Moosewood Restaurant New Classics: 350 Recipes for Homestyle Favorites and Everyday Feasts

This will become your new “standard sauce,” especially if you like a little spice in your life!

2 cups diced onions

1 teaspoon salt

2 or 3 garlic cloves, pressed

2 teaspoons olive oil

1 teaspoon red pepper flakes

1 cup diced bell peppers

6 cups canned tomatoes with juice, chopped (two 28-ounce cans)

¼ teaspoon ground black pepper

2 tablespoons chopped fresh basil

In a 2-quart saucepan, sauté the onions, salt, and garlic in the oil on medium heat until the onions are browned and somewhat caramelized, about 10 minutes. Add the red pepper flakes and the bell peppers and cook for another 2 minutes. Add the chopped tomatoes with their juices and the black pepper and bring to a simmer. Cook, uncovered, for about 15 minutes, stirring occasionally. Stir in the basil and serve.

PER 10.5-OUNCE SERVING: 89 CALORIES, 3.2 G PROTEIN, 2.3 G FAT, 16 G CARBOHYDRATES, 0.3 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 687.1 MG SODIUM, 1.2 G TOTAL DIETARY FIBER

creamy tomato sauce

Yields 4 cups

Total time: 25 to 30 minutes

Here’s a creamy, simple, and delicious tomato sauce that tastes and looks great.

1 tablespoon olive oil

1 cup diced onions

⅛ teaspoon ground black pepper

1 teaspoon dried oregano

½ teaspoon salt

3 cups canned tomatoes with juice, chopped (28-ounce can)

¼ cup Neufchâtel or cream cheese

3 tablespoons chopped fresh basil

Warm the oil in a saucepan and add the onions, garlic, oregano, salt, and pepper. Cover and cook on low heat for about 10 minutes, until the onions are soft and translucent. Add the tomatoes, cover, bring to a simmer, and cook for about 10 minutes.

In a blender, purée about a cup of the sauce with the Neufchâtel. Stir back into the pan; add the basil. Gently reheat, if necessary.

PER 1-OUNCE SERVING: 14 CALORIES, 0.4 G PROTEIN, 0.7 G FAT, 1.6 G CARBOHYDRATES, 0.2 G SATURATED FATTY ACIDS, 0.7 MG CHOLESTEROL, 73.3 MG SODIUM, 0.1 G TOTAL DIETARY FIBER

avocado wasabi dressing

Yields 1 cup

This is a silky green dressing with an unabashed kick of wasabi—a spicy hot Japanese radish. The uninitiated may want to reduce the amount of wasabi, but we suggest following the recipe fearlessly the first time. You might just like it like that!

Try the dressing on Tofu Hijiki Burgers or in a burrito, as a dip for crudites or tortilla chips, or tossed with soba noodles and snow peas. It’s also a natural for sushi and can really enliven a spinach-tomato salad or a simple grated carrot salad.

1 tablespoon wasabi powder

3 tablespoons water

1 large ripe avocado, preferably Hass

5 teaspoons rice vinegar

1 teaspoon salt

1 tablespoon vegetable oil

In a small cup, combine the wasabi powder and 1 tablespoon of the water to make a smooth, blended paste. Cover and set aside.

Peel and pit the avocado and cut it into large chunks. In a blender or food processor, purée the avocado, rice vinegar, salt, oil, and the remaining 2 tablespoons of water to form a smooth, pleasantly thick consistency. Blend the reserved wasabi paste into the dressing and adjust the seasonings, if needed.

PER 1-OUNCE SERVING: 60 CALORIES, 0.6 G PROTEIN, 5.8 G FAT, 2.1 G CARBOHYDRATES, 1.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 300.2 MG SODIUM, 1.4 G TOTAL DIETARY FIBER

black bean mango salsa

Yields 4 cups

Total time: 25 minutes

Chunks of bright orange mango and midnight black beans make a gorgeous duet of contrasting colors. Our salsa has a refreshing balance of flavors, but it’s easy to vary it to suit your mood: Make it hot with more chiles, really accentuate the cilantro, add more garlic kick, or pucker it up with more lemon.

