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MOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsPICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
WELSH RAREBIT SOUP
chopped fresh chives (optional) Instructions. In a large pot, bring the water and salt to a boil. Add the potatoes and garlic, cover, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes cook, warm the butter and oil in a soup pot. Add the onions, celery, bay leaves, and cayenne and sauté on medium heat, stirring MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet. BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot. SWISS CHARD ROLLS TWO WAYS 1 cup tomato juice. non-fat sour cream or yogurt (optional) Instructions. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside. To prepare the mushroom filling, sauté the onions and garlic in the oil for 3 minutes. Add the celery andmarjoram, cover
NORTH AFRICAN CAULIFLOWER SOUP chopped chives or scallions. Instructions. In a soup pot on medium heat, sauté the onions in the oil for 5 to 10 minutes, until translucent. While the onions sauté, dice the potatoes and chop the cauliflower. Stir the cumin, fennel, and potatoes into the pot, and cook for a minute. Then add the hot water; cover, turn up the heat,and bring to
MOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsPICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
WELSH RAREBIT SOUP
chopped fresh chives (optional) Instructions. In a large pot, bring the water and salt to a boil. Add the potatoes and garlic, cover, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes cook, warm the butter and oil in a soup pot. Add the onions, celery, bay leaves, and cayenne and sauté on medium heat, stirring MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet. BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot. SWISS CHARD ROLLS TWO WAYS 1 cup tomato juice. non-fat sour cream or yogurt (optional) Instructions. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside. To prepare the mushroom filling, sauté the onions and garlic in the oil for 3 minutes. Add the celery andmarjoram, cover
NORTH AFRICAN CAULIFLOWER SOUP chopped chives or scallions. Instructions. In a soup pot on medium heat, sauté the onions in the oil for 5 to 10 minutes, until translucent. While the onions sauté, dice the potatoes and chop the cauliflower. Stir the cumin, fennel, and potatoes into the pot, and cook for a minute. Then add the hot water; cover, turn up the heat,and bring to
RESTAURANT MENU
Restaurant Menu Click the tabs below to see our To-Go menu, and call us at 607-273-9610 for Pick-up and Curbside. For Delivery, order through Ithaca to Go. Daily soups post 30 minutes before the start of the day. We strive to use fresh, local, seasonal ingredients. COOKBOOKS | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, NY Cookbooks The Moosewood Collective has written fourteen cookbooks, sharing our recipes and culinary tips with people all over the world. Our recipes have changed the way that people eat, and helped many novice cooks become great cooks. In September of 2017 we introduced our fourteenth book, published by St. Martin's Press, New York. MOOSEWOOD RESTAURANT COOKBOOKS For three decades, we have prepared innovative meatless meals that have left vegetarians and non-vegetarians alike clamoring for more. As a celebration of the thirtieth anniversary of our internationally acclaimed Ithaca restaurant, we present their first-ever collection of menus for memorable occasions, with vegetarian specialties for everyseason.
CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.QUICK TOMATO SAUCE
Instructions. Chopped whole tomatoes will produce a chunky sauce. If you prefer a smooth sauce, briefly whirl the tomatoes in a blender or food processor or use crushed tomatoes. Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes, until golden. MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet.VEGETARIAN FEIJOADA
Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent. Lower the heat and stir in the cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes, cover, and simmerEASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn orFROSTED CARROT CAKE
6 ounces cream cheese, at room temperature. ½ teaspoon lemon zest. 1 tablespoon lemon juice. 2 cups confectioners’ sugar, more to taste. Instructions. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processor EVERYDAY SPLIT PEA SOUP 1 teaspoon salt. ⅛ teaspoon ground black pepper. Instructions. In a large covered soup pot on high heat, combine the split peas, water, bay leaves, marjoram, onions, carrots, celery, and potatoes. When the soup begins to boil, stir well, reduce the heat to a simmer, cover, and continue to cook. Meanwhile, remove the mushrooms from the soakingMOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsRESERVATIONS
Reservations at Moosewood Restaurant. Moosewood Restaurant is open for takeout/curbside/delivery/indoor dining/outdoor dining (weatherpermitting).
PICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
EASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot.BANANA CUPCAKES
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter. With an electric mixer on medium speed, mix the wet ingredients until smooth and. creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed untilsmooth.
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on mediumMOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsRESERVATIONS
Reservations at Moosewood Restaurant. Moosewood Restaurant is open for takeout/curbside/delivery/indoor dining/outdoor dining (weatherpermitting).
PICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
EASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot.BANANA CUPCAKES
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter. With an electric mixer on medium speed, mix the wet ingredients until smooth and. creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed untilsmooth.
