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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 [Kindle Edition]

Moosewood Collective
4.7 out of 5 stars  See all reviews (3 customer reviews)

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Product Description

Product Description

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!

Product details

  • Format: Kindle Edition
  • File Size: 1279 KB
  • Print Length: 370 pages
  • Page Numbers Source ISBN: 1416548874
  • Publisher: Simon & Schuster; 1 edition (3 Nov 2009)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00BOS18V2
  • Text-to-Speech: Not enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: #895,812 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars Moosewood does it again 6 Oct 2010
By Reebi
Format:Paperback|Verified Purchase
Have several Moosewoods going back to 1989. Most are essential for any veggie cook. The recipes all allow for some changes if you haven't got all the ingredients in the cupboard. I've used their recipes for years for home and professional cooking. This one is good for me though as a lot of the 'old' recipes use a lot of cheese and I no longer eat it though there are still a number of 'cheesey' recipes! Many recipes have already become a regular on the menu.
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2 of 2 people found the following review helpful
4.0 out of 5 stars Excellent recipe book 15 April 2010
By S. Page
Format:Paperback|Verified Purchase
I bought this as a Birthday present for my Dad who's recently got into healthy eating in a BIG way.

The book is full of really tasty recipes which are relativly easy to cook and not too pricey. The cooking times are also pretty acurate which is useful for busy parents like mine. It also includes so helathy option deserts as well which I haven't tried, but sound good!

Two minor points to note: the measurements are in 'cups' which was a little confusing and there are no fish recipes.

Definitely an excellent recipe book, well worth buying.
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1 of 2 people found the following review helpful
5.0 out of 5 stars veggie fab 26 Feb 2010
As usual with the Moosewood reciepe books, a fabulous range of goodies anyone can do.
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Most Helpful Customer Reviews on (beta) 4.5 out of 5 stars  105 reviews
84 of 85 people found the following review helpful
5.0 out of 5 stars Quality Cookbook, Tasty Recipes 25 Nov 2009
By Princess Bookworm - Published on
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
Admittedly, when I see "Healthy" as a description in a cookbook's title, I get a bit skittish. My head thinks healthy is wonderful, but my palate sometimes disagrees. Moosewood Restaurant Cooking for Health has exceeded all expectations and does not sacrifice taste for health. It's has opened up a new world of delicious and yes, quite healthy, food for me and my family.

Cooking for Health has loads of nutritional information at the beginning of the book. It's followed by cooking methods, then the recipes. It's your typical all-around cookbook with chapters on: Breakfast, Eggs, Appetizers, Salads, Soups, Sandwiches, Burgers, Stir-frys & Sautes, Tofu, Savory Pastries, Beans, Pasta, Stews, Veganism, Raw Foods, Grains, Side Veggies and Desserts.

I cook a lot, and own a selection of quality cookbooks. After buying this cookbook and making some of the recipes, I now use this as my Go-To cookbook. I've made the Savory Asparagus and Mushroom Bread Pudding, Pasta with Broccoli and Thai Red Curry. They all came out so delicious, my husband and I loved them. The Asparagus and Mushroom bread pudding was only 222 calories per serving too! It certainly didn't taste like a low calorie dish, and I can't wait to make it again.

My favorite things about the Moosewood Restaurant Cooking for Health are the "extras" given for each recipe. They describe each recipe at the beginning, plus give variations, helpful suggestions, and serving ideas. The serving ideas can be food-related, or enhance the visual presentation.

This is the kind of cookbook you can take to bed and read, or just start cooking with. The ingredient lists are not overly lenghty, nor are the instructions for cooking. Every recipe lists "Hands-on Time" and "Baking Time" so you know how long a recipe takes and can plan accordingly.

Each recipe has a nutritional breakdown consisting of Calories, Protein, Carbohydrate, Dietary Fiber, Total Fat, Saturated Fat, Monounsaturated Fat, Cholesterol and Sodium. Also listed is the total number of servings, plus the volume yield, so you can easily dole out proper portion servings if you're watching your weight.

