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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

Introduction

Moosewood Restaurant has been serving delicious food for forty years now with a menu that changes at every meal. We have written a dozen cookbooks that all together contain about 3,000 recipes. Sometimes at book-signing events, Moosewood fans say, “Another one? How can you come up with more?” Well, for us, there’s truth in that old Italian saying, “A tavola non s’invecchia,” which translates as “You never grow old at the table” or “It never grows old, being at the table.” After spending most of our adult lives cooking, searching for food ideas, experimenting, learning, evolving, and cooking some more, we’re still eager to taste something new and to think about how we might improve something old and beloved.

During Moosewood’s forty years, the culinary landscape all around us has changed dramatically. In 1973, when Moosewood began, yogurt was advertised as a newly discovered secret-of-longevity food from Siberia, where the majority of elderly people were reported to be centenarians. Many of our customers tried it for the first time at the restaurant. In the mid-1980s, when we were putting together New Recipes from Moosewood Restaurant, coconut milk was unusual and unavailable enough that we included a recipe for how to make it from fresh coconut. Now you can easily find low-fat and full-fat and organic coconut milk, and even coconut water, in many grocery stores.

In our first few cookbooks, we hesitated to call for fresh herbs exclusively in a recipe, because in many areas of the country you could only find dried herbs in little cans, and fresh herbs, when you could find them, were very expensive. Many of us remember vividly the first time we tasted cilantro. It was so emphatically a brand new flavor, often tasting at first like either soap or aluminum, and then after the third or fourth exposure, like something we never wanted to do without again.

“Moosewood Restaurant Favorites” is a collection of some of our customers’ favorite recipes, selected from our menus throughout our forty years, cooked the way we cook them today at the restaurant in Ithaca, New York. Some are hearty and filling, some are light and low fat, and many are quick and easy. Some are elegant enough for a dinner party, plenty are vegan, and some we know to be kids’ favorites. Our emphasis, though, is on everyday meals that will bring Moosewood Restaurant right into your home. Most of the recipes are the kind that we think you’ll use again and again.

Nourishing and beautiful food has immediate rewards, of course, but we also recognize the long-term pleasures of the kitchen. Cooking can be a lifelong interest and occupation, a satisfying and empowering craft that enhances your life every day. Cooking at home offers opportunities for learning and teaching. As a basis for sharing culture and good times, it brings people closer together. Is it possible to feel both old and young at the same time? Oh yes. But at the table? Always young.

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 1^2⁄3 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.

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 1½ 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

1½ cups dried red lentils

5 cups water

1 teaspoon ground turmeric

2 bay leaves

4 garlic cloves, coarsely chopped

2 slices peeled fresh ginger

2½ teaspoons salt

3 tablespoons olive oil

1½ cups finely chopped onions

¼ teaspoon red pepper flakes

1½ 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.

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

1½ 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 1½ 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)

1½ teaspoons Dijon mustard

1 teaspoon ground fennel seeds

½ teaspoon salt

1⁄8 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.

STEWS, CASSEROLES, AND OTHER MAIN DISHES

Moroccan Vegetable Stew

Colorful, aromatic, and sweet, this stew was introduced to the restaurant by Moosewood cook and menu planner Joan Adler after she discovered Paula Wolfert’s books on North African cooking. That was back in the ’70s. Paula Wolfert was Joan’s bedtime reading for weeks.

Having a big pot of slowly simmering aromatic vegetables in the kitchen is a wonderful thing. Stews with eggplant and sweet potatoes are vulnerable to scorching—frequent stirring, adequate liquid, a tight-fitting lid, low heat, and patience will do the trick. A heavy-bottomed pot or a flame tamer is helpful, too.