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on medium COLLECTIVE | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, NY The Moosewood Collective The Moosewood Collective is a crew of fourteen women and five men. Some of us moonlight from Moosewood, and among us we have a broad range of interests and avocations. Our group comprises musicians, singers, dancers, actors, performers, mediators, meditators, activists, teachers, trainers, consultants, writers, gardeners, editors, poets, artists, quilters APPLE ONION CHEESE GRATIN Instructions. Preheat the oven to 350°. Lightly oil an 11 x 7-inch baking dish. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet.WELSH RAREBIT SOUP
chopped fresh chives (optional) Instructions. In a large pot, bring the water and salt to a boil. Add the potatoes and garlic, cover, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes cook, warm the butter and oil in a soup pot. Add the onions, celery, bay leaves, and cayenne and sauté on medium heat, stirring CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.FROSTED CARROT CAKE
6 ounces cream cheese, at room temperature. ½ teaspoon lemon zest. 1 tablespoon lemon juice. 2 cups confectioners’ sugar, more to taste. Instructions. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processorVEGETARIAN FEIJOADA
Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent. Lower the heat and stir in the cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes, cover, and simmerMOROCCAN STEW
Optional: ½ cup coarsely chopped toasted almonds. ¼ cup chopped fresh parsley. Instructions. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. SWISS CHARD ROLLS TWO WAYS 1 cup tomato juice. non-fat sour cream or yogurt (optional) Instructions. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside. To prepare the mushroom filling, sauté the onions and garlic in the oil for 3 minutes. Add the celery andmarjoram, cover
PORTUGUESE KALE SOUP WITH WHITE BEANS Instructions. Cook the beans in the water or stock with the whole garlic and two bay leaves; the beans should be tender in 1 to 1½ hours. While the beans are cooking, prepare the other ingredients. Heat the olive oil in a soup pot, add the ground fennel and minced garlic, and sauté for a minute. Add the onion and sauté for 2minutes.
MOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsRESERVATIONS
Reservations at Moosewood Restaurant. Moosewood Restaurant is open for takeout/curbside/delivery/indoor dining/outdoor dining (weatherpermitting).
PICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
EASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot.BANANA CUPCAKES
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter. With an electric mixer on medium speed, mix the wet ingredients until smooth and. creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed untilsmooth.
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on mediumMOOSEWOOD COOKS
Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! RECIPE Mixed Vegetable Curry Fresh vegetables sautéed and simmered in an aromatic, spicy sauce, a Moosewood classic for over 40 years. RECIPE Spinach Artichoke Risotto This quick, creamy and richly flavorful risotto is delicious any time of the year.ALL RECIPES
Mixed Vegetable Curry (9/6/2015) Mojo Sauce (6/14/2015) Mole de Olla (4/28/2012) Moosewood’s Ginger Orange Tea (9/17/2014) Moosewood’s Classic Tofu Burgers (1/22/2014) Mushroom Gravy (11/22/2012) North African Cauliflower Soup (10/18/2015) Pasta Primavera Salad(8/28/2012)
MOOSEWOOD RESTAURANT Location. Moosewood Restaurant is located downtown on the Seneca St. side of the Dewitt Mall, near the NE corner of Cayuga St., Ithaca, NY 14850, one block north of the Ithaca CommonsRESERVATIONS
Reservations at Moosewood Restaurant. Moosewood Restaurant is open for takeout/curbside/delivery/indoor dining/outdoor dining (weatherpermitting).
PICKLES FOR ANN
Place the vinegar, coriander, mustard, peppercorns, bay leaves, salt, and sugar in a nonreactive saucepan and bring the mixture to a boil. Stir until the sugar and salt dissolve. Pour the hot mixture over the vegetables in the bowl and mix gently. Let stand for at least 1 hour or refrigerate overnight for optimal flavor. SIX-MINUTE VEGAN CHOCOLATE CAKE Preheat the oven to 375º. Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a forkor a small whisk.
EASY BAKED TOFU
IN THE OVEN: 30-40 minutes. Preheat the oven to 400°. Cut the tofu into slices, cubes, triangles, or sticks. Lightly oil a baking dish large enough to hold the tofu in a single layer. Whisk together the marinade ingredients (or variation ingredients, if using) and drizzle over the tofu. Gently turn or BLACK BEAN-SWEET POTATO BURRITOS Combine the mashed sweet potatoes, the onion-spice mixture, and the black beans. Stir in the lemon juice and cilantro; add salt to taste. Place about a 1 cup of filling on the bottom half of each tortilla and roll up. Lightly brush the tops of the burritos with oil and cover with foil. Bake for 25 to 30 minutes, until hot.BANANA CUPCAKES
Preheat the oven to 350°. Prepare two standard cupcake pans with liners, cooking spray, or butter. With an electric mixer on medium speed, mix the wet ingredients until smooth and. creamy, a minute or two. In a separate bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients and mix at low speed untilsmooth.
