Cookbook recs

I checked out both “Vegetarian Cooking for Everyone” and “Moosewood Restaurant Cooks at Home.” For those who offered these as suggestions, what are some favorite recipes? Tough find a place to start.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

2 thoughts

  1. We don’t have that Moosewood, so I can’t help you there.

    Regarding Madison, given our seasonal farm-based menu, we generally cook by ingredient rather than recipe. So we’ll have lots of, say, beets on hand and go look up beet recipes, rather than say “boy, I feel like beet souffle tonight”. So there aren’t that many recipes we make over and over that I can specifically think to suggest; it’s just that everything we’ve made from that book has been good, and the recipes are well-written. We also like that it’s partially arrange BY ingredient, which encourages that style of cooking.

    The exception to that is baked goods. Even though it doesn’t strictly help you in playing with vegetarian cooking, we make her buttermilk biscuits (p649, we use yogurt), oat scones (p651), and fresh tortillas (p652-653) year round with excellent results.

    Joanna, who seems to have a better memory than I, mentions two recipes:

    The Leek and Goat Cheese Galette (p498) is a great example of vegetarian cooking that no one will notice is vegetarian; it stands on its own. The page in our book is nicely crinkled and stained. Not quite seasonal right now, but worth looking into.

    The Chard and Onion Omelet (p576) is misnamed, it’s really a frittata and is in the frittata chapter. This is definately seasonal and worth trying.

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