Let me say right off the bat, this is an EXTREMELY easy recipe. Honestly! Yes, it involves making those ultra thin pancakes that wrap the stir-fry, but I promise, you can do it!!!
As a devoted from-scratch cook, I’m always up for a new challenge. While I’ve been making flour tortillas for years, I was a little nervous about these thin moo shu pancakes. How can I roll them so thin and still be able to handle them with tearing? America’s Test Kitchen to the rescue! They came up with an ingenious method that truly works.
The filling can be altered to suit your taste – I used shiitake mushrooms, scrambled eggs, asparagus, and cabbage.
VEGETARIAN MOO SHU – makes 12
Pancakes
- 215g (7½ oz) (or 1+2/3 cup) all-purpose flour
- 165g (3/4 cup) boiling water
- 1½ T sesame oil
- 1 T vegetable oil
Mix flour and boiling water together in the food processor (or, by hand if you don’t own one) until smooth – about 30 seconds. Let dough rest, covered, for 30 minutes.
On a well-floured board, roll dough into a 12″ log. 
Slice into 12 pieces. 
Using floured fingers, pat each piece into a 3″ disc. 
Generously brush 6 of the discs with the sesame oil (you may have some left over).
Place each dry disc on top of an oiled one, creating a kind of sandwich. 
Roll each of these into a 6″-ish circle. (To save time and counter space, while one pancake sandwich is cooking, I’m rolling out the next – but this is pretty hectic.)
Heat 1/2 tsp vegetable oil in a nonstick skillet over medium/low. Place one dough circle in skillet and cook on medium/low for 1 minute. Flip and cook other side for 1 minute. 
Remove to a tea towel to let cool a few seconds. Then, carefully split apart the pancakes. 
Stack them, oiled side up. Carry on with the remaining circles. (You may not need to oil the pan with each new pancake, depending on the non-stick ability of your skillet – I put in a little vegetable oil every other one.) Keep warm in the wrapped tea towel until ready to use.
Filling
- 227g (8 oz) fresh shiitake mushrooms, cut into 1″ pieces
- 110g (1/2 cup) water
- 2 T Mirin sweet rice vinegar
- 1/2 tsp cornstarch
- 110g (1/2 cup) soy sauce
- 80g (1/2 cup) sugar
- 1/4 tsp ground ginger or 1 tsp fresh, minced
- 1 garlic clove, pressed
- 1 tsp sesame oil
- 1 T + 1 tsp vegetable oil, divided
- 57g (2/3 cup) scallions (about 6 scallions), sliced
- 7 asparagus stalks, sliced into 1/2″ pieces
- 8 oz can bamboo shoots, cut into matchsticks – see photo:
- 3 cups Napa cabbage or bok choy, sliced thin
- 4 eggs
- 1/4 cup teriyaki sauce (recipe below, or purchased)
In a bowl, combine the shiitakes and 110g (1/2 cup) water. Let soak while you prepare the rest. (You’ll be using some this flavored water in the moo shu.)
Prepare teriyaki sauce: In a small saucepan, combine the Mirin and cornstarch, smooshing out any lumps. 
Add in the soy sauce, sugar, ginger, garlic, and sesame oil. Cook over medium heat until thickened. Set aside. 
Note: You only need 1/4 cup of the teriyaki sauce for the Moo Shu. Store remainder in refrigerator.
In a nonstick 12″ skillet, heat 1 T vegetable oil over high heat. Add in the scallions, asparagus, and bamboo shoots. Sauté on high for 2 minutes.
Drain the mushrooms over a container.
Add 1/3 cup of this mushroom water to the skillet, along with the cabbage and drained mushrooms. Cook on high for another 2 minutes.
Pour all of the stir-fry mixture into a colander or sieve, discarding the drained liquid.
