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 ( 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 1416548874
  • ISBN 13 9781416548874
  • Linked ISBNs
  • Published Jan 21 2010
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Simon & Schuster
  • Imprint Simon Spotlight Entertainment

Publishers Text

Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition.

From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant.

Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

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