Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
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Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

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by Moosewood Collective
     
 

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Eating the Moosewood Restaurant way every day has never been easier.

Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it

Overview

Eating the Moosewood Restaurant way every day has never been easier.

Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.

Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.

We crave simple food.
We want cooking at home to be a small pleasure—relaxed enough that we can enjoy the process as well as the results. When we mentioned to friends that we were thinking of doing a book of recipes for simple suppers, inevitably they exclaimed, “That’s the one I need” or “Write that book for me.” The idea of simple suppers strikes a chord within us all. We hope this cookbook will help make suppertime a welcome, peaceful time of your day. —from the Introduction

Editorial Reviews

When Moosewood Restaurant first opened in Ithaca, New York, in 1973, some people dismissed the collective-run eatery as a silly hippie venture that was sure to fold. More than 30 years later, the vegetarian restaurant not only prospers; it has become the hub of a vegetarian and health-conscious movement. Moosewood Restaurant Simple Suppers shows why the name has earned such trust. Its 150-plus recipes include ingredient suggestions and cooking notes; tips for substitutions; and even notes on repurposing leftovers. Even meat eaters can learn something from this book.
Publishers Weekly
For many baby boomers, Moosewood Restaurant is synonymous with vegetarian cooking, thanks to Mollie Katzen's 1977 classic cookbook, which brought the joys of hummus, tofu and other veggie staples to home kitchens. The Ithaca, N.Y., establishment now publishes books in the name of the collective; this is the 11th. By emphasizing ease of preparation and reliance on as few ingredients as possible, the authors must stretch to find new twists on the vegetarian repertoire they've covered previously. They include new dishes such as Indonesian Sweet Potato and Cabbage Soup, and Cranberry Bulghur Pilaf-but it's ultimately familiar fare like Warm French Lentil Salad that is most appealing. The book's only real surprise is a section devoted to fish, the sole animal protein included. Working parents and students will welcome the consistent use of canned and frozen ingredients, but the quick and easy approach combined with the preponderance of dishes like Corn on the Cob, Greek Salad, Coconut Rice, and Easy Egg Rolls result in a book that might've been better in an inexpensive paperback format than a glossy hardcover. Those seeking a cheap, simple vegetarian supper are better off pulling that old, dog-eared paperback off the shelf. Photos. (On sale Oct. 25) Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780609609125
Publisher:
Potter/Ten Speed/Harmony
Publication date:
10/25/2005
Pages:
304
Sales rank:
260,090
Product dimensions:
7.75(w) x 9.33(h) x 1.05(d)

Read an Excerpt

Spinach Artichoke Risotto

Serves 6
Time: 35 minutes

Ingredients

• 1 quart vegetable broth (see below)
• 3 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 1.5 cups arborio rice
• 1 cup dry white wine
• 1 14-ounce can of artichoke hearts, drained and quartered
• 1 tablespoon dried dill (2 tablespoons chopped fresh)
• 10 ounces baby spinach, rinsed and drained
• .5 cup chopped scallions
• 1 cup crumbled feta cheese (4 ounces)

To Prepare

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.

When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.

Vegetable Broth is our favorite shortcut product for home cooking. At Moosewood Restaurant, we make fresh vegetable stock every day because it gives our soups depth and complexity. But when you’re pressed for time, homemade stock just isn’t going to happen. So, how can you turn out soups in an instant that still have plenty of flavor like those that simmer half the day? Good news: Quart boxes of organic vegetable, mushroom, and mock chicken broth are on the shelves of most natural food stores and supermarkets. We like Imagine and Pacific brands.

These broths taste great, have pure ingredients, and can be used directly from the box for soups, stews, and risottos. Once opened, the brother keeps for a few weeks in the refrigerator. Unopened, they sit in your cupboard until you need them. If we were to poll Moosewood cooks, we think these broths would probably be named “favorite convenience product used at home.”

Meet the Author

Recipients of three James Beard Awards and numerous nominations, the Moosewood Collective has now branched out into prepared foods, which are available in natural food stores and supermarkets nationwide. Moosewood Restaurant Simple Suppers is their eleventh cookbook.

Moosewood, Inc., and the authors who contributed to this book have donated one percent of their earnings from Simple Suppers to the Robin Whittlesey Social Justice Fund, which provides emergency support to individuals and children in the Ithaca community who are undergoing hardship or who have special unmet needs.

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Moosewood Restaurant Simple Suppers 4.1 out of 5 based on 0 ratings. 18 reviews.
Anonymous More than 1 year ago
This is a fantastic cookbook but the Ebook/NOOK version of this book has so typographical errors that make it impossible to bake/cook the recipes. Instead of having a numerical value for a specific ingredient, the amount will be labeled, "?" Sometimes this is circumnavigated by commonsense but in other situations (and there are easily 15+ different recipes worth) there is no way to know how much one should use of an ingredient. This, coupled with Barnes and Nobles return policy (they do not accept returns or give refunds on NOOK purchases), makes this cookbook a waste of money. Do not buy this for your NOOK or Ebook library.
Anonymous More than 1 year ago
There should be a Cookbook Lovers' Anonymous for those of us who continue to purchase cookbooks that we read and at most cook a couple of recipes and shelve the books before the spines are flexible. This is not the case with Moosewood Restaurant Simple Suppers. I scanned a friend's copy, bought one for myself and after using it for several month's gave it to my sister for her birthday. By nature I am very precise and methodical. As a result, my cooking times do not relate to any cookbooks estimates. Not so, with Simple Suppers. I am delighted to recommend it to anyone who ever cooks a meal.
Anonymous More than 1 year ago
There's a bunch of typographical errors in recipes. It's completely unacceptable to see an ingredients list in any cookbook appear as the following: ? cups cornmeal ? cups water. Not only that, but B&N seems deaf to the issue.
Guest More than 1 year ago
The recipes in this book are simple to prepare and cook. And the food is excellent. I just started to cook. I highly recommend this book
Anonymous More than 1 year ago
I have the paper version of this book, and I use it at least twice every week. Whenever I need to put a meal together in an hour or less, this is the place I go. The recipes minimize prep time as well as the number of dishes used (which is very much appreciated on a Tuesday). I also really like how the authors suggest sides to serve with the main dishes. It gives me confidence that the meal will be a hit. I have yet to be disappointed. Highly recommended.
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These are great recipes. They are flavorful, simple and nutritious.
Anonymous More than 1 year ago
Bought this as a gift. Made one recipe immediately, almost kept the book for myself!
Anonymous More than 1 year ago
We also recommend these: "The 150 Healthiest Foods on Earth" is very informative. Good information. We highly recommend "Rainbow Green"; "The Green Foods"; "The Raw Food Revolution Diet"; and "Raw 50" are very informative books. "Complete Idiot's Guide To Eating Raw" is a good book to start with for learning about raw food. It has good recipes and a simple layout. We also recommend "The Sprouting Book" by Ann Wigmore; "Ani's Raw" by Ani Phyo (but be careful with using all recipes with nuts - you'll gain weight); all Moosewood books (they are not all raw, but have good raw and not raw recipes) "Moosewood Restaurant Cooks At Home" (best simple starter); "Moosewood Restaurant Daily Special"; "Simple Suppers"; "Moosewood Restaurant Celebrates"; "Sundays At Moosewood Restaurant"; and "Moosewood Restaurant Low-Fat Favorites" (although I don't recommend "low-fat" - just use healthy fat - you can see the difference "The 150 Healthiest Foods on Earth" by Jonny Bowden)