Moosewood Cookbook, New Revised Edition by Mollie Katzen

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  • 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.

    • paisleymonsoon on January 25, 2021

      I thought these were only okay. They're a bit bland. You need dipping sauce of some sort to make them interesting. The dough was definitely unimpressive. I had twice as much filling as I had dough. The filling was really the best part. I was trying to keep my daughter from eating the filling before we got the dough made. Strangely enough, it had the juice of half a lemon in it (not sure where the apple cider vinegar comes in from the Eat Your Books list of ingredients). I've found that the Moosewood cookbook has a lot of lemon juice in odd places. Really, the filling is the best thing about it. Oh. Also. Be sure to notice that the filling ingredients call for COOKED potatoes, carrots, and peas. So cooking all those at the same time in the beginning is really your best course of action. I'll try a different recipe for samosas the next time.

  • Gingery marinated chick peas

    • michalow on April 07, 2013

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

  • Pita bread (Arabic pocket bread)

    • michalow on January 03, 2013

      Variation = optional sesame seeds?

  • Curried squash & mushroom soup

    • rwoods18 on October 16, 2011

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

  • Pickled red onions

    • jbuchman on May 28, 2019

      Great on Turkey burgers.

  • Rarebit

    • jbuchman on July 10, 2017

      Excellent and easy. Great with toasted rye or pumpernickel bread. Also good with steamed broccoli or small potatoes.

  • Spanakopita

    • Hellyloves2cook on October 13, 2013

      Love this recipe- made many many times.

  • Focaccia

  • Cauliflower-cheese pie with grated potato crust

    • chawkins on April 26, 2021

      Finally got to make this Moosewood classic, it was very good, tasty yet light. Love the potato crust. Not a fast weekday dinner as you have to bake the potato crust before you fill and bake again.

    • paisleymonsoon on December 28, 2020

      The potato crust is a revelation for gluten-free baking. You can shred your own potatoes or just use frozen hashbrown potatoes (thawed so that your dish doesn't shatter in the oven, of course). Yes, this takes 2 hours to make because you have to bake the crust first and then bake the pie in the crust. But it's so worth it. The seasonings and ingredients are simple, but the results are cheesy perfection.

  • Apple strudel

    • debnharold on November 13, 2013

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

  • Marinated vegetables

    • Nancith on December 27, 2016

      This is a nice combination of vegetables; I added several optional items--artichoke hearts, grape tomatoes, feta cheese. The dressing was quite bland, however, & did not add much to the finished dish. Definitely needed something to perk it up. Size-wise, this is good for a crowd.

  • 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.

    • ashallen on December 12, 2019

      Good! This cooking method will not "rescue" green beans that are past their prime/poor quality, however - use good ones.

  • 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.

  • Swiss cheese & mushroom quiche

    • macfadden on November 03, 2016

      This has a great combination of flavors. The texture is not as dense and decadent as other, richer quiche recipes, but nothing shocking considering the ingredients.

  • Old country pie

    • macfadden on November 03, 2016

      Good stuff. The crust was a bit soggy the first time I made it, so now I blind bake it before adding the filling. Problem solved. I've made it without the caraway seed when I didn't have any and not noticed any great loss.

  • Sweet potato pancakes

    • macfadden on September 21, 2016

      These were alright; nothing extraordinary, but perfectly satisfactory. Some spices might make them a bit more interesting, but I wasn't kicking myself for not adding any.

  • Ratatouille

    • LFL on August 23, 2020

      4 stars. An old classic.

    • ashallen on October 22, 2020

      It's been many years since I've made this recipe, but I thought it was pretty good at the time. I substituted fresh herbs for the dried, included the optional parsley and olives, and bumped up the onion quantity a bit for a more strongly-flavored dish.

  • Carrot-mushroom loaf

    • debriser on February 03, 2018

      Great vegetarian lunch idea. Had it along with a green salad and it was great.

  • Broccoli mushroom noodle casserole

    • debriser on May 28, 2018

      Great casserole recipe from Moosewood! I added some pre-cooked kale as well. I used part skim ricotta rather than cottage cheese. The recipe was a bit watery when I put it in the oven, but the casserole set perfectly in the oven. Crowd pleaser!

  • Gingered carrot soup

    • ashallen on December 06, 2019

      This is a nicely creamy carrot soup - I really like its use of cashew nuts to enhance its creaminess and thickness. The flavor of the spice mix didn't grab me, but that's not hard to adjust to taste.