Put 1 tsp vegetable oil in the now-empty skillet and heat over medium/high. Lightly beat eggs, and cook them in skillet for about 20 seconds, until they’re cooked, but soft. (They’ll continue to cook when the hot vegetables are added.)
Add in the drained veggies and the 1/4 cup teriyaki sauce. Blend together and heat through.
Place a spoonful of filling on a each pancake. Fold up pancake in half (like a taco), 
then fold in sides.
If you like, dip in plum or hoisin sauce as you eat.
I love roasted vegetables! Their flavor comes to life, enhanced by the sweet caramelization process. Add to that the slight crispiness. Yum!!!
Slice the body and neck in half lengthwise (yikes!) and remove seeds and fibres. Cut the four halves into 1/2″ pieces.
Lay butternut squash pieces in a single layer on a rimmed baking sheet. Bake in preheated oven for 30-40 minutes, until bottoms are browned. Flip pieces and bake another 10-15 minutes, until well browned on both sides. 
While squash is baking, coarsely chop hazelnuts. In a small skillet or saucepan, melt remaining 2 T butter. Add in chopped nuts and sauté over medium/high heat. Stirring constantly, cook until nuts are browned – about 2 minutes. (The butter will be bubbly at first.)
Remove from heat and stir in the 1 T water. Let cool a little, then add in the lemon juice and a pinch of salt. 
When squash is cooked, place slices into a mixing bowl (I use the same one from before). Gently stir in the hazelnuts and butter. Sprinkle on chives. Serve while hot.
Cranberry Tart is a beautiful dessert that can be served year-round. But I thought it particularly appropriate for Valentine’s Day…even though the only chocolate in it is the white chocolate I sprinkled on top (which doesn’t really count).
Add in softened butter and almond extract. Pulse until mixture clumps together. 
Place a 9″ tart pan on a cookie sheet – this is important since tart pans have a removable bottom and you don’t want to accidentally push it up when you lift the filled tart. (You don’t need the cookie sheet if you’re using a regular pie plate.) Scatter pieces of the dough around the tart pan (or regular 9″ pie pan), putting more near the edges. 
With fingers, press down the dough starting with the sides so it evenly covers the sides all the way up the top, and the bottom of the pan. Pay special attention to the corners – push them in so you have a nice sharp inside edge with more room for the filling.
Place a piece of waxed paper over crust and fill with pie weights, uncooked beans, or rice. Bake in 
In another saucepan, combine the cranberries, sugar, salt, pomegranate juice, and lemon zest. Bring to a boil and cook until the cranberries start to pop – about 5 minutes. Remove from heat. 
Note: Possible suggestion (although I haven’t tried this): To eliminate the above step of separately boiling the beet, try quartering the peeled beet (so you can find them easier), and add them to the cranberries before boiling. Then remove the 4 beet pieces before running the cranberries through the food mill.
Beat the whole eggs and yolks together in a small bowl, then slowly whisk into the cranberry mixture. Add beet juice (if using).
Clean out the saucepan you used for cooking the cranberries. Pour the filling through a strainer (to remove any bits from the egg and/or cranberries) into the empty saucepan. This takes some time since it’s thick! You don’t HAVE to do this step, but the curd is silkier if you remove the bits. You can see what would have been left in the curd if I hadn’t strained.
Over medium heat, cook until thickened, stirring often – about 5 minutes.
When oven is preheated, pour filling into cooled crust. (Make sure tart pan is still sitting on a cookie sheet – you really don’t want to chance pushing up on the bottom!)
While tart is still hot, remove tart pan side by very carefully scooting the tart pan from the cookie sheet onto a wide can or bowl. (Make sure the diameter of the bowl is smaller than the tart pan opening.) Gently press down on tart pan edge and it should fall right down. Don’t move the tart yet – let it completely cool before moving it. 
Once tart is completely cooled, remove tart pan base – it may crack if it’s still warm. To remove base, run a thin, long implement (or maybe unflavored dental floss – I haven’t tried that, though) between crust and tart pan bottom. Carefully, nudge tart onto a serving plate.
