Recipes Served at Outer Banks Retreat
June 23-26, 2000

These recipes served a total of 33 people: 22 adults, 1 baby, 6 children, 2 preteens, and 2 teens. You can click on any recipe name to jump directly to the desired recipe.

Friday's Menu
Lead chefs: Alie and Rick Scarfe
Dessert prepared by: Brian Donlon


 
Saturday's Menu
Lead chef: Kathy Marx
Dessert prepared by: Karen McCollough and Chris Friedrich

 
Sunday's Menu
Lead chef: Bonnie Sorak
Dessert prepared by: Pam Young

 
Pasta Marinara
(From: "Raw, The Uncook Book" by Juliano)
6 cups zucchini and/or squash: cut into thin strips using a vegetable peeler to make noodles
1 1/2 cup red bell pepper sliced into long strips
1 1/2 cup sliced onions soaked in Bragg's for 1/2 hour, then drain
1 1/2 cup portobello mushrooms sliced and soaked in Bragg's 1/2 hour, then drained
1 1/2 cup diced tomato
3/4 cup fresh basil, chopped

Toss together and serve topped with Marinara Sauce:
6 cups chopped tomatoes
3 teaspoon minced ginger
6 tablespoons minced garlic
3 teaspoon minced jalapeno
1 cup fresh basil leaves and/or parsley chopped
1 cup red bell pepper, minced
1 1/2 cup sun-dried tomatoes, chopped
3/4 cup shallots, chopped

Place all ingredients into blender and blend until creamy. The sauce will thicken in 2 or 3 minutes.
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Celery Cilantro Soup
3 cucumbers peeled
30 stalks of celery chopped
2 cups cilantro, chopped
3 red bell pepper, chopped

In a blender or food processor, blend all ingredients. Serve.
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Sesame Seed Dressing
(From: "Raw, The Uncook Book" by Juliano)
2 cups sesame seeds, soaked in 4 cups water for 2 hours. Then drain.
2 cups filtered water
2 cups fresh parsley, chopped
2 tablespoons garlic minced
2 tablespoons fresh dill, de-stemmed and chopped
2 tablespoons fresh oregano leaves, chopped
2 tablespoons fresh basil leaves, chopped
1/2 cup olive oil
2/3 cup fresh squeezed lemon juice
1/2 cup Nama Shoyu, or Braggs, or 1 teaspoon sea salt

Blend all ingredients in a blender until creamy. Use on tossed salad.
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Tabouleh
(From: "Raw, The Uncook Book" by Juliano)
1 cup sprouted quinoa: soak 2 hours with water covering the quinoa. Sprout for 1 day, rinsing 3 times
2 cups cherry tomatoes, halved
8 tablespoons Nama Shoyu or Bragg's
1 cup fresh squeezed lemon juice
2 cups fresh mint
1 cup diced cucumber
4 cup fresh parsley, including stems, chopped
4 tablespoon minced garlic

Combine all ingredients in a mixing bowl. Mix and serve.
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Ziti with Spinach
(From "Quick Vegetarian Pleasures" by Jeanne Lemlin)
2 10 oz packages frozen, chopped spinach with water squeezed out
2 pound ziti
2/3 cup olive oil
12 cloves garlic
1/2 teaspoon crushed red pepper flakes
4 medium tomatoes, diced
4 cups (2 15 oz cans) chick peas, rinsed and drained
1/2 teaspoon salt

Directions:
1. Cook ziti until al dente
2. Meanwhile, make the sauce: Heat oil in large skillet over medium heat. Add garlic, pepper flakes and cook 2 minutes. Add tomatoes and chick-peas and cook 2 more minutes. Add spinach, salt, and 1/2 cup boiling pasta water and stir well. Cook until heated through.
3. When pasta is done, drain thoroughly. Return pasta to a large serving bowl. Spoon on the sauce and toss well.

