Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

the cheese is melted, about 5 minutes. Cut the gratin into wedges and serve hot.

INGREDIENT NOTE If you don’t have dilled Havarti, use Cheddar plus a teaspoon of dried dill or a tablespoon of fresh dill.

serving & menu ideas

We usually serve this with Baked Apples and a green salad.

baked stuffed tomatoes

What a versatile dish! You can use almost any kind of cheese (or go vegan—see our suggestions below), and you can add leftover vegetables to the filling. Stuff the tomatoes one day and bake them the next—they’re just as tasty!

SERVES 4 TO 6

HANDS-ON TIME: 20 MINUTES

BAKING TIME: 20 TO 25 MINUTES

6 medium tomatoes (about 2½ pounds)

salt and pepper

2½ cups grated cheese, such as Cheddar, dilled Havarti, or Fontina

½ cup finely chopped scallions

1 teaspoon dried oregano, dill, or thyme (or 1 tablespoon chopped fresh) (optional)

Preheat the oven to 400°.

Cut the tomatoes in half and scoop out the seeds. Oil a baking dish large enough to hold the tomato halves side by side. Place the tomato halves cut-side up in the dish. Sprinkle them with salt and pepper.

In a bowl, combine the cheese, scallions, and herbs. Spoon the filling into the tomato halves. Cover the baking pan with foil and bake for 15 minutes. Uncover and bake until the filling is hot and the cheese is melted, 5 to 10 minutes longer.

variation

To make vegan stuffed tomatoes, use soy or rice cheese. Or use veggie crumbles instead of cheese and add 2 to 3 tablespoons of your favorite brand of barbecue sauce or salsa for flavor.

serving & menu ideas

Excellent served alongside Broccoli Slaw or Lemony Green Beans.

roasted ratatouille

The beauty of this recipe is that the oven does the work while you leisurely prepare a salad and set the table.

SERVES 4

HANDS-ON TIME: 15 TO 20 MINUTES

ROASTING TIME: 35 TO 40 MINUTES

1 zucchini

3 onions

1 eggplant

2 tomatoes

2 red, green, or yellow bell peppers

6 garlic cloves

⅓ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

1 cup packed fresh basil leaves

grated Romano, Pecorino Romano, or Parmesan cheese

Preheat the oven to 450°.

Cut all of the vegetables into 1-inch chunks and place them in a large bowl. (We usually peel the eggplant.) You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet (or two). Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.

While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil. Pass the grated cheese at the table.

serving & menu ideas

Start with Baby Greens with Pecans & Pears. Serve Roasted Ratatouille on Polenta, couscous, or rice, or with French bread. Leftovers taste even better the next day, packed for lunch or folded into an omelet.

tofu hijiki sauté

This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

SERVES 4

TIME: 40 MINUTES

1½ cups short-grain brown rice

½ cup dried hijiki seaweed (½ ounce)

1 cake firm tofu (about 16 ounces)

3 cups carrot matchsticks

2 medium onions

2 tablespoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons toasted sesame seeds

In a covered saucepan, bring the rice and 2½ cups of water to a boil. Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.

While the rice cooks, make the sauté. Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes. Slice the tofu into bite-sized pieces or strips. Cut the onions into thin slices (2 to 3 cups).

In a large skillet or wok, heat a tablespoon of the sesame oil. Add the tofu and sauté on medium heat, stirring frequently, for several minutes, until browned. Remove the tofu and set aside.

Add the remaining tablespoon of sesame oil to the pan and sauté the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes. Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly. Stir in the toasted sesame seeds. Serve on the rice.

INGREDIENT NOTES Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.

Check the produce aisle for bags of matchstick-cut carrots.

roasted vegetable curry

Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it’s in the oven. If you like the flavor of garam masala or commercial curry powder and it’s in your cupboard, use it.

SERVES 4

HANDS-ON TIME: 20 MINUTES

BAKING TIME: 25 MINUTES

1 large or 2 small sweet potatoes

1 onion

½ small head of cauliflower

2 tablespoons vegetable oil

½ teaspoon salt

CURRY SAUCE

2 teaspoons grated peeled ginger root

2 tablespoons Curry Powder

½ teaspoon salt

1 cup coconut milk

1 cup diced tomatoes

Preheat the oven to 450°.

Peel the sweet potatoes and onion, cut them into ¾-inch chunks, and place them in a large bowl. Cut the cauliflower into bite-sized florets (about 3 cups) and add to the bowl. Add the oil, sprinkle with salt, and toss to coat. Spread the vegetables in a single layer on one or two oiled baking trays. Roast for 20 minutes, stirring once after about 10 minutes.

Meanwhile, in a bowl whisk together the ginger, Curry Powder, salt, and coconut milk until smooth. Stir in the tomatoes.

After the vegetables have roasted for 20 minutes, pour the Curry Sauce over them and stir to coat. Return them to the oven until tender, about 5 minutes.

serving & menu ideas

Serve on rice and top with raisins and/or toasted nuts, cooked green peas and chopped cilantro, and a dollop of cool yogurt.

Sesame Tofu with Spinach

sesame tofu with