This versatile salsa is superb on rice dishes, cheese enchiladas, and on Fish with Cornmeal Chipotle Crust.

1½ cups cooked black beans (15-ounce can)

1 ripe mango, peeled and diced

½ cup diced red bell peppers

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh cilantro

1 minced fresh green chile (seeded for a milder hot)

1 garlic clove, pressed

⅓ cup orange juice

1 tablespoon fresh lemon juice

¼ teaspoon salt

nasturtium flowers and mint leaves (optional)

Rinse the canned beans and drain well.

Transfer to a large bowl and add the mango, bell peppers, parsley, cilantro, chile, garlic, orange juice, lemon juice, and salt. Mix thoroughly.

Top with the nasturtiums and mint leaves, if desired.

PER 1-OUNCE SERVING: 17 CALORIES, 0.8 G PROTEIN, 0.1 G FAT, 3.5 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 60.7 MG SODIUM, 0.9 G TOTAL DIETARY FIBER

four cheese sauce

Serves 6

Wondering what to do with those bits and pieces of assorted cheese you may have on hand? This velvety, elegant, versatile sauce can make short work of them—and to good end. The cheese listed below are just suggestions. About eight ounces total of your four cheese choices is all that you need.

Gruyère, Fontina, sherry, and mustard combine for a taste akin to fondue. And like fondue, this sauce can be the centerpiece of a meal in which everyone dips coarse-grained bread and lightly steamed vegetables into the luscious sauce and swoons.

Try Four-Cheese Sauce on fettuccine or on a chunky pasta, such as penne or shells, topped with diced Roma tomatoes. Use it to create a pasta casserole with steamed cauliflower or broccoli. Or kick off a creamy soup or chowder by adding body with a cup of the sauce.

2½ cups milk

¼ cup butter

¼ cup unbleached white flour

½ cup grated Gruyère

½ cup grated Fontina

¾ cup grated Parmesan

½ cup grated aged provolone

1 teaspoon Dijon mustard

¼ cup dry sherry

⅛ teaspoon salt, or to taste

In a small saucepan, heat the milk until steaming, but don’t let it boil or form a skin. While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat. Add the flour and whisk to form a smooth roux. Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.

Increase the heat to medium and whisk the hot milk into the roux in a thin, steady stream. Continue to cook until the sauce is smooth and has thickened slightly. Never stop whisking, since white sauces can burn in an instant.

Lower the heat, add the cheeses, mustard, and sherry, and whisk until the cheeses melt. Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally. Add salt to taste.

PER 5.5-OUNCE SERVING: 295 CALORIES, 15.4 G PROTEIN, 21.2 G FAT, 9.3 G CARBOHYDRATES, 13.5 G SATURATED FATTY ACIDS, 62.6 MG CHOLESTEROL, 552.5 MG SODIUM, 0.1 G TOTAL DIETARY FIBER

garlic scape pesto

Yields about 1 cup

In our cool climate of Ithaca, New York, the new growth of garlic is among the first greens to emerge in late winter. When the local farmers’ market opens for the season, garlic greens abound and are perfect for an early-season pesto.

The greens have a milder flavor than the bulbs, but are nicely assertive. Later in the season, the young unopened flower stalks, or scapes, can also be used. Both are good only when tender and nonfibrous; the scapes, in particular, quickly outgrow their culinary use.

Our resident organic gardener, David Hirsch, snips his greens from plants that were accidently missed in the previous summer’s harvest. If you cut greens from new unharvested bulbs, it will weaken the plants and result in smaller heads of garlic. Non-gardeners can look for scapes and greens at farmers’ or specialty produce markets.

1½ cups coarsely chopped garlic scapes or greens, lightly packed

⅓ cup grated Parmesan cheese *

3 tablespoons olive oil

⅓ cup toasted pine nuts**

1 to 2 tablespoons water (optional)

salt and ground black pepper to taste

* If you want to freeze the pesto for later use, omit the cheese.

** Toast pine nuts in a single layer on an unoiled baking tray at 350° for 3 to 5 minutes, until fragrant and golden brown. Or use toasted sunflower seeds, if you prefer.