Note:
I would have added more spinach than the recipe lists above.
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"Sun" Tea
Get a gallon of water, pour a little out (to make room for the tea bags), then put about 8 tea bags in it (normal size bags), place the container in the sun for several hours, shake it up every once in awhile, then put in the fridge to get it cool for ice tea. It is much easier, and more energy efficient then boiling the water, cooling, etc.
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Fudgy Brownies
(This recipe was multiplied 5 times to serve the group)
8 oz. silken tofu, drained
1 1/2 cups plus 6 Tbs. unbleached wheat flour
2/3 cup water
1 1/2 cups (turbinado) sugar
1 tsp. salt
1 tsp. vanilla extract
3/4 cup unsweetened cocoa
1/2 cup vegetable oil
1 tsp baking powder

Preheat oven to 350 F. Grease and flour a 9-inch square baking pan. In food processor or blender, process tofu until pureed. In small saucepan, mix 1/2 cup flour with water until smooth. Stir in pureed tofu until blended. Cook over low heat, stirring occasionally, until heated through, about 3 minutes. Transfer to medium bowl and let cool completely.

Add sugar, salt and vanilla and mix until well blended. In small bowl, mix cocoa and oil, then stir into tofu mixture. Stir in remaining 1 1/2 cups flour and baking powder until blended. Scrape mixture into prepared pan. Bake until top is dry and springs back lightly when gently pressed, about 25 minutes. Set pan on wire rack and let cool, then cut into bars.
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Moussaka
6 cups dry TVP (texturized vegetable protein; ~12 cups reconstituted)
3 28-oz cans tomatoes
24 garlic cloves, crushed
6 onions, chopped
6 tsp salt
3 tsp black pepper
12 tsp dry sage
6 large eggplants
3 lbs. button mushrooms, sliced
6 vegetarian broth cubes
8 - 12 cups water
12 potatoes
~3 cups olive oil

White Sauce: 3/4 cup olive or canola oil
1 cup organic white flour
15 cups soy milk
~1 tsp nutmeg
6 tsp allspice

To reconstitute TVP, add 6 cups of boiling water to it. Place reconstituted TVP in a large pot with the tomatoes, garlic, onion, salt, pepper, and sage. Add 8 to 12 cups water and broth cubes. Simmer for 10 to 20 minutes, until liquid is absorbed. Cut eggplant and potatoes into rounds about 1/2 inch thick. Fry the eggplant in olive oil along with the sliced mushrooms, until eggplant begins to turn golden. Parboil the potatoes.

To make the white sauce, heat canola oil and gradually add flour and soy milk. Add a pinch of salt, pepper, and the nutmeg. Simmer for several minutes, or until somewhat thickened. Grease the base and sides of a casserole dish. Put in a layer of potatoes, then the eggplant and mushrooms, and then the TVP. Sprinkle allspice over the top. Cover with sauce. Bake at 400 degrees for about 30 minutes, or until crust is golden.

Notes:
This recipe was modified from the Bean Moussaka recipe found on yumyum.com. The original recipe serves 4, and I discovered that multiplying it by 6 caused too much water to be added to the TVP mixture. That is why I have indicated 8 to 12 cups of water. I added about 10 cups, and never could get all of the liquid absorbed, so it had to be drained. This should not be necessary..... all the water should be absorbed by simmering for about 15 minutes. I also changed the recipe to parboil the potatoes, rather than fry them, as the original recipe called for (I also reduced the amount of olive oil needed for the recipe because of this). I had to add more flour than indicated here in order to thicken the sauce, which should be the consistency of a thick, creamy soup. I think the dish came out very well, but my warning is the same as for all recipes that are multiplied.... it takes much, much longer to prepare and to bake than a single recipe. I had planned on completing this in a couple of hours, but it took about 4 hours altogether to complete it.
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Chickpea Stew with Mediterranean Vegetables and Fennel Seeds
5 small eggplants, cubed
salt and pepper
2-1/2 onions, diced
10 red peppers, diced
5 garlic cloves, crushed
5 tsp. ground fennel seeds
5 potatoes, diced
5 zucchinis, diced
2 28-oz. cans of tomatoes, including juice
15 tbsp. olive oil
2-1/2 cups raw chickpeas (~5 cups cooked)
3 vegetarian broth cubes

