Notes about Recipes in this book

• Gypsy soup

  • skvalentine on April 28, 2022

    This is a family favorite, great for a crowd. I use canned whole peeled tomatoes.

• 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!

  • London_Mummy on November 10, 2025

    Dare I say that the Moosewood recipes are usually hearty & homely, so this soup surprised me with its sophisticated texture combining the smooth puréed batch with the crunchy sautéed minced celery & onions, & subtle flavours. This would be a good, light starter for a dinner party & it is so easy to make that you could make your own rolls to go with it!

• Hot & sour soup

  • oboistaalli on February 03, 2022

    This is my go-to Hot and Sour Soup. It's very quick and easy to make and so delicious. I often make it with Imagine brand Vegetarian No Chicken Broth (Low Sodium) and add some dried Thai peppers from my garden.

• 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...

  • LemonVerbena on May 02, 2025

    I also found this to be thin/ watery, but I liked the flavor. Will try it with cream next time or will drain some of the water first.

• Curried squash & mushroom soup

  • rwoods18 on October 16, 2011

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

• Hungarian mushroom soup

  • London_Mummy on October 27, 2025

    This is an example of why Eat Your Books is so nice. After a busy day at work, I rushed to the supermarket, saw reduced-to-clear mushrooms, & decided to make mushroom soup for dinner. I made it on auto-pilot, from some basic recipe from memory & whatever was to hand, using soffrito, garlic, ginger, parsley stalks, leftover sour cream, stock & some old dill pickle brine. After tasting it, & finding it nice but dull, I looked up this recipe, then added paprika & dill, a nice improvement.

• Mushroom bisque

  • Frogmountain on April 09, 2025

    Page 19

  • oboistaalli on April 25, 2025

    This is another winning Mollie Katzen recipe! Very easy to make, it combines a potato purée with the mushroom purée for a rich-tasting, but healthier recipe than most bisques that call for cream. I cook the potatoes in Imagine brand low-sodium No Chicken Broth and use either soy milk or evaporated milk. I also add fresh thyme in addition to the dried thyme. The result is a thick and deliciously creamy soup, with or without the suggested toppings.

• Onion soup

  • oboistaalli on January 27, 2022

    This soup is a perennial favorite! Simple and delicious.

  • LemonVerbena on December 16, 2023

    Had to add extra seasonings for it to have a full flavor, but it's very good for a base. I recommend the homemade croutons Ms. Katzen includes and the swiss cheese

• 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.

• Herbed carrot soup

  • innerharbors on October 15, 2023

    Simple to throw together with common ingredients and incredibly comforting on a blustery, cold day. I've been making this recipe since the mid 90s with nary an alteration.

• White bean & black olive soup

  • oboistaalli on January 27, 2022

    Wonderful and hearty soup. Perfect for cold weather.

• Lentil soup

  • oboistaalli on January 19, 2026

    This is a delicious classic soup requiring only one pan. The ultimate comfort soup. Prepping the vegetables is quick with a food processor, but not necessary. I don't use the boiling-water method for peeling the tomatoes. Instead, I peel them with a serrated vegetable peeler.

• Brazilian black bean soup

  • oboistaalli on February 08, 2022

    This is a flavorful—but not spicy—soup that is terrific with the suggested toppings of sour cream (I used Greek yogurt), cilantro, and salsa. The photo shows the soup with Mexican Corn & Cheese Bread.

• Regular (real) mayonnaise

  • Hana.Sundet on January 05, 2023

    This is my go-to mayo recipe!

• White rabbit salad

  • oboistaalli on January 27, 2022

    This salad is deliciously creamy, fruity, and nutty. I made this with Good Culture Low-fat cottage cheese, Granny Smith apple, red seedless grapes, "cuties" mandarin segments, poppyseeds, and toasted, chopped almonds.

• March hare

  • bv_a4lgu6 on March 03, 2026

    Been making this recipe forever and you can add all kinds of things to it.

• Thai salad

  • London_Mummy on October 12, 2025

    Quick and easy recipe for tasty, filling, light supper, low on carbs, high in protein and high in vegetables and flavour. I grated all the vegetables very fast in my Magimix. Next time, I should remember it is a US book and add less boiling water to the sauce!

• Just white beans

  • oboistaalli on February 03, 2022

    Just White Beans with Pickled Red Onions! I made this recipe with Rancho Gordo's Alubia Blanca beans. Really delicious, especially with the pickled red onions.

• Pickled red onions

  • jbuchman on May 28, 2019

    Great on Turkey burgers.

  • oboistaalli on January 27, 2022

    This recipe is can be made in about 10 minutes and the pickled onions last for a very long time. I served them with the Just White Beans recipe and in sandwiches. Really delicious!

• 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.

