Moosewood Collective - The Moosewood restaurant cooking for health: more than 200 new recipes for delicious and nutrient-rich dishes

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THE MOOSEWOOD COLLECTIVE

More than 200 new vegetarian and vegan recipes for delicious and nutrient-rich dishes

Simon & Schuster
1230 Avenue of the Americas
New York, NY 10020
www.SimonandSchuster.com

Copyright 2009 by Moosewood, Inc.

All rights reserved, including the right to reproduce this book or portions thereof in any
form whatsoever. For information address Simon & Schuster Subsidiary Rights Department,
1230 Avenue of the Americas, New York, NY 10020.

First Simon & Schuster edition November 2009

SIMON & SCHUSTER and colophon are registered trademarks of Simon & Schuster, Inc.

For information about special discounts for bulk purchases, please contact Simon & Schuster
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Designed by Joel Avirom and Jason Snyder
Illustrations Copyright 2009 by Scott McKowen

Manufactured in the United States of America

2 4 6 8 10 9 7 5 3 1

Library of Congress Cataloging-in-Publication Data

Moosewood Restaurant cooking for health : more than 200 new
vegetarian and vegan recipes for delicious and nutrient-rich dishes /
The Moosewood Collective1st Simon & Schuster ed.
p. cm.
1. Vegetarian cookery. 2. Cookery (Natural Foods). 3. Functional Foods.
I. Moosewood Restaurant. II. Moosewood Collective.
TX837.M67435 2009
641.5636dc22
2009010689

ISBN 978-1-4165-4886-7
ISBN 978-1-4165-4887-4 (pbk)
ISBN 978-1-4391-6046-6 (ebook)

We dedicate this book to organic farmers and small farmers
the world over, including backyard and balcony gardeners.

Arnold and Elise Goodman have been our agents and steadfast friends since 1983, when we knocked on their door asking for guidance. Thank you, Elise and Arnold, and bon apptit!

Sydny Miner, our editor, is smart, funny, responsive, flexible, efficient, and fair. We feel confident that our book is very well taken care of by Sydny and her assistant, Michelle Rorke. Thank you both.

We also thank everyone else at Simon & Schuster who has helped refine the book and shepherd it all along the way. We appreciate the enthusiasm with which youve been behind this book from the beginning: David Rosenthal, publisher; Nancy Singer, design director; Michael Accordino, art director; Patti Ratchford, cover designer; Mara Lurie, copy editing supervisor; and Suzanne Fass, our copy editor.

We owe a debt of gratitude to the talented designers Joel Avirom and Jason Snyder for creating the handsome look of this book and an especially heartfelt thank you to the artist, Scott McKowen, who deftly labored to make our fantasies visible.

Karen Uber was careful and always agreeable while preparing the nutritional analyses of the recipes. And the technical assistance of Emilio Del Plato was, as always, invaluable. Were grateful to you both.

Were also thankful, as always, for our long-time Moosewood partners and friends and all the wonderful people who work in the restaurant.

The Moosewood Collective has written a dozen cookbooks filled with recipes for flavorful, interesting vegetarian food from soups to desserts. Weve covered quick and easy meals and cooking for celebrations. One of our books is about the world of ethnic cuisines; another teaches you how to cook from your own kitchen garden. Many of our early recipes are loaded with cheese, and one of our most popular cookbooks is all about low-fat fare. Sometimes we think weve said everything we have to say, but then we find new ingredients, new cuisines, and new information, and ultimately we find we have new perspectives. Today we want freshness and integrity of ingredients. Our food must be attractive and delicious, but we also want it to contribute to good health. Really, we want it all.

We read and hear a lot about nutrition. We are bombarded with information on food, and the media definition of healthful food changes from week to week. Bits of nutritional information can be blown out of proportion, taken out of context, or viewed in isolation without considering the complexity of interactions in the body. Sometimes studies are poorly interpreted in the media. Too much of what we learn comes from advertising. Sometimes it seems that we receive more nutritional advice (and some of it contradictory) than we can process.

However, science continues to advance. New and better findings supplant the old, and nutritional recommendations change. So we are careful to heed only the advice of reputable sources, and we deliberate and then proceed with caution before changing our eating habits or making recommendations of our own.

One thing we know is that the surest source of nutritious and delicious food is your own kitchen. And weve noticed that all the experts we trust agree on a few things: eat more plant foodsfruits, vegetables, beans, whole grains, nuts and seeds; avoid processed foods, refined sugars and carbohydrates, additives and preservatives; cut back on fats, especially trans fats and saturated fats. Many essential vitamins, minerals, and other phytonutrients are found abundantlysometimes exclusivelyin the plant world, and most people will be healthier longer if they pack their diets with plant foods. Well, thats what were good at. Moosewood has been focused on making delicious vegetarian whole foods for years.

Judging by our customers questions and requests, and by scanning the magazine covers while waiting in the supermarket checkout line, we think our health concerns are probably similar to yours: achieving wellness, enhancing fitness, maintaining a healthy weight, and managing chronic illness with a conscious diet.

Most people are aware of the role food plays in good healththe five-a-day message has been heardyet it is believed that fewer than a third of Americans come close to this goal. Newer guidelines from the National Cancer Institute call for seven servings of fruit and vegetables a day for women and nine a day for men. Oldways recommends twelve servings of antioxidant-rich foods a day. It seems that although we acknowledge the nourishing and healing powers of plant foods, most of us still need help getting enough vegetables and fruits into our diets to enjoy these positive effects.