Soak 2-1/2 cups of raw chickpeas for 1-1/2 hours. Drain, then cover with plenty of water and cook until they are tender, about 1-1/2 hours. Sprinkle diced eggplants with salt, let sit for 30 minutes. Assemble other ingredients meanwhile. Squeeze the eggplants, rinse, and pat dry. Heat oil in large saucepan or stewing pot. Add onions, and fry till light brown. Add garlic and eggplant; fry lightly till eggplant has changed color. Add remaining ingredients, boil, reduce heat, and simmer for 30 minutes.

Notes:
This recipe was fairly easy and straightforward. The fennel seeds were finely ground in an electric coffee grinder. I added a little bit of water to the mixture, because it seemed too dry at first. The fennel seeds are what gives this recipe a distinctive flavor. As with other multiplied recipes, this stew was cooked about an hour and a half due to the quantity and time it takes to get it to boil.
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Baba Ghanouj
6 medium eggplants
juice of 3 lemons
1-1/2 cups tahini
9 garlic cloves, crushed
1 bunch parsley, cut up with stems removed
3 tsp. salt

Garnish:
black pepper
olive oil

Prick the eggplants with a fork, and place in 400 degree oven for 45 minutes, or until tender. When the eggplants are cool, peel off the skin and discard. Mash the eggplant and add remaining ingredients; mix until well-blended. Sprinkle a small amount of black pepper and olive oil on top of the mixture. Serve warm or cold.

Notes:
Due to the quantity of eggplants, it took much longer to bake them. After about an hour and a half of baking, they were removed from the oven and cooked further on the stove (we needed the oven for the muffins). We adjusted the ingredients slightly, according to the cook's preference. The dish was served cold.
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Hummous (sprouted chickpea version)
1-1/2 cups raw chickpeas (~3 cups sprouted)
3/4 cup tahini
3 cloves garlic
1-1/2 tsp. salt
juice of 2 lemons

Garnish:
black pepper
cayenne pepper
olive oil

Soak raw chickpeas for 12 hours. Rinse and drain. Place in a large glass jar with a mesh lid. Place jar upside down in a bowl at a 45 degree angle. Rinse and drain 2 to 3 times per day for 4 days. In food processor or blender, puree the chickpeas along with the tahini. Crush the garlic in a garlic press, and add it along with the salt an lemon juice to the chickpea mixture. Blend well. Place mixture in a bowl, then sprinkle a small amount of black pepper, cayenne pepper, and olive oil on top. Serve cold.
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Hummous (cooked chickpea version)
1-1/2 cups raw chickpeas (~3 cups cooked)
3/4 cup tahini
3 cloves garlic
1-1/2 tsp. salt
juice of 2 lemons

Garnish:
black pepper
cayenne pepper
olive oil

Soak raw chickpeas for 1-1/2 hours. Rinse and drain. Cook chickpeas for 1-1/2 hours, or until tender. Drain. In food processor or blender, puree the chickpeas along with the tahini. Crush the garlic in a garlic press, and add it along with the salt an lemon juice to the chickpea mixture. Blend well. Place mixture in a bowl, then sprinkle a small amount of black pepper, cayenne pepper, and olive oil on top. Serve cold.

