The official Moosewood Restaurant Cooking for Health review thread (tbu).
Please review The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes vegan recipes here! I will add them to the list. These are only the recipes in the book that are already vegan. Many of the others can be easily veganizable, and feel free to post your luck with those. Thanks to blinknoodle for help with this list!
Breakfast & Baked Goods
Granola
Maple banana oatmeal
Fruit smoothies
strawberry
blueberry peach
melon berry
apricot orange
Ginger orange tea
Vegan cornbread
Appetizers, Sauces and More
Mushroom walnut spread
Chinese vegetable garden pickles
Mango pickles
Simple guacamole
Toasted pepitas and cranberries
I liked this snack. It is unassuming. Few ingredients, but they worked well together. I liked the addition of thyme. The dried cranberries make this sweet without other sweeteners. (blinknoodle)
Yellow split pea dip
Spicy eggplant spread
Sundried tomato pesto
Chickpea crepes
Romesco sauce
Pineapple salsa with blueberries
Toasted sesame sauce
Herbed and spiced salts
Indian
Aromatico
Gomasio
Salads
Red and green pasta salad
Pineapple and tomato salad
Sweet potato walnut salad on arugula
Quinoa tabouli
Scattered sushi salad
Mango slaw
Celeriac apple slaw
Arugula, kumquat, walnut, and fig salad
Bulghur and fruit salad
Seaweed salad
Watermelon salad
Rice salad with herbs
Japanese lunchbox salad
Greens with roasted vegetables salad
Umeboshi dressing
Avocado citrus dressing
Pear and thyme vinaigrette
Shallot vinaigrette
Soups
Curried yellow pepper soup
Watercress and cauliflower soup
Roman grain and mushroom soup
Ginger tofu soup
Eastern European minestrone
This was a bit blander than I was anticipating. I could barely taste the caraway and dill. It was quite tomato-heavy. But I still liked it, it just didn't wow me as written. (blinknoodle)
Tuscan harvest soup
Azuki bean and spinach soup
Not entirely thrilled with this recipe, but I could have mucked it up with my modifications. I missed where it said to cook with 4 cups water and 4 cups broth, so I cooked it in 5 cups water AND I threw in extra beans for another dish. I ended up adding in another 3 cups water because it definitely needed it. Instead of broth, I used a piece of kombu, 4 dried shiitakes and some shiitake stems. After the beans were ready, I removed the kombu and stems to be discarded. The dried shiitakes, I removed and choped up the caps to be returned to the soup. Instead of spinach, I threw in 200g chopped watercress and 200g chopped enoki mushrooms. I ended up increasing the tamari and rice vinegar in the broth. I liked the soup, it just isn't as mind blowing as I was hoping. I also used a mixture of azukis (the loose ends from a few bags of beans), so I think my beans didn't all cook through properly which is one of my problems. (blinknoodle)
Mellow gazpacho
Latin corn soup
Zuppa verde
Chinese ten vegetable hot and sour soup
Sweet potato, apple, and chipotle soup
Basic miso soup
Heavenly dulse soup
Chilled beet borscht
Sandwiches
Skillet barbecue tofu in a pita
Chunky guacamole sandwich
Burgers
Curried red lentil burgers
Tempeh quinoa burgers
Spinach tofu burgers
Southwestern black bean burgers
Stir Frys and Sautes
Hijiki and vegetable sauté
Three soy sauté with soba
Root vegetable hash
Bok choy and country style soft tofu
Vegetables in spicy lemongrass tamarind sauce
Vegetable sauté capriccio
Cabbage with fermented black beans
Tofu
An easy baked tofu
Four stovetop tofus
saucy miso tofu
pomegranate glazed tofu
tropical lime tofu
orange glazed tofu on greens
Vegetable tofu scramble
Tofu mole
Southeast Asian tofu with lemongrass
Savory Pastries, Stuffed Vegetables, Casseroles and More
New World pizza
Kasha stuffed peppers
Tofu, leek and almond stuffed portabellas
Herbed vegetable packets
Baked sweet potatoes
Caribbean stuffing
Indian stuffing
Winter squash stuffed with two rice pilaf
Quinoa and collard leaf dolmas
Beans
North South chili
Italian lentils
Greek black eyed peas
Broccoli rabe and beans
Down home black eyed peas
Chili fest chili
