Vegan Turnovers

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These enticing savory turnovers make an impressive appearance at the dinner table—hot, puffed, flaky, and golden brown. The creamy tofu filling is snappy with sun-dried tomatoes, nutritious with greens, and full of herbs and spices. Serve two per plate (or one for those with daintier appetites) with a bright colorful vegetable on the side and […]

West African Groundnut Stew

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The recipe for this luscious stew came from teacher and former Moosewood server, Ira Rabois, after serving in the Peace Corps in Sierra Leone, Africa. Then the dish underwent a few changes in the Moosewood kitchen. Groundnuts are a popular ingredient in West Africa (legumes that ripen on the ground). The peanut is a type […]

Baked Pasta with Cauliflower and Cheese

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Macaroni and Cheese is so popular now, people of all ages are ordering it as their main dish in restaurants and bistros everywhere. Here’s a version, Italian style, studded with cauliflorets and chopped tomatoes, a rich, yummy sauce and Italian cheeses, with a gratifyingly golden, crusty breadcrumb topping. This is so good it’ll make you […]

Vegetarian Feijoada

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Feijoada (fay-ZHWA-dah) originated among Brazilian enslaved Africans, who prepared flavorful dishes from the leftover foods they were given. Today, feijoada is the festive national dish of Brazil. It is eaten in a leisurely fashion by friends and family as they sit around socializing and chatting, taking a little of this and a little of that […]

Caribbean Vegetable Stew

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Save Print Caribbean Vegetable Stew Recipe type: main dish Cuisine: Caribbean style Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 4   Lime, ginger, and cilantro lend vibrancy to this unusual stew. Serve the stew on rice or with a fresh crusty bread. Ingredients 2 cups chopped onions 2 tablespoons vegetable oil 3 […]

Stuffed Squash

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This is a really pretty dish with a very savory stuffing of mushrooms, bell peppers, and multicolored rice. It makes a fine main dish for Kwanza, Thanksgiving, or any harvest meal. We recommend butternut squash for its mellow sweetness, but any winter squash—acorn, delicata, or buttercup—can be used. There are many interesting rice blends on […]

Breaded Polenta Cutlets

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Cutting polenta into cutlets transforms it from a soothing side dish to a sophisticated main dish that has a firmer texture and a more formal presentation. The preparation time will depend on the type of cornmeal used, so 30 minutes is a middle-of-the-road estimate. Cooked polenta will keep in the refrigerator for 3 or 4 […]

Swiss Chard Rolls Two Ways

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Here are not one but two versions of stuffed Swiss chard rolls, one with a hearty grain and mushroom filling, the other with a low-fat cheese filling. Once you have the knack for folding the chard leaves into little packages, the preparation is quite effortless.   Anytime you have leftover bulgur and/or rice, remember they’re […]

 
 
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