Yields 8 cups

Serves 6 to 8

Time: about 1 hour

¼ cup olive oil

2 cups chopped onions

½ teaspoon salt

2 garlic cloves, minced or pressed

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

½ teaspoon cayenne or red pepper flakes

½ teaspoon paprika (sweet, hot, or smoked)

4 cups peeled and cubed sweet potatoes (1-inch cubes) (2 large, about 1½ pounds)

1½ cups water

one 15-ounce can diced tomatoes

3 cups cubed eggplant (¾-inch cubes) (one 1-pound whole eggplant)

1 cup seeded and chopped bell peppers (any color)

2 cups chopped zucchini or yellow squash

one 15-ounce can chickpeas, undrained (about 1½ cups beans)

pinch of saffron

½ cup currants or raisins

1 to 2 tablespoons fresh lemon juice

In a stew pot, warm the olive oil on medium-low heat. Add the onions and salt, and cook, covered, for 5 minutes. Stir in the garlic, turmeric, cinnamon, cayenne, and paprika, cover, and cook for 3 or 4 minutes. Add the sweet potatoes, stir in the water, bring to a vigorous simmer, and cook for 5 minutes. Add the tomatoes and eggplant, cover, and simmer for 10 minutes, stirring often. Add the bell peppers, zucchini, chickpeas, saffron, and currants. Cover and simmer, stirring often, until the sweet potatoes and eggplant are tender, about 15 minutes. Stir in lemon juice to taste.

SERVING AND MENU IDEAS

Serve on couscous or with toasted pita bread. Top Moroccan Stew with chopped toasted almonds and wedges of hard-cooked egg. A sprinkling of finely chopped parsley or scallions also looks pretty.

Rumbledethumps

Rumbledethumps is the Scottish version of Irish colcannon and English bubble and squeak—all are potato and cabbage pies devised as a way to use up leftovers. It’s a dish to satisfy your craving for comfort food; rich and filling, it could be your ticket to fulfilling your dream of having just mashed potatoes for dinner.

When Tom Walls, who was a Moosewood cook for many years, wrote his recipe for Rumbledethumps for Sundays at Moosewood Restaurant, he claimed to have tried all of over one zillion versions. Tom, try this one!

Our hearty, luscious version is a rich casserole of leeks or onions and cheddar-mashed potatoes rumpled up with healthy chunks of cabbage and broccoli and topped with bubbly melted cheese. Some cooks add a pinch of nutmeg, others a spoonful of Dijon mustard. Sometimes, we swap kale for the cabbage or broccoli.

Serves 4 to 6 as a main dish; 8 to 10 as a side

Prep time: 30 minutes

Baking time: 15 minutes

6 cups peeled and chopped potatoes

2 teaspoons salt

3 cups chopped green cabbage

3 cups chopped broccoli

2 tablespoons butter

3 cups chopped leeks (3 medium leeks) or 2 cups chopped onions

3 ounces cream cheese

½ cup milk or reserved potato-cooking water

2 cups shredded sharp cheddar cheese

1 tablespoon Dijon mustard or ¼ teaspoon freshly grated nutmeg (optional)

1⁄8 teaspoon ground black pepper

Put the potatoes and 1 teaspoon of the salt in a covered soup pot with enough water to generously cover and bring to a boil on high heat. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in another pot, blanch the cabbage and broccoli in boiling water until just tender, 6 or 7 minutes. Drain, and set aside.

In a covered saucepan or skillet on medium-low heat, melt the butter, add the leeks or onions, and cook until soft. Set aside.

Preheat the oven to 350°F. Butter a 13 × 9 × 2-inch baking pan.

When the potatoes are done, drain them, reserving a cup of the cooking water. Mash the potatoes in the pot that you cooked them in, with the cream cheese and milk or potato-cooking water. The mashed potatoes should be fairly stiff and not too smooth. Stir in 1 cup of the cheddar, the remaining 1 teaspoon salt, and the mustard or nutmeg. Fold the cabbage, broccoli, and leeks into the potatoes until thoroughly mixed. Add the black pepper and season with more salt to taste.

Spread the mixture into the prepared baking pan and top with the remaining cheddar cheese. Bake, uncovered, until thoroughly hot and golden brown, about 15 minutes.

VARIATION

• In place of cabbage or broccoli, use 5 cups of chopped kale.

NOTE

If you want to prepare Rumbledethumps in advance of baking, assemble it, cover the baking pan with aluminum foil, and refrigerate. Bake, covered, at 350°F for 25 minutes, then uncover and either bake for another 15 minutes or place under the broiler to brown the top.

SERVING AND MENU IDEAS

Serve with fresh fruit or a tossed green salad. Stout is probably the proper beverage.

