Posts Tagged ‘Moosewood’

Cowboy Cookies (A More Healthful Version)

January 10, 2013


You need a treat every now and then. We are trying to eat a more healthful diet, but find it hard to forgo all sweets. After trying various packaged products, I found that the best approach is to make my own lower sugar, lower saturated fat, higher fiber snacks. These cookies have a bit less sugar than the usual, plus they use oil instead of butter. Using dark chocolate instead of chips means more more anti-oxidants from cocoa.


Tempeh Quinoa Burgers and Stuffed Eggplant

May 30, 2012

The recipe from The Moosewood Restaurant Cooking for Health for tempeh-quinoa burgers (which you can see here at The Golden Yolk) sounds more complicated to make than it is. You need cooked quinoa, cooked sweet potato and a sauteed mixture of tempeh and vegetables. I was putting off making them, and then realized that I usually make quinoa and roast sweet potatoes anyway.

Here is what you do: combine cooked quinoa (1/2 cup raw cooked with 1 cup water) and cooked sweet potato (1/2-2/3 large, roasted or boiled with the quinoa) with a sauteed mixture of 1 cup diced onion, 2 cloves minced garlic,  1 cup minced red pepper and 8 ounces diced tempeh, plus some seasonings. In terms of the seasonings, I thought that the mixture tasted delicious with just the 1/2 tsp. salt, 1 tsp. oregano, 1/4 tsp. pepper and 4 tsp. soy sauce added. The 2 Tbl. ketchup (or tomato paste or salsa) and 2 tsp. Dijon mustard made the mixture more burger-ish, but wasn’t crucial. I skipped the cilantro, sesame oil and sesame seeds. For the burgers, shape about 8 patties and bake them on a greased baking sheet at 375 degrees for about a half hour.

I had a eggplant I needed to use and I had the idea of roasting it and stuffing it with some of the burger mixture. I halved the eggplant, rubbed it with olive oil and roasting it at 375 for a half hour. Then I mashed the roasted eggplant (scraped out of the skin)  into about half the burger mixture. Then I roasted the eggplant again with the stuffing inside the eggplant skins (375 degrees for a half hour). It was an excellent combination.

Zucchini Yellow Tomato Goat Cheese Pizza

July 13, 2010

I tried out yet another pizza dough recipe, this time from Moosewood Restaurant New Classics. The basic dough is 3 cups of bread or all-purpose white flour, 1/2 cup of whole wheat, 1 1/3 cups water, 1 Tbl. yeast, plus sugar, oil, salt, and–here was the interesting part–1/2 tsp. ground pepper. The pepper really affects the dough (maybe more so because my pepper was coarsely ground). (more…)

Moroccan Roasted Vegetables

July 13, 2010

Wondering what to do with my farmers market bounty, I came across not one but two recipes for Moroccan spiced roasted vegetables. The first was in Moosewood Restaurant New Classics (p.263) and the other was in Suzy Fishbein’s Kosher by Design Lightens Up.


Moosewood Curried Vegetables with Dahl

June 18, 2010

I wish I had a better picture of this, but I don’t.

This comes from Moosewood Restaurant Cooks at Home. The recipe is available widely on the internet, but here is the general gist:

You cook red lentils or yellow split peas until tender in a small pot. This is the dahl. Meanwhile, in a large pot, you saute onions, ginger, curry powder, hot pepper, cumin, and sweet potatoes. Then you add water, cauliflower, red or green bell pepper and simmer until tender. Then you add fresh spinach, lemon juice, and the dahl.

It sounds like kind of a pain to make, but it really isn’t.

Killer Chocolate Cake

June 15, 2010

I was talking to a friend before Pesach and she told me that she told me that she still had a freezer full of chocolate cake that she had to deal with before the holiday started. She looked intently at me and said: Have you made the Moosewood chocolate cake? It is killer! She said that she keeps a few cakes in her freezer at all times. (more…)

Moosewood’s Curried Red Lentil Burgers

June 14, 2010

These vegetarian (vegan, actually) burgers were fantastic, not to mention wonderfully nutritious.

They are also not so hard to make, provided that you already have about 2 cups of cooked brown rice on hand. (more…)

Moosewood Restaurant Cooking for Health Oatmeal Cookies

June 14, 2010

I have made both healthy cookies from the new Moosewood cookbook. The butternut cookies were delicious, but more of a mini-muffin than a real cookies (of course, that could partly be because I swapped the 12 ounces of butternut puree called for in the recipe with a whole 14.5 ounce can of pumpkin puree). The oatmeal cookies were delicious, a little too delicious.

One change I think I would make to the oatmeal cookies is to bake them at a higher temperature than the 350 degrees suggested. I think 375 degrees would be much better. The oatmeal cookies came out rather pale when baked at 350 degrees. Also, I skipped the nuts and dried fruit and doubled down on the chips.

Butternut Cookies (made with pumpkin instead of butternut squash)

Almond Sesame Ginger Green Beans

May 31, 2010

This is a mash-up of a couple of recipes and my own imagination. My husband loves the sesame garlic green beans that you can get at kosher take-out places. This is my approximation, with the secret (to my husband) addition of some ginger and lemon to kick it up a bit. (more…)