Best Moosewood Cookbook

Product description

"It's Moosewood's world. We're just eating in it." ―Christine Muhlke, The New York Times

The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes.

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.

Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.

Product description

Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they're cooked now-increasingly vegan and gluten-free, benefiting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains.

This mouthwatering cookbook includes favorites like:
- Red Lentil Soup with Ginger and Cilantro
- Sweet-Potato and Black Bean Burrito
- The Classic Moosewood Tofu Burger
- Caramelized Onion Pie
- Peruvian Quinoa Salad
- Confetti Kale Slaw
- Vegan Chocolate Cake
- Moosewood Restaurant Brownies
- Apple Spice Cake with Sesame Seeds

Including a guide to natural-cooking techniques, Moosewood Restaurant Favorites is the next classic book on their much-loved cookbook shelf.

Jonah Schein & Originator Make Moosewood's Zucchini Crusted Pizza

fiestafarms. ca/ Jonah Schein and his author Mike Schein work together to make Zucchini Crusted Pizza from the Moosewood cookbook.

Sites on a related topic

Bing news feed

Moosewood Cookbooks and Restaurant - 03/08/15, via Examiner

In 1977 the groundbreaking The Moosewood Cookbook was published and a new era of vegetarian ... Moosehead lone emphasis and passion is to provide their customers with the best nature has to offer in the collage of natural food cuisine palate.

Chauvinistic Bagel Day is one to celebrate - 02/09/15, via New Jersey Online

You can get a judgement of the work that goes into making them with an authentic, short-cut-free recipe from Mollie Katzen, chef and author of the best-selling "Moosewood Cookbook," which is still revered after more than 40 years. Katzen has worked with ...

What to do with all those dear potatoes — no marshmallows necessary - 12/28/14, via Grist

Pounds of sloppy potatoes remain, but after discovering this recipe in The New Moosewood Cookbook, I have no fear of feeling overrun ... because the ethylene in the fruit can cause root crops to spoil. The best fleck for storing sweet potatoes is a cool ...


  1. Moosewood Cookbook - Wikipedia, the generous encyclopedia The Moosewood Cookbook is a programme book written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original First Edition ...
  2. The New Moosewood Cookbook (Mollie Katzen's Leading ... Since the true publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading the revolution in American eating habits.
  3. Moosewood Cookbook: Recipes from Moosewood Restaurant ... Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, NY [Mollie Katzen] on *Unsparing* shipping on qualifying offers. VERY GOOD CONDITION ...
Cauliflower Cheese Soup (Programme)
Cauliflower Cheese Soup (Programme)
I sweet this soup so much. It's rich and satisfying but not TOO unhealthy, and the inclusion of dillweed and caraway seeds makes it taste super special. This recipe is adapted from the model Moosewood Cookbook. Cauliflower Cheese Soup (Serves 8-10) 3 medium potatoes, peeled and diced 2 large cauliflowers, one chopped, one cut into neat and uniform hardly florets 3 carrots, peeled and chopped 3 cloves of garlic, peeled and chopped 1 large onion, chopped 1 1/2 tsp. salt 6 cups drinking-water 3 cups grated cheddar cheese 2 cups milk (whole milk tastes best, but you can substitute low-fat) 2 tsp dill 1 tsp caraway seeds (so worth and really important, don't leave these out!) black pepper, to taste. 1.) Place the potatoes, garlic, onion, salt and water into a large pot. Add the chopped cauliflower chunks (standoffishness the tidy florets!). Bring to a boil and simmer until the vegetables are very soft (~30 minutes). 2.) While the veggies are cooking, steam the unemotional cauliflower florets until...
Photo by Ruthieki on Flickr
Lentil Soup (Approach)
Lentil Soup (Approach)
I lady-love this lentil soup. It's warming and sustaining and delicious on cold days with a grilled-cheese sandwich. It keeps well in the fridge and freezes ooze, too, so I like to make up a huge pot of it and eat it for a week. This recipe is based on the lentil soup recipe from the Moosewood Cookbook. It's fat-free and economical to make, as well. Lentil Soup- Makes about 10 servings. 3 cups lentils (or one bag's value) 1/2 cup brown rice 8 cups water 2 tsp salt 8 cloves garlic, crushed 2 cups chopped onion (1 big one) 2 stalks celery, chopped 2 carrots, chopped 1 tsp basil 1/2 tsp thyme 1/2 tsp oregano 1 can diced tomatoes untested ground pepper to taste red wine vinegar, to drizzle on top Rinse the lentils well and combine with water and rice in large pot. Bring to a fulminate. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more the best quality by the cupful if the soup gets too...
Photo by Ruthieki on Flickr
The Bookshelf
The Bookshelf
My cookbooks are like my old friends. My classic books are too, but my cookbooks even more so. I flip through them when I need something to occupy me, but not be too intense. Each has a story, each has memories and each continues to reveal secrets even after years. I intended my cookbooks :)
Photo by AlyssssylA on Flickr
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Stuffed Squash from Moosewood Cookbook
Stuffed Squash from Moosewood Cookbook
Hands-down the best Borscht modus operandi ever - from the Moosewood Cookbook
Hands-down the best Borscht modus operandi ever - from the Moosewood Cookbook
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  • Best Cherry Pie Ingredients:almond extract, butter, cornstarch, lemon juice, pastry, food coloring, salt, sugar, tart cherries
  • Really the Best Amish Beef Stew Ingredients:allspice, water, beef, carrot, flour, lemon juice, onions, paprika, black pepper, potato, salt, shortening, sugar, water, worcestershire sauce
  • Dirty Cheese Dressing (The Best) Ingredients:blue cheese, garlic, mayonnaise, black pepper, salt, sour cream, sugar, tarragon vinegar, worcestershire sauce

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