Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals

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Overview

When Moosewood Restaurant first opened its doors in 1973, its vegetarian-inspired menu was hailed as a breakthrough in healthful cooking. The cooks set out to devise recipes that are low in fat, yet never compromise on flavor. The result is more than 300 tempting dishes that continue the Moosewood tradition of innovative, seasoned fare, served up in generous portions. Best of all, these easy-to-prepare recipes use only all-natural, wholesome ingredients, with no artificial additives or substitutes. Packed with ...
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Overview

When Moosewood Restaurant first opened its doors in 1973, its vegetarian-inspired menu was hailed as a breakthrough in healthful cooking. The cooks set out to devise recipes that are low in fat, yet never compromise on flavor. The result is more than 300 tempting dishes that continue the Moosewood tradition of innovative, seasoned fare, served up in generous portions. Best of all, these easy-to-prepare recipes use only all-natural, wholesome ingredients, with no artificial additives or substitutes. Packed with analyses of current nutritional findings and guidelines on cooking lighter, plus menu plans and a comprehensive guide to ingredients and techniques.
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Editorial Reviews

From Barnes & Noble
A healthy vegetarian diet can be sabotaged by an overdependence on fatty ingredients like nuts, cheese, and other dairy products. From the collective that runs the renowned vegetarian restaurant in Ithaca, New York, comes Moosewood Restaurant Low-Fat Favorites -- it's a great book to consult for vegetarian dishes that limit fat to a healthy level.
Publishers Weekly - Publisher's Weekly
The Moosewood Collective delivers toothsome fare for health-conscious carnivores as well as vegetarians in their latest collection (which joins Sundays at Moosewood Restaurant, Moosewood Restaurant Cooks for a Crowd, etc.). With an average of 16% of calories from fat, these 250 recipes rely on fruits, vegetables and grains for high variety, taste and nourishment. A brief introduction gives general tips for low-fat cooking and eating; e.g., use evaporated skim milk in place of cream, applesauce instead of oil. Recipes range from appetizers to savory soups, Mediterranean- and Asian-inspired dishes, main dish salads and desserts. Most appealing is finding low-fat variations on familiar favorites: cottage cheese adds heft without calories to both Guacamole and Macaroni and Cheese; Another Shepherd's Pie is hearty with vegetables, a mashed potato crust and flourless mushroom gravy. Penne with Creamy Walnut Sauce might even fool a fat lover. Herbs and spices are used lavishly and to excellent effect: in Sweet and Sour Lentils, Asian seasonings (ginger, soy sauce, rice vinegar) substitute for curry. Each recipe is followed by nutritional analysis and menu suggestions. Illustrations not seen by PW. One Spirit, Good Cook and Prevention Book Club selections; BOMC alternate; authors tour. (Nov.)
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Product Details

  • ISBN-13: 9780517702109
  • Publisher: Crown Publishing Group
  • Publication date: 10/29/1996
  • Series: Moosewood Collective Ser.
  • Pages: 465
  • Product dimensions: 7.80 (w) x 9.46 (h) x 1.85 (d)

Meet the Author

The Moosewood Collective now numbers twenty members.  Their renowned restaurant in Ithaca, New York, established in 1973, has inspired four cookbooks by the collective, including New Recipes from Moosewood Restaurant , Sundays at Moosewood Restaurant, the James Beard Award-winning Moosewood Restaurant Cooks at Home, and Moosewood Restaurant Cooks for a Crowd.  
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Read an Excerpt

A Recipe from Moosewood Restaurant Low-Fat Favorites

Orzo and Green Herbs
Serves 4
Total preparation time: 15 minutes

This is a handsome, quickly prepared dish, and when the hot pasta warms the fresh herbs and extra-virgin olive oil, a lovely fragrance is released. Orzo and Green Herbs can accompany steamed or roasted vegetables, main-dish salads, or simple grilled or broiled fish.

6 or 8 cups water
1 cup orzo (about 7 ounces)
1 cup finely chopped mixed fresh herbs (thyme, chives, garlic, chives, basil, sage, oregano, parsley, marjoram, chervil, tarragon)
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt freshly ground
black pepper to taste

Bring the water to a rolling boil in a large, covered pot. Stir in the orzo and cook for about 7 minutes, until al dente.

Place the herbs, oil, salt, and pepper in a serving bowl. When the pasta is ready, drain it and add it to the bowl. Toss well and serve immediately.

Per 5.50-oz. serving: 235 calories, 7.7g protein, 3.6g fat, 43.4g carbohydrates, .5g saturated fatty acids, .7g polyunsaturated fatty acids, 1.9g monounsaturated fatty acids, 0mg cholesterol, 305mg sodium, 2.3g dietary fiber


From the Trade Paperback edition.

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Customer Reviews

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