The Moosewood Cookbook, 40th Anniversary Edition by Mollie Katzen

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Notes about Recipes in this book

  • Lowfat ranch dressing

    • TrishaCP on September 19, 2021

      Bland and using dehydrated onions rather than onion powder was not a good choice.

  • Samosas

    • eliza on January 02, 2014

      I love the filling recipe. Very adaptable, for example you can use powdered ginger if you don't have fresh. I don't use the dough recipe, instead I use kittencal's from the Internet.

  • Pita bread (Arabic pocket bread)

    • michalow on January 03, 2013

      Variation = optional sesame seeds?

  • Gingery marinated chick peas

    • michalow on April 07, 2013

      Easy and delicious. Cooked chickpeas with sage, bay leaf, and black pepper before marinating.

  • Curried squash & mushroom soup

    • rwoods18 on October 16, 2011

      I double the spices and add lemon juice, cider vinegar, and a bay leaf.

  • Focaccia

  • Spanakopita

    • Hellyloves2cook on October 13, 2013

      Love this recipe- made many many times.

  • Apple strudel

    • debnharold on November 13, 2013

      use this filling but deep dish style (see crescent dragonwagon)

  • Roasted green beans with garlic & pine nuts

    • Nancith on January 20, 2014

      Very yummy, used the red wine vinegar instead of balsamic. This was good at room temp, as well as hot.

  • Broccoli strudel

    • dinnermints on December 19, 2015

      Yum! This took longer to make than I'd initially thought, since my filo dough was a bit aged and the sheets had broken into strips. The strudel looked a bit mummy-like, but the flavor was good. I sprayed olive oil on with a pump spray instead of brushing with oil, worked great. All chopped up, used about 1 1/4 lb broccoli, 6oz whole wheat bread for the crumbs, and 8oz cheddar.

  • Cardamon coffee cake

    • jdub1371 on May 07, 2019

      Nice enough coffee cake if you need to unload some eggs and sour cream. Needs more salt and vanilla. The cinnamon in the streusel pretty much drowns out the cardamom in the cake. I made this in two 8x8" pans (since I didn't have a 10x4" tube pan) with a single layer of streusel in the middle of each. The batter rose to the top of the pans in the oven but did not spill over. Two 9x9s would have worked a bit better. No one at the office complained! :) Note: this recipe calls for the walnuts to be minced, but I find it much easier to just give them a bash in my big mortar and pestle.

  • Vegetable chowder

    • bwhip on April 27, 2021

      This was excellent. Nice and light, remarkably flavorful. I needed to add some milk to help with the liquid ratio, and added more salt and pepper until it tasted just right. Delicious soup, we'll have this one again.

  • Lasagne

    • dprostrollo on January 07, 2019

      This was lovely. Used cottage cheese in place of ricotta as per recipe. It’s shorter than some other lasagnes.

  • Caramelized onion sauce

    • dprostrollo on January 07, 2019

      Really good! Also very oniony do not for the faint of heart.

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  • ISBN 10 1322229821
  • ISBN 13 9781322229829
  • Published Oct 31 2014
  • Format eBook
  • Page Count 248
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the NeYork Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.

In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—listed by the New York Times as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure.

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