Moosewood Restaurant Naturally Delicious Drinks and Dishes: 15 of the Most-Requested Recipes from One of America's Best-Loved Restaurants

by The Moosewood Collective

Overview

Say cheers and serve up these amazing healthy drinks courtesy of one of America's most beloved eateries with this fun gift ebook of refreshing recipes.

***INCLUDES THREE NEVER-BEFORE PUBLISHED MOST-REQUESTED DRINK RECIPES FROM MOOSEWOOD RESTAURANT!***

Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Moosewood Restaurant Naturally Delicious Drinks and Dishes is an original, mini cookbook (available only as an ebook) with fifteen recipes—including both updated classics excerpted from their cookbook Moosewood Restaurant Favorites plus three never-before published drink recipes—will show you how to bring the goodness of Moosewood restaurant to your home.

These great recipes include: Edamame Wasabi Spread, Moosewood Restaurant's All Natural Bloody Mary Mix (never-before published!), The Moosewood Grapefruit Basil Martini (never-before published!), Potage Jacqueline, Peruvian Quinoa and Vegetable Salad, Confetti Kale Slaw, Cowboy Cookies.

Product Details

ISBN-13:	9781466842229
Publisher:	St. Martin's Publishing Group
Publication date:	07/02/2013
Sold by:	Macmillan
Format:	eBook
Pages:	51
File size:	3 MB

About 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. Some members have worked for the restaurant since it was founded in 1973.

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. Some members have worked for the restaurant since it was founded in 1973.

Read an Excerpt

Moosewood Restaurants Naturally Delicious Drinks and Dishes

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By The Moosewood Collective

St. Martin's Press

Copyright © 2013 Moosewood Inc.
All rights reserved.
ISBN: 978-1-4668-4222-9

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CHAPTER 1

APPETIZERS

Roasted White and Sweet Potatoes with Chipotle Aioli

Most of us love chipotle aioli with its spicy, smoky flavor, and nothing could be simpler to make. Roasted potato wedges are one of our favorite "platforms" for it.

Yields about 2/3 cup

Serves 4 to 6

Time: 30 minutes

ROASTED POTATOES

2 large white potatoes
1 large sweet potato
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper

CHIPOTLE AIOLI

1 or 2 garlic cloves, minced or pressed
1 tablespoon olive oil
½ cup mayonnaise
1 tablespoon chipotles in adobo sauce
1 tablespoon fresh lime or lemon juice

Preheat a convection oven to 425 °F or a conventional oven to 450 °F. Oil a rimmed baking sheet.

Scrub the white potatoes and cut them lengthwise in 6 to 8 wedges. Peel the sweet potato and cut it lengthwise into 6 to 8 wedges. If the potatoes are very large, cut the wedges in half. Toss the potatoes with the olive oil, salt, and pepper. Place the potatoes on the prepared baking sheet in a single layer and roast for about 20 minutes, or until tender and browned. Turn the wedges over with a spatula after about 10 minutes of roasting.

While the potatoes roast, make the chipotle aioli. Cook the garlic in the olive oil in a microwave oven or on the stovetop, just until it sizzles. In a food processor, whirl the garlic and oil with the mayonnaise, chipotles in adobo sauce, and lime juice until well combined. Add more chipotles to taste.

Serve the potatoes hot, with chipotle aioli.

VARIATIONS

• You can make this with only one kind of potato or change the proportion of white and sweet; just have 7 to 8 cups total.

• Before roasting, toss the potatoes with garlic and minced fresh rosemary or thyme.

SERVING AND MENU IDEAS

In addition to serving Chipotle Aioli with roasted potatoes, an all-time Moosewood favorite appetizer and side dish, we drizzle it on steamed vegetables, such as broccoli, carrots, and asparagus.

Edamame-Wasabi Spread

This is a lovely green spread with a little kick from the wasabi. Bored with hummus? Give this silky spread a try.

Edamame are soybeans, sometimes available fresh, but widely found in the frozen food section of natural food stores and supermarkets. For this recipe, make sure you buy shelled edamame, which may be called mukimame or muki edamame.

Yields 12/3 cups

Time: 20 minutes

2 cups fresh or frozen shelled edamame
2 teaspoons wasabi powder
2 tablespoons vegetable oil
1 tablespoon light miso
2 teaspoons peeled and grated fresh ginger
1 tablespoon plus 1 teaspoon rice vinegar
1/3 cup water
salt
1 tablespoon chopped scallions (optional)

Cook the edamame in salted water to cover until tender, 5 or 6 minutes for fresh beans or according to package directions if using frozen ones. In a colander or sieve, run cold water over the edamame until cool and then transfer to the bowl of a food processor.