SCANDANAVIAN APPLE SOUP, HOT OR COLD unsweetened heavy cream, whipped. ground cinnamon. Instructions. Melt the butter in a small skillet and slowly sauté the onions, stirring occasionally, until they are translucent. Meanwhile, core and seed the apples and cut them unpeeled into bite-size chunks. Place the apples in a soup pot with the stock or water and simmer covered on medium COLLECTIVE | MOOSEWOOD RESTAURANT & RECIPES | ITHACA, NY The Moosewood Collective The Moosewood Collective is a crew of fourteen women and five men. Some of us moonlight from Moosewood, and among us we have a broad range of interests and avocations. Our group comprises musicians, singers, dancers, actors, performers, mediators, meditators, activists, teachers, trainers, consultants, writers, gardeners, editors, poets, artists, quilters APPLE ONION CHEESE GRATIN Instructions. Preheat the oven to 350°. Lightly oil an 11 x 7-inch baking dish. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir MOOSEWOOD’S CLASSIC TOFU BURGERS Transfer the vegetables to a large bowl. Finely grate the pressed tofu in a food processor and add it to the cooked vegetables with the walnuts, soy sauce, mustard, sesame oil, tahini, pepper, and basil. Mix well and add soy sauce to taste. Preheat the oven to 375° F. Lightly oil a baking sheet.WELSH RAREBIT SOUP
chopped fresh chives (optional) Instructions. In a large pot, bring the water and salt to a boil. Add the potatoes and garlic, cover, and simmer until the potatoes are very tender, about 20 minutes. While the potatoes cook, warm the butter and oil in a soup pot. Add the onions, celery, bay leaves, and cayenne and sauté on medium heat, stirring CARAMELIZED ONION GRAVY Warm the oil in a large saucepan on medium-high heat. Add the onions and sauté for 2 to 3 minutes, until the onions are coated with oil. Stir in the salt, thyme, rosemary, marjoram, and nutmeg. Continue to cook, uncovered, stirring often, for about 25 minutes, until limp and browned. You should have a generous cup of caramelized onions.FROSTED CARROT CAKE
6 ounces cream cheese, at room temperature. ½ teaspoon lemon zest. 1 tablespoon lemon juice. 2 cups confectioners’ sugar, more to taste. Instructions. Preheat the oven to 350°. Butter or oil a 9 x 13-inch baking pan and dust it with flour. Peel the carrots, cut them in ½- to ¾-inch chunks and pulse them in the bowl of a food processorVEGETARIAN FEIJOADA
Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent. Lower the heat and stir in the cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes, cover, and simmerMOROCCAN STEW
Optional: ½ cup coarsely chopped toasted almonds. ¼ cup chopped fresh parsley. Instructions. In a stew pot, heat the olive oil and sauté the onions for 2 or 3 minutes. Add the garlic and spices, stirring continuously. Add the vegetables in the order given above, so that the starchier vegetables will cook the longest. SWISS CHARD ROLLS TWO WAYS 1 cup tomato juice. non-fat sour cream or yogurt (optional) Instructions. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside. To prepare the mushroom filling, sauté the onions and garlic in the oil for 3 minutes. Add the celery andmarjoram, cover
PORTUGUESE KALE SOUP WITH WHITE BEANS Instructions. Cook the beans in the water or stock with the whole garlic and two bay leaves; the beans should be tender in 1 to 1½ hours. While the beans are cooking, prepare the other ingredients. Heat the olive oil in a soup pot, add the ground fennel and minced garlic, and sauté for a minute. Add the onion and sauté for 2minutes.