Black Bean-Sweet Potato Burritos

These plump and savory burritos are popular with all our customers—vegan and non-vegan, alike. Try them with Simple Smooth Guacamole or a zesty Avocado Salsa. And if you’re not vegan, pass some shredded cheese or sour cream, as well.

We use 10-inch tortillas for these burritos, but if they’re not available, or if you prefer smaller ones, that’s fine, you’ll just get more burritos. The filling can be made a day or two in advance.

Serves 6

Prep time: 45 minutes

Baking time: 30 minutes

6 cups peeled and cubed sweet potatoes (about 2½ pounds)

2 tablespoons vegetable or olive oil

2 cups chopped onions

3 garlic cloves, minced or pressed

1 fresh hot pepper, minced (for a milder “hot,” seeded first)

1 teaspoon salt

1 tablespoon ground cumin seeds

1 tablespoon ground coriander seeds

two 15-ounce cans black beans, drained and rinsed (3 cups)

1 tablespoon fresh lemon juice

½ cup chopped fresh cilantro

six 10-inch flour tortillas

In a covered saucepan, bring the sweet potatoes to a boil in salted water to cover. Reduce the heat and simmer until tender, about 15 minutes. Drain well. Mash. Set aside.

While the sweet potatoes are cooking, in a covered saucepan on low heat warm the oil. Add the onions, garlic, hot peppers, and salt and cook until the onions are soft, about 10 minutes. Stir in the cumin and coriander and cook for another minute or two.

Preheat the oven to 350°F. Lightly oil a large baking pan.

Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro. Season with salt to taste.

Place about 1 cup of filling on the bottom half of each tortilla and roll up. The sides can be left open, or the sides can be folded over as you roll to form a tidy package. Arrange, seam side down, in the prepared baking pan. Lightly brush the tops of the burritos with oil and cover with aluminum foil. Bake for 25 to 30 minutes until hot.

VARIATIONS

• Add a seeded and diced bell pepper to the onions as they cook.

• Replace the fresh hot pepper with ¼ teaspoon of cayenne or ½ teaspoon of red pepper flakes.

• For a smoky flavor, use a minced canned chipotle pepper with a spoonful of adobo sauce.

• Stir a cup of corn kernels into the filling.

• Use corn tortillas instead of flour for a gluten-free alternative.

SERVING AND MENU IDEAS

Serve on a bed of rice and top with Smooth Hot Sauce and chopped scallions. Maybe add some grated cheese or a dollop of sour cream.

Vegetable-Tofu Lasagna

At Moosewood, lasagna is very popular, and we usually feature at least two variations per week. In this vegan lasagna, seasoned whipped tofu replaces the traditional ricotta layer, and mushrooms and spinach stand in for mozzarella. This is a very flavorful dish—even the non-vegans don’t miss the cheese—really!

As with all our lasagnas, the noodles are added uncooked. As long as there’s adequate sauce, they cook beautifully as the dish bakes.

The lasagna can be assembled a day ahead of time and refrigerated. When chilled, bake at 325°F for about 1½ hours.

Serves 8

Prep time: 45 minutes if using premade sauce, about an hour if making sauce

Baking time: about 1 hour

Tomato-Basil Sauce or 5 to 6 cups of your favorite tomato sauce

2½ tablespoons olive oil

1 pound mushrooms, sliced (about 5 cups)

1 teaspoon salt

2 tablespoons sherry or red wine (optional)

8 cups baby spinach (about 12 ounces)

one 14- to 16-ounce block firm tofu

1½ tablespoons soy sauce

2 garlic cloves, minced or pressed

½ teaspoon dried oregano

1 teaspoon ground fennel seeds

¼ teaspoon ground black pepper

½ cup chopped fresh basil

¾ pound lasagna noodles

If you’re making Tomato-Basil Sauce, do that first, and go on with the recipe as it simmers.

In a large saucepan or skillet on medium heat, warm 1 tablespoon of the oil. Add the mushrooms and sauté for a couple of minutes. Stir in ½ teaspoon of the salt and the sherry or wine, if using, cover, and cook until the mushrooms are tender and juicy, about 5 minutes. Set aside.

