Skip to content

Vegging in

Taste Test A sampling of recipes from the latest Moosewood cookbook, Cooking for Health Silken Chocolate Pudding 1 cake of silken tofu (about 16 ounces) 3 tablespoons confectioners sugar 8 ounces semisweet chocolate 6 tablespoons water 3 tablespoons unsweetened cocoa powder 1 teaspoon pure vanilla extract 1) In a food processor, whirl the tofu and […]

Share

Taste Test

A sampling of recipes from the latest Moosewood cookbook, Cooking for Health

cookbookSilken Chocolate Pudding

1 cake of silken tofu (about 16 ounces)
3 tablespoons confectioners sugar
8 ounces semisweet chocolate
6 tablespoons water
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract

1) In a food processor, whirl the tofu and confectioners sugar until well blended. In a double boiler or a small pan on low heat, or in a microwave oven, warm the chocolate, water, cocoa, and vanilla until the chocolate melts. Stir until thoroughly mixed. Pour the chocolate sauce into the food processor with the sweetened whipped tofu, and whirl again until very smooth and silky.

2) Spoon the pudding into 6 serving cups. Chill for at least an hour.

Maple-Glazed Root Vegetables

3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon minced fresh rosemary
12 cups vegetables cut into chunks or slices somewhat bigger than bite-sized, in any proportion you'd like. We suggest:

3 medium sweet potatoes
3 medium carrots
3 medium beets
1 large onion
1 medium red bell pepper

restaurantMaple Glaze

2 tablespoons pure maple syrup
2 tablespoons cider vinegar or rice vinegar
1 tablespoon olive oil
salt and ground black pepper

1) In a large bowl, whisk together the oil, thyme, sage, and rosemary. Toss the vegetable chunks with the herbed oil until well coated. Spread evenly in a single layer on an unoiled baking sheet. In a 400-degree oven, roast the vegetables for 30 minutes. Remove from the oven and stir. Return to the oven and roast until the vegetables are tender, 10 to 15 minutes.

2) Meanwhile, make the maple glaze; in a cup or small bowl, stir together the maple syrup, vinegar, and oil. When the vegetables are tender, drizzle them with the glaze, sprinkle with salt and pepper, and stir until well coated. Roast for another 10 minutes.

Share
Share