Veg Revolution: Recipes from Moosewood Restaurant
Photo by Dave Burbank
Moosewood Cookbook—that cozy, hand-lettered, and charmingly illustrated collection of vegetarian recipes—is one of the 10 best-selling cookbooks of all time. But more than being a publishing juggernaut, the book has changed lives. Ask just about anyone about Moosewood, from New York Times best-selling food writer Amanda Hesser to Top Chef judge Gail Simmons, and they’ll launch into rhapsodies about their favorite recipes and the book’s impact on them—and on the planet.
Read on for bonus recipes from the Moosewood collection, then check out our November-December 2012 feature, "40 Years of Moosewood." Find even more Moosewood goodness in "Moosewood Memories," where famous foodies share their memories of cooking from these classic tomes.
Roasted Vegetables Three Ways
Serves 4 to 6
2 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch semicircles
2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above
2 carrots, peeled and cut into 1-inch chunks or cut on the diagonal into 1/2-inch slices
1 large onion, cut into wedges
1 medium zucchini, cut into 1-inch chunks or cut on the diagonal into 1/2-inch slices
2 bell peppers, cut into 1-inch chunks (two different colors is nice)
Choose one of the following:
1/3 cup soy sauce
1/3 cup rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon honey
1 tablespoon dark sesame oil
3 garlic cloves, minced or pressed
1/2 teaspoon ground anise
4 teaspoons olive oil
1/4 cup fresh lemon juice
6 garlic cloves, minced or pressed
3 tablespoons minced fresh rosemary (or 2 to 3 teaspoons dried and ground)
1 tablespoon minced fresh oregano
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon canola or other vegetable oil
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
1 small onion, coarsely chopped
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 teaspoons grated fresh gingerroot
1 large garlic clove, minced or pressed
1 fresh green chile, coarsely chopped, seeds removed for a milder "hot"
1. Preheat the oven to 425°.
2. To parboil, put the raw potatoes, sweet potatoes, and carrots in boiling water to cover and cook for 2 minutes. Drain well. In a large bowl, combine the parboiled vegetables with the onion, zucchini, and bell peppers.
3. To make the dressing of your choice, either whisk together the ingredients in a bowl, or purée them until smooth in a blender or food processor.
4. Toss the vegetables well with the dressing. Place the vegetables in a single layer on a large unoiled baking tray and bake, stirring every 15 minutes, until all of the vegetables are tender, about 45 minutes.
5. To roast without parboiling, bake the vegetables in sequence. Prepare a large baking tray with cooking spray or a light coating of oil. Place the white potatoes and carrots on the tray and bake for 15 minutes. Add the sweet potatoes and bake for another 15 minutes. Remove the vegetables from the oven and transfer to a large bowl. Add the onions, zucchini, and bell peppers to the bowl and toss with the dressing of your choice. Spread the vegetables on the baking tray in a single layer and return to the oven. Bake until all of the vegetables are tender, about 45 minutes, stirring occasionally to prevent sticking.
Reprinted by permission from Moosewood Restaurant Low-Fat Favorites, by the Moosewood Collective (Clarkson Potter, 1996).
Tofu Burgers or Meatloaf
2 cakes firm tofu (16 ounces each)
2 tablespoon vegetable oil
2 cups diced onions
1 cup peeled and grated carrots
1 cup diced bell peppers
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
2/3 cup chopped walnuts
1 cup bread crumbs
2 tablespoons tahini
2 tablespoon light miso
2 tablespoon soy sauce
1–2 tablespoons Dijon mustard
1. Press the tofu between two plates and rest a heavy weight on the top plate. Press for 15 minutes, then drain the liquid.
2. Meanwhile, heat the oil in a frying pan and sauté the onions, carrots, peppers, oregano, basil, and dill for about 7 minutes, until the vegetables are just tender. Crumble the pressed tofu into a large bowl, or grind it through a food processor. Stir in the walnuts, bread crumbs, tahini, miso, soy sauce, and mustard. Add the sautéed vegetables and mix well.
3. Preheat the oven to 350° or 375°. Press the mix into an oiled casserole dish, and bake for about 30 minutes, until lightly browned. If making burgers, use about 3⁄4 cup of burger mix per burger, and place them about 2 inches apart on an oiled baking sheet until they are firmed and brown.
Reprinted by permission from Moosewood Restaurant New Classics (Clarkson Potter, 2001).