Combine the garlic scapes or greens, cheese, oil, and nuts in the bowl of a food processor and process until fairly smooth. Add water as needed to make a spreadable paste. Add salt and pepper to taste.

PER 1-OUNCE SERVING: 96 CALORIES, 3.2 G PROTEIN, 6.6 G FAT, 7 G CARBOHYDRATES, 1.3 G SATURATED FATTY ACIDS, 2.9 MG CHOLESTEROL, 74.4 MG SODIUM, 0.4 G TOTAL DIETARY FIBER

joan’s three-tomato salsa

Yields 3 cups

Total time: 25 minutes

This is the quintessential end-of-summer salsa, best made when there is a bonanza of tomatoes. Although the salsa is prettiest made with three colors of tomatoes, it’s just as tasty made with plain old red ones. If you prefer a milder salsa, remove the seeds from the chile before chopping.

1 cup chopped red tomatoes

1 cup chopped yellow tomatoes

1 cup chopped unripe green tomatoes

2 tablespoons chopped fresh cilantro

4 teaspoons olive oil

2 tablespoons fresh lemon or lime juice

1 fresh green chile, minced

½ teaspoon salt, or to taste

2 scallions, chopped

Combine all of the ingredients in a bowl and mix well. Serve at room temperature or chilled.

PER 1-OUNCE SERVING: 13 CALORIES, 0.3 G PROTEIN, 0.9 G FAT, 1.5 G CARBOHYDRATES, 0.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 3.5 MG SODIUM, 0.4 G TOTAL DIETARY FIBER

variation

Replace the green tomatoes with fresh tomatillos that are husked and finely chopped.

light sour cream

Yields 2 cups

Preparation time: 5 minutes

Draining time: 3 hours

This is delicious, easy to make, and a more healthful alternative to straight sour cream. Sealed and stored in the refrigerator, it will keep for up to 10 days. Use it as a garnish on soups and stews or to top French toast, tacos, chili, and fresh fruit.

2 cups plain nonfat yogurt, without gelatin

1 cup sour cream

Line a colander with overlapping paper coffee filters or several layers of cheesecloth. Place it over a large bowl. Spoon in the yogurt, cover, and refrigerate.

After an hour or so, empty the liquid collected in the bowl to ensure that it doesn’t reach the bottom of the colander. After 3 hours, the yogurt will have thickened considerably. Mix together the drained yogurt and sour cream and transfer to a tightly covered container.

PER 1-OUNCE SERVING: 31 CALORIES, 1.4 G PROTEIN, 2 G FAT, 1.9 G CARBOHYDRATES, 1.3 G SATURATED FATTY ACIDS, 4.5 MG CHOLESTEROL, 19.6 MG SODIUM, 0 G TOTAL DIETARY FIBER

mango lime sauce

Yields about 2 cups

Take a taste of this sweet-tart sauce, close your eyes, and you’ll swear you’re in San Juan—it’s pure heaven. Mango Lime Sauce is superb on bitter salad greens or as a dip for roasted or grilled vegetables, fish, tofu, or tempeh. It keeps well, covered and refrigerated, for 2 weeks.

1 mango

2 limes

2 tablespoons olive oil

½ teaspoon salt

pinch of ground black pepper

Prepare the mango (see headnote, opposite). Zest the limes and juice them. Place the mango, lime zest and juice in a blender with the oil, salt, and pepper. Purée until smooth.

PER 1-OUNCE SERVING: 35 CALORIES, 0.2 G PROTEIN, 2.4 G FAT, 4 G CARBOHYDRATES, 0.3 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 100.1 MG SODIUM, 0.6 G TOTAL DIETARY FIBER

mango corn jicama salsa

Serves 4 to 6

Preparation time: 20 minutes

Sitting time: 15 minutes

More elaborate than most salsas, this refreshing orange-scented dish does double duty as both a salad and a topping—as nourishment and accent. Dice small when using as a topping, cut into larger cubes for a side dish. It’s a perfect side for any simple bean dish and lovely on baked fish.

Mangos have large pits and the pulp is slippery. A shallow slice from end to end along the two broad, flat sides works best. Score the mango flesh of each slice into cubes and pare them away from the skin. Peel the remaining skin around the pit, then carefully cut the tender pulp away from the pit and dice it.