Finely chop the spinach and set aside. Crumble the tofu into a food processor. Add the remaining 1½ tablespoons of olive oil, soy sauce, garlic, oregano, fennel, black pepper, and the remaining ½ teaspoon of salt. Whirl until the tofu mix is smooth and creamy, using a rubber spatula to scrape down the sides. Add the basil and process briefly to mix.

Preheat the oven to 350°F. Oil a 13 × 9 × 2-inch baking pan.

Spread 1½ cups of the tomato sauce over the bottom of the pan. Top with a layer of lasagna noodles; we usually break some noodles and use them to fill in the empty spaces in the noodle layer. Spread on half of the tofu filling, and then half of the mushrooms and chopped raw spinach. Spread another 1½ cups of tomato sauce over the vegetables. Top with noodles, the remaining tofu mix, and the rest of the mushrooms and spinach. Add a final layer of lasagna noodles and top it with 2 to 3 cups of tomato sauce.

Cover the pan with aluminum foil; dome the foil so that it doesn’t touch the sauce. Bake until the noodles feel tender when a knife is inserted, about 1 hour.

VARIATIONS

• Make with different or additional vegetables. At the restaurant, we might add zucchini, fresh fennel, or bell peppers to this dish. Or, replace the spinach with sautéed kale or broccoli rabe. Asparagus is good, too.

• For a gluten-free version, use rice lasagna noodles. We recommend cooking them first.

SERVING AND MENU IDEAS

Serve with a crisp green salad.

Vegetable Stroganoff

Traditionally, stroganoff is a beef and sour cream dish that originated in Russia in the nineteenth century. We’re sure you’ll appreciate our Moosewood vegetarian version of this creamy, chock-full-of-vegetables sauce flavored with red wine, paprika, and dill—and never miss that beef.

Serves 6

Time: 1 hour and 10 minutes

1 tablespoon vegetable oil

1½ cups chopped onions

1 tablespoon sweet paprika

½ teaspoon salt

½ teaspoon dried marjoram

1½ cups carrots cut into ½-inch-thick half-moons

½ cup dry red wine

6 cups mushrooms cut into halves or quarters (about 24 ounces)

4 cups bite-size cauliflower florets

one 15-ounce can diced tomatoes

1½ cups seeded and chopped red bell peppers

2 tablespoons cornstarch dissolved in 2 tablespoons cold water

2 tablespoons soy sauce

3 tablespoons chopped fresh dill, more to taste

½ teaspoon black pepper

¾ cup sour cream

12 ounces egg noodles

The goal in this recipe is for the sauce and the noodles to be done at about the same time. But, we can’t tell you exactly when to put on a large pot of salted water to boil for cooking the noodles. It depends upon how quickly your stove will boil water and how long the egg noodles you’re using take to cook. Generally, we’d put the water on about the time we add the cauliflower to the cooking stroganoff vegetables. When the water boils, cook the noodles until al dente and drain.

In a soup pot on low heat, warm the oil. Add the onions, paprika, salt, and marjoram and cook, covered, for about 10 minutes, stirring occasionally. Add the carrots and cook, covered, for 5 minutes. Condensation usually forms on the inside surface of the pot lid; when you lift the lid to stir, let the water drip into the pot to keep the vegetables from sticking, and if it’s not enough, just add a splash of water. Add the wine and mushrooms and increase the heat until the wine begins to simmer, then reduce the heat, cover, and cook at a low simmer for 5 minutes, stirring occasionally. Stir in the cauliflower and cook, covered, for 5 minutes. Stir in the tomatoes and bell peppers, return to a simmer, and cook, covered, until the vegetables are tender, 5 to 10 minutes. Stir in the dissolved cornstarch and cook, stirring constantly, just until the sauce has thickened. If the sauce is simmering steadily, this happens very quickly. Stir in the soy sauce, dill, black pepper, and sour cream. Add more salt or soy sauce, black pepper, and dill to taste.

Serve the stroganoff sauce over the egg noodles.

VARIATION

• You can adjust the proportions of the vegetables to your liking with the exception of the tomatoes, as long as you have about 14 cups of vegetables (including the onions). For instance, if you love mushrooms, add more, or substitute cabbage for the cauliflower, or don’t use bell peppers at all and increase the amount of some other vegetable.

SERVING AND MENU IDEAS

Serve with a simple green salad with your choice of dressings.

