Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table by Moosewood Collective

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  • Jop Chai

    • jaelsne on January 11, 2012

      This recipe was easy, healthy, and delicious. I made it as written. I used hot tap water to soften the noodles, but they came out a little hard. I will use boiling water next time. My family enjoyed the meal, and I'll be sure to make it again.

  • Tofu and mushrooms Marsala

    • mlbatt on April 30, 2018

      Decided to try this because we had some tofu and mushrooms to use up. Wanted to like it but it was just OK. The sauce was very liquidy, could use some thickening. Besides that, the flavor was OK - however we felt it was missing something.

  • Shortcut chili

    • Delys77 on September 17, 2018

      I added a bit of ancho chile powder and cooked a bit longer so that the chili would be thicker and the tomatoes a little more integrated. On the whole not bad, and the addition of lentils makes it seem a bit meatier. Nothing to rave about but not bad at all.

  • Green fried rice

    • Nancith on October 03, 2016

      After the chopping & rice prep, this dish went together fairly easily. Nice textures and flavors. Did not have Chinese chili paste, but threw in some Sriracha sauce. Probably could use more heat & more soy sauce, otherwise it is a little under seasoned, but still a tasty meal.

  • Broccolini cheddar melt

    • julesamomof2 on April 27, 2020

      This is barely a recipe, but delicious. Great home alone meal.

  • Greek salad

    • Hannaha100 on June 27, 2021

      Made as side for BBQ, omitting onions. Worked well!

  • Chipotle lime butter

    • coryelizabeth on June 27, 2017

      Really, really good! I made it with chipotle powder, since that's what I had on hand. Terrific with corn on the cob!

  • Spinach cheese burritos

    • coryelizabeth on June 06, 2017

      Delicious and very easy -- a great weeknight meal -- but quite cheesy. More like quesadillas with spinach thrown in for texture. I used jarred salsa to cut down on time, and it was still very good.

  • Lemony couscous with chickpeas

    • coryelizabeth on June 27, 2017

      One of my go-to dishes in the summer. Light and bursting with flavor. Absolutely serve this with the Peppercorn Citrus Marinated Feta!

  • West Indian red beans and coconut rice

    • coryelizabeth on June 27, 2017

      Tasty and filling. I found the coconut rice a bit bland the first time I made this but successfully adjusted next time by using the entire can of coconut milk (full-fat).

  • Pasta with caramelized onions and blue cheese

    • coryelizabeth on June 27, 2017

      This was okay but fairly one-note in its flavors, and it didn't reheat well.

  • Rarebit risotto

    • coryelizabeth on June 27, 2017

      Very good! A healthy sprinkle of black pepper really helps this dish, and it seems to taste better on the second or third day.

  • Lemon herb tofu

    • coryelizabeth on June 27, 2017

      One of my go-to recipes. Delicious -- bursting with flavor -- although it can be a bit bitter. It goes well on top of the easy Greek salad from this cookbook.

  • Easy baked tofu

    • upiswhat on February 21, 2017

      This is my favorite recipe in the book. I have tried both the skillet and the oven method, and I prefer the oven method (although using the skillet is still good, in a pinch). I've tried the sweet and sour version and the regular version with the "hot and sour stir-fry" recipe in this book. I've also used the Barbecue variation with frozen-then-thawed tofu cut into 'steaks' to make a complete southern bbq meal (baked beans, sauteed greens, cornbread, etc).

  • Hot and sour stir-fry

    • upiswhat on February 21, 2017

      This is a great recipe that I've been making for years. I definitely add an entire block of tofu, using the Easy Baked Tofu recipe. There's room for more string beans, and I usually cook them a little longer than the recipe states, but this is a really simple and delicious meal.

  • Bean and cheese quesadilla

    • fairyduff on May 23, 2020

      For our kids' tame taste buds I substituted passata for the salsa. Good result, and will repeat this recipe.

  • Banana cupcakes

    • arosfd on March 18, 2021

      Lovely texture, but WAY too sweet. With all of the fructose from the bananas, I would say that 1/2 cup of packed brown sugar would be more than enough! 1 1/3 cups seems almost a misprint.

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  • ISBN 10 0609609122
  • ISBN 13 9780609609125
  • Linked ISBNs
  • Published Nov 25 2005
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

From the best-loved and most widely recognized name in vegetarian cooking--with nearly 2 million books in print--comes a new collection of creative and flavorful recipes, the first ever full-color book from Moosewood Restaurant.

Adding to their repertoire of ethnic-inspired dishes, low-fat recipes, and festive menus for the holidays, the Moosewood Collective now goes back to basics with Moosewood Restaurant Simple Suppers to deliver quick recipes that are both delicious and reliable for the busy home cook.

Creamy Lemon Pasta. Warm French Lentil Salad. Shortcut Chili. Pine-Nut-Crusted Fish. Mocha Sorbet. The easy-to-assemble recipes here were created to maximize the natural flavor and goodness of minimally adorned ingredients. From soups and pastas made with just a few pantry essentials to fresh salads, stir-fries, and sandwiches, these tried-and-true dishes are brilliant as is or can be modified with a handful of clever ingredient substitutions, cooking methods, and serving suggestions--it all depends on what's in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday's supper. No Onions for Black Beans with Pickled Red Onions Try beans over rice with Quick Avocado and Corn Salsa instead. The 150-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful--the perfect go-to for a quick, healthy meal any day of the week, any time of the year.

With an emphasis on natural foods cuisine, Moosewood Restaurant has operated successfully for more than 30 years and has been acclaimed as a driving force in the world of creative vegetarian cooking. Recipients of three James Beard Awards and numerous nominations, The Moosewood Collective has now branched out into prepared foods, which are available in natural food stores and supermarkets nationwide. This is their eleventh book.

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