1 cup peeled and diced jicama

1 cup fresh or frozen corn kernels, cooked to crisp-tender

1½ cups peeled, pitted, and diced mango

1 cup diced red bell peppers

1 tablespoon minced fresh chiles

dressing

1 tablespoon freshly grated orange peel

½ cup fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon minced fresh thyme (pinch of dried thyme)

¼ teaspoon salt

In a medium bowl combine the jicama, corn, mango, bell peppers, and chiles. Whisk together all of the dressing ingredients and pour over the mango and vegetables.

Allow the salsa to sit at room temperature for about 15 minutes so that the flavors will have a chance to marry.

PER 5-OUNCE SERVING: 105 CALORIES, 1.7 G PROTEIN, 2.9 G FAT, 20.6 G CARBOHYDRATES, 0.4 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 106.8 MG SODIUM, 3.7 G TOTAL DIETARY FIBER

miso lemon marinade

Yields ¾ cup

Whether you’re grilling or roasting, this marinade is a cinch for enlivening fish or vegetables with classic Asian flavorings. Use it as a drizzle to create a quick rice salad, or splash it on steamed vegetables. We use a light or rice miso, although any miso will do. With a stronger miso, you may want less soy sauce.

1 tablespoon miso

2 tablespoons water

2 tablespoons fresh lemon juice

2 tablespoons dark sesame oil

1 tablespoon peeled and grated fresh ginger root

¼ cup mirin or sweet sherry

1 tablespoon soy sauce

In a bowl, whisk together the miso and water until smooth. Whisk in the remaining ingredients until well blended.

PER 1-OUNCE SERVING: 77 CALORIES, 0.6 G PROTEIN, 4.9 G FAT, 8.1 G CARBOHYDRATES, 0.7 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 228.6 MG SODIUM, 0.2 G TOTAL DIETARY FIBER

thai marinade

Yields 1¼ cups

Here’s a zesty blend of spicy hot, sweet, aromatic, and garlicky flavors. If you can get Thai basil, it will give your marinade the most authentic flavor. If not, Italian basil can substitute. Soy sauce can replace the fish sauce for a good, but noticeably different, marinade.

2 tablespoons vegetable oil

6 garlic cloves, minced or pressed

2 teaspoons minced fresh chiles

2 teaspoons freshly grated lime peel

⅓ cup fresh lime juice

¼ cup chopped fresh Thai basil

⅔ cup mango nectar

1 tablespoon fish sauce or soy sauce

In a bowl with a whisk or in a blender, mix all of the ingredients until well combined. Thai Marinade will keep refrigerated for 1 or 2 weeks.

PER 1-OUNCE SERVING: 38 CALORIES, 0.2 G PROTEIN, 2.9 G FAT, 3.6 G CARBOHYDRATES, 0.7 G SATURATED FATTY ACIDS, 0.9 MG CHOLESTEROL, 115.6 MG SODIUM, 0.1 G TOTAL DIETARY FIBER

mole

Yields 1½ cups

The Aztec word mole means mixture or sauce, and moles often include chiles, nuts, seeds, and vegetables. This Moosewood mole features three traditional Mexican ingredients: tart and lemony tomatillos, pumpkin seeds, and guajilla peppers, named “little gourds” because their seeds rattle in the dried pod like the gourds that are used as rhythmic shaker instruments. If you can’t find pumpkin seeds, use almonds instead.

Mole is typically used to flavor and enrich a soup, stew, quesadilla, or bean and rice dish. See our Mexican Baked Tofu for an innovative use for mole that really hits the spot.

1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

2 dried guajilla peppers, seeded*

2 garlic cloves, peeled and coarsely chopped

1 cup chopped onions

4 or 5 tomatillos, husks removed*

¼ cup shelled raw pumpkin seeds

¼ teaspoon dried thyme

2 teaspoons salt

2 tablespoons sugar

2 tablespoons vegetable oil

¼ cup water

¼ teaspoon cayenne (optional)

* Find guajilla peppers and canned whole tomatillos in the Latin American sections of well-stocked supermarkets. Pasilla chiles can replace the guajilla peppers, if you like. Use 4- to 5-inch-long peppers.