• Gingery marinated chick peas

  • michalow on April 07, 2013

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

• Marinated mushrooms

  • Frogmountain on April 09, 2025

    Page 67

• 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.

  • innerharbors on September 19, 2024

    Can't believe I've had this book on my shelf for 20 years without making this. Simple and delicious! The proportion of the pine nuts feel a little off but they really work. Adding this to the regular rotation.

  • LemonVerbena on May 12, 2025

    I love the pine nuts in this, but it is great without them too

  • abbycox on January 28, 2026

    Easy. I thought they tasted great without any vinegar at all.

• Balkan cucumber salad

  • oboistaalli on January 27, 2022

    Easy to make and so refreshing on a hot summer's day.

• 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.

  • eliza on November 27, 2023

    Like Ashallen, I found this to be quite good but the combination didn’t please me either. I added a lot more lemon juice to the dressing and sprinkled with toasted sliced almonds. It still needed something so I added a fair amount of chilli crisp. Probably not a repeat for me.

• Simplest primavera

  • London_Mummy on November 27, 2025

    This was indeed a simple recipe but made a nice change of flavours, fresh & lemony. Ironically, given its name, I made this dish in the winter, because sugar snaps were reduced to clear & I can never resist saving perfectly good vegetables from being wasted & thrown away. The recipe is unusual because the onion & garlic gets added later. The greens I used were kale. Since vegetarian parmesan-style cheese has become hard to find, I used British extra mature cheddar. I also used up some fresh dill & coriander instead of the basil suggested.

  • barbara_xcaci9 on April 20, 2026

    A simple recipe that comes together quickly if you prep the vegetables ahead of time. I used kale and basil along with the peas and scallions, and added a splash of pasta water when combining the drained pasta with the vegetables. Would make again.

• Caramelized onion sauce

  • LemonVerbena on May 31, 2023

    I have made this many times and like to use fresh spinach and feta for this. I also braise the onions the first 15-20 minutes instead of using all that oil. All the flavors meld into a delicious sauce for the pasta.

• Sauce puttanesca

  • oboistaalli on January 27, 2022

    Quick and easy to make and really delicious. I made the "Pasta Mediterranée" variation, which adds crumbled feta cheese. I served this with homemade spinach pasta.

• 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.

• Basic stir-fry sauce

  • London_Mummy on March 14, 2026

    I made a lazy-but-tasty dish using Waitrose reduced-to-clear 84 p Mixed Pepper Stir Fry, containing beansprouts, cabbage, mixed pepper & onion, plus reduced-to-clear baby corn, plus Aldi smoked tofu.

• 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.

• Zippy cheese sauce

  • oboistaalli on January 27, 2022

    I served this sauce on steamed asparagus crêpes, the recipe on pp. 142-143.

• Rarebit

  • jbuchman on July 10, 2017

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

  • oboistaalli on February 08, 2022

    This sauce is really delicious with steamed asparagus and broccoli in addition to toasted bread. Definitely try it with tart apples such as granny smith.

• Tahini-lemon sauce

  • oboistaalli on January 27, 2022

    Tahini-Lemon Sauce is my go-to tahini sauce. I've made this for decades.

• Focaccia

  • Hellyloves2cook on October 13, 2013

    Great easy recipe!

• Pita bread (Arabic pocket bread)

  • michalow on January 03, 2013

    Variation = optional sesame seeds?

• Basic corn bread

  • oboistaalli on February 08, 2022

    I made the Mexican Corn & Cheese Bread variation—delicious and cake-like; slightly sweet. The photo shows the bread with Brazilian Black Bean Soup. This is not a spicy corn bread, but one could add diced jalapeños, Anaheim, or other spicy pepper to the batter.

  • NicoleBrown on November 06, 2024

    I enjoyed this. Not a very sweet cornbread which is perfectly fine with me. I went with the 3T honey route. 20 minutes was perfect!

• Chappatis

  • oboistaalli on January 27, 2022

    Simple and easy to make—better than store-bought!

• Macaroni & cheese lite

  • JulieB50 on December 21, 2023

    page 126

• 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!

• 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.

• Spinach-rice casserole

  • oboistaalli on January 27, 2022

    I made this delicious & nutritious casserole with Massa Organics Whole Grain Brown Rice. The hint of mustard in the casserole enhances the depth of flavor.

• Bulgarian pepper casserole

  • oboistaalli on February 03, 2022

    This is a hearty and tasty casserole and makes delicious leftovers. I add some spicier peppers (Anaheim or poblano) along with colorful red and orange bell peppers.

• Crêpes

  • oboistaalli on January 27, 2022

    These crêpes are simple and easy to make. I made them for steamed asparagus and Zippy Cheese Sauce for a Valentine's Day lunch.

• 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.

• 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.

