Memories of cooking from The Moosewood Cookbook go back to when Jim and I were just beginning a family and lived in Lewistown. We had 2 other housemates and all of us, except for baby Arron, took turns cooking. It seems our go-to cookbook of choice during those couple of year was The Moosewood Cookbook and each of us had favorites.
I can remember first making this recipe and feeling quite accomplished as it came out of our newly purchased gas oven. Because our one housemate didn’t like mushrooms, it didn’t have the cute mushroom caps on top which I think make it adorable. We all loved this savory pie and I am glad it veganized in a way that I think tasted and held together just like the original:
1 unbaked 9-inch pie crust
1/4 lb fresh mushrooms
1 cup chopped onion
1 cup shredded green cabbage
1 cup thinly sliced broccoli
1 cup thinly sliced carrot
1 finely chopped scallion
3 Tbsp earth balance stick
2 Tbsp flour
1/2 tsp ground caraway seed
1/2 tsp basil
2 tbsp vegan dry white wine
1/2 tsp dill weed
1/3 cup extra firm tofu/drained and pressed
1/4 cup Tofutti Cream Cheese
2 portions of hydrated Egg replacer (like Ener-G)
1/3 cup water
1 Tbsp agar agar powder
3/4 cup mixed Tofutti Sour Supreme and unsweetened Silk Soy Yogurt
2. With most of the Earth Balance, saute all vegetables except the scallion until just tender. Salt lightly and add spices. Remove from heat and toss with flour and wine.
3. Puree the hydrated egg replacer and tofu, Tofutti Cream Cheese, water and agar agar powder in a blender; add salt and pepper. Pour this mixture to sauteed vegetables, along with chopped, raw scallion. Mix well.
4. Spread moist vegetable mixture evenly into crust.
5. Saute the mushroom caps in a little Earth Balance for about 5 minutes, until the shrink slightly.
6. Spread soy sour cream-yogurt mixture on top of vegetable filling. Arrange mushrooms caps on top. Dust with paprika.