In a dry skillet or a toaster oven, toast the cumin and coriander seeds for 1 to 2 minutes, until brown and fragrant. Stem and coarsely chop the guajilla peppers. In a spice grinder, grind the peppers with the toasted cumin and coriander into a powder. In a food processor, whirl the ground spices, garlic, onions, tomatillos, pumpkin seeds, thyme, salt, sugar, oil, water, and the cayenne, if using, until smooth.

Transfer the mole to a saucepan and cook on medium heat for 10 to 15 minutes to mellow the flavors. Serve warm as a condiment, or let cool and store in the refrigerator in a tightly sealed container.

PER 1-OUNCE SERVING: 46 CALORIES, 1 G PROTEIN, 2.7 G FAT, 5.5 G CARBOHYDRATES, 0.6 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 268.6 MG SODIUM, 1.3 G TOTAL DIETARY FIBER

mushroom gravy

Yields 3 to 4 cups

Total time: 20 minutes

This easy, delectable gravy lends the perfect finishing touch to almost any comfort-food meal. Tender sautéed mushrooms and onions are seasoned with a savory herb sauce spiked with sherry. For a glistening dark brown hue, we thicken the gravy with cornstarch rather than flour.

Our recipe calls for white mushrooms, but you can experiment with other varieties and experience their subtle distinctions. Serve with Tofu Stuffed Portabellos or one of our Mashed Potato recipes.

1 tablespoon vegetable oil

1½ to 2 cups diced onions

4 cups sliced mushrooms

¼ teaspoon dried thyme

1 bay leaf

pinch of salt

¼ cup dry sherry

2 tablespoons soy sauce

1¾ cups water or vegetable stock

¼ teaspoon ground black pepper

2 tablespoons cornstarch dissolved in ¼ cup cold water

salt or additional soy sauce to taste

Heat the oil in a cast-iron skillet or nonstick saucepan. Sauté the onions on medium-high heat for 5 minutes, stirring often. Add the mushrooms, thyme, bay leaf, and salt and cook, stirring off and on for about 10 minutes, until the mushrooms are tender.

Add the sherry, soy sauce, and the water or stock, cover, and bring to a simmer. Stir the pepper and the dissolved cornstarch into the gravy and cook, stirring constantly, until the gravy is clear and thickened. Remove from the heat. Discard the bay leaf.

Add salt or additional soy sauce to taste and serve right away.

PER 5-OUNCE SERVING: 65 CALORIES, 1.6 G PROTEIN, 2.6 G FAT, 8.2 G CARBOHYDRATES, 0.6 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 292.7 MG SODIUM, 1.2 G TOTAL DIETARY FIBER

peach salsa

Yields 4 cups

Preparation time: 20 minutes

Sitting time: 10 minutes

This is a peach of a salsa! Sweet, tart, and spicy, it complements grilled fish, beans and rice, quesadillas, and much more. If you prefer, replace the fresh chile with ¼ teaspoon of cayenne.

4 ripe peaches, peeled and chopped

1 ripe tomato, chopped

1 bell pepper, seeded and chopped

1 garlic clove, minced or pressed

2 tablespoons chopped cilantro

2 tablespoons fresh lemon juice

½ to 1 fresh chile, seeded and minced

¼ teaspoon salt

dash of ground black pepper

In a large bowl, mix together all of the ingredients.

Set aside for 10 minutes to allow the flavors to meld. Covered and refrigerated, this salsa will keep for 2 or 3 days.

PER 1-OUNCE SERVING: 9 CALORIES, 0.2 G PROTEIN, 0 G FAT, 2.2 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 19.3 MG SODIUM, 0.4 G TOTAL DIETARY FIBER

summer melon salsa

Yields 3 to 4 cups

Preparation time: 15 minutes

Sitting time: at least 15 minutes

Here’s a wonderful snack with chips and a refreshing topping for bean or fish dishes. For color, use both yellow and red cherry tomatoes or bell peppers. If you like, make the salsa with just a single type of melon.

