Moosewood Restaurant Favorites: The 250 Most-Requested Naturally Delicious Recipes from One of America's Best-Loved Restaurants by Moosewood Collective

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    • Categories: Quick / easy; Appetizers / starters; Snacks; Vegan; Vegetarian
    • Ingredients: maple syrup; ground cardamom; ground cinnamon; black peppercorns; walnuts; almonds; cashew nuts; pecans; peanuts
    • Accompaniments: Beet salad
    • Categories: Quick / easy; Appetizers / starters; Cooking ahead; Middle Eastern; North African; Vegan; Vegetarian
    • Ingredients: canned black beans; lemons; black peppercorns; parsley; tomatoes; pita bread
    • Accompaniments: Peppercorn and lemon marinated feta; Spanakopita bites
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    • Categories: Quick / easy; Sauces, general; Side dish; Appetizers / starters; Vegetarian
    • Ingredients: potatoes; sweet potatoes; black peppercorns; mayonnaise; canned chipotle chiles in adobo sauce; lemons or limes
    • Accompaniments: Not fried fish; Spicy Caribbean fish
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    • Categories: Dips, spreads & salsas; Quick / easy; Sandwiches & burgers; Sauces, general; Appetizers / starters; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: peanut oil; cabbage; carrots; fresh ginger; mushrooms; scallions; basil; cilantro; rice paper wrappers; hoisin sauce; rice vinegar; hot pepper sauce; peanut butter
    • Accompaniments: Thai butternut squash soup; Sesame jeweled rice
    • Categories: Quick / easy; Stuffing; Appetizers / starters; Vegetarian
    • Ingredients: breadcrumbs; scallions; basil; Gorgonzola cheese; tomatoes
  • Tofukabobs with peanut sauce
    • Categories: Sauces, general; Appetizers / starters; Main course; Snacks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: firm tofu; bamboo skewers; soy sauce; peanut butter; apple cider vinegar; dark sesame oil
    • Accompaniments: Gingered broccoli and carrots
    • Categories: Sauces, general; Asian; Vegan; Vegetarian
    • Ingredients: peanut butter; soy sauce; apple cider vinegar; dark sesame oil
    • Accompaniments: Thai baked tofu
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Dairy-free; Vegan; Vegetarian
    • Ingredients: baby spinach; canned white beans; scallions; basil; black peppercorns; jarred artichoke hearts
    • Accompaniments: Tabouli salad; Pasta fazool
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: cooked chickpeas; tahini; canned chipotle chiles in adobo sauce
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: cooked chickpeas; tahini; roasted red peppers; basil; black peppercorns
  • Olivada
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: cooked white beans; black peppercorns; basil; store-cupboard ingredients
    • Accompaniments: Roasted tomatoes; Italian polenta-stuffed peppers
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: edamame beans; wasabi powder; light miso; fresh ginger; rice vinegar
    • Accompaniments: Miso soup
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Snacks; Cooking ahead; Vegetarian
    • Ingredients: chèvre cheese; cream cheese; thyme; black peppercorns; dried figs; walnuts
    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Snacks; Cooking ahead; Vegetarian
    • Ingredients: Havarti with dill cheese; scallions; dill; celery; bell peppers; mayonnaise; black peppercorns
    • Categories: Dips, spreads & salsas; Appetizers / starters; Snacks; Cooking ahead; East European; Vegan; Vegetarian
    • Ingredients: walnuts; cooked red kidney beans; scallions; apple cider vinegar; dill; black peppercorns
    • Accompaniments: Olivada

Notes about this book

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Notes about Recipes in this book

  • Moosewood's classic tofu burgers

    • louie734 on September 09, 2014

      These burgers were pretty easy to make, and pretty delicious. I stuck pretty well to the recipe, with a couple exceptions - I didn't have any walnuts, so used TJ's fancy nut blend which is mostly almonds, hazelnuts, brazil nuts. It blended up pretty well and the brazil nuts gave a nice crunch. Also instead of basil I used parsley, and because soy sauce doesn't seem right in a burger (plus I don't always like the taste), I used Worcestershire. Yeah, I know, not veg, but I'm ok with it. We ate these on buns with lettuce, a pickle, cheese, tomato slices, and sautéed onions. Oh, and homemade thousand island. Here's the catch - they fall apart where the crunchy tomatoes, lettuce and pickles smash them. So this is a burger for cooked, soft toppings and a nice big bun that will hold in all the crumbles. Froze the rest for later.

    • pennyvr on September 22, 2014

      Yummy and easy to make but quite crumbly.

    • eathealthy on January 24, 2023

      These seemed to be more flavorful after being baked, frozen and then reheated.