We’re all familiar with the POTATO GNOCCHI – awhile back I even posted a recipe for 
But gnocchi are merely dumplings that are made from various things besides potatoes, such as wheat flour, cheese, breadcrumbs, cornmeal, and semolina flour – the basis for this Roman Gnocchi recipe.
Very slowly pour in semolina, stirring constantly to prevent lumps (a whisk is best for this). Once all the semolina in mixed in, decrease heat to low and cook 3-5 minutes, until it becomes very thick and pulls away from the sides of pan. (Don’t undercook or the gnocchi will taste floury.) Let cool 4 minutes. 
Cut 
Mix in the beaten egg, Gruyère, rosemary, and baking powder. 
With the remaining 
Chill at least 30 minutes.
Sprinkle Parmesan on top of gnocchi and bake, uncovered, for 30 minutes. Let cool at least 15 minutes before serving.
Cut out stem core from cauliflower. Remove and discard the outside area – you’ll see a difference in color – then slice up the remaining core. 
Cut the head into 1/2″ slabs. 
Remove 1 cup of cauliflower florets and cut into about 1/2″ pieces – these will become garnish. Set them aside.
While the soup is cooking, prepare the garnish: Into a small skillet, melt the remaining 
With slotted spoon remove cauliflower bits to a small bowl. Stir in the sherry vinegar and a pinch of salt. Save the butter in the skillet – that will be garnish, too.
Mashed potatoes can get a little boring. True, they’re filling, easy, cheap, and everyone likes them. But, maybe it’s time to add in mashed parsnips…you know, to shake things up a bit.
Place potato slices in strainer and rinse well to remove excess starch. Let drain. 
When parsnips have browned, add potatoes to the pot. Cover, decrease heat to low, and cook about 20 minutes – until potatoes are tender. Uncover pot and let set 2 minutes to allow steam to escape.
Mash mixture until smooth. 
Warm the milk and pour 1/2 cup of it into the potatoes. (Use the rest, if needed. Save it for any leftover mash.) Add in chives and fold mixture gently together. Season with salt and pepper, if needed.
I’ve been a from-scratch cook for as long as I can remember, pushing the boundaries over the years as to what I would make and what I would buy. (Puff pastry and filo dough are still on my “never in a million years” list.)
In another small bowl whisk 
Pour egg white mix into the flour mixture and blend together with a spoon, until all flour is incorporated.
Lay out a sheet of parchment paper (NOT waxed paper). Place the dough in the middle and form it into a square with your hands – this will help the dough roll into a rectangular shape.
Cover with waxed paper (or parchment). Roll out the dough to a 12″x10″ rectangle – or as close as you can get. Mine was nowhere near that – it really doesn’t matter. The dough should be of even thickness – 1/16th inch. The bands really helped with that.
Carefully remove waxed paper and set it aside. 
Beat the remaining 
Sprinkle on the seed blend you set aside. Cover with the waxed paper and gently run your hand over top to press in the seeds. (Without the waxed paper the seeds will stick to your hand.) Remove and discard waxed paper. Lightly score top with a dull knife to desired shapes. 
Slide parchment onto a rimless baking sheet (I prefer silver colored). Bake at 375º F for 14-18 minutes, rotating sheet halfway through baking time to promote even baking, until lightly browned. The edges always turned darker for me.
Slide parchment onto wire rack to cool completely. Break apart crackers at scored lines.
Turn off heat and stir in 1/4 cup basil, sugar, and pepper.
Cook for 5 minutes. SET A TIMER! You don’t need to cook it fully right now – it will continue to cook in the oven. Pour pasta into a strainer to drain, but 
In another bowl, beat egg with a fork then mix in 1/2 cup (1.5 oz) (44g) Parmesan and cottage cheese. 
