Category Archives: Recipes

Mirepoix

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Mirepoix, raw, roasted, or sauteed with butter or olive oil, is the flavor base for a wide variety of dishes such as stocks, soups, stews and sauces.

1 cup diced onions

1/2 cup diced carrot

1/2 cup diced celeriac

Try to dice vegetables to a uniform size. You can dice into larger pieces for a longer-cooking recipe, smaller for a shorter cooking time. The diced vegetables can be sauteed in olive oil or butter over relatively low heat until starting to brown. A littlle tomato sauce can then be added if desired.

Middle Eastern Leeks

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Try splitting them in half to clean and then chopping into one or two inch lengths and simmering  until tender in olive oil with some lemon, salt and pepper, dried mint, crushed garlic, a little bit of water and a tiny bit of sugar.  They are supposed to cool and then be topped with chopped parsley but  they usually don’t last that long here.  They can also be boiled and the other ingredients (minus the water) poured over as a dressing.

See Claudia Roden and The New Book of Middle Eastern Food for more.

Maye’s Red Cabbage Salad

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  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.

From The Vegetarian Epicure Book Two by Anna Thomas

Maye’s Beets

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This recipe calls for beets, but I have used turnips, rutabagas and celeriac too, and they were all great. The beets make a fuschia-colored salad though, and are definitely the prettiest. I have taken this dish to potlucks and gotten rave reviews, a pretty good trick for a root vegetable.

  • 2-3 medium beets
  • 3 T. sour cream or yoghurt
  • 1 T. prepared horseradish, or to taste
  • ¼  t. salt
  • ¼ t. sugar
  • dash of black pepper, to taste

Cut off the stems of the beet greens, scrub but don’t peel. (Save the greens for another dish, or use them as a garnish for this one.) Boil the beets in water to cover until they are easily pierced with a fork. Drain and cool. When cool, rub off the peel, and cut into thin strips, or for the talented among you, julienne them. There should be about 2 cups. Blend the sour cream or yoghurt with the horseradish, salt, sugar and pepper. Add the beets and stir gently. Chill and serve.

From Sundays at Moosewood.

Maye’s Tomatillo Recipe

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This is bar-none my favorite tomatillo recipe. It stands much improvisation. It’s great on enchiladas, but also over pork loin for chile verde, and over fried tofu for the vegetarian version.

  • 2 lbs. tomatillos
  • 4 medium jalapenos or other hot peppers, peeled, seeded and minced
  • 6 T. cilantro, chopped
  • 1 t. salt
  • ½ c. onions or to taste

Peel the dry skins off the tomatillos, wash them, and boil them in lightly salted water for about 10 minutes until they are just soft. Drain, puree them in a blender or food processor, and put them in a saucepan with the remaining ingredients. Simmer gently for about 40 minutes. Use as dip for chips, enchilada sauce, or chili verde sauce for meat, tofu, or vegetables.

From The Vegetarian Epicure Book Two by Anna Thomas.

Marinated Kale Chips

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  • 10 leaves of kale

Dressing:

  • 1/4 c each brown sesame seeds and sunflower seeds. Soaked for 4-6 hours
  • 1/2 c olive oil
  • juice of 2 lemons
  • 1/4 c apple cider vinegar
  • 1 1/2 tbsp white miso
  • 2 cloves garlic
  • 4 slices ginger
  • 1 tsp chili powder
  • 2 tbsp tamari
  • 1/4 tsp salt
  • 1/4 c water

Blend dressing ingredients in blender. Mix kale with dressing (using hands works best). Dehydrate at 115-120 degrees until dry and crispy; the timing varies. 5-8 hours.

Marinated Brussels Sprouts and Mushrooms

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  • 1 stalk Brussels sprouts
  • 1 Lb. small mushrooms
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1 cup water
  • 1 tsp. salt
  • 1/4 tsp. Pepper
  • 2 cloves garlic, sliced
  • 1 bay leaf
  • 1/2 tsp. Oregano
  • 1/2 tsp. Basil
  • 1/2 tsp. thyme

Trim and wash Brussels sprouts and steam until just tender.  Cool slightly and put in bowl with cleaned mushroom caps.  Bring remaining ingredients to a boil in a sauce pan.  Pour over sprouts and mushrooms.  Once the marinade is slightly cooled, refrigerate for at least two hours.  Remove from refrigerator at least 30 minutes prior to serving.

Mapo Tofu

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  • 2 cakes extra firm tofu
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 2 Tbs vinegar
  • 1 1/2 Tbs grated fresh ginger
  • 3 Tbs tomato paste
  • 1 cup water
  • 1 Tbs sesame oil
  • 3 cloves garlic pressed
  • cayenne pepper to taste
  • 2 cups thinly sliced onion
  • 1 large bunch broccoli in 3 inch spears (or use purple sprouting Broccoli)
  • 4 cups sliced mushrooms (1 lb.)
  • 2 Tbs cornstarch dissolved in 2 Tbs cold water
  • toasted walnuts
  • 3 scallions sliced diagonally

Cut tofu into 1-inch cubes and set aside.  Whisk together soy, sherry, vinegar, ginger, tomato paste, water sesame oil and garlic and cayenne and set aside.

Heat the oil in a large pan or wok.  Sauté onions for 3-4 minutes, stirring often.  Add broccoli and sauté for 3 minutes then add mushrooms and continue sautéing and stirring for 3 minutes.  Pour in the sauce and add tofu.  Lower heat, cover and simmer until the tofu is heated through.  Add the dissolved cornstarch, bring back to a simmer while stirring until the sauce thickens.  Serve on rice garnished with walnuts and scallions.

Serves 4-6.

 

Low-Fat Potato and Celeriac Fries

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Another great idea that came to us is a method for making very low-fat French fries.  We have used this with potatoes, celeriac and parsnips with great results.  Simply chop your roots into fries.  In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste).  Add the fries, close the lid and shake so that the fries are evenly coated with the mixture.  Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.

Lonnie’s Chocolate Zucchini Cake

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  • ½ cup soft butter
  • ½ cup cooking oil
  • 2 eggs
  • 1 ½ cup sugar (can be reduced)
  • 1 tsp. vanilla
  • 2 ½ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup chocolate chips
  • ½ cup buttermilk
  • 4 Tbs. cocoa
  • 2 cups grated zucchini
  • ¼ cup chopped nuts
  • 1 tsp. cinnamon

Mix oil, butter, eggs, sugar, vanilla and milk together.  Add cocoa, baking soda, cinnamon and salt.  Mix well. Add flour and mix well.  Add zucchini, chocolate chips and nuts and mix. Divide the batter into 2 well greased loaf pans or one well greased 13 x 9 in baking dish. Bake at 350° for 45 minutes or until a tooth pick poked into the center of the loaf comes out clean.