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Veganizing The Moosewood Cookbook – Vegetable Stroganoff

As I have mentioned before, memories of cooking from The Moosewood Cookbook go back to when Jim and I were just beginning a family and lived in Lewistown. As a celebration of our first date anniversary, I decided to veganize one of our favorite go-to recipes of that era. Thirty years have passed since we had a small dinner party and video viewing of Gandhi. We ended up talking all night and as morning broke we had our first kiss.

We are celebrating Night of Gandhi #30 and agree the flavors of how I veganized this Vegetable Stroganoff took us right back. It was like sitting together, 3 decades ago, finding new meals in the The Moosewood Cookbook that we loved and encouraged our vegetarian concerns.

This is one of those recipes that I would get frustrated with because it didn’t have all the ingredients listed together in an easy way to make a shopping list. Not the original page title I scanned has “1/2” penciled under the title. I felt that half the recipe easily served 4 adults. My version cuts the original recipe in half, keeps the ingredients together with the different components separated by a dashed line and veganized anything that was animal based – naturally.
Vegetable Stroganoff


—————————–The Sauce
1 1/2 C Vegan Sour Cream (I used Tofutti)
3/4 Vegan Yougert (I used So Delicious Unsweetened Cultured Coconut Milk)
1 C Chopped Onion
12oz Chopped Mushrooms
8 oz Chopped Seitan
1/4 t Salt
1/4 t Dill Weed
Dash of Braggs Liquid Aminos
Black Pepper
~ 2 Tb Earth Balance Stick
minced scallions or parsley to garnish
——————————The Vegetables
3 C chopped fresh vegetables
Highly recommend a blend of:
Snap Peas or Pole Beans
——————————The Pasta
2 C uncooked pasta (note a LOT of pasta is vegan, just read the label and look for eggs or milk products)

The Sauce
Sauté onions, mushrooms and seitan in the Earth Balance until the onions are soft. Combine all of The Sauce ingredients in the top of a double boiler (I use a smaller pot sitting in a bigger pot that has a low amount of simmering water in it). Gently heat about 30 minutes.

The Vegetables
While the sauce simmers, steam the 3 cups of veggies.

The Pasta
Cook the 2 cups of raw pasta in boiling salted water until tender. Drain and add a small amount of Earth Balance.

Assemble the Stroganoff on a platter, pasta on the bottom, steamed veggies as the next layer then the sauce on top of the veggies. Garnish with minced scallions or parsley.

A Taste of Thanksgiving

There are so many vegan recipes, Websites and resources available that my mother offered to undertake a fully vegan Thanksgiving this year. It was very generous of her to give up what is typically an omnivore’s table of delights to try a full spread of vegan goodness. I pitched in with a few recipes that I wanted to try and I will give brief reviews of how they went.

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Savory Vegan Corn Pudding
by Vegan Feast Kitchen

The Corn Pudding was to take the place of Mom’s classics Copes baked corn. It was warm, corn based and kind of smooth but just didn’t hit the mark. Partially because I opted to add the red and green peppers. It was a Mexicalli flavor for a Thanksgiving dish, probably because the seasoning I chose was basil and accidentally dumped in too much. I did fish a bunch out but the flavors I stupidly chose just didn’t go we’ll with all of the other traditional Thanksgiving foods. I did use fresh corn and a bit of rehydrated Copes but I think I will chose try to veganize the Mom’s recipe for the winter holidays next time.

Macadamia Nut Brie en Croute by Vedged Out

I didn’t change one ingredient nor instruction of this recipe. Instead of the Spooky Hallowe’en decorations, I chose an autumn leaf pattern for the puff pastry.

This was one of the few Virtual Vegan Potluck recipes that I treated our family to. I wouldn’t change anything about the recipe nor instructions but I would clearly note that it serves a lot of people. We had 7 healthy eaters but maybe only ate about 1/3 of it and it was out all day. Another thing to note, don’t emphasize the “Brie” aspect without mentioning the macadamia nut. When I tasted the pâte, I realized it was very nutty and almost added in another teaspoon of mustard. Like I said, I made no alterations and it was well received.

Stuffed Seitan Roast
based on a recipe by Post Punk Kitchen

Making my own “Tofurky” roll seemed like an overwhelming yet exciting undertaking. When I saw PPK’s recipe for Seitan Roast with Shiitakes and Leeks, I thought it looked amazing. Mom really doesn’t like mushrooms at all. She was being such a good sport about making the meal all vegan, I wanted to go out of my way to make the filling a bit more friendly to her. I adapted the stuffing to be much more like her southern-styled cornbread stuffing but kept the tips that PPK shared about making sure it had enough moisture and salt in it. In honor of Mom, let me call it:

Rita’s Vegan Stuffing:
2 Tablespoons Earth Balance buttery stick
1 Cup roasted chestnuts
1/2 Cup chopped celery
1 medium onion minced
1/2 teaspoon salt
fresh black pepper
1 teaspoon dried thyme
1/4 Cup cornmeal and cracker crumb mixture (browned a bit in the skillet)
1/4 Cup vegetable broth
1 Tablespoon balsamic vinegar

I added it to the seitan roll as in the original recipe. The baking time seems to be spot on and it was fine when drenched in vegetarian gravy. Unfortunately I heard Mom mention to someone that she found it to be “tough.” I thought it was just right but I forgot that some folks (well, the ones who decided it was worth trying) might be comparing it to turkey. In all fairness, Arron and Amy eat turkey and know what to expect from seitan and they thought it was pretty good. I loved it!!

