Moosewood Cookbook by Mollie Katzen

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    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: dill; asparagus; tamari sauce; milk
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: dill; canned tomatoes; honey; mayonnaise; tomatoes; yogurt; parsley; scallions
    • Categories: Soups; Appetizers / starters; Spanish; Vegetarian
    • Ingredients: sweet potatoes; celery; tomatoes; peppers; chickpeas; paprika; turmeric; basil; ground cinnamon; ground cayenne pepper; bay leaves; tamari sauce
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: celery; potatoes; celery seeds; sour cream
    • Categories: Soups; Italian; Vegetarian
    • Ingredients: garlic; celery; carrots; eggplants; green peppers; dried oregano; parsley; chickpeas; short bite-size pasta; tomatoes; basil; tomato purée; Parmesan cheese
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: dried mushrooms; rice wine; apple cider vinegar; tamari sauce; tofu; scallions; sesame oil
    • Categories: Soups; Appetizers / starters; Japanese; Vegetarian
    • Ingredients: miso; carrots; green cabbage; celery; fresh ginger; dry sherry; green peppers; scallions; sesame oil; tamari sauce; vegetables of your choice; tofu; bean thread noodles
    • Categories: Soups; Appetizers / starters; American; Vegetarian
    • Ingredients: parsley; celery; basil; thyme; lima beans; corn; tamari sauce; chives
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: broccoli; heavy cream; bay leaves; ground allspice; tamari sauce; thyme; basil; scallions; buttermilk
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: acorn squash; mushrooms; ground cumin; ground coriander; ground cinnamon; ground ginger; dry mustard; ground cayenne pepper; almonds; yogurt; oranges
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: onions; milk; Swiss cheese; dry mustard; dry sherry; horseradish; tamari sauce; Tabasco sauce
    • Categories: Soups; Appetizers / starters; Hungarian; Vegetarian
    • Ingredients: mushrooms; dill; paprika; tamari sauce; parsley; sour cream
    • Categories: Soups; Appetizers / starters; Summer; Vegetarian
    • Ingredients: potatoes; peas; corn; carrots; broccoli; green peppers; zucchini; thyme; nutmeg
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: potatoes; carrots; broccoli; mushrooms; peas; corn; celery; herbs of your choice
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: split peas; bay leaves; celery; potatoes; carrots; tomatoes; parsley; dry red wine; dry mustard; thyme; sesame oil
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: carrots; potatoes; spinach; basil; nutmeg; thyme; herbs of your choice; milk
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: onions; tamari sauce; dry white wine; dry mustard; thyme; honey
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: milk; potatoes; cauliflower; carrots; cheddar cheese; dill; caraway seeds; dry mustard; buttermilk; scallions
    • Categories: Soups; Vegetarian
    • Ingredients: milk; celery; mushrooms; potatoes; thyme; heavy cream; dry sherry; tamari sauce; chives
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: celery; carrots; peppers; zucchini; marjoram; basil; tomato paste; dry red wine; black olives; pea beans; parsley; tomatoes
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: lentils; celery; carrots; tomatoes; dry red wine; molasses; scallions
    • Categories: Soups; Appetizers / starters; Vegetarian
    • Ingredients: zucchini; basil; tarragon; thyme; tamari sauce
    • Categories: Soups; Vegetarian
    • Ingredients: pearl barley; tamari sauce; dry sherry; mushrooms
    • Categories: Soups; Appetizers / starters; Brazilian; Vegetarian
    • Ingredients: black beans; carrots; celery; green peppers; ground coriander; ground cumin; oranges; orange juice; dry sherry; dried red pepper flakes; sour cream
    • Categories: Soups; Appetizers / starters; Russian; Vegetarian
    • Ingredients: potatoes; beets; carrots; celery; green cabbage; caraway seeds; raisins; dill; apple cider vinegar; honey; tomato purée; sour cream; tomatoes

Notes about this book

  • ruthdeutsch on March 28, 2021

    My original book from the 70's was falling apart, so I bought a newer edition. Beware, there are many changes and some of our favorites were no longer there. I taped the original back together and gave away the new one. The Bulgarian Pepper and Cheese Casserole is a family favorite and the Cauliflower Cheese Soup is delicious. I've served the chili with bulghur in it to many non-vegetarians who loved it and couldn't believe it was meatless!

