Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals by Moosewood Collective

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Notes about this book

  • Laura on January 02, 2011

    I have owned this book for years and have made a lot of recipes out of it. Unfortunately, most of the recipes I've made have been very average, often bland. I don't know why I keep cooking from this book, except that whenever I search for an ingredient, recipes from this book always turn up. Certainly the recipes are healthy and fairly easy, so that's a plus. But I have yet to find something that wowed me or that I would rush to make again.

Notes about Recipes in this book

  • Pasta, lentils, and artichoke hearts

    • jaelsne on October 25, 2013

      Loved the taste of this sauce. It has the flavor of an Indian dal with the added kick of lemon juice and artichoke hearts. Tasted great over pasta. I'll be sure to make this again, because I usually have all of the ingredients in my pantry. It's a bit of a colorless dish, so I would serve it along with greens or something else to add color to your plate.

  • Ukrainian beet and bean stew

    • jaelsne on April 14, 2014

      I made this recipe to use up the vegetables from my crisper, and was very happy with the results. I think that the addition of scallions and yogurt at the end is essential. I think a previous reviewer had a good idea. Double the beans and you'll have a satisfying one pot meal.

    • Laura on November 06, 2010

      This was yummy. I recommend doubling the amount of beans.

  • Middle Eastern tofu-stuffed peppers

    • Michele on November 30, 2020

      This was one of the most delicious things I’ve ever made, and I cook a lot. I’m not even vegetarian, but I’m putting this into my top 10 recipes. The combination of spices is just right and much more than the sum of its parts.

  • Black bean chilaquile

    • CRCarroll6 on July 08, 2012

      I made this years ago, before going vegan... it is a fantastic basic recipe to open up the possibilities. I just added in whatever vegetables or beans I had on hand that seemed to make sense. It was a great warm and cozy meal when I lived in Fairbanks, Alaska.

    • Laura on November 06, 2010

      This was quite good, but with modifications. In an effort to make it healthier, I substituted pinto beans for the corn, doubled the Swiss Chard, and eliminated the crushed tortilla chips. Overall, it was quite tasty.

    • LaurenHansen on August 26, 2011

      This recipe is one of my go-to dinners. I make a few changes: I use rainbow chard, and corn or wheat tortillas (cut into triangles) in the place of chips. Fresh tomatoes and corn make a world of difference too.

    • shamby on September 13, 2013

      p. 164

  • Baked sweet potato salad

    • CRCarroll6 on December 11, 2010

      Sounds fantastic... I am going to add this to the list of recipes to try.

    • mel412 on February 14, 2010

      I made this with the mango curry yogurt dressing and it was delicious. Even my four year old at without complaints.

  • Penne with creamy walnut sauce

    • Laura on November 06, 2010

      This was a complete waste of time and calories.

    • twarner on February 23, 2014

      I have to disagree with Laura - I've been making this stuff for years. It's healthy and delicious and it got my kids to eat spinach when they were little. It's practically a salad!

  • Lentil sambar

    • Laura on October 29, 2009

      This really wasn't very good and it wasn't very pretty either. Very brown. It was saved by the Mango Peach Chutney ( pg 362).

  • Bulgur with savory greens

    • Laura on May 03, 2010

      5/2/10: Chose this as a way to use some beautiful braising greens from the farmers market. It was pretty good, although next time I would cook the bulgur and greens separately and then mix them together in the end. The cook time for the bulgur was just too long for the greens -- I prefer my greens to still be recognizable and have a bit of crunch. Next time I would also 'remember' to add the chickpeas! The mint was a nice touch -- don't leave that out.

    • chriscooks on March 16, 2019

      Made this with TJ's 10-min farro instead of bulgur; softened the chard stems with the onions. Worked well but I pre-cooked the farro, which made it a bit mushy by the time the dish came together. Can easily vary the ratio of carbs to greens. It looks good because of the contrast of the dark greens with the lighter grain.

  • Curried carrot parsnip soup

    • Laura on April 17, 2010

      4/14/10: I was pleasantly surprised by this soup. I was a bit leery to start simply because I've not had great luck with recipes from this book. I was also afraid that the orange juice might be a bit overpowering, but it blended well. The soup was quite flavorful. Served it hot and added the yogurt. Overall, it was a refreshing, light meal. Enjoyed it the next morning for breakfast as well.

  • Cabbage salad

    • Laura on May 12, 2010

      This was truly terrible. The cumin overwhelmed the dish and I like cumin.

  • Korean vegetable noodle soup

    • Laura on May 15, 2010

      5/15/10: This was surprisingly good! I was afraid it would taste too fishy (used the bonito flakes in the broth), but it was not fishy at all. The noodles pretty much disappear. I'd make this again.

  • Golden split pea soup

    • Laura on December 16, 2010

      While I have made plenty of soups with green split peas, I'd never cooked with yellow split peas before. So, I'm not familar with how fast they're supposed to cook. The recipe says to cook for 40 minutes until the peas are tender. Well, twice that amount of time and the peas were still not particularly tender. I don't know if there was something wrong with the split peas I used, or if the directions are really off. I know that when I've made green split pea soups I usually cook them for 3 hours. So, I'm guessing that this recipe is just wrong. Anyway, I finally decided they were tender 'enough' and pureed the soup in my Cuisinart. Even so, there was still a crunch from the not-so-tender peas. And frankly, the flavor was nothing special. I wouldn't bother with this again.