  • Falafel burgers

    • louie734 on September 09, 2014

      An almost identical recipe appeared in Moosewood Restaurant New Classics, with the addition of about 1/2 cup breadcrumbs added at the end if the mixture is too sticky. Prepared almost as directed - used about a teaspoon of Aleppo flakes instead of red pepper flakes, and instead of ground coriander used a toasted, ground cumin-coriander blend. Instead of soy sauce just added about another 1/2 t salt. We really liked these. Served with Tabbouleh salad and the Cucumber-Tomato Salsa, garnished with hot sauce and pickled red onions. The next night (only had 3 cakes leftover) were great heated in the microwave. These are a little too soft for a sandwich, but might work ok in a wrap or pita. Wonder how they would do if you preheated the baking sheet for a little crispiness on the bottom. Or added some type of nut or seed for additional crunch. We did turn on the broiler at the very end of cooking to brown up the tops a bit which was nice.

  • Tabouli salad

    • louie734 on September 09, 2014

      I really like the ratio of lemon juice to olive oil in this salad, it's nice and tart. I've made this twice now and the first time thought the boiling-water method was a bit too fussy and never really got the bulgur cooked enough. The next time I added the bulgur, salt, and garlic to about 1 1/2 c boiling water, reduced heat, and simmered for about 5 minutes, then turned off the heat and kept the lid on till it was done the way I wanted, about 10-15 minutes more. I did drain off extra water both times. The tabouli keeps better without the cuke and tomatoes, so I served this with cucumber-tomato salad which was stored separately. In the quantity we ate it, this recipe only served 4, not 6.

  • Aegean strudel

    • louie734 on September 09, 2014

      A great spanakopita-like recipe. I riffed off this, using frozen spinach and frozen artichoke hearts, and reduced the amount of cream cheese, feta, and egg going into the filling. I had a couple of small zucchini as well. The filling amount, though I kept the quantities similar to the printed recipe, was almost too much for the size filo I was using - which was clearly different from the author's, but it worked. The filling is pretty salty from the feta, which I liked in chunks, but it does need some seasoning. It could probably stand more dill then I added, or parsley could be substituted, and could be doubled; maybe even tripled. We really enjoyed this meal and it was pleasant to make. The filling was the best part, and would also be great in a slightly sturdier pastry made from pie dough or even in a calzone - with a roasted red pepper sauce for dipping?

  • Lemon-herb baked tofu

    • louie734 on September 09, 2014

      This recipe, renamed Lemon-Herb Baked Tofu, appeared in Moosewood Restaurant Favorites, with the only changes being to note that the scallion and hot pepper are both optional when making the baked tofu. Wow! We ate all of it and it was it ever easy! Used lemon, oil, scallion, and some salt instead of soy. Instead of dried rosemary, dried herb, I think Italian herb blend. For our family, the key to tofu is less soy sauce, or none at all. We ate it as a side to a veg meal of cornbread & southern style green beans and tomatoes (adapted from The Supper Book). The leftovers kept well in the fridge a few days and were a good snack, they'd be good in a sandwich too. I did have to cook it about 15-20 minutes longer than listed for the marinade to be mostly gone and the tofu slightly browned, as the recipe directed.

  • Confetti kale slaw

    • louie734 on September 09, 2014

      Didn't have an apple around, but made a half recipe of the dressing to top a coleslaw of green and red cabbage, shredded carrots, shaved celery, and shredded massaged kale, which was pretty close to the veg called for here. This was a tasty dressing and a nice take on a non-mayo based slaw. I did add some dried fruit - I think dried cranberries, and a handful of toasted nuts. What really is great about this salad is the way the kale, carrots, and red cabbage pop on the plate - the color is gorg.

    • vickster on July 01, 2016

      Delicious salad and colors are beautiful. Better if allowed to marinate in fridge for a few hours as kale is softened and flavors blend.

  • Lemon-tahini dressing

    • louie734 on March 27, 2015

      I like this tahini dressing, and have made it twice now to drizzle over flatbreads spread with hummus with zataar roasted eggplant slices piled on top. Some pickled onions for color and crunch and you're set.

  • Caramelized onion gravy

    • louie734 on October 31, 2014

      Oops, I didn't make this recipe! Rated it by mistake.

    • Kmatazz on August 12, 2017

      Put in blender and did not need any cornstarch - added few more herbs for taste - will make again! Very good.

  • Pound cake

    • louie734 on October 31, 2014

      See Moosewood Restaurant Book of Desserts for the updated recipe with variations.

  • Southern nut pie Eudora

    • louie734 on November 02, 2014

      Identical to the one in Moosewood Book of Desserts, as well as in New Recipes from Moosewood Restaurant in 1987.

