The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes by Moosewood Collective

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Notes about Recipes in this book

  • Cabbage with fermented black beans

    • saveur on June 08, 2012

      I added julienned seitan to this to make a one-dish meal. Very good, quick and easy. The fermented black beans add that authentic Chinese taste.

  • Tex-Mex stuffed portabellas

    • AnitaNgaire on October 22, 2012

      I ended up needing 7 mushrooms to use up all the filling, and I thought I had big portobellos too. It's probably worth having a couple of extras in case it doesn't fit for you either. The flavours are great, and I can easily see using this as part of a menu when I have friends round.

  • Tempeh Bourgignon

    • AnitaNgaire on October 22, 2012

      This works well in the slow cooker, and the flavour is even better for it. After the sautéing at the start I put in onto low for 6 hours, wonderful gravy and the tempeh has absorbed lots of the flavours.

  • Sweet potato, apple, and chipotle soup

    • macfadden on February 17, 2015

      This was quite good. Next time, I would add a bit less apple cider to make it slightly less sweet. I also found it more than spicy enough with just a few teaspoons of the adobo sauce and no actual chipotle peppers.

  • Mushroom, peanut, tofu stew with greens

    • j88cook on March 05, 2016

      Add chile garlic sauce for heat

  • Vegetables in spicy lemongrass-tamarind sauce

    • Auxilia on September 06, 2018

      Admittedly, I might've overcooked the vegetables (I used bok choy, zucchini, bell pepper, and edamame {in place of the snow peas}, but I was disappointed in this dish. It's rich, but doesn't taste so, and the sauce-to-veg ratio was too high for it to be enjoyable without rice. If I made it again, I'd add more vegetables (or chickpeas)--maybe 2 C. Topped with toasted coconut, but this didn't really enhance it.

  • Arugula, kumquat, walnut, and fig salad

    • Auxilia on August 11, 2018

      Subbed tangerine + some zest for kumquat; halved the walnuts, but added dried broad beans. Unctuous (but in a good way)! The orange taste was a little too dominant, but it was really good! It would make a marvelous side salad...easy but sophisticated. I think it's also a bare enough canvas to be served with, e.g., gruyere Quorn, or smoked cheese...

  • Southwestern scramble

    • Auxilia on September 01, 2018

      Doubled the recipe to freeze half as burritos; made with black beans instead of tofu. Despite doubling the spice, it still could've used more...! The accompanying salsa (https://www.eatyourbooks.com/library/recipes/452924/avocado-and-chipotle-salsa) was better than the dish itself.

  • Chilled beet borscht

    • Auxilia on September 15, 2018

      Thinner than I'd like, and needed more complexity. Best as a side dish...!

  • Spanish stew

    • Auxilia on September 30, 2018

      Can stand to add a little more water! Brightened with lemon juice after cooking. Kom found it above average.

  • Tropical lime tofu

    • Auxilia on September 06, 2018

      Pressed/desiccated the tofu for several hours before cooking. I actually thought it was sub-par (too one-dimensionally sour), but my boyfriend absolutely loved it. Due to its strong flavor, I think it's probably best as a side dish or atop a neutral grain rather than over a curry. I wonder if it could somehow be coated in coconut?!

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  • ISBN 10 1439160465
  • ISBN 13 9781439160466
  • Published Nov 03 2009
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon & Schuster


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