Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
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...
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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 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 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.
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.”
\ From Barnes & NobleWhen 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 WeeklyFor 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.\ \
