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The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes

The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes

3.8 36
by Moosewood Collective

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Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make


Motivated by the simple principle that eating more vegetables, fruits, and whole grains keeps people healthier longer, the Moosewood Collective presents this all-new collection of more than 200 recipes that make whole foods wholly delicious. Moosewood Restaurant's cookbooks have long been an essential resource for creative recipes for home cooks, recipes that make mindful eating an unqualified pleasure. In this latest book, the Collective has carefully crafted recipes that celebrate local and environmentally sustainable food and that reflect the latest thinking on good nutrition.

From soups to desserts, the dishes in this book are distinctive, adventurous, and globally inspired. Including plenty of vegan, gluten-free, and raw food options, the book has something to please every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will get the day started right; appetizers such as Chickpea Crêpes and Pineapple Salsa with Blueberries are festive for a casual gathering; and Southwestern Black Bean Burgers are a great choice for a cookout. Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf Dolmas are elegant choices for a more formal occasion. Desserts like Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet Potato Pie with Pecan-Oat Crust are naturally sweet and packed with nutrients. Each recipe comes with a detailed nutritional analysis as well as menu and serving suggestions. The Collective discusses everything from eating locally to the Glycemic Index, and the ideas and information will prove useful to both new vegetarians and those who grew up cooking with the Moosewood Restaurant.

Eating well feels good. Moosewood Restaurant Cooking for Health is all about cooking for pleasure and cooking for health. You can do both!

Editorial Reviews

Publishers Weekly
Long before ecofriendly vegetarian eating became trendy, the Moosewood Restaurant in Ithaca, N.Y., wowed diners with delicious meat-free, organic-focused fare. The 12th cookbook inspired by the restaurant, dedicated to “organic farmers and small farmers the world over, including backyard and balcony gardeners,” focuses on dishes filled with superhealthy ingredients and loaded with flavor. An apricot orange twist smoothie; pineapple salsa with blueberries; sweet potato soup; apple and chipotle soup; vegetables in spicy lemongrass-tamarind sauce; and savory asparagus and mushroom bread pudding are as appealing as they are good for you (as the nutrition info included with each recipe and the sidebars about antioxidants, food allergies and other foodie health topics suggest). The recipes work beautifully and feel approachable and doable, and the results taste so terrific that meat and unhealthy ingredients are scarcely missed. Even the low-in-fat-and-refined-sugars sweets—honeydew and basil popsicles, and figs baked with chevre and pistachios—will hit the mark with dessert connoisseurs. (Nov.)
Library Journal
Well known for its vegetarian cuisine for over 30 years and a two-time winner of the James Beard Award, the Ithaca, NY, restaurant is back with over 200 recipes aimed at both committed vegetarians and families who may be new to healthy home cooking. Also covered are organics, eating locally, soy, antioxidants, and raw foods. Those new to Moosewood's philosophy and fearful that "health food" is dull and bland will find healthful eating a pleasure with such tasty dishes as Japanese Winter Stew (made with seaweed, mushrooms, and tofu) and Curried Tofu and Mango Salad. Recommended for libraries, vegetarians, and those interested in eating healthier.

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Simon & Schuster
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The Moosewood Collective has written a dozen cookbooks filled with recipes for flavorful, interesting vegetarian food from soups to desserts. We've covered quick and easy meals and cooking for celebrations. One of our books is about the world of ethnic cuisines; another teaches you how to cook from your own kitchen garden. Many of our early recipes are loaded with cheese, and one of our most popular cookbooks is all about low-fat fare. Sometimes we think we've said everything we have to say, but then we find new ingredients, new cuisines, and new information, and ultimately we find we have new perspectives. Today we want freshness and integrity of ingredients. Our food must be attractive and delicious, but we also want it to contribute to good health. Really, we want it all.

We read and hear a lot about nutrition. We are bombarded with information on food, and the media definition of healthful food changes from week to week. Bits of nutritional information can be blown out of proportion, taken out of context, or viewed in isolation without considering the complexity of interactions in the body. Sometimes studies are poorly interpreted in the media. Too much of what we learn comes from advertising. Sometimes it seems that we receive more nutritional advice (and some of it contradictory) than we can process.

However, science continues to advance. New and better findings supplant the old, and nutritional recommendations change. So we are careful to heed only the advice of reputable sources, and we deliberate and then proceed with caution before changing our eating habits or making recommendations of our own.