Combine the wasabi powder with an equal amount of water to form a smooth paste. Add it to the bowl of the processor along with the oil, miso, ginger, rice vinegar, and water. Process until smooth, stopping to scrape down the sides if needed. Add a little more water, if necessary, for a smooth spread. Add salt and more vinegar and wasabi paste to taste. If adding the scallions, either pulse them at the end, or sprinkle them on as a garnish. Chill the spread before serving.

VARIATION

• Substitute fresh lemon juice for the rice vinegar.

SERVING AND MENU IDEAS

Edamame-Wasabi Spread is especially good with rice crackers and crudités. It also makes a fine pita sandwich with tomato slices and greens.

CHAPTER 2

SOUPS

Potage Jacqueline

(Creamy Sweet Potato Soup)

Potage Jacqueline is so easy that you can come home from work and whip it up pronto! When your sweet potatoes are that deeply sweet and velvety variety that shows up in the market once in a while, this soup is positively ambrosia — with run-of-the-mill sweet potatoes, it's still a food that's fit and delicious for anyone's dinner. It's velvety, velvety.

Moosewood cook Lisa Wichman created this soup back in the 1980s. We dubbed it Potage Jacqueline after her (Jacqueline is the name her mother gave her), and the soup has been a favorite at the restaurant all these years. For a long time, we added grated fresh ginger, but lately, we like the sweet potato flavor unfettered.

Yields 7 cups

Time: 40 minutes

2 tablespoons vegetable oil
2 cups chopped onions
1 teaspoon salt
1 cup diced celery
4 cups peeled and chopped sweet potatoes (about 1 ½ pounds whole)
3 cups water
1 bay leaf
¼ cup sherry (optional)
1 cup half-and-half or light cream
ground black pepper

In a covered soup pot, warm the oil on medium heat. Add the onions and salt and cook until translucent, about 10 minutes. Add the celery and cook for about 5 minutes. Add the sweet potatoes, water, bay leaf, and sherry, if using. Cover and bring to a boil, and then reduce the heat and simmer for 15 to 18 minutes until the sweet potatoes are tender.

Remove and discard the bay leaf. Add the half-and-half or light cream and purée in a blender or food processor. Season with pepper and more salt to taste. Reheat carefully; do not boil.

VARIATION

Add a teaspoon or two of peeled and grated fresh ginger with the celery.

SERVING AND MENU IDEAS

A bowl of this soup is a great counterpoint to a salad of bitter greens or peppery arugula. Garnish with a sprinkling of chopped fresh herbs, if you like: parsley, dill, tarragon, chives, or scallions.

Red Lentil Soup

Lately, our favorite way to make warm, golden lentil soup flecked with red and green and wonderfully fragrant with cilantro and spices is this, a blending of the two recipes we've previously published.

Red lentils don't stay red when they are cooked; they turn a nice golden color, and in this soup we add turmeric to enhance that color. Ground cumin and coriander are both fresher and more aromatic and flavorful if you keep whole cumin and coriander seeds in your pantry and, when they are called for in a recipe, toast them in an unoiled skillet or on a tray in a toaster oven until headily fragrant.

Yields 9 cups

Time: 45 minutes

1 ½ cups dried red lentils
5 cups water
1 teaspoon ground turmeric
2 bay leaves
4 garlic cloves, coarsely chopped
2 slices peeled fresh ginger
2 ½ teaspoons salt
3 tablespoons olive oil
1 ½ cups finely chopped onions
¼ teaspoon red pepper flakes
1 ½ cups diced carrots
1 cup diced potatoes
2 teaspoons ground cumin seeds
2 teaspoons ground coriander seeds
1 cup water
½ cup seeded and diced red bell peppers
2 cups chopped fresh tomatoes, or one 14-ounce can diced tomatoes
2 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
ground black pepper

Rinse the red lentils in a sieve. Place them in a soup pot with the water, turmeric, bay leaves, garlic, ginger, and 1 teaspoon of the salt and bring to a boil, stirring occasionally as they come to a boil. Reduce the heat to a simmer and cook, covered, until soft, 15 to 20 minutes, stirring occasionally.

Meanwhile, warm the olive oil in a covered skillet or saucepan on medium-low heat. Add the onions and red pepper flakes and cook, stirring often, for about 10 minutes. Increase the heat, add the carrots, and cook for about 2 minutes. Stir in the potatoes, cumin, and coriander and cook, stirring constantly, for about 2 minutes. Stir in the water and bell peppers and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the vegetables are tender. Add the tomatoes and simmer for another 5 to 10 minutes.

Remove the bay leaves and ginger slices from the cooked lentils and discard them. Stir in the cooked vegetables. Stir in the lemon juice, cilantro, and the remaining 1½ teaspoons salt. Season with black pepper to taste.

