Comment

Moosewood Restaurant Cooking for Health

More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-rich Dishes
Dec 05, 2011savtadina rated this title 5 out of 5 stars
5.0 out of 5 stars Fantastic new Moosewood cookbook with an amazing variety of tasty recipes, December 5, 2011 By Dina Tanners "Dinamom" (Seattle, WA) (REAL NAME) This review is from: The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes (Paperback) I borrowed this cookbook from the library while visiting family and cooked at least a half dozen dishes, all of which were very tasty. The include: Baked Sweet Potatoes (actually yams) with Broccoli-Feta Stuffing. It is an easy-to-make dish that is delicious either hot or cold. I use the Israeli (Eden) sheep feta available from Trader Joe's, adding a bit of water to moisten it more in the fridge. There are also recipes for Caribbean stuffing and Indian stuffing for Sweet Potatoes, but I have not tried them yet. Mediterranean Eggplant Cassserole. One makes a bulghur pilaf (with bulghur, spices, walnuts, currants, onions, etc) for the bottom, layers that with baked eggplant slices, topped with sliced tomatoes, and then topped with and egg and cheese mixture. I left out part of the cheese and the result was beyond what we had expected. Greek Vegetable Pie with a bottom crust of cooked brown rice, walnuts, and kalamat olives mixed together. It too was amazing. Spanish Stew with butternut squash or yams, green beans, onions, red bell peppers, tomatoes, paprika, etc. Pasta with Eggplant, Ricotta, and Walnuts The recipes are easy to follow. A time is given for preparation and cooking. Calories, protein, carbohydrates, fiber, fat, sodium, etc are listed per serving. There are no picture in the book, however. I'm looking forward to trying Greener Spanakopita, Four Stovetop Tofu recipes (esp the Pomegranate-glazed Tofu and the Orange-glazed Tofu on Greens), Vegetables in Spicy Lemongrass-Tamarind Sauce, Polenta Domes with Garlicky Greens, and many others. I'm impressed at the amazing variety of recipes in the book. And yes, I do own the book now.