Moosewood Restaurant Cooks at HomeWinner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience—over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing “small dishes.” Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking. |
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Moosewood Collective No preview available - 1994 |
Common terms and phrases
½ cup ½ teaspoon 15 minutes 20 minutes SERVINGS 8-OZ SERVING Add salt baking bell pepper black pepper bowl bread Broiled butter CALORIES carrots cayenne cheese cilantro cook couscous cream cubes cup chopped cups water dill dish drained dressing eggs feta fish flavor frittata G CARBOHYDRATE G FAT G PROTEIN garlic garlic cloves ginger ground black pepper herbs ingredients marinade meal MENU Serve MG CHOLESTEROL MG SODIUM minced or pressed Moosewood Restaurant mushrooms olive oil onions optional ounces pasta peas peel pepper to taste pesto pizza potatoes quesadillas recipe refrigerated rice rinse Salad Salsa salt and ground salt and pepper sauce saucepan sauté sauté the onions scallions Serve immediately SERVINGS 4 MENU simmer skillet soup soy sauce spinach stew Stir stir-fry tablespoons tablespoons chopped fresh tablespoons olive oil teaspoon teaspoon dried teaspoon ground tempeh thinly sliced toasted tofu tomatoes TOTAL TIME 20 vinegar yogurt zucchini