One thing we know is that the surest source of nutritious and delicious food is your own kitchen. And we've noticed that all the experts we trust agree on a few things: eat more plant foods — fruits, vegetables, beans, whole grains, nuts and seeds; avoid processed foods, refined sugars and carbohydrates, additives and preservatives; cut back on fats, especially trans fats and saturated fats. Many essential vitamins, minerals, and other phytonutrients are found abundantly — sometimes exclusively — in the plant world, and most people will be healthier longer if they pack their diets with plant foods. Well, that's what we're good at. Moosewood has been focused on making delicious vegetarian whole foods for years.

Judging by our customers' questions and requests, and by scanning the magazine covers while waiting in the supermarket checkout line, we think our health concerns are probably similar to yours: achieving wellness, enhancing fitness, maintaining a healthy weight, and managing chronic illness with a conscious diet.

Most people are aware of the role food plays in good health — the five-a-day message has been heard — yet it is believed that fewer than a third of Americans come close to this goal. Newer guidelines from the National Cancer Institute call for seven servings of fruit and vegetables a day for women and nine a day for men. Oldways recommends twelve servings of antioxidant-rich foods a day. It seems that although we acknowledge the nourishing and healing powers of plant foods, most of us still need help getting enough vegetables and fruits into our diets to enjoy these positive effects.

There are a number of things we've kept in mind while creating recipes for this book. First of all, we want to cook with real, whole, natural foods, and we want to avoid processed and refined ingredients. So we started with the basics: whole grains rather than refined grains; olive oil instead of the "bad" fats; sweetness from the fruits and vegetables themselves; and lots and lots of dark green, red, orange, yellow, purple, and blue. We've included refined carbohydrates and sugars in scant amounts only or not at all, and we've completely avoided the "white foods": white bread, white pasta, white rice, and white potatoes. Not all fruits and vegetables are created equal, it turns out; some are phytonutrient superstars. So we looked for new ways to use blueberries, sweet potatoes, kale, seaweed, cherries, nuts, and pomegranates.

Then we looked at cooking techniques. We played with all of the methods the kitchen has to offer — steaming, sautéing, roasting, baking, braising, grilling, boiling, simmering, and stewing — to come up with healthier ways to prepare some of our old favorites. Healthier not only in terms of our bodies, but also better for the environment. For example, we've baked tofu in the oven for years. That's fine when it's cold out and the heat from the oven helps warm the house or when the oven is on anyway for some other dish. But what about when it's hot out and the house needs to be cooled down, not heated up? In this book, we have several recipes for stove-top tofu, like Pomegranate-glazed Tofu, that cook more quickly over direct heat, using less energy.

We also explored some of the intriguing ways to prepare raw "living" food dishes, such as Winter Squash "Rice Mexicali"; and we came up with more healthful but still satisfying ways to attain certain qualities. For example, we thickened creamy Watercress and Cauliflower Soup with cauliflower rather than potatoes or a flour-and-fat roux, and we made a delicious Sweet Potato Pie lighter by whipping the egg whites and using buttermilk.

Another way to make a dish more healthful is to reverse the usual proportions of ingredients, adding more vegetables than usual and maybe less cheese or eggs. For example, we've been making our Pasta with Broccoli for a long time but it has evolved over the years; now it probably ought to be called Broccoli with Pasta. The pasta is whole wheat and there's just enough olive oil and cheese to make it flavorful with a good mouth feel.

It also occurred to us to boost the nutrition in some dishes by tucking in a couple of little extras not strictly necessary in the recipe. For instance, our Breakfast Muffins are made with whole wheat flour, oat bran, and fruits, and are further enhanced with a little wheat germ or flaxseeds. For more protein, we added edamame (fresh green soybeans) to a classic stir-fry of noodles with vegetables and tofu and called it Three-Soy Sauté with Soba.

Our primary inspiration all along at Moosewood Restaurant has been ethnic grainbased cuisines that are low in saturated fats and high in plant foods. The traditional bean and corn dishes of Latin America, vegetable stews of West Africa, and tofu and vegetable sautés of Asia are all brimming with nutritious vegetables. Sometimes we adjust these dishes to accommodate ingredients that are close at hand, and sometimes we tinker with the traditional recipes and cooking methods to make them vegetarian, quicker, easier, lower in fat, or just plain tastier. Our fascination with both traditional ethnic foods and the multicultural synthesis of eclectic dishes is represented in foods as diverse as Quinoa Tabouli, New World Pizza, Thai Red Curry, Tempeh Bourgignon, and Mushroom Barley "Risotto."

We've included information we came upon in answering our own questions: Why are whole grains so much better than refined ones? What are phytonutrients? Which fats and oils are more nutritionally beneficial? Shouldn't our interest in healthful eating go beyond what's on the plate to the relationships among food, sustainable farming practices, and the environment? Is it more important to choose organic food or locally grown food?