DESSERTS

Vegan Chocolate Cake

Dark and dense, moist and delicious. Over the years, we’ve made only minor changes to our Vegan Chocolate Cake recipe. We usually make a large, single layer cake topped with a simple chocolate glaze and we serve it right out of the pan. But sometimes we add peanut butter, or coconut or coconut milk, or raspberry purée, or orange zest and orange liqueur to the cake or to the glaze.

This recipe also makes the right amount of batter for a two-layer cake, two 9-inch round or 8-inch square pans (2 inches deep). To ensure that the cake layers come out of the pan cleanly, we recommend that you line the pans with parchment paper: oil the bottom and sides of the pans, cut the parchment paper to fit the bottom of the pan, oil it and then dust the bottom and sides with flour.

Yields one 13 × 9 × 2-inch cake or two 9-inch round or 8-inch square layers

Prep time: 15 minutes

Baking time: about 55 minutes

CAKE

3 cups unbleached white all-purpose flour

2⁄3 cup unsweetened cocoa powder (lightly packed with the back of a spoon)

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1¾ cups water

2 teaspoons pure vanilla extract

1 cup vegetable oil

¼ cup apple cider vinegar

VEGAN CHOCOLATE GLAZE

8 ounces semisweet chocolate

½ cup boiling water

Preheat the oven to 350°F. Oil a 13 × 9 × 2-inch baking pan and dust it with flour.

To make the cake: In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, and baking soda. Use a whisk or spoon to thoroughly mix the ingredients together. In a separate bowl, combine the water, vanilla, and oil. Add the wet ingredients to the dry ingredients and whisk until smooth. Add the vinegar and whisk just until it is incorporated; the batter will be thinner than most cake batter. Pour the batter into the prepared pan(s). Bake for 50 to 55 minutes until a knife inserted in the middle comes out clean. With this cake it is best to err on the side of overbaking, if the middle is even slightly undercooked, the cake will sink in the middle as it cools.

When the cake has thoroughly cooled, make the glaze: Put the chocolate and boiling water in blender and let it sit for a couple of minutes to soften the chocolate. Then whirl until smooth. You can glaze the cooled cake right away, but it is best to pour the glaze into a bowl and chill for 15 to 20 minutes until it is a spreadable consistency.

Cowboy Cookies

Our dessert makers try out a lot of different cookies at Moosewood, but most frequently they make easy Cowboy Cookies, which are sturdy, wholesome, homespun treats that might even sustain you on a hard day out on the trail.

We keep a big glass jar full of cookies near the side door that leads down the hall to the other stores in our building. Every day people from the antique shop or the toy store or the guitar workshop pop their heads in to check out the cookies of the day. When they find a beautifully frosted or filled cookie or some ethnic classic that took all morning to fill and roll and layer or some delicate airy miracle of bakers’ art, they are polite about it, but what they really want most of all are Cowboy Cookies again and again.

Yields about 24 big cookies or 40 smaller cookies

Prep time: 25 minutes

Baking time: about 12 minutes per batch

2 cups unbleached white all-purpose flour (see Note)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup butter, at room temperature (2 sticks)

½ cup sugar

½ cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups rolled oats

2 cups semisweet chocolate chips or chunks (12 ounces)

1½ cups raisins, dried cranberries, or chopped dried cherries (optional)

1 cup coarsely chopped toasted walnuts (optional)

NOTE

Some of us like to use pastry flour, which makes the cookies crisper.

Preheat the oven to 350°F.

In a mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside. In a large mixing bowl, using an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and beat well. Add the dry ingredients and blend well. Stir in the oats. Fold in the chocolate chips and the dried fruit and the nuts, if using. The dough will be fairly stiff.

Drop spoonfuls of dough onto unoiled baking sheets. For large cookies, place rounded blobs of dough about the size of a ping-pong ball on the baking sheets, placing then about 4 inches apart. For smaller cookies, drop rounded tablespoons of dough onto the baking sheets, placing them about 2 inches apart. Bake for 12 to 15 minutes until golden brown. Transfer the cookies to wire cooling racks. Cool completely before storing in a sealed container.