I modified the original recipe by increasing the onions, red bell peppers and carrots while omitting the celery. I used the sweet paprika and Aleppo chili flakes for the heat (and omitted the chipotles in adobo sauce). I mixed up the bean variety by using both red kidney beans and black beans. But, the best addition, the secret ingredient, was bulgur! The result was a hearty chili with the mix of savoury flavours. Not my favourite chili, as something was a bit off and I prefer my chili with a bit more robust tomato flavour. Next time I might add some tomato paste. The bulgur, though, was excellent and a healthy way to get the mouth-feel of ground meat, without any meat at all (blinknoodle)
Pasta
Pasta with pistachio lemon pesto
Pasta with broccoli rabe and beads
Japanese noodles with tomatoes
Pasta with tomato peach sauce
Pasta with ruby chard and cherries
Pasta with sun dried tomatoes, zucchini, and beans
Pasta with French lentils and kale
Spaghetti aglio, olio, e prezzemolo
Pasta with winter pesto
Vegetarian pasta Bolognese
Stews
Spanish stew
This is a stew with lima beans and green beans with a light broth with sweet paprika. Not too spicy, but I thought it was flavourful. They suggest serving it with a romesco sauce, but I didn't make it... my favourite way to eat it has been atop a bed of baby spinach, topped with some toasted slivered almonds. Yum! (blinknoodle)
Italian stew with winter squash and chickpeas
This is a mix of butternut squash, canned tomatoes with carrots, bell pepper and kale simmered with chickpeas with a basil-thyme flavour. The splash of red wine vinegar at the end is an important part to lighten the dish. Definitely chockful of healthy ingredients. Delicious pairing of ingredients. A light, healthy stew. I didn't even serve it with a grain, it was that filling. (blinknoodle)
Thai red curry
Hot and sour tofu and cabbage stew
Tempeh Bourgignon
Oaxacan green mole stew
Japanese winter stew
OK, I modified it a bit, but just the veggies, and I still think this was a wonderful stew. Sometimes I am leery of making Japanese dishes from non-Japanese cookbooks, but this was really good. I subbed daikon for the turnip, added in 100g of chopped enoki mushrooms and used 4 oz baby spinach instead of mustard greens. Topped with 2-3 chopped green onions when serving with a sprinkle of sesame oil. Yum! (blinknoodle)
Vegetable stew with gremolata
Mushroom, peanut, tofu stew with greens
Bulgarian lentil and vegetable stew
Three sisters at four corners stew
Summer pistou
Tunisian chickpea stew
Raw Food
Green soup
Our favorite raw slaw
Raw tacos
Cauliflower tabouli
Winter squash rice Mexicali
Date nut fruit smoothies
Grains
Mushroom barley risotto
Polenta domes with garlicky greens
Quinoa and sweet potatoes
Red fried rice
Curried millet
Couscous with pistachios and apricots
Wild rice pilaf with chestnuts
Fourteen ways to embellish brown rice
Side Vegetables
Kale with cranberries
Roasted sweet potatoes
Roasted Brussels sprouts and pecans
Lemony zucchini with bread crumb topping
Pomegranate carrots
Green beans with ginger and garlic
Mashed cauliflower with shallots
Kale with sweet potatoes
Cabbage braised in red wine
Maple glazed root vegetables
Quick braised snow peas and radishes
Maque choux
Desserts
Pomegranate gel with fruit
Cantaloupe with fresh raspberry sauce
Fruit and nut truffles
Apple blueberry crumble
Fig and pecan baked apples
Simply baked fruit
Herbed and spiced fresh fruit popsicles
Ice pops
Apple and dried fruit strudel
Filo nut cigars
Silken chocolate pudding
Chocolate bark
Hot chocolate
Thanks for adding this list, AC! :)
Here's a review that was missed:
Toasted pepitas and cranberries:
I liked this snack. It is unassuming. Few ingredients, but they worked well together. I liked the addition of thyme. The dried cranberries make this sweet without other sweeteners.
Eastern European minestrone - This was a bit blander than I was anticipating. I could barely taste the caraway and dill. It was quite tomato-heavy. But I still liked it, it just didn't wow me as written.
Cabbage with fermented black beans
Really liked this. It is a nice cabbage stir fry with ginger, garlic and onion along with a sauce made with fermented black beans, sake and sesame oil. I added a loaf of Five Spice Seitan (from Vegan Eats World), julienned, for a complete meal. Fast and tasty!