Notes:
The chickpeas took longer to cook due to the large quantity (we cooked the chickpeas for the stew at the same time). They cooked for at least 2 hours. This version of hummous, as compared to the sprouted chickpea version, had a smoother consistency.
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Cucumber Salad
12 cucumbers, peeled and sliced thinly
salt
juice of 2 lemons
1 onion

Place sliced cucumbers in a bowl; sprinkle with salt. Let them sit for 15 minutes. Squeeze the slices of cucumber so that the excess liquid is expelled and the cucumber slices become very pliable. Toss drained cucumbers with finely chopped onion and lemon juice.
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Raw Vegetable Salad with Lemon-Dill Dressing
5 heads of romaine or red-leaf lettuce
6 pint-sized containers of sprouts
6 sliced zucchini
6 sliced avocados
1/2 bunch organic celery

Toss all ingredients; serve with lemon-dill dressing on the side.

Note:
The quantities listed above were too much for our crowd of about 33 people, so only 3 heads of lettuce were used, and 3 containers of sprouts.

Lemon-Dill dressing
juice of 5 lemons
grated lemon rind from 2 or 3 lemons
2 to 3 tbsp. dry dill weed
1 large jar Nayonnaise (soy product)

Mix all ingredients together; serve with salad.
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Whole Wheat Dinner Muffins
canola oil for greasing muffin pans
6 cups soy milk
12 cups organic whole wheat flour
1-1/2 cups corn grits
6 tsp. baking soda
6 tsp. baking powder
3 tsp. salt
1-1/2 cups applesauce
1-1/2 cups sugar
6 tbsp egg replacer powder
1-1/2 cups water
3 to 4 cups toasted wheat germ

Spray or wipe muffin tins with canola oil. Preheat oven to 375 degrees. Place dry ingredients in large bowl. Whisk egg replacer powder with water until foamy. Add applesauce and sugar. Make a well in the dry ingredients, then add applesauce mixture and soy milk. Blend but do not overbeat. Spoon into muffin cups. Sprinkle with wheat germ. Bake for 15 to 20 minutes or until lightly browned.

Note:
The toasted wheat germ is to cover the tops of the muffins before baking, so only about half of the listed quantity was used. If you use the entire amount of wheat germ, the excess will just fall off after baking and create a mess. As with the other multiplied recipes, it took longer to bake that what is indicated here. Each batch took about 30 minutes.
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Mint Iced Tea
herbal spearmint-peppermint tea bags
torn peppermint leaves
water

Boil water; place twice as many teabags as for hot tea in the boiling water. Let it cool, then add the same amount of cold water. Place peppermint leaves in tea and refrigerate. Leave teabags in for a stronger tea.
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Key Lime Pie
(This recipe was multiplied by 4 for the group)
1 pkg Mori-Nu Silken Lite Firm Tofu
8 oz. tofu cream cheese
1/2 cup key lime juice or regular lime juice
2 tsp grated lime rind
2 pkgs Mori-Nu Mates Vanilla Pudding Mix
1 Tbsp cane brown sugar (or any sweetener you prefer - I used turbinado sugar)
1 graham cracker pie shell (I made these using crushed graham crackers and soy margarine)

Drain excess water from tofu. Blend Mori-Nu Silken Lite Firm Tofu with lime juice in a food processor until completely creamy and smooth. Add the rest of ingredients; re-blend until smooth. Pour mixture into a pie shell and chill for 2 to 3 hours. There you go and it's ready to serve.

Notes:
This recipe is courtesy of the restaurant The Vegetable Garden (www.thevegetablegarden.com) in Rockville, Maryland. We took it to our family Christmas gathering in Cherry Hill, New Jersey, this past December (1999), and the non-vegans agreed that it was quite wonderfully tasty! I found the "Mori-Nu Mates" pudding mix in Weaver Street Market and Wellspring; if you have a Whole Foods or some similar grocery store in your area, they probably have it, along with the tofu cream cheese. The only brand I've seen and like very much is Tofutti brand tofu cream cheese. The Mori-Nu tofu is that one that comes un-refrigerated because it comes in aseptic packaging. I used regular lime juice that had grape juice mixed with it, but it worked fine.