SAUCES, SALSAS, AND GUACAMOLE

Simple Smooth Guacamole

A ripe avocado is a thing of beauty, as any Moosewood cook will tell you. Because we love guacamole and it’s the perfect thing to serve with so many dishes, we regularly turn a case of avocados into a mound of guacamole. When the avocados are ripe, the guacamole is scrumptious. If the avocados are underripe or overripe, the guacamole will suffer. This simplest of guacamoles is for when your avocados are perfect.

For chunky guacamole, see Avocado Salsa. Sure, you can buy guacamole ready to dip out of its plastic container, but it’s so easy to make your own: no worries about what may have been added to it—and it tastes better, too.

Yields 1 generous cup

Time: 10 minutes

2 ripe Hass avocados

1 garlic clove, minced or pressed

2 to 3 tablespoons fresh lime or lemon juice

¼ teaspoon salt

splash of Tabasco or other hot sauce (optional)

Slice around each avocado lengthwise down to the pit. Twist the halves apart. Pop out the pit with the tip of the knife. Scoop out the flesh with a spoon.

Mash the avocado flesh, garlic, lime juice, and salt with a fork. Add Tabasco to taste. If you want really smooth guacamole, use a food processor.

Serve immediately. Or, if you will serve it later or have leftovers, to prevent discoloration, press plastic wrap directly onto the surface of the guacamole, leaving no air bubbles, and refrigerate.

SERVING AND MENU IDEAS

Of course, serve as dip for tortilla chips, crackers, little rounds of baguette, or crudités. Serve as a topping for beans or burritos.

Avocado Salsa

At the restaurant, we always have a case of avocados ripening, and as soon as they’re perfectly soft and flavorful, they go on the menu—often as this salsa. When we serve it with tortilla chips it’s one of our customers’ favorite appetizers. And it’s a refreshing and colorful way to garnish roti, burritos, frittatas, and other Caribbean or Latin American dishes.

Yields 2½ to 3 cups

Time: 15 minutes

2 ripe avocados, cubed

1 cup diced fresh tomatoes

½ cup seeded and diced bell peppers (any color) or peeled, seeded, and diced cucumbers

¼ cup minced red onions or scallions

¼ cup fresh lime or lemon juice

¼ teaspoon salt

1 tablespoon olive oil (optional)

2 tablespoons chopped fresh cilantro (optional)

¼ teaspoon cayenne (optional)

In a bowl, stir together the avocados, tomatoes, bell peppers or cucumbers, scallions, lemon juice, and salt. Let sit for about 10 minutes for the flavors to blend. Taste, and add any of the optional ingredients and more lime or lemon juice and salt if you like.

Smooth Hot Sauce

We love and depend on this spicy, full-bodied sauce. If you use red bell peppers, it’s bright red; with green bell peppers, it’s a rusty brown. Either way, it’s delicious and one of our staples. This recipe makes 4 cups of sauce, and it keeps well in the refrigerator for at least 2 weeks, and longer in the freezer.

There are those among us who are connected to people who think it’s not a meal without hot sauce. Sure, in the store there are lots of choices of little bottles and big bottles of hot sauce, and we do keep some in our homes. But, when you make your own hot sauce, you can control the ingredients, flavor, and spiciness—and you can make a lot for less.

Our earlier books have hot sauce recipes that tell you to blend all the ingredients together raw and then simmer. That works, but the flavor can be harsh if not cooked long enough. In the restaurant kitchen, where the ovens are on most of the time, some cooks roast all the vegetables and spices and then blend them with the tomatoes. Others sauté the onions and peppers in our big cast-iron skillet, and that’s how most of us make hot sauce at home.

Yields about 4 cups

Time: 30 minutes

1½ tablespoons vegetable oil or olive oil

1 cup chopped onions

½ teaspoon salt

3 garlic cloves, chopped

1 cup seeded and chopped bell peppers

1 chopped fresh hot pepper, ¼ teaspoon cayenne, or ½ teaspoon red pepper flakes

one 28-ounce can tomatoes

2 teaspoons ground toasted cumin seeds

2 teaspoons ground toasted coriander seeds

¼ cup chopped fresh cilantro (optional)

Warm the oil in a large skillet on medium-high heat. Add the onions and salt and sauté for about 5 minutes. Add the garlic, bell peppers, and hot peppers and continue to sauté for about 4 minutes, or until the peppers have softened and the onions begin to brown. Remove from the heat.