  • Basque white bean soup

    • Laura on May 12, 2010

      11/17/09: Bland, but healthy. Needs more beans and spices.

  • Savannah beans and greens soup

    • Laura on April 27, 2010

      4/27/10: This is a very healthy dish, but it is really bland! Even with the Tabasco, which I added liberally. Ended up adding a lot of Sriracha sauce just to get some zip. This is really more of a rice dish than a soup -- the broth completely disappears. It's not bad, just pretty flavorless.

  • Caribbean stew

    • Laura on November 06, 2010

      This was just ok. Definitely needs more spice.

    • Wlow on September 10, 2017

      3/2005 Very good, G liked

  • Armenian stew with pilaf

    • Laura on May 12, 2010

      5/12/10: This is easy, tasty, and healthy, but nothing special. Made it without the pilaf. Used chickpeas in place of favas. Added basil and mint (both fresh, not dried) at the end of cooking to preserve flavors.

  • Thai vegetable curry

    • Laura on May 12, 2010

      4/27/10: This was yummy and easy.

  • Fish with herbs and lime

    • Laura on May 03, 2010

      5/3/10: Made this with halibut steaks and also omitted the rosemary -- just didn't think it would go well with the remaining ingredients. The result was just ok, nothing special. An easy, fast way to cook fish on a weeknight when pressed for time.

  • Mango peach chutney

    • Laura on May 12, 2010

      10/29/09: This was really good! Used frozen peaches, obviously.

  • Cream of cauliflower soup

    • vickster on April 01, 2013

      This is a simple but deliciously healthy recipe. The dill really complements the cauliflower, and the tang of the buttermilks enhances the flavor. (But my husband wouldn't eat it because of the dill, so I have a lot of soup to finish!)

  • Eggplant Parmesan

    • ajs on September 18, 2010

      good, but a bit dry.

  • Pumpkin oat muffins

    • Soveh on August 03, 2010

      These are excellent. I usually sub soy milk for the evaporated milk and they turn out just fine.

  • Tuscan beans with sage

    • Couture911 on September 19, 2010

      Simple dish. Fast enough for a weeknight dinner if you have canned beans on hand. I have made this one countless times. Navy beans can easily be substituted for cannellini here.

  • Creamy dill dressing

    • Vanessa on May 22, 2011

      This is a terrific dressing. It is also really good mixed with cooked pasta (wagon wheel or similar shapes), chopped ham, and green peas for a quick pasta dish to feed a crowd.

    • TrishaCP on May 14, 2021

      I have been enjoying this dressing all week long on plain salad greens. While a “creamy” dressing- it gets a nice tang from the vinegar.

  • Minted dill yogurt dressing

    • TrishaCP on June 26, 2020

      Just the type of dressing that I like.

  • Cilantro lime yogurt dressing

    • TrishaCP on May 07, 2018

      This was simple but really did the trick for a simple salad of spicy greens. I doubled the amounts of chives and cilantro.

  • Sweet potato oven "fries"

    • Jswendt on October 18, 2011

      Delish and easy

    • Jswendt on January 08, 2012

      recipe on page 326--just listed for reg. white potatoes

    • Hawley on January 19, 2014

      OK. Family didn't think needed to add as much paprika as called for.

  • Curried sweet potato roti

    • TheGingerCook on May 18, 2011

      Delicious and easy to make. Nice way to do a health samosa.

  • Creamy potato kale soup

    • foolcontrol on June 08, 2018

      This was really good. My boys aren't big on vegetables but we ate the whole pot in one sitting. Next time I will not puree all of the potatoes. It will give it a bit more texture.

  • Middle Eastern cannellini patties

    • mike245 on October 21, 2012

      The patties were very easy to make and came out okay, but they were bit under-seasoned. Next time, I plan some cayenne and additional cumin and lemon juice, and maybe replace the parsley with cilantro.

    • Wlow on September 10, 2017

      2/2013 G: "transcendent"; mixture was too wet for patties though. Was great in pita with vegetables and Yogurt Tahini Dressing as suggested

  • Ira's lunch

    • clancotter on April 26, 2014

      No spinach in my recipe

    • lajaxon on June 13, 2016

      A great healthy lunch option. Instead of Tofu-kan I used baked tofu, teriyaki flavor. Overall a very flavorful mixture featuring mostly ingredients you probably already have in the kitchen. Works great in a pita. Add lettuce to prevent the pita from getting soggy, some avocado and you're good to go!

  • Herbed fish in a packet

    • Margaretsmall on November 16, 2013

      This is a very simple dish, but delicious. I served with rice and home grown asparagus.