I made four of these for the TVS Retreat in June. So if you're looking for that quantity, just multiply everything by 4. If you want it to be pure vegan, beware of graham crackers or crumbs from stores like Harris Teeter or Food Lion -- they may contain refined sugar (among other weird stuff). Also, it was my unfortunate discovery on the retreat that the Mori Nu Mates are not pure vegan afterall, because they contain "Sucanat with honey". If you are looking to avoid honey (even if you're not, here's a site that you might find interesting: www.vegetus.org/honey/honey.htm), you will need to find another pudding mix. I think Imagine Foods (www.imaginefoods.com) may have one.

My food processor was too small, and it was so thick it didn't work for me to use a blender, so I used a mixer and it worked great. I made the filling in advance.
This pie is quite messy if it doesn't get cold enough to set firmly.
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Green Papaya Salad
(From "Raw: The Uncook Book" by Juliano)
1/2 cup green papaya, shredded using the "large holes"
2 cups ripe papaya, diced
2 avocados, cubed
1 cup shredded carrot, using large holes
2 Tablespoons lime leaves (Kaffir lime), finely minced (find at oriental grocery - will probably be frozen. Use lime zest as substitute)
1/2 cup red bell pepper
1/4 cup chopped scallion
1/4 cup chopped shallots
1/2 cup fresh cilantro, chopped
1 cup fresh mint
1/2 cup fresh basil, chopped
1 Tablespoon curry chutney
2/3 tablespoon minced galanga
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon Thai chili, minced
1/4 cup Nama Shoyu (means "fresh" soy sauce - - good luck finding this!!!)
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice

Mix together and eat.

Note: This is an expensive dish to make for a large group and very time-consuming to prepare. Though it was a hit I would not suggest making this again for a beach retreat weekend.
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Mung Bean Sprout Salad
Mung bean sprouts
Grated carrot
Scallions
Garlic Powder
Soy Sauce
Lemon Juice

Mix together and let marinate. The longer the better.

Note:
Easy to make and very refreshing. However, caused me much stress worrying about the condition about the sprouts since I had to buy them on Thursday, and keep them in a cooler until my turn at dinner on Sunday, due to lack of refrigerator space.
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Salad Rolls In Rice Paper
From "The Vegetarian Table - Thailand"
One is never enough of these delicious and healthful salad rolls. They are wrapped in the same semitransparent rice papers used in Vietnamese cuisine. The dry papers resemble disks of buff colored plastic, which, when softened in cold water, turn white and become soft and pliable.

8 rolls serves 4

8 large Vietnamese rice papers (banh trang)
1/2 cup peanut oil or vegetable oil
3/4 cup matchstick-cut firm tofu (bean curd)
8 tender whole lettuce leaves, or 1 cups shredded lettuce
1 cup (3 ounces) been sprouts, blanched for 15 seconds and drained
1/2 cup (2 1/2 ounces) matchstick-cut celery
1/2 cup 2 1/4 ounces) matchstick-cut unpeeled, seeded cumber
1/2 cup (2 1/2 ounces) matchstick-cut peeled carrot, blanched in boiling water for 1 minute and drained
4 scallion, white and some green, cut into 3-inch pieces, then shredded lengthwise
1 mild fresh red chili or 1/4 red bell pepper, seeded and finely shredded
8 small fresh mint or basil sprigs
8 small coriander (cilantro) sprigs

For the Sauce
1/2 cup hoisin sauce
1/4 to 3/4 teaspoon sambal ulek or other chili paste or sauce

One by one, dip the dried rice papers into a bowl of cold water, leaving immersed long enough to soften and turn white, about 40 seconds, then carefully lift out and spread on a damp cloth.

The tofu can be used uncooked or fried. To fry, heat the oil in a small pan over medium-high heat and fry the tofu, turning as needed, until golden, about 2 minutes. Remove with tongs to paper towels to drain briefly.

Prepare all the vegetables and herbs as directed and arrange in groups on a board with the tofu. Divide the ingredients evenly among the rice-paper rounds, placing them on top of the other in the center of each round. Wrap carefully first turning in one edge, then the two sides, and finally carefully rolling into a cylinder, taking care not to tear the rice paper.

