Moosewood Restaurant Cooking for Health

Moosewood Restaurant Cooking for Health

More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-rich Dishes

Book - 2009
Average Rating:
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Eat you greens. . . and your yellows and oranges, your blues and purples, and your blacks and reds and browns!

It's a great time to eat well. Farmers' markets filled with local and organic vegetables are sprouting up everywhere, and supermarkets are spilling over with whole grain choices, bigger and better produce sections, and a variety of healthier convenience foods. Cooking for both health and pleasure has made creating this, our twelfth cookbook, a wonderful experience. What always remains fresh and constant is the joy we find in cooking and delight in eating.

--From the Introduction
Publisher: New York, NY : Simon & Schuster, 2009
Edition: 1st Simon & Schuster ed
ISBN: 9781416548874
9781416548867
Branch Call Number: 641.5636 M789c
Characteristics: 348p. : ill

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savtadina
Dec 05, 2011

5.0 out of 5 stars Fantastic new Moosewood cookbook with an amazing variety of tasty recipes, December 5, 2011
By Dina Tanners "Dinamom" (Seattle, WA)
(REAL NAME)
This review is from: The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes (Paperback)
I borrowed this cookbook from the library while visiting family and cooked at least a half dozen dishes, all of which were very tasty. The include:

Baked Sweet Potatoes (actually yams) with Broccoli-Feta Stuffing. It is an easy-to-make dish that is delicious either hot or cold. I use the Israeli (Eden) sheep feta available from Trader Joe's, adding a bit of water to moisten it more in the fridge. There are also recipes for Caribbean stuffing and Indian stuffing for Sweet Potatoes, but I have not tried them yet.

Mediterranean Eggplant Cassserole. One makes a bulghur pilaf (with bulghur, spices, walnuts, currants, onions, etc) for the bottom, layers that with baked eggplant slices, topped with sliced tomatoes, and then topped with and egg and cheese mixture. I left out part of the cheese and the result was beyond what we had expected.

Greek Vegetable Pie with a bottom crust of cooked brown rice, walnuts, and kalamat olives mixed together. It too was amazing.

Spanish Stew with butternut squash or yams, green beans, onions, red bell peppers, tomatoes, paprika, etc.

Pasta with Eggplant, Ricotta, and Walnuts

The recipes are easy to follow. A time is given for preparation and cooking. Calories, protein, carbohydrates, fiber, fat, sodium, etc are listed per serving. There are no picture in the book, however.

I'm looking forward to trying Greener Spanakopita, Four Stovetop Tofu recipes (esp the Pomegranate-glazed Tofu and the Orange-glazed Tofu on Greens), Vegetables in Spicy Lemongrass-Tamarind Sauce, Polenta Domes with Garlicky Greens, and many others. I'm impressed at the amazing variety of recipes in the book.

And yes, I do own the book now.

d
djoanice
Feb 11, 2011

The recipes in this book make me want to eat vegetables for the pleasure of it, instead of out of duty.

k
kellyj06
Sep 03, 2010

Too much cheese and eggs for me but there are still a few recipes that are vegan and sound tasty.

d
dailia
Apr 01, 2010

Another nice book by the Moosewood Collective. Some good recipes that are always clear and concise.

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