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From Barnes & NobleThe Barnes & Noble Review
How many generations of young vegetarians have turned to the Moosewood cookbooks to figure out their new way of eating? Though the Moosewood Restaurant has been serving up creative, home-style vegetarian food in Ithaca, New York, for almost 30 years, they have not been in a time warp.
This collection, which includes 350 all-new, tasty recipes, features wraps and curries, pancakes and waffles, stir-fries and stews for all kinds of meatless meals. The Moosewood chefs continue to follow the global beat for inspiration -- China, India, Tibet, Africa, the Middle East, and every region of the United States. Dishes like Pad Thai and Vegetable Pho with Shrimp, Israeli Za'atar Salad, and Tofu Sloppy Joes illustrate the range; even egg salad gets five different ethnic interpretations. Tofu gets major treatment, too: baked tofu sticks, curried tofu, lemony baked tofu, Mexican baked tofu, as well as tofu spreads and juicy, spicy tofu burgers.
Moosewood Restaurant New Classics has a great section on lunch, with wraps, tofu burgers, sandwiches, and quesadillas in the spotlight. There's a good list of drinks, including Chai, Autumn Smoothie, and even something called Frozen Jeff, after a drink beloved by one of the young Moosers (as the customers are called). The desserts chapter ranges from Deep Chocolate Vegan Cake and Big Chocolate Chip Cookies to Thai Black Rice Pudding and a Middle Eastern pudding served during Ramadan.
Readers will like the thoughtful essay about using leftovers creatively and will find the special lists of vegan, low-fat, and low-carb recipes helpful. There are nutritional bars for each recipe. (Ginger Curwen)