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

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    • Categories: Stocks; Vegan; Vegetarian; Low carb
    • Ingredients: onions; celery; bay leaves; black peppercorns; allspice berries; sweet potatoes; potatoes; parsley
    • Categories: Stocks; Low fat; Vegan; Vegetarian; Low carb
    • Ingredients: leeks; carrots; celery; garlic; black peppercorns; whole cloves; fresh ginger; parsley
    • Categories: Stocks; Low fat; Vegan; Vegetarian; Low carb
    • Ingredients: onions; garlic; carrots; potatoes; celery; mushrooms; parsley; bay leaves; black peppercorns; whole cloves
    • Categories: Stocks; Low carb; Low fat; Vegan; Vegetarian
    • Ingredients: garlic; bay leaves; black peppercorns; potatoes; celery; carrots; thyme; parsley
    • Categories: Stocks; Low carb; Low fat; Vegan; Vegetarian
    • Ingredients: onions; celery; carrots; potatoes; garlic; bay leaves; thyme; turmeric; parsley
    • Categories: Stocks; Low carb; Low fat; Vegan; Vegetarian
    • Ingredients: carrots; onions; celery; tomatoes; garlic; black peppercorns; sweet potatoes
    • Categories: Soups; Low fat; Vegetarian
    • Ingredients: onions; garlic; carrots; celery; potatoes; saffron; paprika; cilantro; breadcrumbs; parsley
    • Categories: Soups; Quick / easy; Mediterranean; Low fat; Vegan; Vegetarian
    • Ingredients: onions; celery; artichoke hearts; tomatoes; peas; lemons; basil; garlic; garlic stock
    • Categories: Soups; Children & baby food; Entertaining & parties; Fall / autumn; Winter; Vegan; Vegetarian
    • Ingredients: butternut squash; garlic; Spanish onions; apple juice; thyme; nutmeg; sage
    • Categories: Soups; Caribbean; Vegan; Vegetarian
    • Ingredients: onions; celery; fresh ginger; curry powder; nutmeg; bay leaves; dark rum; pineapple juice; coconut milk; lemons; sweet potatoes; vegetable stock
    • Categories: Soups; Children & baby food; Quick / easy; Vegetarian
    • Ingredients: garlic; paprika; tomato juice; dry sherry; thyme; marjoram; Parmesan cheese; parsley; vegetable stock; bread
    • Categories: Soups; Mexican; Vegetarian
    • Ingredients: garlic; chiles; onions; green peppers; ground cumin; ground coriander; tomato juice; Monterey Jack cheese; tortilla chips; cilantro
  • show
    • Categories: Soups; Low fat; Vegan; Vegetarian
    • Ingredients: onions; chiles; fresh ginger; turmeric; ground cumin; ground coriander; ground cinnamon; potatoes; cauliflower; basmati rice; lemons; cilantro
    • Categories: Soups; East European; Low fat; Vegan; Vegetarian
    • Ingredients: onions; potatoes; carrots; parsnips; turnips; beets; bay leaves; thyme; apple cider vinegar; beet greens
    • Categories: Children & baby food; Soups; Entertaining & parties; Vietnamese; Low fat; Vegan; Vegetarian
    • Ingredients: shallots; garlic; scallions; lemongrass; Szechuan pepper; whole star anise; soy sauce; sweet potatoes; glutinous rice flour; dried shiitake mushrooms
    • Categories: Soups; Belgian; Vegetarian
    • Ingredients: onions; carrots; potatoes; parsley; dill; caraway seeds; French bread; Gouda cheese; celery; bay leaves; black peppercorns; allspice berries; vegetable stock
    • Categories: Soups; French; Vegetarian
    • Ingredients: Spanish onions; garlic; bay leaves; thyme; dry white wine; soy sauce; Gruyère cheese; bread; marjoram; parsley; vegetable stock
    • Accompaniments: Herbed croutons
    • Categories: Soups; Summer; American; Vegetarian
    • Ingredients: onions; carrots; turmeric; lemons; sage; Monterey Jack cheese; sweet potatoes; yellow squash; corn on the cob
    • Categories: Soups; Greek; Vegan; Vegetarian
    • Ingredients: eggplants; onions; garlic; potatoes; dried oregano; dried red pepper flakes; green beans; red peppers; dry red wine; Kalamata olives; parsley; lemons; capers; dill; tomatoes
    • Categories: Soups; Indian; Vegan; Vegetarian
    • Ingredients: eggplants; red peppers; tomatoes; cumin seeds; ground coriander; ground cardamom; ground cayenne pepper; coconut milk; black mustard seeds; ground cinnamon
    • Categories: Soups; Jamaican; Low fat; Vegan; Vegetarian
    • Ingredients: onions; tomatoes; canned tomatoes; basil; lemons; oranges; cilantro; parsley; orange juice
    • Accompaniments: Curried croutons
    • Categories: Soups; Mexican; Low fat; Vegetarian
    • Ingredients: Spanish onions; potatoes; green beans; zucchini; Monterey Jack cheese; corn chips; dried guajillo chiles; corn on the cob
    • Categories: Children & baby food; Soups; Vegan; Vegetarian
    • Ingredients: onions; celery; bay leaves; carrots; dill; thyme; parsley; egg noodles; seitan; mock chicken stock

