Book description
Motivated by the simple principle that eating more vegetables, fruits,
and whole grains keeps people healthier longer, the Moosewood Collective
presents this all-new collection of more than 200 recipes that make
whole foods wholly delicious. Moosewood Restaurant's cookbooks have long
been an essential resource for creative recipes for home cooks, recipes
that make mindful eating an unqualified pleasure. In this latest book,
the Collective has carefully crafted recipes that celebrate local and
environmentally sustainable food and that reflect the latest thinking on
good nutrition.
From soups to desserts, the dishes in this book are distinctive,
adventurous, and globally inspired. Including plenty of vegan,
gluten-free, and raw food options, the book has something to please
every taste. Polenta with Greens and Eggs or Whole Grain Pancakes will
get the day started right; appetizers such as Chickpea Crêpes and
Pineapple Salsa with Blueberries are festive for a casual gathering;
and Southwestern Black Bean Burgers are a great choice for a cookout.
Tofu, Leek, and Almond Stuffed Portabellas and Quinoa and Collard Leaf
Dolmas are elegant choices for a more formal occasion. Desserts like
Figs Baked with Chèvre and Pistachios, Chocolate Bark, and Sweet
Potato Pie with Pecan-Oat Crust are naturally sweet and packed with
nutrients. Each recipe comes with a detailed nutritional analysis as
well as menu and serving suggestions. The Collective discusses
everything from eating locally to the Glycemic Index, and the ideas
and information will prove useful to both new vegetarians and those
who grew up cooking with the Moosewood Restaurant.
Eating well feels good. Moosewood Restaurant Cooking for
Health is all about cooking for pleasure and cooking for health.
You can do both!