  • Dukkah-crusted fish

    • Cheri on May 11, 2014

      I have had this one in regular rotation since last fall. It's not revolutionary, but boy is it good! Quick, healthy, easy, tasty. We like it quite well simply made with cod.

  • Middle Eastern carrot salad with mint

    • PennyG on November 25, 2016

      Made this tonight. It was the perfect accompaniment to rich smoked brisket. Good, basic, easy salad!

  • Mango salsa

    • Aggie92 on April 14, 2015

      Brilliant! Loved the sweet and spicy, slightly tangy taste of this salsa. Great visual appeal too. I only had one ripe mango so I cut the recipe in half. Made plenty for 4 generous servings. Added the optional green onions and cilantro, couldn't taste the onions but the small amount of cilantro really added to the overall flavor. Served over grilled wild salmon fillets. Best served fresh, it still tasted good the next day but the texture was a bit soft.

  • Coconut rice

    • Aggie92 on July 20, 2015

      It's just an okay recipe. Too much turmeric and it overpowers the coconut. Moosewood should have just called this Yellow Rice. Wouldn't eat it on it's own, but is a decent base for something else (I served the Caribbean red beans from this book over the rice).

  • Caribbean red beans

    • Aggie92 on July 20, 2015

      Tasty, flavorful and quick, although not particularly Caribbean in flavor. Made a half batch and omitted the kale. Could use a touch more allspice and some minced fresh ginger. Served as a side dish with the coconut rice from this book.

  • Curried lentil soup

    • Aggie92 on January 21, 2016

      Delicious! I love flexible recipes like this that allow you to use what's handy in your crisper drawer. Since hubby doesn't like lentil soup I only made a half-batch. I used the optional mustard seeds, added a 1/2 cup of celery, and substituted a bag of frozen cauliflower for the potatoes. The coconut milk really didn't add anything to the flavor of the soup, so I think it could be left out all together. Loved getting a little bite of coriander or cumin by leaving the seeds whole.

  • Caribbean stew

    • Aggie92 on February 27, 2015

      Good stew, but nothing stood out as being particularly Caribbean in flavor. Maybe switching the nutmeg for some ground allspice would help. The minuscule amount of nutmeg was lost in this large pot of stew. Made a few changes: added 4 minced garlic cloves, substited 1 1/2 cups frozen chopped okra for the kale, and since we aren't vegetarians I added 1 pound of chicken breast cut into bite-sized pieces. Over all, I found this to be a healthy, filling stew and will make it again.

  • Spiced nuts

    • eliza on October 11, 2019

      These are my favourite spiced nuts; they’re really tasty and very easy to make. I’ve used almonds, peanuts, and walnuts and we found that the walnuts went especially well with the spices (although the almonds and peanuts were excellent also). I will definitely do these again with different nuts. Unlike other recipes I've seen, these don't have any egg white in them which to me is a plus.

    • hillsboroks on November 25, 2016

      These nuts were the hit of my pre-Thanksgiving dinner appetizer menu. I thought I had made more than enough spiced nuts to go along with everything else but folks just could not stop eating them so that they were nearly gone by the time the turkey was done. They are a bit sweet but with the cayenne have just enough hot to offset the sweet and the cardamom fooled everyone trying to guess the spices.

  • Vegan chocolate cake

    • twoyolks on February 01, 2019

      This is a really good chocolate cake that just happens to be vegan. I'd be happy to make it again for non-vegans.

  • Chopped broccoli salad

    • hillsboroks on February 07, 2017

      Great mid-winter salad! Lots of crunch and flavor with a minimal amount of effort. This is the perfect clean-out-the-veggie drawer salad because I think you could add carrots, cauliflower or any other crunchy veggie to it. I used extra maple syrup (about double or to taste) in the dressing because it is quite zingy as written.

  • Herbed polenta

    • hillsboroks on February 26, 2023

      Plain polenta can be boring but not this version with both dried and fresh herbs. The herbs really pumped up the flavor. I made a half recipe for three of us and I also stirred in about a 1/2 cup of grated Parmesan cheese at the end. The combination of the herbs and cheese really made this polenta special. Page 298.

  • Moosewood fudge brownie

    • Nancith on September 18, 2018

      Not bad, but not the best brownies I've ever had. No white pastry flour was available, so instead I used whole wheat flour combined with all-purpose flour. The texture was rather crumbly & perhaps a tad dry, but that may be because of the whole wheat factor. Using brown rather than white sugar does give it an added depth of flavor. Maybe will try again when I find some white pastry flour.