Maple Syrup Pecan Pie
based on a recipe by Gazing In

This turned out to be a most attractive pie and I was so excited to use Georgia-grown, paper-shelled pecans that were hand shelled by my Aunt Pat.

I only made a small tweak to the recipe that I don’t think had anything to do with how it was a bit runny at room temperature. I watched America’s Test Kitchen when the station was focusing on Thanksgiving, they had a Pecan Pie featured that day and suggested a maple/ brown sugar filling. Instead of 1 1/4 Cup pure maple syrup, I used:
1 Cup pure maple syrup
1 Tablespoon molasses
1 Cup brown sugar

It wasn’t at its best when served room temperature, it was much better chilled.

Pumpkin Pie based on recipes by Post Punk Kitchen and Moosewood Cookbook

This recipe lead me to my happiest victory of the Thanksgiving meal, a custard pie that had a perfect texture tasted like it should! Leave it to Jim to bake up a pie that tasted so much like we have enjoyed for years just by giving a boost by doubling the spices and adding but a tablespoon of molasses to the mixture. It was the Moosewood Cookbook’s No-Fault Pumpkin Pie recipe that we had been making for year. This was to mark one year of no eggs nor dairy in our diet so, instead of veganizing the whole recipe, we opted for trying PPK’S. The crux of it was that it also need a bit more agave as sweetener and to balance the added moisture, we upped the starch and agar agar by again a 1/3.

Of all holidays, this one has a focus around food. It was very moving that my own mom would put aside the butter, eggs and animal products to make me and Jim feel welcome and honored. If my mother-in-law or father felt anything was missing from the meal, I am sure the warmth of visiting family helped to overshadow it. It was surely a day of splendor, sentiment and celebration.

Veganizing The Moosewood Cookbook – White Rabbit Salad

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Along with the Cossack Pie and Solyanka, this will make my third Moosewood Cookbook recipe to veganize that called foe copious amounts of cottage cheese. I am having great luck with soft and firm tofu broken into curds with a fork. A little salt and lemon juice with tapioca starch and it was good enough to eat plain topped with a little cracked black pepper. Now if it would only melt just a tiny bit and I could eat it with hot baked beans the way my Mom got me hooked on it.

In the late 1980’s, if you mentioned The Moosewood Cookbook most folks would exclaim this recipe was one of their favorites. Remember, back in those days there wasn’t a vast array of vegetarian cookbooks to choose from. Thank goodness Gordon Ramsay’s disdainful remark back in 1994 that vegetarianism was on the decline was rubbish and we have shelves of amazing vegan cookbooks to choose from now.

Even with limited recipes in the 80’s, White Rabbit Salad was and is still a nice and easy recipe to throw together for a potluck since it adapts well to whatever fruits and nuts you might have on hand seasonally.

White Rabbit Salad veganized
1 lb tofu, drained and broken into small curds
1 Tablespoon tapioca starch
4 Tablespoons of lemon juice
1/2 teaspoon of the salt
2 small apples, chopped
1/4 cup raisins
1/2 cup chopped, toasted, nuts
1/4 cup toasted sunflower seeds
2 teaspoons poppy seeds
1-2 Tablespoons agave
2-3 Tablespoons lemon juice, to taste

• In a bowl, combine the tofu curds, lemon juice, tapioca starch and 1/2 teaspoon of the salt. Allow to sit and marinate at least an hour in the fridge.

• Combine everything else withe the tofu mixture and chill. Serve very cold, on greens.

Plus Many Options:
Fresh Peach slices
Fresh Pear slices
Seedless red or green grapes
Orange sections
Chunks of ripe honeydew or cantaloupe
Extra agave and lemon

Veganizing The Moosewood Cookbook – Alsatian Cheese Salad

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Fifteen years after the 1977 birth of The Moosewood Cookbook, author Mollie Katzen revised it to reflect that vegetarians might not be as interested in so many heavy dairy products. Take the example of her Alsatian Cheese Salad that started with 3 cups(!!) of thinly sliced cheese. In the revised edition, the author gives the option of replacing the cheese with 3 cups of tofu and changed the name to Alsatian Salad.