  • Light cream of celery soup

    • ashallen on August 15, 2019

      Great soup! Given the relatively humble list of ingredients, I've found it to be surprisingly complex and flavorful. The use of a pureed soup base with sautéed, minced vegetables that aren't pureed makes for a more interesting texture than a completely pureed soup. I sometimes use homemade chicken stock instead of water for additional flavor. I use Yukon Gold potatoes which have thin skins with a nice flavor - I don't bother peeling them and the skins get pureed along with everything else. Celery leaves go in the pot, too! Making a half-batch works fine. This is an excellent recipe for making a *lot* of celery disappear quickly - 5 cups for a full batch!

  • Cream of broccoli

    • ashallen on October 18, 2020

      I found this to be just OK and the flavor to be a bit thin/watery. Perhaps it was the quality of my ingredients? Or maybe some cream in place of some of the water/milk called for in the recipe would help...

  • Marinated sweet potatoes & broccoli

    • ashallen on December 11, 2019

      Nice tangy dressing. Broccoli stays crisp and sweet potatoes have a nice, silky texture. Also quite pretty with the bright green of the broccoli against the deep orange of the sweet potatoes. However, I found mixing broccoli and sweet potatoes together to be an odd combination - in the future, I'd do just one veggie or the other.

  • Stuffed cabbage

    • ashallen on October 21, 2020

      I'm fond of fruit in savory dishes and of sweet flavors in general, but I didn't love the particular mix of sweet and savory in this dish.

  • Zucchini-feta pancakes

    • ashallen on November 14, 2020

      Nice pancakes - love the feta - though I still prefer the flavor and texture of my usual recipe (Turkish Zucchini Pancakes from Bon Appetit January 1996). However, I think I lost much of the "fluffing" benefit of the beaten egg whites in this recipe because I kept stirring and adjusting the batter. The first pancakes were too mildly flavored for my taste so I ended up adding a heaping teaspoon of fine sea salt, doubling the fresh mint, and adding more black pepper. Also, the batter seemed thin - maybe my zucchini were extra-juicy or maybe the 650g/23 oz I used was more than the author intended - so I also stirred in a bunch of bread crumbs to thicken it.

  • Cashew-ginger sauce

    • ashallen on November 29, 2019

      Good! Recipe calls for water - substituting some coconut milk for some of the water might work well.

  • Banana bread

    • ashallen on August 31, 2019

      A very nice banana bread with a mix of flavors from the orange zest/coffee/almond extract that's an alternative to the usual banana bread flavor. The sesame seeds add another layer of flavor that I'm not fond of in this bread so I skip them. Texture is great - soft and moist. Leftovers keep well. This has baked well in both a 10-inch tube pan and in two 3.75x7.5-inch small loaf pans.

  • Apple cloud cake

    • ashallen on November 12, 2020

      This cake was decidedly "just OK" for me. While parts of it had a light texture a bit like angel food cake, I found other parts to be too heavy/doughy from the moisture from the apples. One of my apples was refrigerator-cold which may not have helped things, though I did bake the cake 5-10 minutes longer than specified to get the tester to emerge cleanly from the center. I used 20.5 oz untrimmed apples to yield the specified 3 cups of grated apple, but my cups were packed - perhaps the author intended those cups to be less packed and for less apple to be used. The cake also wasn't sweet enough for my taste which wasn't helped along by my tart Granny Smith apples. At least I feel OK eating it for breakfast, and a drizzle of honey has added both sweetness and a flavor that works well with the apples.

  • Cauliflower Marranca

    • paisleymonsoon on December 28, 2020

      My 10-year old is a vegetarian and loved this. She doesn't even like mushrooms, but she liked this. It's so homey and has great textures and flavors. This is the recipe that launched our Moosewood Cookbook love.

  • Ricotta gnocchi

    • paisleymonsoon on December 28, 2020

      We had a lot of ricotta left over after making lasagna, and I happened upon this recipe. I didn't make them pretty, but they were tasty. I tried these with both pesto and marinara as a dipping sauce. Marinara was best. I served it with spinach and mushrooms as well as olives. Everyone loved it. Some cooking notes: Boil the gnocchi for 5 minutes rather than 10 minutes to prevent them from falling to pieces. I baked mine for about 15 minutes at 500 degrees F, and they came out perfectly crisp.

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  • ISBN 10 0898154901
  • ISBN 13 9780898154900
  • Published Oct 14 1992
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

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