  • Rice salad with herbs and vegetables

    • Nancith on June 17, 2018

      Another tasty grain salad that's easy to multiply & works great for a gathering/picnic. The Dijon vinaigrette is a little unusual in that it uses both lemon juice & red wine vinegar; it adds a welcome piquant note. I think it might be even nicer w/ some cheese added (several are suggested as options). Next time perhaps.

  • Basque beans

    • Nancith on December 15, 2018

      I thought the flavor of this was wonderful, a bit spicy, warm & exotic from the saffron, but a very comforting & satisfying dish. Used the variation of onions rather than leeks. Served with Cheesy Polenta as suggested. Son also agreed that flavor was great, but thought the dish could've used a contrasting texture. Husband was not enthralled with the dish, possibly due to texture & the saffron. Oh well, I'll make it for myself!

  • Caramelized onion pie

    • Nancith on June 04, 2019

      Very nice dinner pie, although would work for breakfast & lunch as well. Even though my onions didn't caramelize optimally, & the crust was a bit crumbly (probably my fault--terrible at pie crust), the flavor was excellent. This is not as eggy as many quiche-type dishes I've made, which was actually preferable as it produce a firm texture & seemed more substantial. I used regular & smoked cheddar, but would like to try the other cheese options of Gruyere or smoked Gouda. Definitely nice enough to serve for company.

  • Country moussaka

    • Rachaelsb on November 19, 2017

      Great dinner for crowd. It does take time as recipe indicates. Make sauce ahead of time and veggies take two heatings even with two stoves. Also, serve at table...even with 15 minutes to sit it can still be mooshy...but so delicious! Serve with simple green salad and pita bread.

  • Mushroom-sesame-tofu soup

  • Sichuan noodles

    • Hannaha100 on June 10, 2017

      Made this with soba noodles. Left out cucumber for husband and chilli for daughter. A hit! Will make again. Better hot than cold.

  • Peruvian quinoa and vegetable salad

    • Hannaha100 on June 13, 2017

      This was really nice but took ages to make so probably won't be a regular one in our house. Made a big batch on Sunday night for lunchboxes and we've had some in stuffed peppers tonight, as suggested. Preferred it as a salad with tabasco - makes a great packed lunch. Toddler made my day by eating most of it (picked out her favourite bits). Husband said courgette was OK because I'd cut it small.

  • Pasta with asparagus and lemon sauce

    • Hannaha100 on June 07, 2017

      Recipes like this are why I compulsively buy cookbooks because I've never thought of doing an asparagus sauce for pasta. I thought this was delicious! Simple, healthy and tasty. Easily vegan if you leave out cheese (and still delicious). Will definitely repeat. Only points: 1. If you cook the asparagus spears before the tips you can get in with making the sauce while tips cook. 2. I'm not sure it's strictly necessary to cook the pasta in the asparagus water. Next time I'll probably do two parallel pans to make it even quicker (apologies to purists).

  • Moosewood's best baked and pan-fried tofu

    • Hannaha100 on June 11, 2017

      Pan-fried version was delicious. Two thumbs up.

  • Gingered broccoli and carrots

    • Hannaha100 on June 11, 2017

      Very easy - basically steamed veg plus marinade. Next time remember to make early enough to allow veg to marinade properly. Even fusspot toddler ate the carrots.

  • Greek stuffed tomatoes

    • mjes on September 03, 2021

      Moosewood still embodies the tastes of the early 70's ... updated to be sure and tasty as always. But, ye, here you will find a vegetarian brown rice tomato filling with nuts, currants, and feta to add the Mediterrean health food taste. A very nice dish as well as a bit of a walk down memory lane.

  • Asparagus dressed with garlic and oil

    • Acarroll on October 10, 2021

      I sautéed the asparagus and used lemon pepper since I didn't have lemon wedges. I cooked the garlic a bit more, so it was fried but not burnt. Delicious side!

  • Polenta casserole

    • eathealthy on December 07, 2022

      Used baby spinach, could easily added 4 cups

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Reviews about this book

  • New York Daily News

    Gone are the hippie graphics of earlier Moosewood volumes. This fresh edition is filled with bits of history, colorful photographs and lots of helpful serving ideas.

    Full review
  • ISBN 10 1466834668
  • ISBN 13 9781466834668
  • Published Sep 03 2013
  • Format eBook
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher St. Martin's Griffin
  • Imprint St. Martin's Griffin

Publishers Text

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, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains. This mouth-watering cookbook includes favourites like: Red Lentil Soup with Ginger and Cilantro; Sweet-Potato and Black Bean Burrito; The Classic Moosewood Tofu Burger; Caramelised Onion Pie; Peruvian Quinoa Salad; Confetti Kale Slaw; Vegan Chocolate Cake; Moosewood Restaurant Brownies; and, 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.

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