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* Our Cuisine
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* On the Moosewood ArtWalls * Our Locally Sourced Products and Vendors* Store
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SUGAR SNAP PEAS WITH COCONUT & LIME GREEN, GREEN, AND GREEN--WE LOVE PEA SEASON! RECIPE__ MIXED VEGETABLE CURRY FRESH VEGETABLES SAUTÉED AND SIMMERED IN AN AROMATIC, SPICY SAUCE, A MOOSEWOOD CLASSIC FOR OVER 40 YEARS. RECIPE__ SPINACH ARTICHOKE RISOTTO THIS QUICK, CREAMY AND RICHLY FLAVORFUL RISOTTO IS DELICIOUS ANY TIME OF THE YEAR. RECIPE__ BLACK BEAN-SWEET POTATO BURRITOS THESE PLUMP AND SAVORY BURRITOS ARE POPULAR WITH ALL OUR CUSTOMERS – VEGAN AND NON-VEGAN, ALIKE. RECIPE__ AVOCADO SALSA AVOCADO SALSA IS A COLORFUL GARNISH FOR BURRITOS; WITH TORTILLA CHIPS, IT’S A REFRESHING APPETIZER. RECIPE__ GADO GADO STEAMED AND RAW VEGETABLES WITH A SPICY INDONESIAN PEANUTSAUCE. RECIPE__
HOURS & MENUS
WEDNESDAY – SUNDAY 11:30 AM – 3:30 PM5:00 PM – 8:30 PM
WE ARE OPEN FOR INDOOR DINING AND OUTDOOR DINING (WEATHER PERMITTING)! We will also continue to offer takeout, curbside pick up and delivery. _Please adhere to the following rules__:_ – A MASK MUST BE WORN AT ALL TIMES (EXCEPT AT YOUR TABLE). – Maintain a 6 foot distance from others. – If you would like to be seated, place an order or are waiting to pick up an order, you may come in a speak to the host or wait outside and we will come out to you. _Thank you for helping us keep you and our staff safe and healthy!!_ Our full food and drink menu is available for takeout, and we offer in-person or curbside pickup. We also offer delivery from Ithaca To Go. For all inquiries inquiries please call the restaurant DIRECTLY at 607.273.9610. Click below for our food and drink menus. FOOD AND DRINK MENUS WANT TO PLACE AN ORDER? Here are three ways you can place an order:. TO ORDER BY PHONE FOR PICKUP OR CURBSIDE: Browse our Menus , then call Moosewood at 607-273-9610 TO ORDER ONLINE FOR PICKUP, CLICK HEREOrder Online
FOR DELIVERY, PLEASE VISIT OUR PAGE AT Ithaca To Go TO ORDER GIFT CERTIFICATES FOR MEALS & MERCHANDISE AT MOOSEWOOD RESTAURANT, VISITOUR ONLINE STORE
Our newest cookbook is THE MOOSEWOOD RESTAURANT TABLE, _250 BRAND-NEW RECIPES FROM THE NATURAL FOODS RESTAURANT THAT REVOLUTIONIZED EATING IN AMERICA ._ HERE’S A RAVE REVIEWIN
PUBLISHER’S WEEKLY. AND ANOTHER IN LIBRARY JOURNAL!With
our emphasis on healthful natural foods cuisine, Moosewood Restaurant has operated successfully for 46 years and has been acclaimed as a driving force in the world of creative natural cooking with a vegetarian emphasis. Moosewood was named one of the thirteen most influential restaurants of the 20th Century by Bon Appetit magazine! We started in an era when many alternative businesses began, and we feel incredibly grateful to have endured, thrived, and to be having a positive impact today.*
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TO MAKE RESERVATIONS PLEASE CALL US AT 607-273-9610*
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RECENT POSTS
* Sugar Snap Peas with Coconut & Lime Green, green, and green--we love pea season! Read more → * Versatile Vinaigrette Simple and zesty, this favorite everyday dressing with its basic olive oil and fresh lemon juice underpinning is highlighted by Read more →*
HOURS & MENUS
OUR HOURS:
WEDNESDAY - SUNDAY
11:30 AM - 8:30 PM
STARTING WEDNESDAY, 4/7, WE WILL BE OPEN FOR DINE IN! We will also continue to offer takeout, curbside pick up and delivery. _Please adhere to the following rules__:_ - A mask must be worn at all times (except at your table). - Maintain a 6 foot distance from others. - If you would like to be seated, place an order or are waiting to pick up an order, you may come in a speak to the host or wait outside and we will come out to you. _Thank you for helping us keep you and our staff safe and healthy!!_ Our full food and drink menu is available for takeout, and we offer in-person or curbside pickup. We also offer delivery from Ithaca To Go. For all inquiries inquiries please call the restaurant DIRECTLY at 607.273.9610. Click below for our food and drink menus. Takeout/Delivery and Drink Menus To place an order, please call us at 607-273-9610 or click below to order onlineOrder Online
For delivery, please visit our page at Ithaca To Go*
Dewitt Mall our home for 48 years Moosewood durin Oooooo happy grads ♥️ Two baristas today Gena n Kelsey knocking out the Here they are ....the happy Cornell grads♥ Our festive locker room n we are gearing up to se Special hours this weekend! Congrats, Graduates! Viviann hanging her / they. work Load More... Follow on Instagram*
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