Home

Photos

Area Attractions

Area Recreation

About Us

Links

Family recipes

 

 

Hedden Family Recipes

Vegetable scramble

Adapted from a recipe in one of the Moosewood Restaurant cookbooks.

Ingredients:

  • 1 Tablespoon olive oil
  • 6 cloves of garlic, minced
  • 1 medium yellow onion, chopped (about 1½ cups)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • ½ cup red wine
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 stalks celery, chopped (about ¾ cup)
  • 1-2 potatoes, peeled and chopped (about 1-2 cups)
  • 1 turnip, peeled and chopped (about 1 cup)
  • 1-2 tomatoes, diced (1-2 cups), or 1 can diced tomatoes
  • ¾ cup diced tofu
  • 1 Tablespoon molasses
  • 1 Tablespoon Dijon mustard
  • 1 15-ounce can cooked kidney beans, drained
  • 1 15-ounce can cooked cannellini beans
  • 1 cup frozen corn
  • Salt and pepper to taste (at least ½ teaspoon salt)

Directions:

  1. Preheat oven to 350° F
  2. Heat olive oil in large saucepan. Add garlic, onion, thyme, marjoram, and rosemary and sauté for 2 minutes.
  3. Add wine, cover and simmer until onions are soft, about 5 minutes.
  4. Add carrots, celery, potatoes, turnip, and tomatoes, stir, and cover. Simmer for about 10 minutes, stirring occasionally.
  5. Add tofu, molasses, mustard, beans, and corn. Simmer until beans and tofu are thoroughly mixed and heated; occasionally stir gently. Add salt and pepper to taste.
  6. Coat bottom of a casserole dish with a little olive oil and then transfer vegetables into it. Cover and bake for 45 minutes