What follows is my friend Robbie Cheadle’s (https://robbiesinspiration.wordpress.com) review of the Moosewood Cookbook. In addition to being a fantastic cook, writer, and photographer, Robbie is passionate about the environment. Please check out her latest book, which combines poetry and environmental concerns. The title is Lion Scream: Syllabic Poetry About Southern African Wildlife. It is available through Amazon.
The Moosewood Cookbook: 40th Anniversary Edition by Mollie Katzen
This is a vegetarian cookbook, and as my family are not vegetarian and are, in fact, big meat eaters, I wouldn’t historically have bought this book. I have, however, been trying to move my family over to a more vegetarian lifestyle because I would like to reduce our collective contribution to global warming and climate change. As a result of this mindset, I was pleased to have an opportunity to consider the recipes in this book and whether they would work as part of my new eating plan for my family.
The recipes are nicely set out in sections headed Soups, Salads, Sauces and dips, baked things and sandwiches, and Entrees.
I liked the recipes; they offered me new food combinations, especially in soups. Winter is approaching in the Southern Hemisphere, and I love to have soup at lunchtime, so I tried two of the soup recipes, Hungarian mushroom soup and Swiss cheese and onion soup. Both were delicious, and my changes to the original recipes were limited to substitutions of ingredients that I had in my pantry instead of buying a similar item, for example, garlic flakes instead of fresh garlic.
I also tried the spanakopita recipe and that was also very successful.
Based on my three test recipes to date, I would purchase this recipe book. My family also enjoyed the three meals I made using this book.
Swiss Cheese & Onion Soup
30 ml butter
2 medium onions
15 ml garlic flakes (original recipe 1 to 2 medium cloves garlic, minced)
10 ml dry mustard
5 ml salt
5 ml white horseradish sauce
30 ml cake flour
30 ml Fortified Wine (original recipe used dry sherry)
2 cups water
1 ½ cups warm low fat milk
200 grams Emmentaler cheese, grated (original recipe used 1 ½ cups Swiss cheese)
In a medium-sized saucepan, melt the butter. Once melted, add the onion, mustard, and garlic. Allow to cook for approximately 10 minutes. Sprinkle in the flour and cook, stirring constantly and then add the fortified wine, stirring all the time. Slowly add the cold water and blend well. Add the horseradish sauce. Allow to cook for another 5 minutes. Add the warm water and the grated cheese. Bring to the boil stirring constantly. It will thicken. Add the white pepper. Serve with a sprinkle of paprika and homemade white bread.
Award-winning, bestselling author, Robbie Cheadle, has published thirteen children’s books and two poetry books. Her work has also appeared in poetry and short story anthologies.
Robbie also has two novels published under the name of Roberta Eaton Cheadle and has horror, paranormal, and fantasy short stories featured in several anthologies under this name.
The ten Sir Chocolate children’s picture books, co-authored by Robbie and Michael Cheadle, are written in sweet, short rhymes which are easy for young children to follow and are illustrated with pictures of delicious cakes and cake decorations. Each book also includes simple recipes or biscuit art directions which children can make under adult supervision.
Robbie’s blog includes recipes, fondant and cake artwork, poetry, and book reviews.
Robbie, thank you again for your excellent review and for being such an essential part of our world community.