Put the tomatoes, cumin and coriander, cilantro, if using, and cooked onions and peppers into a blender and whirl until smooth. Return to the pan, cover, and bring to a low boil. Simmer for about 10 minutes, stirring occasionally. Add salt to taste.

SERVING AND MENU IDEAS

Serve on black beans or use chilaquiles casserole to add flavor to chili and soups, or to top stuffed peppers, omelets, and frittatas. We use this hot sauce on Latin American and Tex-Mex dishes like burritos, enchiladas, tacos, bean and vegetable casseroles, bean and rice dishes. It is also a good ingredient or accompaniment to spice up Middle-Eastern and North or West African dishes.

Tomato-Basil Sauce

This is the restaurant’s house tomato-basil sauce. We use it on polenta and stuffed vegetables, in our lasagnas, and as an option for “kid’s” pasta. This recipe makes a generous amount, enough for a large lasagna, with maybe a cup or two left over. Although making your own sauce takes a little longer than opening a jar, you can season the sauce just the way you like it. And—it just tastes better. You can freeze any leftovers for later.

Yields about 7 cups

Time: 35 minutes

2 tablespoons olive oil

1½ cups finely chopped onions

4 garlic cloves, minced or pressed

½ teaspoon salt

1 teaspoon dried oregano (1 tablespoon fresh)

1 or 2 bay leaves (optional)

¼ cup dry red wine (optional)

two 28-ounce cans diced tomatoes

¼ to ½ cup chopped fresh basil

ground black pepper

Warm the oil in a heavy, nonreactive saucepan on medium-high heat. Add the onions and garlic and cook for a minute or two, stirring often. Sprinkle in the salt and add the oregano and bay leaves, if using, cover the pan, and reduce the heat to low. Cook until the onions are soft and translucent, 7 or 8 minutes. Stir in the wine, if using.

For a sauce like we usually make at Moosewood, whirl half of the tomatoes in a blender and leave the rest chunky. For a smoother sauce, whirl all of the tomatoes. Add the tomatoes to the pan, bring to a simmer, and cook on low heat for 10 to 15 minutes. Cook longer for a thicker sauce. Remove and discard bay leaves, if used. Stir in the basil. Season with black pepper and more salt to taste.

VARIATIONS

• Add 2 or 3 teaspoons ground fennel to the cooking onions.

• For a Greek-style sauce, replace the basil with 3 or 4 tablespoons of chopped fresh dill and add 1⁄3 cup chopped Kalamata olives.

• Make it spicier with 1 teaspoon of red pepper flakes.

• For a creamy sauce, purée a cup or two of the sauce with ½ cup cream cheese, and stir back into the pan.

DRINKS

Fresh Ginger Tea

The first time a lot of our customers order this is when they have a cold. The colds go away, but the orders for ginger tea stay. At Moosewood, we steam ginger tea with the espresso machine to give it a nice froth. If you happen to have an espresso machine handy, you can do that, too, but it’s also just fine with a glassy surface.

Yields 1 serving

2 teaspoons fresh ginger juice

1⁄3 cup Citrus Mix (see recipe below)

1 to 1½ cups boiling water

If you have a juice machine, use it to extract the ginger juice. Or, on a plate, grate ginger root on the small-hole side of a hand grater. With your fingers, squeeze the pulp over the plate. Discard the pulp and use the juice that has accumulated on the plate.

In a large mug, stir together the citrus mix and ginger juice. Add boiling water to fill. Garnish with slices of orange and lemon. Serve with honey or sugar, if you like.

Citrus Mix

We use this mostly for making our ginger tea. It’s also a fresh-tasting, healthier alternative to commercial sour mixes.

2 parts fresh orange juice

1 part fresh lemon juice

1 part honey syrup*

*Honey syrup: equal parts of honey and hot water, stirred until completely dissolved.

Grapefruit-Basil Martini

Smooth, clean, refreshing, flavorful.

2 ounces vodka or gin

2 tablespoons fresh grapefruit juice

splash of simple syrup*

several fresh basil leaves

*Simple syrup: equal parts sugar (we use raw sugar) and hot water. Stir until completely dissolved.

