Restaurant offers cookbook
A vegetarian restaurant in Ithaca, N.Y., turned collective business has released a cookbook of favorite recipes in “Moosewood Restaurant Favorites.”
With 250 recipes inside, the restaurant itself is celebrating 40 years of business. There’s a lot of vegetarian (and fish) variety to choose from.
The book is divided into Appetizers, Dips and Spreads, Soups, Sandwiches, Burgers, Main Dish Salads, Curries and Stews, Beans, Frittats and Pies, Casseroles, Stuffed Vegetables, Wraps, Rolls and Strudels, Tofu, Pasta, Fish, Side Salads, Sides, Side Grains, Salad Dressings, Condiments and Salsas, Suaces and Gravies and Desserts.
Appetizers range from Peppercorn and Lemon Marinated Feta, Greek Spinach Rice Balls, Stuffed Tomatoes and more.
Dips and Spreads offer dishes like Simple Smooth Guacamole, Classic Hummus, Edamame-Wasabi Spread and more.
Soups are dishes like Creamy Herbed Potato Soup, Southwestern Sweet Potato-Corn Soup, Red Lentil Soup, Gazpacho and more.
Sandwiches offer Two Tofu Salad Pitas, Spring Egg Salad, Tempeh Reuben and more.
Burgers vary from Curried Red Lentil Burgers to Falafel Burgers and Southwestern Bean Burgers to name a few.
Main Dish Salads range from Sichuan Noodles, Peruvian Quinoa and Vegetable Salad, Autumn Salad Plate and more.
Curries and Stews offer Thai Vegetable Curry, Groundnut Stewa nd Ratatouille.
Beans offer dishes like Cuban Black Beans, Habas Verdes con Queso, Creole Red Beans and more.
Frittatas and Pies have Mushroom Frittata, Carmelized Onion Pie, Pizza Rustica and more.
Casseroles offer up Country Moussaka, Polenta Casserole and Zucchini-Feta Casserole.
Stuffed Vegetables have Quinoa-stuffed Roasted Peppers, Indian Stuffed Eggplant and Asian-style Stuffed Portobellos.
Wraps, Rolls and Strudels offer Curried Squash Roti, Aagean Strudel and Spinach-Cheese Burritos.
Tofu dishes are Moosewood’s Best Baked and Pan-fried Tofu, Dixie Tofu-Pecan Loaf and more.
Pasta offers Eggplant-Mushroom Marsala, Vegetable Stroganoff, Pasta with Asparagus and Lemon Sauce and more.
Fish recipes include Coconut-Lim Cashew-crusted Fish, Flounder Florentine and Creamy Seafood Stew to name a few.
Side Salads offer Chopped Broccoli Salad, Lime-Cilantro Slaw and Sweet Potato Salad with Chipotle Aioli.
Sides have Green Beans with Lemon Zest Dressing, Roasted Califlower, Refried Beans and more.
Side Grains offer Spanish Rice, Coconut Rice, Risotto Milanese and more.
Salad Dressings give tastes like Lemon-Tahini Dressing, Feat-Garlic Dressing and Japanese Carrot Dressing.
Condiments and Salsas offer Mango Aioli, Quick Banana Chutney, Avocado Salsa and more.
Sauces and Gravies have Tomatillo Sauce, Caramelized Onion Gravy, Spinach Bechamel and more.
Desserts wrap things up with Sara’s Fresh Apple Spice Cake, Vegan Chocolate Cake, Vanilla Cheesecake and more.
I made Cowboy Cookies one night for the girls. Like a cross between a chocolate chip cookie and an oatmeal cookie, this also included dried fruit (I chose cranberries, but suggestions included raisins and cherries.) These big cookies came out chewy and full of flavor. I made a pretty big batch and they were still gone within days. Both girls loved them, most especially the picky youngest and my dad wants more already!
For some great new vegetarian dishes, and some even better desserts, be sure to check this book out!
“Moosewood Restaurant Favorites” is published by St. Martin’s Griffin. It is $29.99.