¼ cup fresh lime juice

1 tablespoon vegetable oil

2 teaspoons grated fresh ginger root

1 fresh chile, minced

1 tablespoon minced fresh basil

½ teaspoon salt

1 cup diced cantaloupe

1 cup diced honeydew

1 cup halved cherry tomatoes

½ cup diced bell peppers

In a bowl, whisk together the lime juice, oil, ginger, chiles, basil, and salt. Toss in the cantaloupe, honeydew, tomatoes, and peppers. Let sit for 20 minutes, so the flavors will blend. Serve at room temperature and store chilled.

PER 1-OUNCE SERVING: 13 CALORIES, 0.2 G PROTEIN, 0.6 G FAT, 2 G CARBOHYDRATES, 0.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 44.8 MG SODIUM, 0.3 G TOTAL DIETARY FIBER

quick tomato sauce

Yields 6 cups

Moosewood’s Tony Del Plato learned to make this tomato sauce from his mama. The speed and ease of the basic recipe, which uses canned tomatoes, reflects the simplicity and economy of much Italian home cooking.

Store-bought tomato sauce may be convenient for the cook in a hurry, but it just can’t match the flavor of this Quick Tomato Sauce.

Italian canned tomatoes often taste better than domestic ones, so we advise using “pomodori pelati” in juice.

2 teaspoons olive oil

2 cups finely chopped onions

2 to 3 garlic cloves, minced or pressed

1 teaspoon salt, or more to taste

6 cups canned tomatoes with juice, chopped (two 28-ounce cans)*

¼ teaspoon ground black pepper

* Chopped whole tomatoes will produce a chunky sauce. If you prefer a smooth sauce, briefly whirl the tomatoes in a blender or food processor or use crushed tomatoes.

Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes, until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally.

Add more salt to taste. Serve immediately or chill or freeze for later use.

PER 9.5-OUNCE SERVING: 80 CALORIES, 2.8 G PROTEIN, 2.1 G FAT, 14 G CARBOHYDRATES, 0.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 686.3 MG SODIUM, 0.6 G TOTAL DIETARY FIBER

rhubarb cherry chutney

Yields about 5 cups

Total time: 35 minutes

Unusual fruit combinations make great low-fat chutneys. Here tart rhubarb and sweet dried cherries create a rosy-hued chutney that’s superb with Caribbean or Indian dishes.

Rhubarb is a long-lived perennial with ornamental wavy green and red leaves. Its long, crimson, tart stalks, available in May and June, are a wonderful foil for sweetness. Rhubarb leaves contain toxic amounts of oxalic acid and should not be used, raw or cooked. The stalks are edible only when cooked.

Try this chutney inside Indian Curried Potato Wrap or Caribbean Beans & Greens Wrap. Or use a dollop of it to dress up Winter Curry or simple baked or grilled fish fillets.

1 tablespoon vegetable oil

1½ cups diced red onions

1 tablespoon grated fresh ginger root

pinch of salt

¼ cup cider vinegar

¼ cup sugar

½ teaspoon ground coriander

½ teaspoon ground cardamom

1 teaspoon ground cinnamon

½ cup dried cherries

1½ cups cherry or apple juice

4 cups sliced rhubarb (1-inch pieces)*

* About 1½ pounds of rhubarb will make 4 cups of bite-sized pieces.

Warm the oil in a nonreactive saucepan.

Add the onions, ginger, and salt, cover, and cook on medium heat for about 10 minutes, stirring often, until the onions are clear.

Add the vinegar, sugar, coriander, cardamom, cinnamon, cherries, and juice and bring to a boil; then reduce the heat and simmer for 5 minutes. Stir in the rhubarb and simmer on medium heat for 10 minutes, until the rhubarb is tender and the chutney somewhat thickened.

Serve at room temperature. Stored in a sealed container in the refrigerator, the chutney will keep for at least 2 weeks.

PER 1-OUNCE SERVING: 20 CALORIES, 0.2 G PROTEIN, 0.4 G FAT, 4.2 G CARBOHYDRATES, 0.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 4.1 MG SODIUM, 0.5 G TOTAL DIETARY FIBER

simplest ever applesauce

Yields 5 cups

Total time: 25 minutes

If you have a food mill, this method relieves you of peeling the apples and produces a smooth, blended sauce. If you don’t have a food mill, you can purée the cooked, unpeeled apples in a good blender, or peel the apples before cooking: that way, you have the option of leaving the sauce chunky or mashing it once it’s cooked.

