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Veganizing The Moosewood Cookbook – Cossack Pie

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Veganizing The Moosewood Cookbook – Cossack Pie

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:

Cossack Pie

Ingredients:

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
Paprika

Directions:
1. Preheat oven to 350F. Remove stems from mushrooms. Slice caps and set aside. Chop stems finely. (Include chopped stems, not the caps, in step 2.)

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.

7. Bake 40 minutes or until set. Let stand 10- 12 minutes before serving.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

2 responses »

    • So many of these recipes hold fond memories for us. The little mushroom slices in rings on top was always something I made sure to take time for. I was starving when I made this one last night, less in presentation care but still tasted great.

      Reply

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