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Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective

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Notes about this book

  • Moniquelfp on February 15, 2013

    This is one of our go to cookbooks, although admittedly more of a guide than a book where I strictly follow the recipes. I don't necessarily stick to the vegetarian aspect of the soups and freely sub chicken stock for veggie stock, add more heat (which we like) when it seems appropriate, etc. The soups are delicious and I love the suggestions for salads that can go with to make it a complete meal.

Notes about Recipes in this book

  • Golden summer soup

    • hungrybee on June 08, 2012

      I substituted zucchini for the squash and used fresh corn. I loved this soup! Just perfect for a light summer meal. It tasted a little bit sweet, but that may have been the carrots, which were particularly sweet.

    • Senkimekia on August 23, 2013

      This was a decent soup, just unmemorable. Maybe would be a little less one note if we had roasted the corn first. With so many thousands of recipes to try will probably pass on this one next time.

  • Moroccan root vegetable stew

    • Jill_in_Vermont on December 15, 2012

      Excellent flavour. Added browned chicken, a good option. Lots of chopping but definitely worth it.

  • Roasted red pepper coconut soup

    • hillsboroks on January 17, 2016

      Lovely bright soup for a rainy day. I roasted the red peppers in advance and prepped them so actually putting the soup together was quite simple. I automatically cut the amount of red pepper flakes in half to suit our taste and it still had plenty of zip. This soup is mellower than many other red pepper soups I have tasted, probably because of the coconut milk. My husband was skeptical of putting coconut milk in a red pepper tomato soup but couldn't taste it in the finished product and asked if I had put cream in. All in all a lovely soup that I would not hesitate to make again.

  • Vegetable pistou

    • shamby on September 19, 2013

      p.101

  • Celery Roquefort soup

    • Nancith on October 20, 2016

      Very delicious, creamy soup, quite caloric, I'm sure. I substituted water for half the milk, used blue cheese, and pureed the whole thing, since my husband is not overly fond of celery. (to disguise it!) it worked well.

  • Corn chowder

    • Couture911 on September 19, 2010

      I first made this to attempt to replicate something served at a local restaurant. I loved it and made it many times since. Red bell peppers in place of the green are excellent. My 8 year old loves this one so much he requested it for his birthday.

  • Creamy herbed potato soup

    • louie734 on March 26, 2015

      This recipe was a really good and easy one for a creamy potato soup. I used 3 T of neufchâtel cheese and think I could've used 2. I like mine with lots of fresh dill, and I don't even care if it's chopped. Used a combo of Yukon gold and russet potatoes.

  • Creamy tomato soup

    • hillsboroks on January 29, 2017

      Goodbye Campbell's Tomato soup! This tomato soup was the best tomato soup we have ever tasted and my husband is a total tomato soup lover. He went back not only for seconds but thirds of this lovely soup. We couldn't see just tossing the sautéed veggies as called for so I hit the tomato veggie broth with the immersion blender before adding the half and half. I also only had cherry tomatoes on hand so I blanched them, removed the skins and added them with the tomato juice. While not as smooth as it would have been without the veggies we absolutely loved the flavor they gave this soup. It was quick to put together so I know I will be making it often.

  • Persian yogurt rice soup

    • jaelsne on April 15, 2012

      My family LOVED this soup!

    • michalow on October 01, 2014

      Really lovely. Nicely balanced -- change nothing except maybe to double the recipe.

  • Santa Fe chowder

    • michalow on January 01, 2013

      Popular with a crowd!

  • Caribbean shrimp & vegetable soup

    • hillsboroks on January 22, 2016

      An interesting blend of flavors and textures made this soup a winner for us. Because the ingredients are added at different times you end up with melted onions, garlic and hot pepper while the sweet red pepper pieces still have a bit of crunch. Combined with tender shrimp in a flavorful coconut milk broth it is yummy. My only substitution was low- sodium chicken broth in place of the homemade veggie broth called for in the recipe. I served this in wide soup bowls over a small mound of cooked basmati rice as my husband doesn't like thin runny soups. The end result was great. I have just added this to our list of favorite soups. As a bonus, once you chop and prep the ingredients the soup goes together very quickly so it is a good weeknight soup.

  • Avocado seitan salad

    • Senkimekia on August 22, 2013

      This was absolutely delicious. It commented you could optionally add olives and monterey jack cheese to the salad and we did. Both were welcome additions, cheese COULD be omitted but I think the salad would have lost something had we omitted the kalamata olives. The protein for this salad called for seitan and at our local grocery store there was none to be had so we substituted fresca sausages. My husband made a small dice with them and fried them up like lardons. He used 2 links but I would increase that to 3 or possibly the whole package the next time. I would also like to try sprinkling on some za'atar next time, it seems to me that flavor would pair very well with the flavors in this salad. Definite keeper and worthy of adding to our regular rotation of recipes.

  • Balkan roasted vegetable salad

    • Nancith on July 16, 2015

      This recipe went over really well at a picnic. People were surprised to find out it had eggplant in it; it doesn't overwhelm, but blends in nicely with the rest of the ingredients, and the marinade/dressing adds a very nice flavor. I substituted some black currant balsamic vinegar for part of the red wine vinegar, which worked added a touch of sweetness.

  • Bulghur grape salad

    • Kitchengeek on January 06, 2014

      This is excellent but needs less bulgar (1/2 cup is good) and more dressing.

  • Classic Sichuan noodles

    • louie734 on August 08, 2014

      Reprinted in Moosewood Restaurant Favorites, with slight adjustments to the dressing, and the bean sprouts made optional.

  • Southern red rice & pecan salad

    • Nancith on October 20, 2016

      A nice substantial salad, rather mild tasting. Had no tomatoes or avocados, which would perhaps have livened up the flavor somewhat. Definitely needed something to perk it up a bit.

  • Wilted spinach & portabella mushrooms

    • rmpalmieri on January 09, 2013

      This recipe didn't really work for me - not sure if it was the amount of spinach used, or the dressing, but most of the spinach did not wilt. As such, most of the spinach did not have any dressing on it at all either. The mushrooms tasted great, but I think some adjustments need to be made to make this recipe work.

  • Marinated chickpeas or white beans

    • louie734 on July 25, 2014

      Finally made these beans, which had been skipped over for being too standard. The dill and fennel seed combo, however, is unexpected and pretty great. Scandinavian-inspired? Could riff further on these: parsley + lemon zest; cumin + coriander seeds; rosemary + orange zest? Nice easy topping for a simple salad or bowl of grains.

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  • ISBN 10 0609802429
  • ISBN 13 9780609802427
  • Linked ISBNs
  • Published Nov 04 1999
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Random House USA Inc

Publishers Text

More than 275 vegetarian recipes for soups, stews and salads that provide a satisfying balance of tastes, textures, and temperatures. Low stress preparation.

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