No matter which way you do it, you’ll have fragrant, sweet, delightful applesauce far superior to any commercial sauce. The applesauce, stored in a sealed container, will keep in the refrigerator for at least a week.

3 pounds cooking apples *

1 cup water

sugar or pure maple syrup to taste (optional)

ground cinnamon or nutmeg to taste (optional)

* We recommend Empire, McIntosh, Ida Red, Crispin, or Cortland apples.

Rinse the apples and remove the stems. Slice the apples into wedges and cut out the cores. Place the apple wedges and water in a heavy saucepan, cover, and bring to a boil on medium heat; then stir, reduce the heat to low, and simmer for 15 to 20 minutes, until soft.

In batches, spoon the apples into a food mill (see Note). Press the sauce into a deep bowl, discarding the skins from the mill. After pressing all of the apples, stir the sauce. Taste for sweetness and, if too tart, add a little sugar or maple syrup. At Moosewood, we serve our applesauce plain, but you can add a dash of cinnamon or nutmeg, if you like.

Serve warm or cold.

PER 4-OUNCE SERVING: 51 CALORIES, 0.3 G PROTEIN, 0.3 G FAT, 13.2 G CARBOHYDRATES, 0.1 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 1 MG SODIUM, 2.3 G TOTAL DIETARY FIBER

note

Use either a mill with a rotating blade or one with handles that squeeze together. Be careful not to overfill the food mill: the apples can squirt out through the holes and burn you.

strawberry dressing

Yields 1¼ cups

We developed this recipe on a whim one day when the produce delivery came with more perfectly ripe strawberries than the dessert-maker could use. The gorgeous fuchsia color and sweet-tart taste of this dressing are delightful over fresh greens, especially spinach. And when fresh berries are out of season, frozen berries work fine. For low-fat dressing, reduce the oil to 1 to 2 tablespoons.

1 cup fresh strawberries, rinsed and stemmed

¼ cup olive oil

¼ teaspoon salt

2 tablespoons white or regular balsamic or cider vinegar

1 tablespoon chopped fresh basil

1 tablespoon water

pinch of ground black pepper

Combine all of the ingredients in a blender and purée until smooth. Refrigerated in a sealed container, this dressing will keep for 3 days.

PER 1-OUNCE SERVING: 56 CALORIES, 0.1 G PROTEIN, 5.7 G FAT, 1.3 G CARBOHYDRATES, 0.8 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 60.1 MG SODIUM, 0.4 G TOTAL DIETARY FIBER

what’s balsamic vinegar?

The art of producing balsamic vinegar is as respected and cherished as that of making fine wine. Juice from ripe grapes is slowly reduced over wood fires, then fermented and acidified in a series of barrels—oak, chestnut, mulberry, ash, or juniper. For white balsamic vinegar, the grape skins are not used. During the aging process, some vinegar is siphoned from each barrel into the next to mingle the flavors. Traditionally, it is stored in clean, drafty attics or lofts where summer heat supports fermentation and winter cold allows the liquid to clarify. The vinegar develops gradually into the dark, flavorful, high-priced product so valued in Italy and abroad.

Italian law requires that true balsamic vinegar (labeled Aceto Balsamico Tradizionale di Modena or di Reggio Emilia) be aged at least twelve years and bottled in 100 cc bottles. At the lofty price of $75 to $400 apiece, it’s no wonder people use it a drop at a time and give it as wedding gifts.

The balsamic vinegar you find at the supermarket usually contains grape juice and caramel coloring. Most of these pedestrian balsamics are not fermented in wooden barrels and they have not been aged for twelve years. Not to be dismissed, however, they are certainly acceptable for everyday salad dressings, marinades, and sauces.

tofu sour cream

Yields about 1½ cups

Total time: 5 minutes

A tasty vegan alternative to its dairy counterpart, this topping has a texture like that of sour cream. Add your favorite herbs and seasonings for a great dip or try it on Tofu Stroganoff or baked potatoes.

