ¼ teaspoon salt

  2 teaspoons olive oil

  1½ cups boiling water

  1 large onion

  3 garlic cloves

  1 large eggplant (about 1 pound)

  10 ounces cremini mushrooms

  1 tablespoon paprika

  1 teaspoon dried oregano

  ¼ teaspoon red pepper flakes

  2 tablespoons olive oil

  ½ teaspoon salt

  1 15-ounce can of diced tomatoes

  plain yogurt

  In a saucepan with a tight-fitting lid, cook the bulghur and salt in the oil on medium heat, stirring constantly, for a couple of minutes to lightly toast the bulghur. Add the boiling water, reduce the heat to low, and cook covered for 10 to 12 minutes, until all the water is absorbed. When the bulghur is done, turn off the heat and let it sit covered until ready to serve.

  While the bulghur cooks, prepare the vegetables. Cut the onion into thin slices (about 2 cups). Mince or press the garlic. Cut the unpeeled eggplant into sticks about ½ inch thick and 2 inches long (about 6 cups). Rinse and slice the mushrooms (about 3 cups).

  In a large covered pot on medium heat, cook the onion, garlic, paprika, oregano, and red pepper flakes in the oil, stirring often, until the onions soften, about 5 minutes. Add the eggplant, sprinkle with the salt, and cook, stirring constantly, for a minute or two. Add the mushrooms, increase the heat, and continue to cook, stirring frequently, for a couple of minutes. Add the tomatoes, cover, and cook on low heat for about 10 minutes, until the vegetables are tender.

  The dish should be saucy but not soupy, so if it’s very juicy, increase the heat to high and cook rapidly, stirring often, to reduce the liquid. Serve on the bulghur, topped with yogurt.

  serving & menu ideas

  This eggplant-mushroom stew is also good served on rice or egg noodles, or in a bowl with plenty of crusty bread. Cherry Shortbread Crumble would be the perfect Hungarian-style dessert.

  hot & sour stir-fry

  Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets.

  SERVES 4

  TIME: 25 MINUTES

  ½ pound green beans

  2 tomatoes

  8 ounces coleslaw mix or 4 cups finely shredded cabbage

  1 tablespoon grated peeled ginger root

  1½ teaspoons sugar

  ½ teaspoon Chinese chili paste

  2 tablespoons soy sauce

  1 tablespoon cider vinegar or white vinegar

  1 teaspoon cornstarch

  1 tablespoon vegetable oil

  Have everything prepared and close at hand before you begin to stir-fry. Trim the green beans and cut them in half (about 2 cups). Cut the tomatoes into chunks (about 2 cups). If you don’t have coleslaw mix, finely shred cabbage. In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.

  Heat the oil in a wok or large skillet. Add the green beans and stir-fry on high heat for a couple of minutes. Add the cabbage and continue to stir-fry for 2 or 3 minutes. Add the tomatoes and stir-fry until they soften, 2 to 3 minutes. Add the soy sauce-cornstarch mixture and stir-fry for a minute or two, until the sauce thickens and coats the vegetables.

  serving & menu ideas

  Serve on soba noodles, udon noodles, or rice, and top with Easy Baked Tofu or seasoned tofu, or toasted cashews or almonds. How about Lemon Coconut Tapioca Pudding or Mango Coconut Sorbet for dessert?

  curried tofu with tomatoes

  Tofu, ever the chameleon, lends itself to pairings with a multitude of sauces for nutritious and easily prepared meals. This is a favorite.

  SERVES 4

  TIME: 30 MINUTES

  2 cups chopped onions

  1 large red bell pepper, chopped

  1 teaspoon salt

  2 tablespoons vegetable oil

  4 garlic cloves, minced or pressed

  1½ tablespoons grated peeled ginger root

  2 tablespoons Curry Powder or commercial curry powder or garam masala

  ½ teaspoon ground cinnamon

  1 cake firm tofu (about 16 ounces), cut into ½-inch cubes

  1 28-ounce can of diced tomatoes

  black pepper or hot sauce

  In a large saucepan with a lid, cook the onions, peppers, and salt in the oil on medium-high heat until softened, about 5 minutes. Add the garlic, ginger, Curry Powder, cinnamon, and tofu. Cover and cook on medium-low heat, stirring frequently, for 5 minutes. Add the tomatoes, cover, and simmer for about 10 minutes to allow the flavors to develop. Occasionally stir gently. Add black pepper or hot sauce to taste.

  serving & menu ideas

  Serve at the table with pappadams and toasted cashews, chopped cilantro, and plain yogurt. This dish matches well with Coconut Rice or Yellow Rice. Remember to start cooking the rice before you make the curry. If you’d like dessert, Caramel Custard is a nice choice.

  spicy potatoes & spinach

  SERVES 4

  TIME: 45 MINUTES

  2 tablespoons vegetable oil

  1 teaspoon black mustard seeds

  1 teaspoon cumin seeds

  ½ teaspoon fennel seeds

  1 minced fresh chile or ½ teaspoon red pepper flakes

  1½ cups sliced onions

  2 pounds potatoes

  1 teaspoon salt

  2 cups chopped tomatoes

  2 tablespoons lemon juice

  10 ounces fresh baby spinach

  Heat the oil in a pot on medium-high heat. Add the mustard seeds. When they start to pop, add the cumin and fennel seeds. Stir for a few seconds and add the chile or red pepper flakes and the onions. Lower the heat to medium and cook for about 5 minutes.

  Meanwhile, scrub or peel the potatoes and cut them into wedges (about 6 cups). Add the potato wedges, salt, and 1 cup of water to the onions, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes are just tender.

  Stir in the tomatoes and lemon juice and cook, covered, until the potatoes are done, about 5 minutes. Add the spinach and simmer until the leaves are wilted.

  INGREDIENT NOTES Use ground cumin and/or fennel if seeds aren’t available.

  In place of fresh tomatoes, you can us
e a 15-ounce can of diced tomatoes.

  serving & menu ideas

  Top with yogurt and cilantro. Serve with naan bread or pappadams or on a bed of rice. Serve with chutney or fresh mango slices on the side.

  navajo stew

  Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.

  SERVES 4

  TIME: 55 MINUTES

  2 medium sweet potatoes

  2 red or green bell peppers

  1 large onion

  4 garlic cloves, minced

  2 tablespoons vegetable oil

  1 tablespoon ground cumin

  1 teaspoon salt

  ¼ teaspoon black pepper

  1 15-ounce can of tomatoes

  1 tablespoon canned chipotles in adobo sauce

  ½ cup chopped fresh cilantro

  1 15-ounce can of butter beans or black beans, drained

  flatbread (tortillas, lavash, or pita)

  plain yogurt, sour cream, or Cilantro Yogurt Sauce

  Preheat the oven to 450°. Lightly oil a baking sheet.

  Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.