It's a great time to eat well. Farmers' markets filled with local and organic vegetables are sprouting up everywhere, and supermarkets are spilling over with whole grain choices, bigger and better produce sections, and a variety of more healthful convenience foods.

Cooking for both health and pleasure has made creating this, our twelfth cookbook, a wonderful experience. What always remains fresh and constant is the joy we find in cooking and delight in eating. And now, we can't imagine separating the enjoyment of food from its healthfulness. Eating well feels good. Copyright © 2009 by Moosewood, Inc.

Meet the Author

The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.

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Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes 3.9 out of 5 based on 0 ratings. 35 reviews.
EchoinArvada More than 1 year ago
Having all of the Moosewood cookbooks, dating back to the first one in the '70's, this is the best yet. Very user friendly and I very much appreciated the nutrition breakdown for each recipe. THe first recipe I tried, Greek Style Black-Eyed Peas, was a winner, my dinner guests asking for the recipe!
Christine_Emming More than 1 year ago
The Moosewood Collective has promoted local, organic food since before it was popular. It's no surprise to find they're still a step ahead of the veggie curve, making a case for whole, plant-based foods. Their latest collection of more than 200 recipes showcases trendy, healthful ingredients like stevia, umeboshi, celeriac and more, with loads of vegan options and even raw foods. Moosewood Restaurant: Cooking for Health by the Moosewood Collective continues the tradition of accessible vegetarian cuisine for household cooks. Insightful ingredient descriptions preface ten different sections, highlighting, for example, the various kinds of beans and peas, how to cook them and cook times. Even if you're no stranger to healthy cooking, Moosewood's often-adventurous ingredient lists may send you to the store before dinner. Mouth-watering recipes like Avocado-Citrus Dressing (which I'm drizzling over just about everything these days), Greek Tomato-Yogurt Soup (delicious hot and cold!), and Mediterranean Eggplant Casserole (a satisfying fall recipe) have already earned spots on my dinner rotation. While I wish the folks at Moosewood understood the value of cookbook photographs - their books are notoriously artwork-free - I depend on their detailed serving information and accurate prep and cook time predictions. And since the collective blatantly encourages my recipe tinkering, I'm wholly sold. As the temperatures cool, I look forward to sampling Maple Banana Oatmeal, Creamy Curried Pea Soup, Polenta Casserole with Winter Squash and Greens, and Sweet Potato Pie with Pecan-Oat Crust, just to name a few. Fall even sounds delicious at the Moosewood Restaurant, and I hope to echo a few of those smells in my kitchen.
Frisbeesage More than 1 year ago
Moosewood comes through with another creative, healthy addition to my cookbook collection! Moosewood Restaurant Cooking for Health is all about flavorful, simple vegetarian and vegan recipes. I started my exploration with Spinach Quesadillas. Once the spinach, onion, and green chile mixture is made you can keep it in the fridge and you are mere minutes away from a delicious, healthy dinner. I don't have kids but I can imagine this would be a great way to get them to eat spinach! Next up was Savory Asparagus and Mushroom Bread Pudding. Warm and filling, it was perfect for the last of the cold weather. The feta gave it a nice salty note and it was great reheated for lunches during the week. The Granola recipe isn't anything very unusual, though it does use less fat and sweetener than most granola recipes I've made. It didn't clump but stayed more the consistency of a muesli. My boyfriend loved it and declared it the best granola yet. Most recently I tried the Pasta with Pistachio Lemon Pesto. Delicious! I really liked the light, bright flavors and even ended up spreading it on a pizza crust and topping with arugula and tomatoes. Best of all none of these recipes took more than 30-45 min and all the ingredients were readily available in my local grocery store. This is a cookbook I will use often.
Anonymous More than 1 year ago
great recipes that are tasty and fairly easy to make. the ingredients are those, primarily, that most cooks have in their pantry. good info on nutritional aspects of some foods. if you want to start eating healthy the recipes in this book are a good way to begin. It includes the calories as well as grams of protein, carbs, etc.
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caf More than 1 year ago
I recently decided to eat a healthier mix of foods and this book was wonderful. In addtion to providing great, healthy recipes, it explains a lot about different food choices and allows you to decide which one or ones would be most appropriate for your needs. It also provides great recipes and I particularly loved the recipes for different kinds of burgers. It's nice to make your own and decide what exactly goes into the burger instead of buying the pre-packaged frozen ones. I would recommend this book for anyone who is researching a healthy lifestyle as well as someone looking for a really good cookbook.
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