The cookbook has vegetarian, vegan and raw selections to choose from. They also give variations on some vegetarian recipes to make them vegan. (But if you're vegan, you often know how to adjust recipes your own way too.) The recipes also come with "Serving and Menu ideas" which can be suggestions on food pairings, or adjusting a lighter meal to make it heartier.

The one change I'd like to see with any Moosewood cookbook is photos. I understand that Moosewood likes to keep their style, but I'm one of those people who loves photos of food.
45 of 46 people found the following review helpful
4.0 out of 5 stars Excellent collection of healthy recipes 26 Nov 2009
By Debra Schiff - Published on
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
Over the years, cookbooks from the Moosewood Collective have evolved quite a bit. I'm already the happy owner of a few (definitely get Sundays at Moosewood to expand your cultural cooking repetoire). This new cookbook is quite large and packed not only with very healthy recipes, but loads of information on the foods in that chapter. Some of the information is a bit pedestrian, but it seems to be targeted at folks who might be new to vegetarian or healthy-eating lifestyles.

What I really like about this cookbook goes beyond the recipes (and I'll get to that next). The layout, often forgotten by cookbook publishers, is an important part about using cookbooks. Moosewood Restaurant Cooking for Health goes a very long way toward making cooking easier for its readers. The ingredients are set aside in a pleasingly shaded box and the ingredients themselves are bolded. These are important elements for folks who may have the book resting in another part of kitchen while cooking and have to run back and forth to the book to see what comes next.

Importantly, the ingredients are presented in the order in which they are used. Don't laugh! Some books forget about this and make it hard for cooks to deal. Also, very important, most of the recipes are very simple, and the directions are limited to one side of an open spread. I find that very useful. One of the design flaws that bugs me the most is running the recipe to a turned page (especially during a portion of the recipe that requires care).

The recipe pages also include the very handy nutritional information (calories, serving size, fat, etc.). Additionally, swap-outs and other recipe suggestions are included.

OK, now for the recipe info. I tried out the Apple-Blueberry Crumble on page 316. It is very easy to make, and I even added pumpkin and sesame seeds to the crumble topping to customize it. It came out perfectly, and didn't take longer than the projected baking/hands-on times listed at the top of the recipe (another great feature of the book).

I'm looking forward to working my way through the recipes as I have done with other Moosewood books. I recommend it for new and experienced healthy eaters interesested in changing up some classics as well as learning a wide variety of new recipes.
48 of 52 people found the following review helpful
3.0 out of 5 stars Less fun than other Moosewood Books 24 Feb 2011
By LC Brown - Published on
Format:Paperback|Verified Purchase
I bought "The Moosewood Restaurant Cooking for Health" because I love "Low Fat Favorites" and other titles by the same group. I was disappointed to find that this book devotes a great deal of space to discussion of health research and significantly less space to the celebration of vegetarian food. In contrast to other Moosewood books that I've seen, this one takes a relatively medicalized approach to eating (in which foods are described and valued for their nutritional components rather than for their flavor, beauty, or sustainability). This approach also interferes with the quality and clarity of many of the recopies. (Ex: some of the baked goods call for imprecise amounts of stevia rather than using molasses, honey, brown sugar or some other sweetener.) This book might work for people who want to eat vegetarian foods for health reasons, but it offers less than usual to those who pursue cooking as a hobby or social activity.
25 of 26 people found the following review helpful
4.0 out of 5 stars A great whole-foods-based cookbook, nice vegan selection 10 Jan 2010
By M. M. - Published on
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
Having been vegan for several years and vegetarian before that, it may come as a surprise that this was my first Moosewood cookbook. I knew when I ordered it that there would likely be many recipes that called for cheese, eggs, etc., but I hoped there would at least be enough of a vegan presence that I could keep this cookbook in my "go to" section. I was not disappointed: about 70% of the cookbook is either straight-up vegan or veganized with minimal effort. At this point, even though I've made only 10 recipes (I normally like to make 15-20% of a cookbook's repertoire before writing a review), I believe I've gotten an accurate sample and a feel for tone of the cookbook. As I meander through the rest of it, making two or three recipes from it each week, I will update this review if my general impression changes.