  • Giambotta

    • Nancith on January 14, 2017

      Quite a nice vegetable stew--in future I might add more olive oil for more richness (although it is a lowfat recipe). I used canned fire-roasted tomatoes & added a splash of the red wine we were having. Also added some Parmesan for extra flavor. Went well with meatballs for hubby--any other Italian-style meat would pair nicely.

  • Scalloped potatoes and carrots

    • Nancith on January 12, 2017

      Very nice dish--a good main for me & a great side for hubby along with chicken. Combination of potatoes & carrots, along with sauteed onions, was very flavorful. Had to use a prepared lemon-herb blend in lieu of the thyme & nutmeg, since that's all that was available.

  • Quinoa black bean salad

    • Nancith on July 01, 2019

      This was a decent salad, although I should have upped the amount of cumin & coriander since they were barely detectable. Didn't have cilantro on hand which would have helped quite a bit to up the flavor quotient. Also didn't have a green chile, but I didn't miss that. Did add some thawed frozen corn which provided a little visual contrast & some added flavor.

  • Yogurt tahini dressing

    • Wlow on September 10, 2017

      2/2013 Delicious using low fat yogurt. T liked

  • Creamy dairyless rice pudding

    • Wlow on March 08, 2020

      Can sub raisins for currants.

  • Chilled beet and buttermilk soup

    • Wlow on July 29, 2016

      Lovely, refreshing 7/2004

  • Homemade biscuits

    • Wlow on November 20, 2017

      Husband hated these. Seemed undercooked and oddly sweet. Lacked satisfying biscuit texture and browning from fat.

  • Asian tofu salad

    • Wlow on August 28, 2017

      5/2006 very good

  • Sushi rice salad

    • Wlow on September 08, 2015

      My older son (9) especially loved this, wanted leftovers for lunch at school. Avocado garnish, little or no wasabi in dish.

    • Wlow on September 10, 2017

      2/2016 too warm when freshly made; 8/2017 served chilled but wasabi ruined for kids

  • Watercress omelet

    • Wlow on January 12, 2017

      Didn't turn out well but cast-iron pan was a little too hot so over-browned and used dried dill (1t)-- fresh would've been much better. EYB ingredient list said dried dill so hadn't bought fresh. Used 4 whole eggs, full-fat cottage cheese, scallions. Neither flavor nor texture very appealing.

  • Chili burgers

    • Wlow on September 09, 2017

      Quite good using pintos and tomato paste. Cook dried beans til soft and mash while still warm.

    • Hawley on January 19, 2014

      Tasty, but a bit dry and the burgers didn't hold together very well. I made 11 small burgers rather than the 5-6 stated in recipe.

    • Dcampos on August 02, 2020

      Really delicious and easy to make. I substituted 1/4 cup of the oatmeal for ground flaxseed hoping it would help with binding. The burger held together well. My husband stated it was the best healthy vegan burger I've made so far and requested I make it again.

  • Curried rice noodles

    • Wlow on September 10, 2017

      2/2013 delicious, exotic, kids liked, but needs a couple plainer dishes with it

  • Susan's pesto

    • kkillebrew on June 26, 2014

      Eliminate tomatoes, add 1 T. chicken stock and 1 T. olive oil. Double the recipe.

  • Midsummer risotto

    • twarner on August 17, 2018

      The recipe should be considered a suggestion. I put whatever was growing in my garden today, corn, zucchini, basil, and some leftover rice. Good stuff.

  • Zucchini saffron pasta

    • twarner on August 17, 2014

      This is without a doubt the highest and best use for summer zucchini. Somehow it turns out tasting sweet!

  • Southwestern corn and potato soup

    • lvaillancourt on December 04, 2019

      Recipe is great as is. I have added a can of pinto beans and it was still delicious.

  • Fragrant jasmine rice

    • babyfork on February 12, 2018

      I didn't add the chile. This was okay, but nothing special.

  • Chocolate cocoa cake

    • MsMonsoon on January 21, 2018

      Kind of boring and lacks a deep chocolate flavor, but it would probably be better with one of the toppings recommended in the book, or some whipped cream with a bit of vanilla. Not terrible for a low-fat recipe, and it's easy to make.

  • Sweet sweet potatoes

    • MsMonsoon on December 11, 2016

      Recipe calls for unsweetened apple juice (or pear or orange juice), not actual apples.

  • Caesar salad dressing

    • Christinalego on May 16, 2020

      05/2020 Pretty dull stuff. I added a few anchovies and a little more buttermilk, but I won’t start with this recipe again.

  • Sweet potato and black bean burrito

    • Moo7 on August 02, 2021

      Excellent flavors and consistency. Huge hot and feeds a crowd.

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  • ISBN 10 0517884941
  • ISBN 13 9780517884942
  • Linked ISBNs
  • Published Mar 01 1997
  • Format Paperback
  • Page Count 465
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for, with more than 280 recipes that are as delicious and trustworthy as those in the Moosewood Collective's previous books.

With fourteen chapters, ranging from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes, fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, there are also low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus: the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are easily found in most well-stocked supermarkets. 

Along with nutritional and glossary guides that provide explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques, the Collective also offers tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately, so that what is lost in fat is gained in bold, intense flavors. 

Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking

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