Search results
Results From The WOW.Com Content Network
Our Favorite Recipes from The Moosewood Cookbook. 1. Gypsy Soup. Moosewood was the first cookbook I bought when I made the decision to go vegetarian. With sweet potatoes, chickpeas, and plenty of spices (like turmeric!), gypsy soup is the recipe I turn to again and again. – Lauren. 2. Calzones.
The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.
Farfalle with Artichokes, Mustard Greens, and Well-Done Onions. Farfalle with Arugula Gremolata, Gorgonzola, Golden Raisins, and Walnuts. Fusilli with Sweet and Hot Peppers, Fava Beans, Lemon, and Ollives. Linguine with Wok-fried Broccoli.
We cooked every single recipe from that book. There was vegetable chowder and split pea soup in the winter and chilled cucumber yogurt soup and gazpacho in the spring.
Mollie Katzen. Cranapple Walnut Cake. Back by popular demand from the original-original Moosewood Cookbook, this recipe now appears, adapted slightly, in The Heart of the Plate. • You will likely want to serve this a la mode with some excellent vanilla ice cream. I wouldn’t blame you.
Ask just about anyone about Moosewood, from New York Times best-selling food writer Amanda Hesser to Top Chef judge Gail Simmons, and they’ll launch into rhapsodies about their favorite recipes and the book’s impact on them—and on the planet.
The Moosewood cookbook : recipes from Moosewood Restaurant, Ithaca, New York. by. Katzen, Mollie, 1950-; Moosewood Restaurant. Publication date. 1977. Topics. Moosewood Restaurant, Vegetarian cookery, Cookery (Natural foods) Publisher. Berkeley, Calif. : Ten Speed Press. Collection. internetarchivebooks; printdisabled. Contributor.
A fabulous vegetarian cookbook, with a diverse collection of recipes, the Moosewood Cookbook was originally published in 1977, and is an outgrowth of the Moosewood Restaurant in Ithaca, New York. Like many cookbooks, it is divided into sections, which include: Soups; Salads; Sauces and Dips; Baked Things and Sandwiches; Entrees; and Desserts.
Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs.
A classic. Healthy made-from-scratch recipes from Moosewood Restaurant, Ithaca, New York. Charmingly compiled, edited, illustrated and hand-lettered by Mollie Katzen, who also provides the introduction.