I follow a whole-foods approach to cooking and eating, with lots of fresh veggies, whole grains, legumes, and other natural proteins (tofu and tempeh). This particular Moosewood iteration, Cooking for Health, is a great fit for me because it is entirely whole foods-based and very healthy. There are no faux meats or heavy cheese sauces, but there are tons of veggies, which I love. I feel great eating the recipes out of this cookbook and never have to compromise on nutritive quality, because it incorporates foods that I already eat in ways that are inspired, wholesome, and delectable. The recipes let the true flavors of the food shine through while being complimented -- not overpowered -- by spices, herbs, and aromatics. Additionally, many of the recipes in this cookbook take 30-35 minutes, with most clocking in at an hour or less.

Here are the recipes I've made:

1. Greek Lentil Burgers: Good. Relatively easy to make, yet somewhat bland-tasting when the recipe is followed exactly. This recipe actually calls for eggs as a binding agent, but we used Ener-G egg replacer. As my husband, who is also vegan, and I were making these burgers, he didn't like the flavor until we added some Bragg's and vegan Worcestershire sauce to the mix. Might make again.
2. Tempeh-Quinoa Burgers: Wow, excellent. Easy to make, great tasting, super healthy, and filling. Cooked sweet potatoes are used as the binder, so this recipe is straight-up vegan. Would make again.
3. Broccoli Rabe with Beans: Very good. I loved this one! So simple and quick, yet so flavorful and nutritious. Would make again.
4. Spanikopita: Bland, but with lots of potential; tasted better the next day as leftovers. Surprisingly easy to make, although time-consuming because of all the prep work. This recipe incorporates TONS of greens (two bunches each of kale and spinach), which we loved. We subbed one block of extra firm tofu for the crumbled neufchatel/feta cheese the recipe calls for. Will probably make again but will add more tofu (two blocks) and some Bragg's to the greens before wrapping them up in the phyllo dough.
5. Mushroom, Peanut, Tofu Stew with Greens: Very good; hearty and flavorful. Thick enough to be used as a "curry" and served over rice. Both hubz and I enjoyed this one with no changes to the recipe. Would make again.
6. Deconstructed Japanese Lunchbox Salad: Excellent. This dish was surprisingly filling, considering it's basically salad greens, brown rice, tofu, and some veggies. We liked this recipe with no alterations. Would make again.
7. Latin Corn Soup: Slightly eccentric but very good. Another hearty and flavorful dish with tons of veggies. We ate this with no changes to the recipe. Might make again.
8. Adzuki Bean and Spinach Soup: Average. Kind of plain; better once we added some Bragg's and cracked pepper. Probably would not make again.
9. Greek Tomato-Yogurt Soup: Very good. We easily substituted soy yogurt (instead of dairy) and used fresh tomatoes instead of canned. I also added a few avocado chunks for color, although the recipe doesn't call for it. I really enjoyed this soup, but hubz didn't like it so much; said it reminded him of gazpacho (which I love and he dislikes). Would make this again for myself.
10. Italian Lentils: Amazing. This dish is so hearty and delicious, and it can feed 8 people (or more) if you serve it with a grain (we like it with millet). We have since made this dish three more times, changing the recipe only to add zucchini.


This cookbook is huge: 300 pages of recipes, not including the introduction or the index (350 pages total). It's arranged in a typical way, beginning with breakfast and baked goods (none of which are vegan except for the Vegan Cornbread), eggs, appetizers, salads, and soups. It then moves into more main-dish chapters like burgers, stir-fries, casseroles, beans, and pasta. Finishing the cookbook are chapters on side vegetables and then desserts. About 70% of the desserts are straight-up vegan.

Strangely, there is a separate chapter on stews that was placed a full 130 pages past the soup chapter. Maybe this is standard cookbook organization, but I found it inconvenient that soups and stews were not even placed in chapters adjacent to each other. If I'm in the mood for soup, I would also be interested in stews and would love to find them all in one go. Personal preference, I guess!

There are brief commentaries throughout the book that discuss the glycemic index, fats and oils, phytonutrients, antioxidants, seaweed, legumes, veganism, raw foods, sugars, etc. These vignettes would be most informative for the beginning vegetarian or whole foods cook; and while I found them interesting, there wasn't a whole lot I didn't already know.

