• 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

• Spicy tomato soup

  • Meags on April 01, 2023

    Great! Easy!

• Gypsy soup

  • Meags on April 01, 2023

    Okay

  • blennerj on July 11, 2016

    Used green beans

• Cream of celery soup

  • vickster on December 27, 2015

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

  • Meags on April 01, 2023

    Good!

  • erinedmison on April 01, 2023

    I used 2Tbs of butter, 2% milk, and 5 TBs half & half— there’s a lot of flexibility here— but I still think it was a bit bland. I would definitely use stock instead of water next time.

• Minestrone

  • Meags on April 01, 2023

    Very good!

• Hot and sour soup

  • Meags on April 01, 2023

    Not everyone's favorite, but good as first course or side dish

  • Bob.NH on October 06, 2015

    Try Black Trumpet mushrooms if you have them

• Miso soup

  • Meags on April 01, 2023

    Not good

• Cream of broccoli

  • Meags on April 01, 2023

    Great!

• Curried squash and mushroom soup

  • Meags on April 01, 2023

    Surprisingly good (surprising because I'm not a huge squash fan)!

• Swiss cheese and onion soup

  • Meags on April 01, 2023

    Good!! Be generous with salt and horseradish. Use 3T flour.

  • Katielang on January 06, 2017

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

• 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.

• Vegetable chowder

  • Meags on April 01, 2023

    Good

• 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.

• Onion soup

  • Meags on April 01, 2023

    Good! Be generous with spices and soy sauce.

• Cauliflower cheese soup

  • Meags on April 01, 2023

    Great!

  • Christinalego on June 30, 2022

    It’s a great soup.

  • ruthdeutsch on March 28, 2021

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

  • WFPLCleanEating on September 07, 2017

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

• White bean and black olive soup

  • Meags on April 01, 2023

    Very good!

• Lentil soup

  • Meags on April 01, 2023

    Good

  • eliza on June 01, 2023

    Excellent lentil soup. I sometimes make it in my slow cooker by soaking lentils for 30 min in salted water, then adding all ingredients up to tomatoes. When it’s done, I add the remaining ingredients then check the seasoning.

• Mushroom-barley soup

  • Meags on April 01, 2023

    Great! I used merlot for sherry and lots of pepper. (Maybe more barley?)

• Brazilian black bean

  • Meags on April 01, 2023

    Good

• Carrot soup

  • Meags on April 01, 2023

    Okay. Try yogurt in it next time

• Gazpacho

  • eliza on June 01, 2023

    A good basic gazpacho without bread. Very refreshing.

• 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.

  • Meags on April 01, 2023

    Good

• Sri Wasano's infamous Indonesian rice salad

  • Meags on April 01, 2023

    Good

  • 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

• Macedonian salad

  • mkelly4354 on October 20, 2019

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

  • Meags on April 01, 2023

    This is a great salad!! Great for potlucks too!

• White rabbit salad

  • Meags on April 01, 2023

    Good

  • zorra on October 07, 2013

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

• Sesame mayo

  • wester on December 08, 2020

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

• March hare

  • Meags on April 01, 2023

    Good

• Tofu salad

  • Meags on April 01, 2023

    Very good!

• 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.

  • Ganga108 on May 28, 2023

    A great healthy coleslaw recipe from Mollie and her book that was really one of the first famous vegetarian cookbooks. I've adored the book since it first came out, and am surprised this is the first time I've made the salad. It makes a generous amount, and I ate a bowlful late evening in front of the teev.

• Waldorf deluxe

  • Meags on April 01, 2023

    Really great Waldorf salad!

• Italian tomato sauce

  • Meags on April 01, 2023

    Good, but mine is better. ??

  • Ganga108 on April 04, 2023

    A favourite from the time of Moosewood - my daughter, who had just shifted out of home, put me on to this recipe, and I make it every few seasons in late summer or early autumn. I am using up what is probably the last of the tomatoes from the garden by making 3 different sauces for the freezer. Don't hold back on the wine - I use a good slurp.

• Cashew-ginger sauce

  • Meags on April 01, 2023

    Good

• Mondo bizzaro sauce

  • Meags on April 01, 2023

    Good - let it sit for flavors to blend

• Pesto

  • Meags on April 01, 2023

    Yum!

• Tahini-lemon sauce

  • Meags on April 01, 2023

    The bomb!!

• Greek lemon sauce (w/ egg)

  • Meags on April 01, 2023

    This recipe does not use egg - okay

• Orange-ginger sauce

  • Meags on April 01, 2023

    Great!

• 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'.

• 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.

• 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.

• Vegetable-walnut pâté

  • Meags on April 01, 2023

    Good, not amazing

• Humus

  • Meags on April 01, 2023

    Very good

• Baba ganouj

  • Meags on April 01, 2023

    The bomb!

• Guacamole (Mexican avocado pâté)

  • Meags on April 01, 2023

    Delish!

• Greek pilaf

  • Meags on April 02, 2023

    Good and filling

• 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).

  • Meags on April 02, 2023

    Very good! I add kalamata olives.

• Gado-gado

  • bandre on July 29, 2015

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

  • Meags on April 02, 2023

    Good-o good-o!

• Lentil-walnut burgers

  • Meags on April 02, 2023

    Good

• 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.