To make the sauce, in a small bowl stir together the hoisin sauce and chili paste until well mixed, adjusting the chili paste to taste. Divide among small sauce dishes, for dipping.

Serve the salad rolls on small plates, with the sauce bowls alongside.

Variation: Use your own choice of salad ingredients in the filling, all cut into matchstick pieces. Consider jicama, snow peas, Japanese pear, Japanese white radish, and green bell pepper.
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Buddha's Jewels
Joan Adler is a longtime Moosewood member. In her continuing quest for the new and exotic menu feature, Joan discovered this delicious, healthful dish. Golden tofu dumplings filled with crunchy bits of vegetable and topped with a shimmering, pungent sauce. As an appetizer this recipe will serve 8-10 but as main course about four.

Dumplings
1 16 oz. Med. firm tofu pressed and mashed
2 Tablespoons (peanut butter or tahini)
3 Tablespoons tamari soy sauce or liquid aminos
4 scallions, chopped
1/3-cup carrots diced
1 cup chopped mushrooms (6 ounces)
1/4 cup chopped fresh parsley
1/4 cup diced water chestnuts

Sauce
1 1/2 cups pineapple, orange, and/or apple juice
1/4 cup maple syrup, honey, or brown sugar
1/3 to 1/2 cup apple cider vinegar
1/4 cup tamari soy sauce or liquid aminos
2 Tablespoons cornstarch dissolved in 2 tablespoons cold water

In large bowl, mix together all the ingredients for the tofu dumplings. Shape into approximately 2 dozen 2 inch balls (I use and ice cream scoop) and place on an oiled baking sheet. Bake at 375* for 45 minutes, until golden and firm.

Combine all the sauce ingredients except the cornstarch in a stainless steel or enamel saucepan. Bring to a boil. Stir in the dissolved cornstarch and simmer, stirring continuously, until the sauce is clear and thickened.

Pour the sauce over the dumplings and serve immediately. Serve with brown rice or whole wheat couscous.
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Spicy Thai Noodles
This wonderfully flavorful dish gets better the longer it sits, so make it ahead of time and enjoy!!
Makes 6 - 8 servings

1/2 cup smooth peanut butter
2 Tablespoons lemon or lime juice
1/4 cup soy sauce or liquid aminos
1 teaspoon red pepper flakes (I leave these out and serve on the side, so the kids can eat the dish)
3 tablespoons sesame oil
12 drops hot chili oil, or more to taste (again, I leave this out)
1 pound thin spaghetti or other thin pasta
3/4 cup olive oil (I use less)
8 green onions, washed, trimmed and cut diagonally into 12 inch pieces
1/3 cup chopped cilantro, plus extra sprigs for garnish
4 Tablespoons peanuts, chopped or whole

Whisk peanut butter, lemon juice and soy sauce until smooth. Blend in red pepper flakes, sesame oil and chili oil; set aside. Cook pasta according to package. Drain thoroughly; toss with olive oil. Let it come to room temperature, tossing frequently. Pour peanut mixture over the noodles; toss to coat. Add green onion, sprigs of cilantro and peanuts. Serve at room temperature or chilled.
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Fruit Ice Cream
We didn't use recipes for this dish; we just ran the frozen fruit through our Champion Juicer right before dinner.

Here's the fruit we used:
Bananas alone, peeled, frozen ahead of time
Blueberries alone, organic, frozen
Raspberries alone, organic, frozen and/or strawberries
Pineapples alone, frozen

You can make any amount of each depending on what flavors you want. Judge amount 1 cup per person for 30 people = 30 cups of fruit. I would sweeten with oj juice for the pineapple, and apple juice for the berry fruit ice cream. You need a can of oj and a can of apple juice at least. Nothing to sweeten the bananas. You can mix bananas with the strawberries. That's all. You can buy equal amounts of fruit or more of one kind depending on your taste.
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