The Moosewood Restaurant Cooking for Health

October 5, 2009
Long before ecofriendly vegetarian eating became trendy, the Moosewood Restaurant in Ithaca, N.Y., wowed diners with delicious meat-free, organic-focused fare. The 12th cookbook inspired by the restaurant, dedicated to “organic farmers and small farmers the world over, including backyard and balcony gardeners,” focuses on dishes filled with superhealthy ingredients and loaded with flavor. An apricot orange twist smoothie; pineapple salsa with blueberries; sweet potato soup; apple and chipotle soup; vegetables in spicy lemongrass-tamarind sauce; and savory asparagus and mushroom bread pudding are as appealing as they are good for you (as the nutrition info included with each recipe and the sidebars about antioxidants, food allergies and other foodie health topics suggest). The recipes work beautifully and feel approachable and doable, and the results taste so terrific that meat and unhealthy ingredients are scarcely missed. Even the low-in-fat-and-refined-sugars sweets—honeydew and basil popsicles, and figs baked with chevre and pistachios—will hit the mark with dessert connoisseurs.

November 15, 2009
Well known for its vegetarian cuisine for over 30 years and a two-time winner of the James Beard Award, the Ithaca, NY, restaurant is back with over 200 recipes aimed at both committed vegetarians and families who may be new to healthy home cooking. Also covered are organics, eating locally, soy, antioxidants, and raw foods. Those new to Moosewood's philosophy and fearful that "health food" is dull and bland will find healthful eating a pleasure with such tasty dishes as Japanese Winter Stew (made with seaweed, mushrooms, and tofu) and Curried Tofu and Mango Salad. Recommended for libraries, vegetarians, and those interested in eating healthier.

Copyright 2009 Library Journal, LLC Used with permission.