Once the pasta is draining, pour the cornstarch-cream mixture into the now-empty pot. Over a low heat, bring to boil.
Immediately turn off flame and stir in the cottage cheese mixture. 
Add in half of the mozzarella and 1/2 cup of the marinara. 
Stir in the cooked ziti, breaking up stuck together pasta. 
Pour into an 8″ x 8″ casserole dish (or it’s equivalent). 
Top with remaining marinara sauce, then sprinkle on remaining mozzarella, followed by the rest of the Parmesan (20g). 
Cover with a lid or foil and bake at 350º Fahrenheit for 30 minutes. Remove cover and bake an additional 30 minutes. Remove from oven and sprinkle on 1 T basil. 
Let set 20 minutes before serving.
When I harken back to Christmases past, one thing that stands out is the English Toffee Bars my best friend’s mother made every year. Besides my mom’s fudge, English Toffee Bars were a favorite.
Add the yolk, vanilla, and salt. Beat 1 minute. 
Add the flour and mix on low speed, just until flour is incorporated. 
Place dough on a piece of parchment paper, and pat it out to 11.5″ x 11.5″, trying your best to keep it of even height.
Slide parchment on onto a rimless cookie sheet. Place in preheated 375º F oven. Bake 11-14 minutes, rotating once, until browned. Remove from oven. 
Immediately, top hot dough with chocolate bar pieces and let sit for 2-3 minutes , until chocolate softens.
Spread chocolate. 
Sprinkle with toasted nuts, pressing very lightly so nuts adhere to chocolate.
Cool bar on cookie sheet about 20 minutes so it sets. Slide parchment onto counter. Slice off uncoated edges, then cut slab into squares while still soft (if you wait until they’re hard, they’ll break when cut). Once bars are completely cool, refrigerate to firm up.
Sometimes advice passed on through the ages is wise and true. BUT, sometimes one needs to re-examine it, thus finding it no longer (if ever) viable.
In a saucepan, melt 3 T butter. Sauté shallots over medium heat for about 3 minutes. Add in garlic and cook for 30 seconds more, just to bloom the garlic. Remove pan from heat. 
In a small bowl, mix together the flour, paprika, salt, cayenne, white pepper, and nutmeg. Blend into the butter mixture, smashing out any lumps – this is your only chance to do so! 
Return pan to heat and cook roux (that’s what this paste is called) for 2 minutes over medium/low heat. (This will get rid of the flour taste.) 
Pour in the milk and cook over medium/low until thickened, stirring constantly. Turn off burner but leave pot in place in order to use residual heat. 
Stir in Gruyère and 1/4 cup Parmesan until melted. 
Remove pot from warm burner and let cool 5 minutes. 
Meanwhile, build a foil cylinder around each mushroom – heavy or regular aluminum foil will work. Cut 4 pieces of foil – 8″ long if using heavy foil, and 12″ long if using regular. 
For the heavy foil, fold in half lengthwise; for the regular, fold in thirds lengthwise. The goal is to make a 4″ high strip that will surround the Portobello. Grease one side of the strips with the remaining butter (You may not need all of it, but don’t be stingy – this will prevent the soufflé from sticking.) Sprinkle the remaining Parmesan on the greased strips, lightly patting down to make it adhere to the butter. 
Surround each Portobello snuggly with a foil strip, coated side facing the mushroom. Secure it with a paperclip at the top. 
Place mushrooms on a parchment lined cookie sheet and set aside.
Let cool.
Deep breath! Pour the cheese sauce into the beaten whites. Turn the mixer on low and mix until just combined. 
Pour mixture on top of Portobellos, dividing as equally as you can – don’t get crazy about it, though. 
Bake at 350º F for 25 minutes – don’t open the oven door to check before that time. The soufflé should be golden and jiggly. 
Remove paper clip (take care – it’ll be hot!) and foil collar. Serve immediately.
Vegetarian Cooking For Carnivores BLOG 