I wanted to keep the original feel of the super savory bits of cheese and when I saw the new Daiya Wedges in the market I knew it would be a great recipe to have them help veganize. (btw folks – it’s DAY-uh as in dairy not DIE-uh as in diarrhea). I still reduced the amount of overall “cheese” since it was a terribly dense dish as a salad.

This version turned out pretty close to the way we remember the original. Jim says it’s just like it but I miss the firmness of the swiss cheese pieces. All of the Daiya Wedges are nice flavors, play well against the dressing but are all very soft cheese replicants. I wouldn’t use any other brand to change the texture since the flavors were very good.

Another thing to note, the dressing is much better if you mix it ahead of time and allow the dried herbs to hydrate a bit before pouring over the salad. Their flavors are what really make this recipe special and you don’t want to miss out on them.

Alsatian Salad with Daiya Wedges
2 Cups of a mix of the 3 different flavors of Daiya Wedges; Cheddar Style, Jack Style and Jalapeno Garlic Havarti Style cut into 1/2″ cubes and wedges.
1 cucumber, chopped
1 green bell pepper, chopped
1 large firm tomato, chopped
1 scallion, minced
juice of 1 lemon
juice from 1 lime
1/4 Cup Veganaise
1/4 Cup plain Silk soy yogurt
1/4 Cup Tofutti Sour Supreme
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon tarragon
1/2 teaspoon marjoram
1/2 teaspoon basil
1/2 teaspoon horseradish

See note above the recipe about making the dressing ahead of time.

Toss Daiya Wedges and veggies together gently in a large bowl. Pour dressing over the combined veggie mixture and chill. Serve over a bed of mixed greens. Pickles and olives suggested as accompaniments.

Veganizing The Moosewood Cookbook – Solyanka

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I almost always made this recipe within a week or so of making a Cossack Pie. The recipes were on facing pages in the original Moosewood Cookbook and both required green cabbage. I never used a whole head of cabbage for either one so I was always looking for a way to use the rest before it went bad.

This is not a traditional Solyanka (which is a heavily meated dish) but I think it’s a great Pennsyltucky casserole. Heavy with Ukrainian spicing influences and packed with potatoes and cabbage, the real challenge was veganizing the volume of unblendered cottage cheese that the original recipe called for. To replicate the texture and flavor, I was very pleased with a blend of soft tofu, tapioca starch and lemon juice which takes the place of the body of the dairy ingredients in this vegan:

14 oz. soft tofu, drained and broken into 1/2″ curds
1 teaspoon tapioca starch
juice from 1 lemon
2 teaspoons salt , divided
4 medium potatoes
1/2 cup Tofutti Sour Supreme
1/2 cup plain Silk soy yogurt
3 tablespoons Earth Balance stick
1 1/2 cups white onions , chopped
4 cups cabbage , packed, shredded
1/2 teaspoon ground caraway seed
1 teaspoon dill weed
2 tablespoons cider vinegar
1/4 cup sunflower seeds, divided
black pepper to taste

• In a bowl, combine the tofu curds, lemon juice, tapioca starch and 1/2 teaspoon of the salt. Allow to sit and marinate at least an hour.
• Preheat oven to 350°
• Peel and cut potatoes into small pieces and boil until mashable.
• Drain and mash, while still hot, with tofu mixture, sour cream and yogurt.
• In a large pot, saute onions in butter with 1/2 tsp salt for 5 minutes.
• Add ground caraway, cabbage and remaining 1 tsp salt.
• Saute until cabbage is tender.
• Remove from heat, add potato mixture and the rest of the ingredients except 2 Tablespoons of sunflower seeds and paprika.
• Taste to correct seasoning.
• Spread into a deep, buttered casserole.
• Top with paprika and remaining sunflower seeds.
• Bake @ 350°, uncovered, 40 minute
• Let rest 5-10 minutes before serving

Veganizing The Moosewood Cookbook – Crunchy-Top Peach Pie

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Other than eliminating the egg yolk that got brushed on the pie crust (why!?) and swapping agave nectar for the honey this one was straight-forward. The topping was a little saly and I don’t think it was because I used walnuts instead of almonds.

Crunchy-Top Peach Pie

1 – 9″ unbaked pie crust


4 heaping cups fresh, sliced peaches
2 TB flour
juice from 1 large lemon
1/4 cup amber agave nectar or maple syrup
1/2 tsp cinnamon
couple dashes of nutmeg

Toss peaches with flour and spices until they’re evenly coated. Drizzle over the lemon juice and agave. Mix gently

Let stand while you prepare The Topping:

2 cups raw rolled oats
5 TB butter
3 TB agave (melt agave and butter together)
1/2 tsp cinnamon
1/2 cup chopped almonds(I used walnuts this time)
1/4 cup flour
1/2 tsp salt

Pour peach filling into crust. Apply oat mixture evenly over peaches, and pat firmly into place. Bake 35-45 minutes, starting at 400° F and then turning down to 375° F after the first ten minutes. If top browns too quickly, cover the pie with foil. Serve warm or cold.

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


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

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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