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The Moosewood Cookbook by Mollie Katzen

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Notes about this book

  • 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

  • White rabbit salad

    • zorra on October 07, 2013

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

  • 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.

  • Creamy rice pudding

  • 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).

  • Gado-gado

    • bandre on July 29, 2015

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

  • Spinach-ricotta pie

    • 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.

    • 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.

  • Lasagne

    • Rachaelsb on January 02, 2014

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

  • Zucchini-feta pancakes

    • 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.

    • 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.

  • Pasta al cavolfiore

    • MargaretM on August 30, 2014

      Sauteed onion is a good addition

  • 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)

  • Hot and sour soup

    • Bob.NH on October 06, 2015

      Try Black Trumpet mushrooms if you have them

  • 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.

  • 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'.

  • Stuffed squash with apple filling

    • eliza on February 09, 2016

      I really liked this dish. Raised the oven temp to 400 to shorten the cooking time and used acorn and butternut squash (one of each). Scored the flesh of the butternut and added the optional currants. Baked unfilled squash about 20 minutes, then filled about 15 minutes more.

  • Gypsy soup

    • blennerj on July 11, 2016

      Used green beans

  • Swiss cheese and onion soup

    • Katielang on January 06, 2017

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

  • Cream of celery soup

    • vickster on December 27, 2015

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

  • 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.

  • 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.

  • 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.

  • 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.

  • Samosas

    • 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....

  • Spinach-ricotta pie

    • macfadden on November 17, 2016

      It was alright, but a bit bland.

  • Cauliflower cheese soup

    • WFPLCleanEating on September 07, 2017

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

  • 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!!

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


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