Customer Reviews

The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes

5 star:		(41)
4 star:		(20)
3 star:		(5)
2 star:		(1)
1 star:		(2)

 

 

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.

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.

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.

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!

I stand corrected.

The name "Moosewood" attached to a recipe does not automatically translate as "healthy, but boring."

First recipe made: Curried Yellow Pepper Soup, p.115. It's hard to imagine a more delicious lunch on a snowy, sub-freezing day in Colorado. When I make it again, and I will, I will not change a thing. Not only is it beautiful, the aroma fills the house like an exotic incense. And I would be remiss not to mention that it is quick and easy to make.

Recipe number 2: Oaxacan Green Mole Stew, p.251. I'll confess, after reading the ingredients I was convinced it would turn out to be a cook's worst nightmare. Wrong. It, instead, is another warming, delicious smelling dish. And speaking of warming, if you're cooking for little ones, you might want to halve the chiles. I used two jalapenos and they added an enjoyable flavor and heat, but it might be a bit much for those who are sensitive to spicy foods. The suggestion to add sour cream and tortilla chips is good, although I prefer warmed corn tortillas with lots of butter, salt and pepper instead of chips.

Number 3 was the Vegetable Stew with Gremolata, p. 253. Although very satisfying, I doubt if I will make this again. It's good; just not great. Since it makes a large amount, I plan to freeze quite a bit of it and serve it as a side dish. Which brings me to the gremolata: I would advise cutting the proportions (assuming you are not going to serve six to eight people at one sitting) to a third or half, since it is not something suitable for long storage.

With this successful trio, I'm encouraged to try others. The veggie burgers and tofu marinades are next on my list of "to-do's".

I'll skip writing an index or table-of-contents since there are many other helpful reviews with this information.

I would have given this four and a half stars if that were possible. I resent cookbook publishers who forego the expense of photos. Yes, yes, I know: Many of my all time favorites are photo-less, but I would love them even more had they not been omitted.

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.

Organization

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.

These recipes use fresh, natural ingredients that are easy to obtain, using lots of vegetables, whole grains, beans, tofu, and some eggs and cheese. Although this is not a "diet" cookbook, the recipes are low fat and high fiber.

This book uses one recipe per page (which I like) the ingredient lists are easy to read and set off by a very pale brown background. There are no photos, but that's not a problem for me since the recipes aren't complicated.

There is a chart on page 6 which gives pesticide levels in fresh produce. It's very handy having this list right in the book and it has influenced my shopping habits. I am now trying to make sure to buy organic produce from the top 15 items on the list.

* We've tried the Caramelized Onion Omelet - I was a somewhat reluctant as the recipe only calls for 2 tbsp cheese (I've always used a lot o cheese). This turned out to be an amazing omelet and I hardly missed the extra cheese because of the onions and basil.

The book also provides recipes for stews and burgers, which you may have enjoyed at Moosewood. A vegan can substitute ground flax and water for the egg in the burgers. (They're just as good!) Directions are clear and include convenience foods, such as canned beans, where appropriate.

I would recommend this book to anyone looking for a new vegetarian cookbook or for those people who need ideas for ways to improve their diets. This would make a great gift and a wonderful way for someone to start the new year.

I love this book! I found it at our local library and after rechecking it about 100 times I finally just bought myself one. I have tried over half the recipes and all were wonderful! After I've tried them all I plan to start again. However there are a few that are staples- like the granola, pancakes, muffins, and a few others- My kids think they make wonderful snacks! Healthy and tasty- Thankfully this book offers both!

I'll take their word for it that these recipes are healthy. What is most important to me is that they are AWESOMELY YUMMY!!!! I am not remotely a vegetarian, but became willing to try Moosewood's recipes after a friend cooked something for me, and I didn't notice the "missing meat". I am still a happy omnivore, but I also own seven of the cookbooks from the Moosewood Restaurant -- and use them regularly!!!

Let me describe a couple of this latest book's recipes that I have tried: (#1) the "Mushroom Peanut Tofu Stew with Greens". Wow, this was some kind of good. It sounds like it would need some kind of rice or bread to fill it out, but no - this stew is hearty, satisfying, and delicious! The book suggests serving it with (#2) "Mango Pickles" whaaaat? Yup, Mango Pickles - and ZING!!! As my dad used to say, "That'll put some hair on your chest!" Excellent - just be careful about what kind of chiles you use, and make sure to follow the instruction and "refrigerate for a day or two to allow the flavors to meld." Still a great ZING, but much tastier on day two!

Finally, (#3 of my efforts) "Oaxacan Tlayuda" I love Mexican foods, and I think I've made some serious masterpieces. This is about to become my new signature party dish. If there is a heaven and I get in, St. Peter will greet me with a Oaxacan Tlayuda in one hand and a margarita in the other. I cannot overstate how good this is, or how easy it is to make.

Summary: I'm a confirmed carnivore, and the Moosewood People have me eating vegetables. I frequently add meat, or have it on the side -- but this latest Moosewood effort has me skipping the meat entirely. Wow, this is some seriously GOOD FOOD!!!

I was really excited to be able to review this book. I am a lacto-vegetarian: I don't eat meat, fish or eggs, but do eat other dairy (cheese, yogurt, etc). I have a good selection of both vegetarian and vegan cookbooks to compare this one to.

I appreciated the introductory sections on things such as organic farming and buying locally. The chart displaying which produce contains the highest amount of pesticides was a nice addition, but unfortunately it was buried between two sections in the introduction and will be difficult to find when needed. A section discussing why the book does not contain recipes using fish was rather disappointing when they mentioned why they decided not to include them: because the fish safety list changes so often. The reason not to include fish in a vegetarian cookbook is because FISH IS NOT VEGETARIAN! That minor rant aside, I was very impressed with the rest of this cookbook.

I like that Moosewood chose not to include recipes that call for exotic ingredients that most people don't stock in the pantry. About the only exotic ingredients called for are tamarind, miso paste, wheat germ and flaxseed. I have three of the four on hand already, which makes it easy to find a recipe you can make with what you have on hand. The thoughtful addition of an ingredient guide includes a short description of the ingredient, history behind it, it's common uses and where it might be found.

From a vegetarian standpoint, this is a very comprehensive vegetarian cookbook. Recipes are unique enough to impress guests at a dinner party, but familiar enough that they won't freak your non-vegetarian friends out. There is very little use of tofu in this cookbook, which I have found even the thought of which tends to turn off most non-vegetarians! However, from a vegan standpoint this cookbook is severely lacking. The addition of the vegan cornbread recipe is nice, but almost all the other baked goods in this book contain egg. The writers did nothing to suggest substitutions for those who do not eat dairy or eggs, which I found disappointing since this is also billed as a vegan cookbook. That said, most of the recipes outside of the "Eggs", "Baked Goods", and "Desserts" sections are either vegan or easily adapted to be vegan. However, beware that two of the five burger recipes contain egg or egg whites.

Overall, this is a nice addition to my vegetarian cookbook collection, and I expect to use it quite frequently to find unique dishes that are a step up from your typical vegetarian fare.