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

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  • 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; Winter; Fall / autumn; American
    • Ingredients: ground cinnamon; maple syrup; apples; vegetable stock; ground cloves
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  • Autumn gold 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; American
    • Ingredients: bay leaves; carrots; celery; ground cinnamon; nutmeg; winter squash; thyme; orange juice; vegetable stock; apple juice; tomato juice
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  • Black bean 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; South American
    • Ingredients: dry sherry; black beans; carrots; ground cayenne pepper; ground coriander; ground cumin; lemons; dry mustard; peppers; orange juice; vegetable stock; celery root
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  • Budapest vegetable 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; Hungarian
    • Ingredients: soy sauce; carrots; dill; marjoram; paprika; canned tomatoes; dry red wine; zucchini; mushrooms; green beans; vegetable stock; tomato juice; green cabbage
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  • Buttermilk borscht

    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; Summer; East European
    • Ingredients: scallions; buttermilk; cucumbers; dill; dill pickles; single cream; yogurt; vegetable stock; parsley or chives; beetroots
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  • Cream of broccoli 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; American
    • Ingredients: broccoli; carrots; dill; potatoes
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  • Cream of asparagus 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; Spring; American
    • Ingredients: asparagus; carrots; dill; potatoes
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  • Creamy cauliflower cheddar 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; American
    • Ingredients: carrots; cauliflower; dill; Dijon mustard; potatoes; cheddar cheese
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  • Creamy onion 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; Winter; American
    • Ingredients: dill; thyme; cream cheese; potatoes; croûtons; vegetable stock; dry white wine
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  • Crema Andaluz 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; Spanish
    • Ingredients: ground cayenne pepper; half and half cream; tarragon; canned tomatoes; potatoes; vegetable stock
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  • Crema de Elote 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; South American
    • Ingredients: Monterey Jack cheese; chiles; ground coriander; ground cumin; tomatoes; potatoes; mixed peppers; canned or frozen corn; vegetable stock
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  • Curried sweet pea 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; Spring; Asian
    • Ingredients: carrots; half and half cream; curry powder; turmeric; peas; potatoes; vegetable stock
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  • Davina Stein's vegetable 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; Winter; American
    • Ingredients: grain barley; bay leaves; carrots; celery; dill; paprika; tomatoes; potatoes; lima beans; green beans; rice
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  • Finnish golden split pea 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; Finnish
    • Ingredients: split peas; ground allspice; carrots; celery; marjoram; dry mustard; turnips; potatoes; yogurt; croûtons; vegetable stock; parsnips
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  • Gazpacho 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; Summer; Spanish
    • Ingredients: cucumbers; lemons; red onions; parsley; Tabasco sauce; tomatoes; balsamic vinegar; mixed peppers; tomato juice
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  • Lebanese vegetable 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; Lebanese
    • Ingredients: carrots; ground cayenne pepper; chickpeas; lemons; parsley; tomatoes; potatoes; artichoke hearts
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  • Miso vegetable 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; Japanese
    • Ingredients: scallions; sesame seeds; soy sauce; carrots; fresh ginger; honey; miso; tofu; vegetable stock; green cabbage
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  • Mulligatawny 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; Indian; British; Vegetarian
    • Ingredients: carrots; chiles; cilantro; coconut milk; tomatoes; turmeric; potatoes; mixed peppers; unsweetened shredded coconut; vegetable stock; lemons or limes; celery root
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  • North African split pea 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; African
    • Ingredients: split peas; bay leaves; ground cardamom; ground cayenne pepper; lemons; brown rice; vegetable stock
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  • Parsnip cheddar 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; Winter; Fall / autumn; American
    • Ingredients: caraway seeds; fennel seeds; potatoes; cheddar cheese; parsnips; parsley or dill
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  • Portuguese kale and white bean

    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; Spring; Portuguese
    • Ingredients: bay leaves; carrots; fennel seeds; kale; lemons; dried oregano; sun-dried tomatoes; tomatoes; potatoes; vegetable stock; white beans
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  • Potage Georgette

    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; French
    • Ingredients: bay leaves; celery; heavy cream; fresh ginger; sweet potatoes; vegetable stock
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  • Santa fe chowder

    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; American
    • Ingredients: carrots; chiles; cilantro; dried oregano; sweet potatoes; tomatoes; zucchini; cream cheese; potatoes; cheddar cheese; mixed peppers; canned or frozen corn; vegetable stock
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  • Savannah bisque

    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; Cooking for a crowd; American; Vegetarian
    • Ingredients: celery; sweet potatoes; cream cheese; potatoes; cheddar cheese; vegetable stock; canned pimentos
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  • Sopa de Lima

    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; Mexican
    • Ingredients: Monterey Jack cheese; chiles; cilantro; limes; dried oregano; tomatoes; vegetable stock; corn chips
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Notes about this book

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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 0471238775
  • ISBN 13 9780471238775
  • Linked ISBNs
  • Published Nov 27 1997
  • Format Paperback
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

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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