• Swiss cheese and mushroom quiche

  • Christinalego on October 07, 2020

    Great!

  • Rattray56 on May 11, 2022

    page 111

  • gallucci on February 11, 2023

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

• Stuffed eggplant "Greek style"

  • Rocklizard on May 12, 2023

    This was decent but could be improved upon easily. More feta (we might have been a bit short but could hardly taste it.) Cook the eggplants a LOT longer. I did longer but still not long enough, Make sure they are fully cooked in the first baking as they didn't seem to cook more after scooping and stuffing. I think instead of making 1.5 recipes of the pilaf I'd add lentils, spinach and definately kalamata olives to the pilaf as written.

• Mushroom moussaka

  • Meags on April 02, 2023

    Time consuming, but very good. I cut back on eggplant (1-2, depending on size)

• 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.

• Zuccanoes

  • Meags on April 02, 2023

    Okay

• Spinach-rice casserole

  • Meags on April 02, 2023

    Really good! I used all the optionals

• Spinach-ricotta pie

  • Meags on April 02, 2023

    Very good - be generous with spices

  • 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

  • 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.

  • Meags on April 02, 2023

    Great!

• Eggplant Parmesan

  • Meags on April 01, 2023

    Fan-freakin-tastic!

  • Christinalego on February 09, 2022

    Not in my book

• 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 !

• Stuffed squash with mushroom-cheese filling

  • eliza on June 01, 2023

    This made a very good filling for the squash. I speed up the squash cook time by scoring the flesh and raising oven temp to 400. It’s easy to prepare the mushroom filling while the squash cooks for 20 min; once filled, the squash cooks for a further 15 min or until cooked through. I often grate some cheese over them after cooking. If I have extra filling, I bake it in ramekins to serve along side. Sadly, this recipe was left out of the revised editions of this book.

• 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.

• Comprehensively stuffed squash

  • Meags on April 02, 2023

    Very good! I subbed cranberries for apricots and omitted raisins and cheese.

• 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.

• 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.

• Arabian squash-cheese casserole

  • Meags on April 02, 2023

    Good as a side dish

• Satyamma's famous cauliflower curry

  • Meags on April 02, 2023

    Great

  • Christinalego on July 05, 2020

    Very cool and easy. Could be done with chicken.

  • 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.

• 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.

• Felafel

  • Meags on April 02, 2023

    The bomb!

• 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!!

• Eggplant curry

  • Meags on April 02, 2023

    Really good - Eric loved it, I really liked it - kids kinda meh

• Refritos (refried beans)

  • Meags on April 02, 2023

    Good, but Lois's recipe better

• Zucchini-feta pancakes

  • Meags on April 02, 2023

    Okay, not great

  • 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.

• Apple-cheese pancakes

  • Meags on April 02, 2023

    Great! Not a hit with the under 3 crowd

• Zucchini-crusted pizza

  • Meags on April 02, 2023

    Great

• Spanakopita

  • Meags on April 02, 2023

    Fantastic! Time consuming!

• 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.

• Samosas

  • 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.

  • 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....

  • 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.

  • Meags on April 02, 2023

    Very good - I used sweet potatoes and only 1 c of peas

• Calzone

  • Meags on April 02, 2023

    Yum!!

• Polenta pizza

  • Meags on April 02, 2023

    Delicious! I make this in a deep dish pie pan and use 1.5-2x the vegetables

• Mexican pepper casserole

  • Meags on April 02, 2023

    Pretty good, I made with 2 eggs, would try 3 next time

• Pasta al cavolfiore

  • MargaretM on August 30, 2014

    Sauteed onion is a good addition

• 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.

  • Meags on April 02, 2023

    Great!

• Tomato-egg curry

  • Meags on April 02, 2023

    Very good, probably not essential to peel tomatoes first

• 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.

• Custardy popovers

  • Meags on April 02, 2023

    Really tasty

• Delicious corn bread

  • Meags on April 02, 2023

    Great

• Banana bread

  • Meags on April 02, 2023

    Great

• Ukrainian poppyseed cake

  • Meags on April 02, 2023

    Good! Not overly sweet

• Creamy rice pudding

  • Meags on April 02, 2023

    Very good

  • lauries1000 on October 19, 2013

    Page 193

• Baked maple egg custard

  • Bessp on April 15, 2023

    Followed the recipe exactly, ended up with soggy sweet scrambled eggs floating in goo. Won't make again

• Ricotta cake

  • Meags on April 02, 2023

    Yummy

  • ccav on December 24, 2020

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

• Lemon pound cake

  • Meags on April 02, 2023

    Mm-bop delish

• 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)

• Old-fashioned bread pudding

  • Meags on April 02, 2023

    Good, but use only 3 c bread

• Crunchy-top peach pie

  • Meags on April 02, 2023

    This is a fantastic pie! I have even prepared the filling and frozen it in a Ziploc, then assembled it much later and it works well!

  • Frogcake on August 28, 2018

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

• Lemon mousse

  • Meags on April 02, 2023

    Delicious

• Ratatouille

  • Meags on April 02, 2023

    Great! Add 8 oz tomato sauce

• Spinach-ricotta pie

  • macfadden on November 17, 2016

    It was alright, but a bit bland.