Moosewood Restaurant Celebrates: Festive Meals for Holidays and Special Occasions by Moosewood Collective

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  • Crisp autumn salad

    • Deborah on February 16, 2010

      I needed to use up some fennel, grapes, and red onion, so searched and found this recipe. Substituted blue for Stilton and red- and green-leaf lettuce for mesclun, which worked fine, and the maple-mustard dressing is a real keeper. Toasting the walnuts is also a nice touch. Love EYB!

  • Greens with cashews

    • jzanger on June 23, 2016

      Made with kale and collards and it was great. Not much to say about its aesthetics, but I would make it again for some variety.

  • Lemon curd layer cake

    • Vanessa on May 15, 2013

      Mother's Day 2013. Great lemon curd recipe in this one -- much less sugar than you see elsewhere. (Though I bet it would be equally good with somewhat less butter.) Even though there are no egg yolks in the cake recipe, the heavy cream plus the egg whites made for a nice dense "cakey" texture (not light or dry). I made it in three 8" pans and split those (for a total of six layers rather than the four layers in the recipe) and was very satisfied with the results. Doubled the lemon curd (thinking I'd have some left over) and it turned out that I just had enough to go around, though. And I'd also make at least 1.5 and maybe 2x the frosting, next time.

  • Pumpkin & mushroom lasagna

    • Yildiz100 on February 01, 2018

      This recipe was pretty disappointing. First, the mixture of pumpkin and ricotta wasn't very pleasant - it had an odd texture and the canned pumpkin retained the raw pumpkin flavor and it was just bland. There was way too much of this mixture too - it overwhelmed the dish. There wasn't enough mushroom mixture to spread even the thinnest layer over each of the three layers and there wasn't nearly enough sage. I kept a bit extra for the top layer as the noodles needed the moisture to cook, but it wasn't enough and the noodles stayed hard. I had to add more raw mushrooms to the top and stick it back in the oven to soften the noodles. As to the noodles, this recipe is designed for regular noodles you are supposed to boil but it says you don't need to boil them. Ha! I used no boil noodles and the full amount of liquid and still they barely cooked.

  • Red cabbage slaw

    • Nancith on July 05, 2018

      This was quite tasty; tangy dressing with lightly blanched red cabbage, which kept some crunch, but also made it easier to eat. This makes more than 4-6 servings, more like 6-8. The dressing took longer than 5 minutes to thicken slightly & even though it only curdled slightly, did not even resemble mayonnaise until I used my immersible blender. Also should have allowed more time for it to cool off, then refrigerate, because even after an hour in the frig, it was only tepid, not cold.

  • Tomato bean soup

    • fractal on December 17, 2019

      Tastes like pizza beans! Made with dried pintos in the instant pot.

  • Vegetable pastitsio

    • fractal on April 04, 2021

      Was a good Easter dinner. Used beyond burger instead of lentils. Does use a lot of pita and pans

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  • ISBN 10 0609609114
  • ISBN 13 9780609609118
  • Linked ISBNs
  • Published Sep 01 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

2004 James Beard Award Nominee for Healthy Focus & Vegetarian


From the best loved and most widely recognized name in meatless cooking--with more than 1.7 million books in print--comes a heartwarming collection of sumptuous menus for every season's favorites.


Like everyone, vegetarians, vegans, and healthy eaters love to celebrate with food, and Moosewood Restaurant Celebrates has more than 40 enticing menus that fit the bill, whether it's a traditional holiday like Thanksgiving or New Year's or a just-for-fun improvisation like a Heat Wave Dinner Party.


As always with the Moosewood Collective's cookbooks, these are dishes that will leave everyone satisfied, even the omnivores at the table. No turkey on the platter? Who'll miss it with a stunning polenta dome surrounded by roasted autumn vegetables in the place of honor? From a relaxed Labor Day buffet and a sophisticated tapas Party to a homestyle Chinese New Year Dim Sum and the indulgence of Valentine's Day chocolate, these menus spring from cuisines around the world and celebrations throughout the year.


You'll enjoy learning about the historical and cultural context of holidays and are sure to smile as you read the whimsical backdrops for other special occasions. Each menu has tips for preparing the meal with a minimum of kitchen angst, making this the cookbook you'll reach for all year long.



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