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Moosewood Cookbook Recipes - Yahoo Recipe Search
Food.comAs I've said before, I LOVE mushrooms, so here is another great recipe using them. Make this with a variety of mushrooms,and hot paprika, or smoked paprika, very nice. This is from Marie on another recipe site. Mega suggested the following: "One thing I changed was to use an 8oz brick of low fat cream cheese instead of the milk and flour. " Give it a try!Food.comThis recipe comes from the 20th anniversary New Revised Edition of the Moosewood Cookbook, published in 1997. I made it last night & enjoyed it enough to share it, but saw it had already been posted..then apon closer inspection saw that the 2 recipes were quite different, so I AM sharing it after all :) I used 1/2 each of red and green pepper, sub'd red onion for the scallions, added a carrot & left out the cucumber & horsradish. The original recipe called for 1 cup of parsley & 1/4 cup of cider vinegar but I've halved these to suit our taste. Prep time is 45 mins, depending on how much stuff you choose to put in it.Food.comAn exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (recipe # 257413 is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes.Food.comThis is a favourite recipe that comes from the original Moosewood Cookbook - a cookbook in my collection that is quite tattered and oh so loved! In fact, Mom, my sister, and I all have and adore our copies. This is a recipe that is often made for Thanksgiving or Christmas, and includes Mom's optional additions below. Most definately serves as a main course for a vegetarian (but not vegan, well, not without some substitutions.) This makes four main dish servings, or eight side dish servings, maybe ten, depending on your holiday spread! In the photo I've posted, only the stuffing is shown; Mom had the baked squash ready, and I forgot to bring the camera!Food.comA Moosewood recipe from the "Cooks at Home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - I just grate them if the meal is just for us. Good quick recipe for a weeknight.Food.comI know there are several samosa recipes out there, but our family just loves these. They are totally worth the time it takes to make them. From The Moosewood Cookbook. Number of servings is approximate - it's plenty for 4 or 5 people. Note: I find I often have more filling than pastry, but I have also found that the filling freezes fine if you want to save it for another batch - or you can just mix up some more dough and eat it all! I've used leftover piecrust in a pinch and just thrown them in the oven to brown rather than frying and they came out just fine.Food.comPosted for Zaar World Tour 2005. Recipe is from Moosewood. My cookbook says this will go well as a side with Mushroom PieFood.comThis can serve as a one-dish meal. I'm posting for Zaar World Tour. The recipe is from a Moosewood cookbook.Food52I first had Spaghetti Aglio Olio with Broccoli on a roadtrip to Woodstock, NY with my older sister and her then boyfriend (later husband). I've loved it since. Looking back, that version was probably nothing special, but as a teenager trying out vegetarianism in a house of meat eaters, it was a symbol of adulthood and freedom that I could choose a new, and for my parents, radical way of eating. My sister, nine years older, was a huge influence on me when I was growing up. She brought me books and exposed me to new food experiences such as fresh vegetables (particularly broccoli), stir fries and home baked cookies. She bought me my first cookbooks, the Moosewood when I went to college and Susan Branch's Heart of the Home for my first wedding anniversary. I was a latecomer to cooking, but other than Jewish holiday food, most of my early influences came from her. Sadly, it was also my sister who set me on my current course, cooking wise. She died three years ago, of a sudden heart attack at age 53. Doctors have advised me that the cardiac history of a sibling is even more telling than that of a parent. So, in an effort to do whatever possible to fight genetics, I try to eat well while being well. I miss her everyday, so it's in her honor that I submit this recipe as the one I'd like to be remembered for. I came up with this last year for the broccoli contest in an attempt to recreate the dish I loved so long ago. I've updated it and made it my own. This recipe includes anchovies, so it's no longer vegetarian, but then, neither am I.
