Moosewood Restaurant Simple Suppers by Moosewood Collective (summer reads TXT) 📕

spinach

Sesame-crusted tofu is firm and flavorful enough to please even the tofu-phobic. (See photo)

SERVES 4

TIME: 30 MINUTES

1 cake firm tofu (about 16 ounces)

¼ cup sesame seeds

2 tablespoons dark sesame oil

2 tablespoons soy sauce

a few drops Tabasco or other hot pepper sauce (optional)

2 teaspoons vegetable oil or olive oil

3 garlic cloves, chopped

10 ounces fresh baby spinach, rinsed

salt and pepper

Slice the block of tofu lengthwise into 4 rectangular slabs. Then slice the slabs in half to make 8 roughly square pieces. Spread the sesame seeds on a plate. Press all of the surfaces of each tofu square into the sesame seeds to coat evenly.

Heat the sesame oil in a large skillet on medium heat. Arrange the tofu squares in a single layer in the skillet and cook for about 5 minutes. With a spatula, carefully turn them over and cook for about 5 minutes on the other side. Add the soy sauce and Tabasco, turn the tofu squares over, and cook for another minute, until most of the liquid is absorbed. Transfer the tofu squares to a plate. (Leave stray sesame seeds in the pan.)

Add the oil and the garlic to the skillet and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for a minute or two, stirring constantly, until wilted but still bright green. Season with salt and pepper.

Place the spinach on a platter and top with the tofu.

serving & menu ideas

Serve with rice, soba noodles, orzo, or Roasted Sweet Potatoes. Indulge in Butterscotch Icebox Cookies for dessert.

green & white bean gratin

This creamy, cold-weather casserole with a golden, crunchy topping can be assembled ahead and baked when you’re ready.

SERVES 4 TO 6

HANDS-ON TIME: 20 MINUTES

BAKING TIME: 35 MINUTES

2 cups frozen cut green beans

2 15-ounce cans of white beans

4 garlic cloves, chopped

2 teaspoons dried rosemary, sage, or thyme

¼ teaspoon salt

pinch of black pepper

1 cup grated Cheddar, Fontina, or Gruyère cheese

1 cup bread crumbs

1 cup grated Parmesan cheese

2 tablespoons melted butter

Preheat the oven to 375°. Butter an 8-inch square baking dish. Defrost the green beans by placing them in very hot water for a few minutes. Drain and spread to cover the bottom of the prepared baking dish.

In a blender, whirl one can of white beans, undrained, with the garlic, herbs, salt, and pepper until smooth. Pour over the green beans in the baking dish and sprinkle with the Cheddar cheese. Drain the second can of white beans and spread the beans on top.

In a small bowl, combine the bread crumbs, Parmesan, and melted butter. Sprinkle over the top of the gratin. Bake covered for 25 minutes. Uncover and bake until golden and bubbling, about 10 minutes more.

INGREDIENT NOTE You can substitute fresh green beans that have been stemmed, cut into 2-inch lengths, and blanched, if you prefer.

serving & menu ideas

On the side, try Apples Two Ways or Carrot Salad with Raspberry Vinaigrette. A simple, not-too-rich dessert, such as Riesling Roasted Pears or Mocha Sorbet would be just right.

black beans with pickled red onions

Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.

SERVES 4

TIME: 35 MINUTES

Yellow Rice

PICKLED RED ONIONS

2 large red onions

3 cups boiling water

1 teaspoon salt

1 teaspoon sugar

¼ teaspoon ground allspice

1 tablespoon vinegar

¼ cup fresh lime juice

1 teaspoon Tabasco or other hot pepper sauce (optional)

SEASONED BLACK BEANS

1 tablespoon olive oil

2 garlic cloves, minced or pressed

1 teaspoon ground cumin

1½ teaspoons dried oregano

2 15-ounce cans of black beans, undrained

¼ cup chopped fresh cilantro

Prepare the Yellow Rice.

While the rice cooks, slice the onions into rings. In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes. In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco. Drain the onions. Combine the drained onions and the pickling ingredients and mix well. Set aside.

For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano. Cook for just a minute and then add the beans. Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings. Stir in the cilantro.

Serve the rice topped with beans and pickled onions.

serving & menu ideas

Toss a green salad with Cilantro Lime Dressing and enjoy Caramel Custard for dessert. Try the beans and rice topped with Quick Avocado & Corn Salsa instead of the pickled onions.

shortcut chili

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

SERVES 4 TO 6

TIME: 25 MINUTES

2 cups chopped onions

3 garlic cloves, minced or pressed

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon minced canned chipotles in adobo sauce

1 red or green bell pepper, diced

1 15-ounce can of red kidney beans, drained

1 15-ounce can of lentils, undrained

1 15-ounce can of diced tomatoes

1 tablespoon minced fresh cilantro

sour cream (optional)

In a soup pot, sauté the onions, garlic, and salt in the oil until soft, 5 to 10 minutes.

Add the chipotles and the bell peppers, cover, and cook for 2 minutes. Stir in the beans, lentils, and tomatoes. Cover and simmer on low heat for 5 to 10 minutes or until everything is hot. Stir in the cilantro. Serve topped with sour cream, if you wish.

INGREDIENT NOTE In addition to or in place of the chipotles, add 2 teaspoons Chili Powder.

serving & menu ideas

Serve spooned over Polenta or Yellow Rice, or with cornbread or tortilla chips. Then cool your palate with Mango Coconut Sorbet.

lentils with spinach & soy sausage

Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

SERVES 4

TIME: 40 MINUTES

4 garlic cloves, minced

2 teaspoons ground coriander

1 tablespoon olive oil

1 quart vegetable broth

2 bay leaves

1 cup