NOTE

This soup tends to get thicker as it sits — just add more water for the consistency you like and then adjust the lemon and salt to taste.

SERVING AND MENU IDEAS

This soup is so delicious and satisfying that it can be the meal. Of course, it would be nice with a green salad or vegetable. Some bread might be welcome. This is also a great starter for any North African or West African or Latin American or Indian dish.

CHAPTER 3

SALADS

Peruvian Quinoa and Vegetable Salad

Quinoa is a nutritious, quick-cooking grain that wasn't even on our radar when Moosewood opened forty years ago. Today, though, we're cooking with it as much as we can, finding more ways to use it all the time. This is a substantial salad, a complete and nutritious one-dish meal. Shiny black beans, golden corn, red tomatoes, and green flecks of cilantro make it colorful. It's always a Moosewood customer favorite when we serve it as part of a "salad du jour," and it makes a great light dinner for a warm summer night.

Yields 6 cups

Serves 4 to 6

Time: 50 minutes

QUINOA

1 cup quinoa
1 teaspoon oil
¼ teaspoon salt
1 ½ cups boiling water

DRESSING

¼ cup vegetable oil
3 tablespoons fresh lime or lemon juice
½ teaspoon salt

VEGETABLES

1 tablespoon vegetable oil
½ cup finely chopped onions
2 garlic cloves, minced or pressed
1 cup seeded and diced red, yellow, or orange bell peppers
1 cup diced zucchini
¼ teaspoon salt
1 cup frozen or fresh corn kernels
2 teaspoons ground coriander seeds
2 teaspoons ground cumin seeds
½ teaspoon red pepper flakes (optional)
1 cup finely chopped fresh tomatoes
one 15-ounce can black beans, rinsed and drained (about 1 ½ cups)
1/3 cup chopped fresh cilantro

If your quinoa isn't prerinsed, rinse and drain it well in a sieve — this removes any bitter residue from the grains. Warm the oil in a saucepan on high heat, add the drained quinoa, sprinkle with the salt, and stir for a minute. Add the boiling water and bring back to a boil. Reduce the heat to low and cook, covered, for about 15 minutes, or until the water has been absorbed. Remove from the heat and let sit, covered, until the grains are tender, about 5 minutes.

While the quinoa is cooking, make the dressing and prep the vegetables. When the quinoa is done, toss it with about half of the dressing and put it in the refrigerator to cool. It will cool more quickly if you spread it out. Reserve the rest of the dressing.

To cook the vegetables: Warm the oil in a large skillet. Add the onions and cook on high heat for about 2 minutes, stirring constantly. Add the garlic, bell peppers, zucchini, and salt and sauté for about 4 minutes. Add the corn, coriander, cumin, and red pepper flakes, if using, and stir well, and cook until the vegetables are tender, about 3 minutes.

Stir the cooked vegetables into the quinoa. Toss with the remaining dressing and the tomatoes, beans, and cilantro. Add more salt and lime juice to taste. Serve at room temperature or chilled.

VARIATIONS

• In place of the onions, use ¼ cup finely chopped scallions (stir into the vegetables with the fresh tomatoes) or ¼ cup finely diced red onions (toss with the hot quinoa if you want to eliminate the raw "bite" they can have).

• Substitute finely chopped parsley for the cilantro.

• During cooler days when you welcome warmth from your oven, use this "salad" as stuffing for roasted bell pepper halves. If you make the salad intending to stuff peppers, it's nice to substitute diced carrots for the diced bell peppers.

SERVING AND MENU IDEAS

This salad is delicious served with Simple Smooth Guacamole and cheddar or Monterey Jack cheese.

Mediterranean Lentil Salad

Not a flamboyantly beautiful dish, but elegant nevertheless. This earthy, nutritious salad is quite delicious hot or cold.

French green lentils (also called Puy lentils, lentilles du Puy, and lentilles vertes du Puy) are small and dark green. They remain tidy little disks when cooked. As with any lentils, the cooking time varies with different batches: when they were harvested, how long they've been on the shelf, etc. You'll find French lentils in the market with the other dried lentils. In this recipe, brown lentils will work and are tasty, but not as handsome — they don't hold their shape as well.

