The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America by The Moosewood Collective

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Notes about Recipes in this book

  • Spinach salad with blueberries and corn

    • SheilaS on May 19, 2021

      I made this with arugula, included both walnuts and goat cheese and it made a lovely easy lunch. I can see adding grilled chicken for a non-veg main dish salad. I agree with purrviciouz that the dressing is delicious.

    • purrviciouz on August 07, 2018

      The blueberry basil vinaigrette is absolutely delightful. I doubled the vinaigrette and got 6 salads as a side to grilled chicken. I feel like the walnuts are essential and next time I'll go with the goat cheese suggestion.

  • Golden cauliflower soup

    • PennyG on September 19, 2019

      Hmmmmm ... this was okay. Nothing distinguishable about it to me; nothing about it stood out. I doubt I will make this again.

    • PennyG on October 08, 2020

      I DID make this again and froze it for quick workday lunches. I really liked it this time. I added a bit of rice to give it some body upon reheating. Nice!

    • snoozermoose on February 08, 2022

      I thought the lime was too strong and unpalatable as a result. My husband, who loves lime, thought it was just okay.

  • So simple banana pancakes

    • southerncooker on June 06, 2018

      It made enough for hubby and I. We had with pink Himalayan salt, strawberries, and maple syrup. Hubby hated them. I was on the fence. The salt definitely helped. Banana and egg don't go together for us. Daughter made these for her son who's not quite two and she added some blueberries to the batter. He loves them.

  • Asparagus with fried eggs and sizzled shallots

    • southerncooker on June 06, 2018

      Made half recipe for my lunch. I didn't have Pecorino Romano so I used Parmigiano Reggiano. Delicious.

  • Multigrain blueberry pancakes

    • bwhip on February 25, 2022

      These were excellent! Lovely mix of healthy and luxurious, with a nice little crunch from the cornmeal, just a bit of sweetness from the maple, and a touch of brightness from the lemon zest. One of my favorite pancake recipes.

  • Philly portobello steak sandwich

    • bwhip on July 04, 2022

      Tasty and not difficult - just takes quite a while to caramelize the onions, of course. I found these a bit too salty, which was surprising as they don't have much salt. I'd likely cut the soy sauce in half next time. Served with the apple-fennel slaw from the same cookbook, which was a nice accompaniment.

  • Stuffed poblano peppers

    • bwhip on February 25, 2022

      Delicious, with a lovely blend of flavors and textures, and just the right amount of heat. I just had to remember to make the brown rice the night before. We'll have these again.

  • Pineapple-lime glazed tofu with spicy cucumber salad

    • purrviciouz on July 31, 2018

      We really enjoyed this tropical feeling dish. I served it over white rice to make it a substantial dinner. This was a lot of work since it has many parts and next time I'll either make the cucumber salad a day ahead or skip it altogether. I thought it was going to be super sweet but it wasn't too sweet. I could use more spice here. I already doubled the Chinese chili paste but would increase further next time.

  • Spicy broccoli rabe with sun-dried tomatoes and almonds

    • purrviciouz on April 04, 2020

      This is a favorite and I make it often, tossed with gemelli or another pasta. I also make it without the sundried tomatoes if i don't have any and it's still quite delicious but in that case, i will add a splash of red wine vinegar at the end.

  • Mushroom-stuffed winter squash

    • purrviciouz on October 23, 2018

      We really enjoyed this and the leftovers more so. I used 6 small delicate squash and got 6 servings. I used dried fines herbs in place of dried tarragon. I'd make this again.

  • Traditional English scones with sherry-soaked currants

    • purrviciouz on December 21, 2019

      This is a great scone recipe. The orange flavor is subtle which I enjoy. I cut the round into six wedges instead of 8 and thought that was an appropriate size for breakfast. I froze four of the six scones and baked them straight from the freezer and they turned out perfectly. They only baked for 5 minutes longer from frozen.

  • Kale and walnut risotto

    • nehirsch on June 26, 2018

      Needed to add more liquid than the recipe called for. Would use more wine and more kale (for wilting) than is proscribed.

  • Mediterranean potato salad

    • Dewnie on July 30, 2019

      This was delicious!! different from my usual potato salad....I did reduce the mustard by half but I believe I could have gone with the whole amount....great that it can be served hot, room temperature, or chilled....will be making this again...

  • Aigo bouido

    • christineakiyoshi on April 29, 2019

      Full of flavor but you feel guilty for throwing the solids away.

  • Black bean and quinoa burgers with chipotle ketchup

  • Spicy roasted broccoli

    • lholtzman on December 20, 2020

      Not super spicy, but good. Used a green jalapeño pepper.

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Reviews about this book

  • Food52

    Picked for Food52's June 2018 Cookbook Club.

    Full review
  • Food52

    This latest title offers a whopping 250 brand new recipes that promise a more modern approach to their signature vegetarian dishes.

    Full review
  • ISBN 10 1250074339
  • ISBN 13 9781250074331
  • Published Sep 26 2017
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher St. Martin's Griffin

Publishers Text

The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes.

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes:
-Two Potato Tomato Curry
-Cashew-Crusted Chickpea Burgers
-Cuban Picadillo with Tofu
-Pot Pies for Autumn, Winter and Spring
-Butternut Latkes
-Jamaican Jerk Tempeh Patties
and plenty more.

Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.