Other than the placement of the stews chapter, my only other gripe with this cookbook is the lack of labeling. The vegan recipes aren't labeled as such in the table of contents, in the index, or on the recipe pages themselves. This likely won't be a problem for non-vegans; but if Moosewood had had the foresight to simply add the letter "V" (or "V option") to denote vegan (option) recipes, it would have saved me, and doubtless many other vegan readers, tons of time.

So exactly how vegan is this cookbook?

Roughly 60% of the book's recipes are straight-up vegan, with absolutely no substitutions or omitting of any ingredients. Another 10% of the recipes call for dairy ingredients but are veganized with minimal effort without drastically changing the flavor or nutrient profile of the dish -- like subbing for milk, butter, or mayonnaise, or omitting a negligible amount of shredded cheese as garnish. These two categories (vegan and easily veganized) are what I consider, for my own purposes, to be "usable" recipes, and they make up about 70% of the book.

Another 15% of the recipes have dairy ingredients that would take more effort to substitute, like eggs in baked goods (should I use flax? banana? Ener-G?). And finally, another 15% of the recipes call for dairy ingredients that, if omitted or subbed, would drastically change the flavor of a dish or render it totally unrecognizable. These two types of recipes are in my "throw away" category, when subbing is just not worth it. Luckily, vegans will still get about 140 usable recipes out of this cookbook -- not too shabby. However, had I not gotten this cookbook through the Vine program, I don't honestly think that I would purchase it. (Why would I, when I could just buy one of the hundreds of amazing vegan cookbooks already out there and not have to worry about substitutions?)

So, in short, although vegans may prefer to stick to strictly vegan cookbooks, I think that this Moosewood iteration would be a great resource for those who enjoy a whole foods-based, vegetarian cooking style and are looking for a huge collection of healthy recipes.
21 of 24 people found the following review helpful
5.0 out of 5 stars This cookbook is a nice bridge for families who have different ideas of what healthy eating is all about! 25 Nov 2009
By D. Fowler - Published on
Format:Hardcover|Vine Customer Review of Free Product (What's this?)
I chose this cookbook because I live in a household where crullers, donuts and bologna are considered staples and a regularly seen being scanned with natural and organic products at the supermarket. I needed a cookbook with some recipes that could bridge our totally different tastes in food. My husband is a meat and potatoes man and no matter what is served someone is going to be unhappy, but when I cooked "Pasta with Broccoli" tonight he actually said, "I like it." The recipe was very easy to follow and I had it on the table in 30 minutes. The authors recommended a whole grain pasta, but I used an organic gemelli (Durum wheat semolina). I did add a few sliced cherry tomatoes because the dish looked quite bland without them (check out my picture). I don't cook with salt, but he added ground sea salt to his. He enjoyed the taste of the Feta and I agreed that the sharp taste made the recipe. I am chilling the leftovers because this will be an excellent side dish.

People who choose this type of cookbook are likely to be well versed in their food choices. There are brief sections on an assortment of things such as "Pesticide Levels in Fresh Produce," organics, antioxidants, a discussion about the inclusion of fish in the diet (not for vegans), seaweeds, sugars and things purchasing locally grown foods. The recipes are very easy to follow and I especially like the boxed section with needed ingredients. I also was impressed with "Guide to Ingredients" which briefly discusses many, but not all of the ingredients used in the book. For example: "FENNEL, FRESH Fresh fennel bulb is a curious-looking vegetable: a large, white bulbous bottom with long stalks of feathery fronds. The bulb has an anise-like flavor and crunchy texture."

Types of recipes included:

* Breakfast & Baked Goods

* Eggs

* Appetizers, Sauces & More

* Salads

* Soups

* Burgers

* Stir-Frys & Sautés

* Tofu

* Savory Pastries, Stuffed Vegetables, Casseroles & More

* Beans

* Pasta

* Stews

* Raw Food

* Grains

* Side Vegetables

* Desserts

No cookbook is going to satisfy everyone, but I think this one will provide enough recipes to keep a household satisfied and eating healthy meals. I read a lot of the recipes to my son and he was very interested in taking a look. If one recipe can satisfy an extremely picky eater, this cookbook is a definite winner!
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