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Veg Revolution: Recipes from Moosewood Restaurant

Photo by Dave Burbank

Moosewood Cookbook—that cozy, hand-lettered, and charmingly illustrated collection of vegetarian recipes—is one of the 10 best-selling cookbooks of all time. But more than being a publishing juggernaut, the book has changed lives. Ask just about anyone about Moosewood, from New York Times best-selling food writer Amanda Hesser to Top Chef judge Gail Simmons, and they’ll launch into rhapsodies about their favorite recipes and the book’s impact on them—and on the planet.Read on for bonus recipes from the Moosewood collection, then check out our November-December 2012 feature, "40 Years of Moosewood." Find even more Moosewood goodness in "Moosewood Memories," where famous foodies share their memories of cooking from these classic tomes.Roasted Vegetables Three WaysServes 4 to 62 potatoes, cut into 1-inch chunks or cut in half lengthwise and sliced crosswise into 1/2-inch semicircles2 sweet potatoes, peeled and cut into 1-inch chunks or sliced as above2 carrots, peeled and cut into 1-inch chunks or cut on the diagonal into 1/2-inch slices1 large onion, cut into wedges1 medium zucchini, cut into 1-inch chunk …

This entry is tagged with:
RecipesFoodVegetarianismHealthy Eating

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