  • SKS on November 14, 2018

    My favorites in this book are carrot soup, split pea soup and hummus.

  • NHNonni on November 29, 2011

    My edition of this cookbook is a hardcover from 1977 - perhaps a first edition. I used it for years before becoming an empty nester (used to live in Ithaca NY where the restaurant is located). So many favorite recipes from this book: two for starters are the recipe for Pesto (the only one I rely on for excellent basil pesto) and the Hungarian Mushroom soup. Also a favorite vegetarian casserole - Cauliflower Marranca - but watch out for the calories! So many terrific recipes in this book. I guess I have a sentimental attachment to it.

Notes about Recipes in this book

  • Satyamma's famous cauliflower curry

    • wester on March 30, 2011

      I substituted cashews for peanuts and coconut milk for coconut, because that is what I had. I also fried the cauliflower with the onions because I prefer it baked not boiled. I also put in half a lime instead of the lemon as I think that goes better with coconut. The result was a very nice curry, quite mild. It could have done with a bit less salt, though.

    • Christinalego on July 05, 2020

      Very cool and easy. Could be done with chicken.

  • Sesame mayo

    • wester on December 08, 2020

      More a suggestion than a recipe, but an excellent one.

  • Cream of celery soup

    • vickster on December 27, 2015

      Really good, basic cream of celery soup. Loved it and would make again.

  • Spinach-ricotta pie

    • curtisca on March 09, 2013

      This was basically great but had very little flavor. Need to spice it up more somehow - add a saltier cheese and more cayenne or something along those lines. I had to salt this dish quite a bit to make it taste good. Texture, etc was great.

    • macfadden on November 18, 2016

      Being surrounded by pastry absolves many sins, but this was pretty bland, even with the addition of some red pepper flakes.

  • Ricotta cake

    • ccav on December 24, 2020

      Used blender method from katzen website; ad both lemon and orange zest, serve with fruit compote

  • Cole slaw variation of carrot-yogurt salad

    • susan g on March 13, 2016

      Yes, the real thing! But too rich for me. So, use n/f yogurt and increase the amount of cabbage - 6 or 8 cups. Made w/carrots, red peppers, apples. This does look like the way out, to replace deli containers full.

    • okcook on April 30, 2017

      I made the cabbage variation without the green peppers. I made the seed/nut topping which I am glad I did because it added a lot to the dish..texture. I liked this. It is a little on the sweet side so more vinegar might be need by some. I used white wine vinegar. I also used low calorie mayo so it would be quite rich as noted by susan g if one used regular mayo. The amount of dressing is generous so maybe make the dressing separately and add as much as you want. This makes a lot. Next time I would make a 1/2 quantity seeing there are just two of us eating. It would make a very nice pot luck salad because they want you to make it ahead and meld in the fridge for a few hours.

    • Christinalego on August 26, 2020

      I’ve made this many times. We love it.

  • Stuffed zucchini, Turkish style

    • ffmom910 on August 03, 2010

      this has been my go-to recipe every August when the huge zucchini show up at the farmers markets.

  • White rabbit salad

    • zorra on October 07, 2013

      The name alone still makes me smile, but it's also simple & tasty.

  • Tabouli

    • zorra on September 13, 2015

      Never use a recipe any more, but this is still the basis of mine, except always with fresh mint & cucumber. Pre-packaged mush sold these days can't compare.

    • Ganga108 on March 03, 2022

      I loved this salad from the moment I first made it, waaaaay back when. Peter didn't. It went down hill from there, but I am still making it.

  • Bulgarian pepper and cheese delight

    • zorra on September 04, 2013

      One of the few recipes I make now from this spattered old book. Bake & freeze it every fall when peppers are plentiful. Use tahini instead of tamari, multicolored peppers, more cottage cheese (24 oz) & feta (1 cup).

