Jensownzoo's Reviews > The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York

The Moosewood Cookbook by Mollie Katzen
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May 07, 09

really liked it
bookshelves: cookbooks

This is a vegetarian classic and for good reason. The recipes are flavorful, varied, and just plain good. Like the Enchanted Broccoli Forest, this cookbook is hand-written and illustrated, making it an exceptionally charming. Sample recipe below:

Mushroom Curry

4 tbsp butter
2 cloves minced garlic
1 c chopped celery
1 1/2 lb. chopped mushrooms
1 tsp ground cumin
1 tsp cinnamon
1 tsp turmeric
1 tsp powdered ginger
1/2 tsp dry mustard
1/2 tsp ground cloves
3 tbsp shredded, unsweetened coconut
1 tbsp honey
juice from 1 lemon
3 lg tomatoes
2 lg cooking apples
1 1/2 tsp salt (or more, to taste)
lots of ground black pepper
water to steam (about 3/4 cup)
1 c sliced almonds
2 tbsp sweet butter

1. In a large skillet, begin cooking onions and garlic in butter. After a few minutes, add salt and spices. When onions are soft, add celery and mushrooms. You may want to add about 1/2 cup water at this point to prevent sticking (and to make a nice broth). Mix well, cover, and simmer about 5-8 minutes (low heat).
2. When celery is slightly tender, add apples and tomatoes (both in 1 1/2" slices) and coconut. Mix and continue cooking until everything is just tender, not too mushy. (Additional water might be needed) Turn off heat. Add honey and lemon juice; mix and let sit, covered.
3. Saute almonds in sweet butter for the topping.
4. Serve curry over rice with sauteed almonds on top.

4-6 servings
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