How To make Moosewood Beans
1 lb Dried beans, soaked for at
-least 2 hours 3 md Tomatoes
1 lg Onion, chopped,
2 md Cooking apples, coarsely
-chopped 2 c (1/2 lbs) mild cheese
2 tb (at least) chili powder and
Dried mustart Salt and pepper to taste. Boil the beans for 1 1/2 hours, then drain. Sautee onions, and mix in. Add everything else, place in a casserole, and bake for 1/2 hour at 350. My personal adjustment would be to cook the beans with a ham-hock, and possibly a bay leaf and a stalk of celery, but that would be the cook's choice. Oh yes, anything that looks large when you place it in the pan should have been chopped. (I don't feel like editing the recipe right now) From "The Moosewood Cookbook" tonight. It's generally a good intro to vegetarian cooking, with recipes that could be "de-veggied" if necessary. * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by FERD on 12-04-95
How To make Moosewood Beans's Videos
80s Vegan Food ???? Moosewood Cook-a-thon
Such a good spread x
Recipes from 'New Recipes from Moosewood Restaurant, By Moosewood Collective'
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Minestrone Soup
Minestrone Soup is the sort of soup that keeps life interesting - it's filled to the brim with a variety of vegetables, potato, beans and pasta, in a thick tomato broth that's full of savoury flavour. Nobody ever finishes a bowl and feels dissatisfied!
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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The Heart of the Plate | Mollie Katzen | Talks at Google
Mollie Katzen changed the way a generation cooked with the publication of the Moosewood Cookbook in the 1970s. Hailed by the New York Times as one of the best-selling cookbook authors of all time, she is widely credited with having brought vegetarian cuisine into the mainstream.
Her new cuisine is sharper, livelier, and more relaxed than ever. Optional enhancements to each recipe allow cooks to improvise, taking dishes in many different directions according to their own tastes.
About the Chef: Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception.
Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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BT Vancouver: The Heart Of The Plate
She made vegetarian cooking cool with the Moosewood Cookbook. Mollie Katzen may just change the way you eat today, when she demos couscous with dates, pistachios, pine nuts and parsley from her new book, The Heart of the Plate.