Notes about this book

  • peachy on August 08, 2020

    I've used this cookbook so often for 20 years that it needs to be rebound. We've made half the recipes. Curried Rice Salad is a family favorite. Bring it to picnics and cook outs because it keeps well outdoors. Curried Scallops and Noodle Salad is my husband's birthday dinner every year.

  • 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

  • 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.

  • 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.

    • Meags on April 12, 2021

      Delicious!! I omitted the cucumbers.

  • 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.

  • 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.

  • 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.

    • michalow on August 17, 2021

      Simple and good. A bit too milky for my taste -- will trying reducing milk to 1.5 cups next time. I substituted marjoram for the dill and added a diced carrot and a pinch of smoked paprika.

  • Golden summer soup

    • 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.

    • 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.

  • 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.

  • Santa Fe chowder

    • michalow on January 01, 2013

      Popular with a crowd!

    • mjes on September 09, 2021

      A somewhat spicy, filling, cheese and vegetable soup that make a great soup for a lunch of soup & sandwich (i.e. quesadilla).

    • jenburkholder on December 18, 2021

      Very tasty, very easy, definite repeat. I used two jalapenos chopped up as my chiles and then added in a bit of cayenne. Otherwise followed recipe as written. Made great lunches all week and really fairly healthy.

  • Middle Eastern chickpea soup

    • michalow on October 18, 2019

      Simple and satisfying.

    • Blondelectual on January 09, 2022

      Really good. I used canned tomatoes and retrospect I should have added them to cook through earlier in the process since recipe assumes fresh. I didn’t have coriander in my pantry but it was still delicious.

  • 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.

    • bsproat on November 26, 2017

      Agree with Jill_in_Vermont. We had it without any meat, and it was tasty and satisfying. Lots of complex flavors made otherwise bland root vegetables come alive.

  • 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.

  • 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.

  • 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.

  • Tamarind pineapple fish soup

    • hillsboroks on October 11, 2017

      This soup layers flavor upon flavor and results in a wonderful soup that tastes unlike any other. We loved it! The long simmer times allows the flavors to meld beautifully. I used an Anaheim pepper and a sweet red pepper and the heat was just right for us. I also used sea bass for the fish. When serving I put the bottle of soy sauce on the table for those who wanted a bit more salt rather than using regular salt to season it. I also served the diced cucumbers along with fresh basil and cilantro at the end. These toppings added the perfect final flavor punch.

  • 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.

    • Meags on February 21, 2022

      This was great!! Lots of garlic is good! This is also excellent with balsamic vinegar!

  • 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.

  • 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.

