This library-copy cookbook (Moosewood Restaurant Cooking for Health, 2009) has the most of my little bookmarks in it, and is one I will probably purchase soon. The first recipe I tried was their Mushroom, Peanut, Tofu Stew with Greens (pictured at left), and it was fantastic and very filling. I used a bag of frozen farm-collards for this one. More of my frozen greens (spinach), as well as some frozen farm-leeks, were used in another recipe from this book: Spinach Quesadillas. These were also fantastic, and I absolutely will be making both of these dishes again.
I was interested in their Four Fruit Smoothies recipes because most of them call for…oatmeal! Now, I’ve been making all types of smoothies for a LONG time, and have never heard, or thought, of adding oatmeal. I was skeptical but tried one of them and I have to say it was GOOD. The oatmeal made it a bit creamier, but really didn’t change the flavor, and so is a good way to get more super-healthy oatmeal in you. Since we eat oatmeal almost every morning, this is a great way to use up any leftovers.
I also tried Easy Baked Tofu, which truly is exactly what they say: easy (and good). I am going to love having their Fourteen Ways to Embellish Brown Rice ideas on hand to satisfy any Indian, Italian, or South-of-the-Border cravings that crop up. And their Sweet Potato Pie with Pecan-Oat Crust has me already looking forward to the local sweet potato harvest. In addition to all the great recipes, I found the nutritional information articles placed amongst the recipe pages interesting and helpful.
Moosewood Restaurant’s website has lots of recipes for you to try if you can’t wait till you get your hands on one of their many cookbooks. In fact, I’m going to try their Quick Cinnamon Biscuits during our very snowy New England day tomorrow.
My CSA Share 