• Greek pilaf

  • London_Mummy on October 18, 2025

    I made this Greek pilaf because I had leftover cooked brown rice & also have a half-used jar of pickled vine leaves which have been sitting in the fridge for a while. Tomorrow I'll make stuffed vine leaves & use the Moosewood recipe this time. This pilaf was super quick to make, especially since I used frozen sofrito & a frozen cube of garlic paste. The lightly-toasted sunflower seeds add a nice taste & texture. I added both mint & parsley to suit our own preferences.

  • Ganga108 on October 18, 2025

    @London_Mummy - I checked my 1977 version of Moosewood, and it has both parsley and dried mint. Perhaps the recipe was updated in one of the revised editions, but I quite like the inclusion of mint.

• Stuffed grape leaves

  • London_Mummy on October 19, 2025

    The filling is good in this recipe, although I added extra lemon juice & olive oil. It is quite laborious to unroll each tightly-packed vine leaf from the jar, rinse off the brine, then roll up each stuffed parcel, but it is a tasty recipe to make now & then from scratch.

• 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.

• Spinach-ricotta pie

  • oboistaalli on January 27, 2022

    Love this pie! I normally make the pie crust in the recipe, but I have also used Wholly Wholesome Whole Wheat pie crust.

• 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.

  • London_Mummy on March 08, 2026

    This was healthy kind of pie, using a lot vegetables, cottage cheese & eggs, but a little bland & dry. Next time, I would add more spices & also more cottage cheese.

• Cauliflower-cheese pie with grated potato crust

  • 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.

  • 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.

  • annettle on September 05, 2024

    A little disappointing, my potato crust melted into the filling and really wasn't noticeable at all - more fuss and no better result than a simple dish of cauliflower cheese.

• 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.

  • oboistaalli on January 27, 2022

    This is so delicious! And don't be intimidated by the filo: Even if it tears when you are piling up the leaves, it will all be beautiful once rolled up and the broccoli filling is delicious. I cut both the broccoli and mushroom filling recipes in half to make each strudel. In the photo, the Broccoli Strudel is the plain one and the Mushroom Strudel has poppy seeds.

• Mushroom strudel

  • oboistaalli on January 27, 2022

    This is so delicious! And don't be intimidated by the filo: Even if it tears when you are piling up the leaves, it will all be beautiful once rolled up and the broccoli filling is delicious. I used cottage cheese for the mushroom filling. Cream cheese might result in a firmer texture. I cut both the broccoli and mushroom filling recipes in half to make each strudel. In the photo, the Broccoli Strudel is the plain one on the left and the Mushroom Strudel on the right has poppy seeds.

• Spanakopita

  • Hellyloves2cook on October 13, 2013

    Love this recipe- made many many times.

  • oboistaalli on January 27, 2022

    This is my go-to Spanakopita recipe—I've made it for decades. I use a combination of butter and olive oil to brush on the filo dough, but just olive oil is delicious, too. For a funny video on the making of this recipe, see: https://hilahcooking.com/spanakopita/

• Polenta pie

  • oboistaalli on January 27, 2022

    This is really delicious. I failed to take a photo, but will update whenever I make it again.

  • London_Mummy on December 21, 2025

    This recipe is not actually in my "Moosewood Cookbook" so I made it from the link here. I was not in the mood to cook, so I used frozen chopped onions, peppers & mushrooms & a good quality readymade tomato sauce. I also only baked the base for 30 mins. Nevertheless, family members really seemed as happy as if I had made something complicated & fancy.

• Apple strudel

  • debnharold on November 13, 2013

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

• 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. Extra spice can be added and the lemon juice heightens the other flavours. I usually serve with a couple of dipping sauces including a cilantro chutney. I don't use the dough recipe, instead I use kittencal's from the Internet. These were enjoyed by friends as a casual meal; kids especially really liked them.

  • 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.

• Szechwan eggplant & tofu

  • oboistaalli on January 27, 2022

    This is delicious. I added some minced Thai peppers to the dish for more heat. Served with Massa Organics Whole Grain Brown Rice.

  • innerharbors on January 10, 2024

    Very delicious and fairly easy. I used Chinese eggplant sliced into rounds and added a dash of chili garlic paste for more bite.

• Maple-walnut pie

  • oboistaalli on January 27, 2022

    So delicious and very easy to make. I love that it uses maple syrup instead of granulated sugar.

• Banana-cream cheese pie

  • oboistaalli on January 27, 2022

    So simple to make and delicious! The pie must be chilled in advance, but it is well worth the wait.

• Ukrainian poppy seed cake

  • oboistaalli on February 08, 2022

    Such a delicious cake and very easy to make. I glazed the cake with the recommended Orange Glaze recipe; delicious and not too sweet.

• 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.

• 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.

• Maple custard

  • skvalentine on April 28, 2022

    Simple and delicious!