1 cake silken tofu, crumbled (12 ounces)*

3 tablespoons olive oil

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

¼ teaspoon salt

* Low-fat or “Lite” silken tofu works, but we prefer regular.

Combine all of the ingredients in a food processor or blender and purée until smooth and creamy. Scrape down the sides with a rubber spatula as needed. Tofu Sour Cream is best served right away, but it will keep covered and refrigerated for a day or two.

PER 1-OUNCE SERVING: 40 CALORIES, 1.5 G PROTEIN, 3.7 G FAT, 0.6 G CARBOHYDRATES, 0.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 41.8 MG SODIUM, 0.1 G TOTAL DIETARY FIBER

simple sweet & sour sauce

Serves 4

This sauce can perk up almost any Asian-style stuffed vegetable. Ladle it over rice, barley, millet, or couscous; add steamed or sautéed vegetables, and you’ll have a nice light meal. If you want the sauce sweeter, add a little sugar. Pear or pineapple juice can replace the apple juice.

1 cup unsweetened apple juice

1 tablespoon soy sauce

1 tablespoon rice vinegar or cider vinegar

1 teaspoon grated fresh ginger root

1 to 2 teaspoons sugar (optional)

1 tablespoon cornstarch dissolved in

1 tablespoon cold water

In a small nonreactive saucepan, combine the apple juice, soy sauce, vinegar, ginger, and the sugar, if using, and bring to a boil. Stir the dissolved cornstarch into the boiling sauce. Reduce the heat and stir for about 1 minute, until the sauce thickens and becomes clear. Serve hot.

PER 2.5-OUNCE SERVING: 39 CALORIES, 0.4 G PROTEIN, 0.1 G FAT, 9.1 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 200.5 MG SODIUM, 0.1 G TOTAL DIETARY FIBER

tomato sauce with sage

Serves 4 to 6

This sauce has a sweetness and smooth texture that make it as elegant as it is simple. Fresh sage is the very best choice for this recipe, but dried sage, which maintains aroma and flavor better than many dried herbs, will also work. Feel free to add even more sage if you like.

1 tablespoon butter, at room temperature

2 teaspoons olive oil

2 cups diced onions

2 or 3 garlic cloves, minced or pressed

1 teaspoon salt

1 tablespoon chopped fresh sage (1 teaspoon dried)

¼ teaspoon ground black pepper

6 cups canned tomatoes with juice, chopped (two 28-ounce cans)

In a nonreactive 2-quart saucepan, heat the butter and oil until the butter melts. Add the onions, garlic, and salt and sauté on medium heat for about 10 minutes, until the onions are translucent. Add the sage, pepper, and the tomatoes and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally.

Serve hot or refrigerate for later use. The tomato sauce will keep, stored in a sealed container in the refrigerator, for at least a week.

PER 9-OUNCE SERVING: 99 CALORIES, 2.9 G PROTEIN, 4.1 G FAT, 14.3 G CARBOHYDRATES, 1.5 G SATURATED FATTY ACIDS, 5.2 MG CHOLESTEROL, 705.9 MG SODIUM, 0.9 G TOTAL DIETARY FIBER

two barbeque sauces

Yields 1½ to 2 cups

The big advantage of making barbeque sauce instead of buying a commercially prepared product is that you can play with the ingredients and make your sauce exactly the way you like it.

Sweet and pungent, these sauces can be used on tofu or grain burgers, tempeh, portabello mushrooms, roasted potatoes, or shrimp. Use them as a basting sauce before baking, roasting, or grilling, or afterward as a condiment.

american-style barbeque sauce

2 tablespoons spicy brown mustard

¼ cup brown sugar, packed

1 cup ketchup

2 teaspoons cider vinegar

1 tablespoon Worcestershire sauce

½ cup minced onions

3 tablespoons soy sauce

ground black pepper to taste

4 or 5 dashes of Tabasco sauce or other hot red pepper sauce

chinese-style barbeque sauce

½ cup tomato paste

1 tablespoon grated fresh ginger root

2 tablespoons dark sesame oil

¼ cup mirin or unsweetened apple juice

1 to 2 teaspoons Chinese chili paste to taste

2 tablespoons soy sauce