    • Meags on February 21, 2022

      This is a very good salad! I used 1/4 c olive oil instead of 1/3c.

  • Creamless broccoli soup

    • Nancith on October 11, 2017

      Nice soup, creamy w/o using heavy dairy products. The dill and lemon add a piquant touch. Rather than add oatmeal for thickness as suggested, I threw in a small amount of leftover mashed potatoes which worked very well.

  • 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.

  • Composed beet salad

    • Nancith on October 11, 2017

      Two of us really liked the lemony dressing on this salad; hubby thought it was too tart. The beets and goat cheese are a flavorful combo, & the scallions are a nice touch. This made a nice accompaniment to a mild, creamy soup.

  • Vegetable pistou

    • shamby on September 19, 2013


  • Bulghur grape salad

    • Kitchengeek on January 06, 2014

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

    • Kitchengeek on August 24, 2017

      Use less bulgur and more olive oil, but otherwise this is excellent.

  • Creamy potato cabbage soup

    • Lepa on December 12, 2018

      This is such a simple and delicious soup. I've had this book for almost twenty years but recipes like this have earned it a permanent place on my shelf.

  • Curried cauliflower soup

    • Lepa on May 10, 2017

      This is a nice, easy soup. We ate it with raisin studded soda bread and together they made a lovely meal.

    • Meags on February 19, 2022

      This was very good! My husband doesn't like cilantro (??), so I used parsley. Good flavor, looking forward to leftovers to see how the flavors develop overnight.

  • Carribean sweet potato coconut soup

    • gillsil on January 12, 2023

      I make a lot of soup and I think this is one of the most delicious soup recipes I have made. I made it as written, including using the Light Vegetable stock recipe given in the book and I used pineapple rather than orange juice. The resulting soup had a wonderfully complex flavour with a gentle heat. Will definitely make this regularly Outstanding!

  • Roasted chile & potato soup

    • Meags on February 21, 2022

      This was just okay. I don't need to make it again.

  • Broiled tofu & sugar snap peas

    • Meags on February 21, 2022

      Very good!! Next time I'll saute it bake the tofu to get it crisp. I had no miso, so I used tahini and an extra splash of soy sauce.

  • Artichoke heart & bulghur salat

    • Meags on February 21, 2022

      Fantastic salad! I subbed whole wheat couscous for the bulgur and didn't add salt. I didn't have mint, but it was still delicious.

  • Balinese rice salad

    • Meags on April 12, 2021

      Incredible! Trader Joe's makes a good mango chutney. I don't like mango and this was really great.

  • French barley salad

    • Meags on February 21, 2022

      Fantastic!! I will use 1 1/2 - 1 3/4 c. water for the barley.

  • Curried rice salad

    • Meags on April 12, 2021

      This is delicious! I forgot to add the tomatoes and did not miss them. I don't think I'll add them in the future.

  • Spicy pineapple tofu salad

    • Meags on February 21, 2022


  • Thai rice & mushroom salad

    • Meags on February 21, 2022


  • Alabama hot slaw

    • Meags on February 21, 2022

      This was great! I used Dijon mustard. The dressing sinks, so it gets more flavorful as you get to the bottom of the bowl.

  • Asparagus vinaigrette

    • Meags on May 08, 2021

      Fantastic and easy!

  • Indian tomato rice soup

    • Meags on February 21, 2022

      Delicious and easy!

  • Spicy tofu & greens soup

    • Meags on February 21, 2022

      Very good!! I skipped making the stock and just subbed 4 t of Better Than Bouillon vegetable base and 8 c water.

  • Texas two-bean soup

    • Meags on February 21, 2022

      Very good soup!!

  • Algerian tomato soup with vermicelli

    • Meags on February 21, 2022

      Good, not outstanding.

  • Baked bean soup

    • Meags on February 21, 2022

      Very good!! I used green chile tomatoes and used spicy brown mustard.

  • Black bean & chipotle soup

    • Meags on February 21, 2022

      Excellent! I will omit 1/2 c of water for a thicker soup.

