Moosewood Restaurant New Classics ~ Paperback ~ Moosewood Collective

The biggest book in the Collective's 25 year history, Moosewood's latest is a kitchen staple in the making; the very best versions of the best-loved dishes they've served to customers and family for nearly 3 decades. These pioneers of the whole foods movement prove there is still no one who does it better. Not since their phenomenally successful collection LOW-FAT FAVORITES has Ithaca, New York's famed Moosewood Collective assembled such a comprehensive and alluring group of meatless recipes. Informed by nearly three decades of preparing, serving, and enjoying meatless fare in both their world-famous restaurant and in their own homes, the Collective members have brought together recipes for a variety of occasions. Starting with a section of perennial breakfast favorites, Moosewood then offers a full range of recipes for everyday, home-style cooking, with more than 150 satisfying entrees, both plain and fancy. From satisfying one-dish favorites to quick skillet dinners and easy-to-assemble show stoppers for special nights, these are time-tested recipes that please even the most ardent carnivore and tofu hater. Chapters devoted to snacks, sandwiches and burgers, and the horney desserts Moosewood is duly famous for make this the kind of comprehensive collection that is the cornerstone of a new cook's kitchen library and a welcome addition for any cook who has grown up cooking the Moosewood way. Sample Recipes Apple Zucchini Muffins Here's a muffin that's very, very low in fat, made with no butter and no oil whatsoever. We add a bit of oat bran, a nutritious touch-since oat bran has been identified as a food helpful for lowering cholesterol. The zucchini, apples, and yogurt all contribute to the moistness of the muffins, which are flavored with the tasty pairing of vanilla and cinnamon. Yields 12 muffins Preparation time: 20 minutes Baking time: 25 to 30 minutes 1 1/2 cups unbleached white flour 1/2 cup oat bran 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 eggs 3/4 cup plain nonfat yogurt 3/4 cup brown sugar, packed 1/2 teaspoon pure vanilla extract (optional) 1 cup grated zucchini 1 cup peeled, cored, and chopped apples Preheat the oven to 350°. Lightly oil the muffin tin. Place a paper liner in each cup. In a bowl, sift together the flour, oat bran, baking powder, baking soda, cinnamon, and salt. Stir to mix evenly. In a separate bowl, beat the eggs until pale yellow. Add the yogurt, brown sugar, and the vanilla, if using, and beat until thoroughly mixed. With a rubber spatula, fold in the zucchini and apples. Stir the wet ingredients into the dry ingredients until just blended. Spoon about 1/3 cup of batter into each muffin cup. Bake for 15 minutes, rotate the muffin tin in the oven to ensure even baking, and continue to bake for another 10 to 15 minutes. When a paring knife inserted into a muffin comes out clean, the muffins are done. Remove the muffins from the tin and place on a wire rack. Serve hot, warm, or at room temperature. Allow to cool completely before storing in a sealed container. Per 2.75-ounce serving: 144 calories, 4.1 g protein, 1.5 g fat, 29.8 g carbohydrates, 0.4 g saturated fatty acids, 44.3 mg cholesterol, 164.4 mg sodium, 1.3 g total dietary fiber ----------- ASPARAGUS EGG SALAD WRAP Serves 4 Total time: 45 minutes Transform the classic egg salad sandwich by adding dressed-up herbed mayonnaise and the sweet bite of asparagus, and roll it up in a flour tortilla. 6 large eggs 1/2 cup prepared mayonnaise 2 teaspoons chopped tarragon 2 teaspoons Dijon mustard 2 teaspoons fresh lemon juice 1/4 teaspoon salt ground black pepper to taste 12 to 15 asparagus spears 4 flour tortillas (10 inches across) 4 leaves of red leaf, green leaf, or Bibb lettuce, rinsed and dried Place the eggs in a saucepan with cold water to cover. Bring to a boil and then lower the heat and simmer for about 10 minutes. Drain the eggs and cover with cold water. In a mixing bowl, combine the mayonnaise, tarragon, mustard, lemon juice, salt, and pepper. As soon as the eggs are cool enough to handle, peel and coarsely chop them. Stir the eggs into the dressing. Set aside. Rinse and stem the asparagus. Steam or boil the spears until bright green and just tender, 3 to 5 minutes. Plunge into cold water, drain, and cut into 5-inch spears. Warm a large dry skillet on medium heat. Warm the tortillas one at a time for 20 to 30 seconds on each side, until softened. Lay each warm tortilla flat on a work surface. Center a lettuce leaf on each and top with about 1/3 cup each of egg salad and several asparagus spears. Fold in both sides over the filling and then roll from the bottom up to form a wrap. Serve immediately.