Put the vodka, grapefruit juice, simple syrup, and 2 or 3 torn basil leaves into an iced cocktail shaker. Shake well and strain into a chilled martini glass. Garnish with a fresh basil leaf.

Moosewood Bloody Mary

A year-round favorite. A Bloody Mary made from scratch is simply the best. Especially when you use thyme-infused vodka. We garnish with a small, tender celery stalk with leaves.

2 ounces Thyme-infused Vodka (see recipe below)

8 ounces Moosewood Bloody Mary Mix (see recipe below)

lemon slice and celery stalk for garnish

In an iced glass, stir together the vodka and bloody Mary mix. Top with freshly ground black pepper. Garnish with a lemon slice, a celery stalk, and sprigs of fresh thyme or any other fresh herb that you fancy.

Thyme-infused Vodka

You need a pint-size mason jar or other airtight glass jar with a lid. The better your vodka, the better the infused vodka will be. The more thyme you use, the stronger the flavor.

Yields 2 cups

5 or 6 sprigs of fresh thyme

2 cups vodka

Place several sprigs of fresh thyme that has been washed and air dried in a clean, dry jar. Pour vodka over the top, making sure that the thyme is completely immersed, and then seal with a tight-fitting lid. Shake gently. Store out of direct sunlight and shake gently daily, for 3 or 4 days. Taste the vodka for flavor. If it isn’t strong enough, let it infuse longer, another day, up to one week. When the infusion process is finished, pour the vodka through a sieve to remove the herbs. Pour the strained vodka into a clean jar or pretty decanter. Store in the refrigerator or freezer.

Moosewood Bloody Mary Mix

At the restaurant, we make fresh fruit and vegetable juices daily. If you have a juice machine, use it for the garlic and celery. In case you don’t have a juicer, we tell you how to handle it with a food processor. There’s plenty of flavor in this concoction—if you don’t want to get out the food processor, forego the celery.

Yields about 54 ounces

3 garlic cloves, pressed (optional)

3 large stalks of celery

46-ounce can of tomato juice

juice of 1 lemon

2 teaspoons Tabasco or other hot sauce

1 tablespoon Worcestershire sauce*

2 tablespoons prepared horseradish

salt

black pepper to taste

* We use Wizard’s Cauldron brand; it doesn’t contain anchovies.

If you’re using a juice machine, juice the garlic and celery together.

If you’re using a food processor, install the grater blade and grate the celery stalks. Then, replace the grater blade with the regular blade that purées, pushing the celery to the side, but leaving it in the bowl. Add the garlic and one cup of the tomato juice and process for at least 30 seconds. Strain the garlic-celery tomato juice through a sieve.

In a 2-quart glass container, combine the garlic and celery juice (or the strained garlic-celery tomato juice) with the tomato juice, lemon juice, Tabasco, Worcestershire sauce, and horseradish and stir or shake well. Add salt and black pepper to taste. If you like a spicier mix, add more horseradish and/or Tabasco. Store in the refrigerator.

The Moosewood Restaurant Cookbook Library

New Recipes from Moosewood Restaurant

Sundays at Moosewood Restaurant (James Beard Award Nominee)

Moosewood Restaurant Kitchen Garden

Moosewood Restaurant Cooks at Home (James Beard Award Winner)

Moosewood Restaurant Cooks for a Crowd (James Beard Award Nominee)

Moosewood Restaurant Low-Fat Favorites (James Beard Award Winner)

Moosewood Restaurant Book of Desserts

Moosewood Restaurant Daily Special

Moosewood Restaurant New Classics (James Beard Award Nominee)

Moosewood Restaurant Celebrates (James Beard Award Nominee)

Moosewood Restaurant Simple Suppers

Moosewood Restaurant Cooking for Health

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 in the restaurant since it was founded in 1973.

MOOSEWOOD RESTAURANTS NATURALLY DELICIOUS DRINKS AND DISHES. Copyright © 2013 by Moosewood Inc. All rights reserved. For information, address St. Martin’s Press, 175 Fifth Avenue, New York, N.Y. 10010.

www.stmartins.com

Cover design by Olga Grlic

Cover photographs by James Scherer

e-ISBN 9781466842229

First Edition: July 2013

Moosewood Restaurant Favorites

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