  • Egyptian red lentil soup

    • Meags on November 10, 2021

      A good soup, but not spectacular. Needed something. I added cayenne pepper to my bowl. It helped. I also didn't puree it - let it simmer for a couple hours and it was plenty thick and hearty. (Update - I added Cholula to it the next day for lunch. Obviously Cholula isn't Egyptian, but it provided the boost it needed for my taste.)

  • Spicy carrot peanut soup

    • Meags on March 04, 2022

      Double the chili paste, 3x the peanut butter and serve with lime juice or lime wedges to add to each serving

  • Southern wheat-free cornbread

    • Meags on February 21, 2022

      This was not great. I used brown sugar for white. It was crumbly and not very flavorful. No need to make again.

  • Herbed cheese quick bread

    • Meags on February 21, 2022

      Very good! I swapped green onions for chives.

  • Bean sprout salad

    • Meags on February 21, 2022

      Very good salad!

  • Brussels sprouts & carrot salad

    • Meags on February 13, 2022

      Delicious! I used the vinaigrette dressing. I also roasted the sprouts and carrots for 15 minutes at 400° instead of boiling them.

  • Orzo & pesto stuffed tomatoes

    • Meags on February 21, 2022

      Excellent pesto! I used pecans instead of pine nuts and no salt and pepper.

  • Honey mustard green beans vinaigrette

    • Meags on February 21, 2022

      These are very good, and I don't even like green beans!

  • Kale salad

    • Meags on February 21, 2022

      The reactions varied from good to great! at our house. I omitted the corn and tomatoes.

  • Marinated broccoli & carrots

    • Meags on February 21, 2022

      Very good, but I would cook less time to keep it crunchy.

  • Mediterranean orange & olive salad

    • Meags on April 12, 2021

      This is an interesting and surprisingly tasty salad.

  • Nepalese egg salad

    • Meags on February 24, 2022

      This was delicious! Easy to put together and a new take on egg salad. I will use half the oil next time. Yum!

  • Thai tossed salad

    • Meags on August 06, 2022

      This was a really great salad! It's very adaptable too. I wanted Thai, but it was hot and I had a lot of garden lettuce. I used extra lettuce and the bell pepper. Then I used shredded carrots, edamame and green onions. I drizzled the dressing, tossed and then served with breaded sauteed tofu (Vegan Richa).

  • Curried scallop & noodle salad

    • Meags on February 21, 2022

      This was very good!!

  • Lemon rice & seafood salad

    • Meags on February 21, 2022

      This a delicious salad. It's nice with avocado too.

  • Seafood & chermoulla couscous salad

    • Meags on February 21, 2022

      The review at home was "Epic!"

  • Luscious lemon tahini dressing

    • Meags on February 19, 2022

      Delicious!!!! Easy to put together, just needs a whisk, don't have to dirty a blender or food processor. Tastes even better than store bought and no added oil!

  • Avocado tomatillo soup

    • snoozermoose on August 28, 2022

      One of the oddest soups I've ever had. It tastes more like a salsa turned into a smoothie. The flavor wasn't bad but also wasn't my favorite.

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  • ISBN 10 0609601660
  • ISBN 13 9780609601662
  • Published Oct 01 1999
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Crown Publications

Publishers Text

Soup and salad, the timeless pairing, take center stage in the latest savory collection from the bestselling Moosewood Collective. More than 275 vegetarian recipes for soups, stews and salads that provide a satisfying balance of tastes, textures, and temperatures. Whether a rich Celery Roquefort Soup and a light, sharp Five-Herb Salad is on the menu, or the day calls for a spicy Carrot Peanut Soup and a Thai Rice & Mushroom Salad, Moosewood Restaurant Daily Special offers readers delightful combinations for meals hearty and filling or refined and elegant.

Low stress preparation and versatile options are at the heart of this cookbook and pragmatic ways to create meals quickly, such as transforming leftovers and using ingredients on hand, inspire many of the recipes.

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