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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 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 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.
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 processor 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. LEMONY COUSCOUS WITH CHICKPEAS Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil. Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. ARMENIAN GREEN BEANS Sauté the onions in the oil or butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in the tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have married.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.
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 processor 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. LEMONY COUSCOUS WITH CHICKPEAS Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil. Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. ARMENIAN GREEN BEANS Sauté the onions in the oil or butter until translucent. Add the beans and cook about 5 minutes, stirring frequently, until they turn a bright, shiny green. Stir in the tomatoes, lemon juice, herbs, and spices. Lower the heat and simmer, covered, 10 to 15 minutes, until the beans are tender and the flavors have married.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. 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 CommonsVEGETARIAN 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 simmer 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.MUSHROOM GRAVY
Sauté the onions on medium-high heat for 5 minutes, stirring often. Add the mushrooms, thyme, bay leaf, and salt and cook, stirring off and on for about 10 minutes, until the mushrooms are tender. Add the sherry, soy sauce, and the water or stock, cover, and bring to a simmer. Stir the pepper and the dissolved cornstarch into the gravyand
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
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.PASTA E FAGIOLI
oregano (optional) freshly ground black pepper to taste. 1 pound short, chunky pasta (ziti, spirals, or shells) grated Parmesan (optional) olive oil (optional) Instructions. Heat the olive oil in a large pot. Sauté the onion, carrots, and celery for a few minutes.Add
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 mediumFRENCH BARLEY SALAD
Using a strainer, rinse the barley and drain. In a small heavy skillet on low heat, roast the barley until fragrant and beginning to brown. Place the barley and water in__
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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__
To our dearest Moosewood Friends, Fans & Family, For so long, we have had tremendous joy cooking, serving, and being a part of the Ithaca community. Friends, family, co-workers, all have come through our doors to make Moosewood feel so much bigger than simply a restaurant. The COVID-19 crisis has affected us all. Restaurants like us have struggled to rapidly shift their business to still serve the food we love through takeout & delivery, while also taking care and precaution to protect those still employed and the community at large. While we are happy to have given it a shot, we have sadly decided that for the foreseeable future, we have decided to close the kitchen fordaily operations.
We hope that this is in the best interest of both our employees and the future of the restaurant. It was not an easy decision, but feel it is likely the most responsible one. We want to thank all our employees, fans, regulars, purveyors, Dewitt Mall-co residents, and everyone else (past and present) who has made Moosewood such an important part of so many lives. We have so much love & gratitude for the contributions of so many. That being said, this is not the end for us. We hope to re-emerge from this and get back to what we love – making and serving great food and drink, seeing regular friendly faces, making daily specials, coming up with new recipes & menus, and seeing new staff & customers come through our doors. In the meantime, we’re going to focus on our families, friends, each other, and doing our best to find the everyday important ways that we can support each other and the community at large. Keep an eye on this space! During our time off, we will likely be posting here on occasion – maybe what we’re cooking at home, maybe some of our recipes…whatever suits our fancy. Also, feel free to message us if you want any help or support, especially if you have any questions about what you may be cooking at home! We know a lot of you are probably doing that a lot more these days, and we’re more than happy to lend any help we can All the best, stay safe, much love, -Moosewood Restaurant P.S. We just added all of our available merchandise to the online store and put everything on sale. We will also be offering free shipping on all orders. It might take us an extra day or two to process orders, but we will be checking it daily.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 FUTURE RESERVATIONS MOOSEWOOD IS CLOSED FOR TABLE SERVICE FOR THE FORESEEABLE FUTURE. WE WILL UPDATE THE AVAILABLE DATES AS PROGRESS AGAINST THE COVID-19 VIRUS UNFOLDS AND TABLE SERVICE RESTRICTIONS ARE EASED.*
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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 →*
To our dearest Moosewood Friends, Fans & Family, For so long, we have had tremendous joy cooking, serving, and being a part of the Ithaca community. Friends, family, co-workers, all have come through our doors to make Moosewood feel so much bigger than simply a restaurant. The COVID-19 crisis has affected us all. Restaurants like us have struggled to rapidly shift their business to still serve the food we love through takeout & delivery, while also taking care and precaution to protect those still employed and the community at large. While we are happy to have given it a shot, we have sadly decided that for the foreseeable future, we have decided to close the kitchen fordaily operations.
We hope that this is in the best interest of both our employees and the future of the restaurant. It was not an easy decision, but feel it is likely the most responsible one. We want to thank all our employees, fans, regulars, purveyors, Dewitt Mall-co residents, and everyone else (past and present) who has made Moosewood such an important part of so many lives. We have so much love & gratitude for the contributions of so many. That being said, this is not the end for us. We hope to re-emerge from this and get back to what we love – making and serving great food and drink, seeing regular friendly faces, making daily specials, coming up with new recipes & menus, and seeing new staff & customers come through our doors. In the meantime, we’re going to focus on our families, friends, each other, and doing our best to find the everyday important ways that we can support each other and the community at large. Keep an eye on this space! During our time off, we will likely be posting here on occasion – maybe what we’re cooking at home, maybe some of our recipes…whatever suits our fancy. Also, feel free to message us if you want any help or support, especially if you have any questions about what you may be cooking at home! We know a lot of you are probably doing that a lot more these days, and we’re more than happy to lend any help we can All the best, stay safe, much love, -Moosewood Restaurant P.S. We just added all of our available merchandise to the online store and put everything on sale. We will also be offering free shipping on all orders. It might take us an extra day or two to process orders, but we will be checking it daily.*
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