  • Broccoli and friends grilled sandwich

    • eliza on February 04, 2021

      Very easy and good. Newer editions of the book omit the cheese, but I always include it. A good quality sharp cheddar works well here.

    • paisleymonsoon on February 03, 2021

      I don't usually like sandwiches ... until I met these. It's simply broccoli and onions cooked with basil and thyme on top of toast with cheese melted on top under the broiler. I put mine on gluten-free crackers. Super hit! 5 stars. There are other versions to try later: eggplant, spicy peppers, Bavarian style, and zucchini parmesan. The nice thing about these is that you can make up the toppings ahead of time for your fridge so that you have a meal in minutes.

  • Lasagne

    • eliza on January 14, 2020

      My go to vegetarian lasagne. Always tastes good and it's very adaptable.

    • Rachaelsb on January 02, 2014

      Great spinach lasagna....using homemade ricotta and fresh spinach makes all the difference.

  • Stuffed squash with apple filling

    • eliza on February 09, 2016

      This dish has become a staple. I raise the oven temp to 400 to shorten the cooking time and use either acorn or butternut squash (and sometimes large zucchini). I scored the flesh of the butternut and added the optional currants. Baked unfilled squash about 20 minutes, then filled about 15 minutes more. Delicious and nutritious.

  • Samosas

    • eliza on January 28, 2021

      This is my go to potato samosa filling recipe; very easy to make. Very adaptable, for example you can use powdered ginger if you don't have fresh. I use frozen peas in this so there’s no need to precook them. My guests all liked these. I don't use the dough recipe, instead I use kittencal's from the Internet, or alternately use phyllo dough.

    • lajaxon on July 05, 2015

      Very successful! Nice flavor and pretty light. Ended up with a lot more filling than the pastry could accommodate so could probably reduce the potatoes by a bit....

    • paisleymonsoon on January 27, 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. 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. Edit: I tried making these with frozen puff pastry dough instead, and they're much better (and healthier since they're baked). Still needs dipping sauce for flavor.

  • Broiled openfaced sandwich 1

    • saladdays on September 10, 2013

      Had this for lunch today and remembered that the original recipe was in this inspirational book. We have been eating this sandwich about 2 or 3 times a month for the last 35 years, so it must be good! We always add the 'hidden raisins'.

  • Creamy rice pudding

  • Hungarian mushroom soup

    • yassoma on April 09, 2017

      Good, but for some reason I'm not a huge fan of soups thickened by lots of flour.

  • Spinach-ricotta pie

    • macfadden on November 17, 2016

      It was alright, but a bit bland.

  • Zucchini-feta pancakes

    • Zosia on August 02, 2017

      These had very nice texture - crispy on the outside, soft and souffle-like in the middle - and flavour, the latter in large part because I used fresh mint. I don't know that they would have been nearly as good made as per the recipe with dried mint.

    • Frogcake on August 06, 2017

      This first time I made these, I threw all eggs into the mixing bowl, forgetting to separate the whites. As I couldn't reverse my error, I ended up making a zucchini feta frittata, which was very good served with plain yogurt. The second time, I was more attentive and followed the recipe. The pancakes turned out very nice- as another reviewer described- crispy and soufflé like in the centre- these make for a very nice appetizer or side dish. Can also be served with thin slices of smoked salmon or a bit of caviar.

  • Pasta al cavolfiore

    • MargaretM on August 30, 2014

      Sauteed onion is a good addition

  • Eggplant grilled sandwich

    • wynterayn on October 16, 2014

      Since we're not eating grains right now, I used the eggplant as the "bread" instead and added avocado. It was pretty messy to eat but very tasty.

  • Gado-gado

    • bandre on July 29, 2015

      p. 104. This is mostly a peanut sauce to go on top of the vegetables listed.

  • Blueberry-lemon poundcake

    • WFPLCleanEating on September 18, 2017

      This recipe makes a huge amount of batter, too much for one bundt tin. I knew putting it in that it was too much but for some odd reason did it anyway and it overflowed. It also proved to be impossible to remove from the tin so I ended up with the top in pieces, patched onto the cake (not an attractive look). It tasted very good though - very light and moist. If I make it again I'd bake it in two loaf tins. (Jane)

  • Cauliflower cheese soup

    • WFPLCleanEating on September 07, 2017

      Yum! Loved the caraway seeds in this soup. (Rachel S-K)

    • ruthdeutsch on March 28, 2021

      This soup also freezes well, but I leave out the buttermilk and cheese add them in after thawing.