Yields 4 cups

Serves 4 to 6

Time: 40 minutes

LENTILS

1 cup dried French green lentils, rinsed
3 cups water
½ teaspoon salt
2 bay leaves
2 garlic cloves, minced or pressed
½ teaspoon dried thyme

VEGETABLES

1/3 cup sun-dried tomatoes (not packed in oil) (optional)
½ cup diced celery or fresh fennel bulb
½ cup seeded and diced red, yellow, or orange bell peppers
¼ cup minced red onions
½ cup chopped fresh parsley (optional)
1 cup diced fresh tomatoes

DRESSING

1/3 cup olive oil
3 tablespoons vinegar (preferably red wine vinegar)
1 ½ teaspoons Dijon mustard
1 teaspoon ground fennel seeds
½ teaspoon salt
1/3 teaspoon ground black pepper

In a saucepan, bring the lentils, water, salt, bay leaves, garlic, and thyme to a boil. Reduce the heat and simmer for 20 to 30 minutes, until the lentils are tender, stirring occasionally and adding a small amount of water, if needed, to prevent scorching.

Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and set aside for at least 15 minutes.

In a larger bowl, stir together the celery, bell peppers, red onions, and parsley. Set aside the fresh tomatoes until just before serving.

Whisk together the dressing ingredients and set aside. When the sun-dried tomatoes have softened, drain them and mince them and add to the bowl.

When the lentils are tender, drain off any remaining liquid. Remove and discard the bay leaves. Toss the lentils with the vegetables and the dressing.

Stir in the fresh tomatoes just before serving. Add more salt and/or black pepper to taste. Serve warm, at room temperature, or chilled.

VARIATION

• With a little stock and some extra seasonings, leftovers can easily become lentil soup.

SERVING AND MENU IDEAS

Serve the lentils on a bed of spinach or salad greens, surrounded with olives and cucumber slices.

Top with fresh mozzarella.

Serve with a side of marinated asparagus or sautéed escarole. Or, add a wedge of Brie, some toasted walnuts, and crusty bread with olive oil for dipping.

Confetti Kale Slaw

A colorful, fresh-flavored slaw. Sweet and tangy. We call it confetti because that's what it looks like: kind of fluffy.

Slice the kale into thin pieces for the most tender slaw. Several of the vegetables are described as shredded, but by that sometimes we mean shredded with a hand grater and sometimes shredded with a sharp knife. It could get confusing, so we give you specific instructions for prepping the vegetables.

Yields 8 cups

Serves 6 to 8

Time: 30 minutes

DRESSING

½ cup orange juice
¼ cup fresh lemon juice
1 tablespoon apple cider vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large firm apple, shredded (1 to 2 cups)
1 cup shredded green or red cabbage
1 cup shredded carrots
1 cup minced celery
¼ cup minced scallions
3 cups shredded kale, packed

To make the dressing: Whisk together the orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.

Prepare the apple and vegetables and place them in the bowl as you go: Peel the apple or don't, and shred it on the large-holed side of a hand grater. To prevent the apples from discoloring, toss well with the dressing. Thinly slice the cabbage and then cut across the slices about every inch. Peel the carrots and shred on the large-holed side of a hand grater. Mince the celery. Mince the scallions.

To shred the kale: Rinse the kale leaves and shake off excess water. Strip the leaves from the large stems and pile on a chopping board. Gather the kale into a compact mass and thinly slice it. Then cut down across the slices, chopping the kale into 1- to 2-inch pieces. Go after those larger pieces of kale that got away from you when you were slicing it. Add the shredded kale to the bowl and toss well.

Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator for 2 or 3 days.

SERVING AND MENU IDEAS

This slaw is excellent beside a main dish that's rich and cheesy or bland and smooth, a cheese omelet, baked potatoes with sour cream, or strudel. It's also good with something spicy, and makes a cheese sandwich something special — put the slaw in the sandwich or serve as a side dish.

(Continues...)

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Excerpted from Moosewood Restaurants Naturally Delicious Drinks and Dishes by The Moosewood Collective. Copyright © 2013 Moosewood Inc.. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Title Page,
Copyright Notice,
Introduction,
Appetizers,
Roasted White and Sweet Potatoes with Chipotle Aioli,
Edamame-Wasabi Spread,
Soups,
Potage Jacqueline,
Red Lentil Soup,
Salads,
Peruvian Quinoa and Vegetable Salad,
Mediterranean Lentil Salad,
Confetti Kale Slaw,
Stews, Casseroles, and Other Main Dishes,
Moroccan Vegetable Stew,
Rumbledethumps,
Black Bean-Sweet Potato Burritos,
Vegetable-Tofu Lasagna,
Vegetable Stroganoff,
Desserts,
Vegan Chocolate Cake,
Cowboy Cookies,
Sauces, Salsas, and Guacamole,
Simple Smooth Guacamole,
Avocado Salsa,
Smooth Hot Sauce,
Tomato-Basil Sauce,
Drinks,
Fresh Ginger Tea,
Grapefruit-Basil Martini,
Moosewood Bloody Mary,
Also by The Moosewood Collective,
About the Author,
Copyright Page,