Moosewood Restaurant Cooks for a Crowd: Recipes With a Vegetarian Emphasis for 24 or More by Moosewood Collective

  • Apple soup

    from Moosewood Restaurant Cooks for a Crowd: Recipes With a Vegetarian Emphasis for 24 or More Moosewood Restaurant Cooks for a Crowd by Moosewood Collective

    • Categories: Soups; Appetizers / starters; Cooking for a crowd; Fall / autumn; Winter; American
    • Ingredients: ground cinnamon; maple syrup; apples; vegetable stock; ground cloves
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Notes about Recipes in this book

  • Artichoke heart-cheese frittata

    • Jane on March 25, 2012

      OK for a vegetarian easy supper for one (scaled down the crowd quantities obviously). Even with a lot of fresh dill, which I substituted for the dried, it still lacked some ooomph. Pleasant enough but maybe some roasted red peppers would have lifted the flavor?

    • Christinalego on May 25, 2020

      Scaled down to six servings. Added a chopped fresh red bell pepper, and put the garlic in raw before baking. Wonderful. Comfort food.

  • Artichoke heart-tomato salad

    • oboistaalli on February 16, 2023

      This was a perfect salad for a large pot-luck gathering. Easy to make and everyone enjoyed it. I've made it several times since for smaller gatherings.

  • Cornbread

    • oboistaalli on February 16, 2023

      Recently made a double batch of this basic cornbread recipe for a nonprofit that provides meals for 50 people. This was easy to make and delicious!

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  • ISBN 10 0517228025
  • ISBN 13 9780517228029
  • Published Aug 01 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Gramercy,US
  • Imprint Gramercy,US

Publishers Text

For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. The book also features a helpful guide to menu planning, a guide to ingredients, and a nutritional analysis for each recipe, ensuring that both veteran and beginner cooks can prepare these delicious recipes with ease and flair. Recipes include:

  • Budapest Vegetable Soup
  • Thai Noodle Salad
  • Tofu Meatloaf with Mushroom Gravy
  • Black Bean-Sweet Potato Burritos
  • Peach Chutney
  • Coconut Pound Cake

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