    • Christinalego on June 30, 2022

      It’s a great soup.

  • Crunchy-top peach pie

    • Frogcake on August 28, 2018

      Delicious! Mixed in half a cup of blueberries just for something different. We loved the crunchy crumble.

  • Hot and sour soup

    • Bob.NH on October 06, 2015

      Try Black Trumpet mushrooms if you have them

  • Swiss cheese and mushroom quiche

    • gallucci on February 11, 2023

      This was excellent! Pearl oyster and Shiitake mushroom mix, and Gruyère cheese.

    • Christinalego on October 07, 2020


    • Rattray56 on May 11, 2022

      page 111

  • Gypsy soup

    • blennerj on July 11, 2016

      Used green beans

  • Scheherezade casserole

    • Bwolfe2 on June 01, 2017

      Delicious and interesting. I could not locate dried soy beans so I substituted dried chickpeas. The recipe was delicious!!

  • Swiss cheese and onion soup

    • Katielang on January 06, 2017

      A very tasty recipe! We omitted horseradish (personal preference.) Will definitely make again.

  • Solyanka

    • Mmal257 on June 27, 2018

      Love this recipe! Have been making it for years - great as main course with a leafy green salad. Usually do not add the caraway.

  • Sri Wasano's infamous Indonesian rice salad

    • cljones on January 27, 2021

      This is an old favourite, tried and true recipe which I go back to time and again. Great to bring to a potluck when we can socialize again

  • Best split pea soup

    • whitewoods on July 08, 2022

      Nah. I'll stick with split pea & ham. This recipe used A LOT of split peas: 3 cups--so it's good if you're overstocked on split peas. They said it makes 6 servings, but I found it made more than 9. I added at least three cups more water than what the recipe called for and still it was way too thick. As I'm reheating the portions I still need to add more water to the solid mush in order for this to even be defined as soup.

  • Macedonian salad

    • mkelly4354 on October 20, 2019

      Made it twice; veggies can be added as soon as eggplant added to marinade.

  • Vegetarian chili

    • ruthdeutsch on March 28, 2021

      I've made this many times for parties where most of the guests aren't vegetarian and it's always well-received. People are surprised to learn it's meatless - the bulgur gives a nice bite that very much resembles ground beef. The chili also freezes well.

  • Eggplant Parmesan

  • Cauliflower-cheese pie

    • paisleymonsoon on January 27, 2021

      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.

  • Cheese-beans

    • paisleymonsoon on January 27, 2021

      These are fantastic. So savory and good. I thought the apples might be weird, but they added an interesting crunch texture to the dish. I thought I'd miss garlic, but it didn't need it. The recipe calls for only 1.5 hours of soaking and 1.5 hours cooking dried beans. Silly. More like overnight soaking and 6 hours boiling the beans. Or just used canned. I think this isn't in the revised edition of the Moosewood cookbook (which is how I found out I've shelved the wrong edition on EYB). And it's a shame because it's really one of the best Moosewood recipes we've tried so far.

  • Sweet potato pancakes

    • paisleymonsoon on January 27, 2021

      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.

  • Ricotta gnocchi

    • paisleymonsoon on January 27, 2021

      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.

  • Cauliflower marranca

    • paisleymonsoon on January 27, 2021

      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.

  • Vegetable stew

    • karenfit on October 10, 2022

      I added bay leaf, lemon pepper, Penzeys Mural of Flavor, and Lola's original hot sauce, plus a spritz of lemon juice. Wonderful !

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  • ISBN 10 0913668680
  • ISBN 13 9780913668689
  • Linked ISBNs
  • Published Jul 01 1985
  • Format Paperback
  • Page Count 248
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A compilation of recipes from the Moosewood Restaurant with vegetarian and ethnic emphasis.

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