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Favorite Mollie Katzen recipes?

I have several of Mollie Katzen's cookbooks but I feel like I don't use them enough. I have made some of her recipes that I love as well as some that were very disappointing, so I would like to hear what you all recommend. I have revised copies of Moosewood and The Enchanted Broccoli Forest, Still Life with Menu, Sunlight Cafe, and Vegetable Dishes I Can't Live Without. Thanks!

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  1. i had the 1st 2 back in the day, but i was also a vegetarian at the time. when bacon came back into my life i got rid of those books. even at that, i never was all that pleased with recipes i tried. the dishes seemed heavy and all the baked goods came out overly dense.

    1 Reply
    1. re: hotoynoodle

      In the revised version of Moosewood that I have, the recipes have been lightened and her newer books seem to have increasingly lighter, more veggie-laden. You should check them out! As for non-yeast baked goods, I have found that they are generally overly dense as well...

    2. Mushroom Moussaka from the Moosewood Cookbook is usual winter fare in our home (but, I dice the eggplants, not slice them). Also, Stuffed Eggplant II, "Mimi's Eggplant", is good. But, I will have to agree that after looking over my notes in the books, the majority got a "don't make again" comment.

      1 Reply
      1. re: mommystar

        Oh, forgot to add it was an early printing...

      2. the Moosewood cardamom coffeecake (original) and the challah from still life with menu are go to recipes for me. There is a sweet potato recipe with bananas in Still life that i love and I made solyanka the other day for probably the hundredth time, though I did leave out the sour cream in favor of yogurt (not greek yogurt).

        2 Replies
          1. re: magiesmom

            Yes, the cardamom coffeecake is the best there is. I know for a fact that a famous restaurant in NYC bakes this, then toasts the slices and serves it with vanilla ice cream for an expensive menu item. Personally, I also add blueberries to the batter, so it is "blueberry cardamom coffeecake." I also substitute some of the sour cream with yogurt.

            Other recipes I still make, 35 years later -- the mushroom strudel (I usually make individual triangles to pass at parties) and at least twice every winter, the Russian Cabbage Borscht (putting in, like, twenty times the dill the recipe calls for).

          2. My copies are from the 80's, early to mid.

            Her recipe for whole wheat bread, is to this day, my fav. And I love that she gives you the choices of how dense you want it to be. (Today, many recipes encourage the use of a "biga" or starter, but she was the first for me - and I was a big cookbook reader!)

            I also make her moosewood mushroom bulgar soup often. Just last week in fact. I don't use tamari, I use a scant tsp. of balsamic vinegar or a good dollop of red wine, but other than that, just about the same. It is very yummy and healthy. Happy cooking!

            1. In Sunlight Cafe, I've tried a number of her muffin recipes which were all great: pumpkin, bran, ricotta, chocolate....all very good and I liked the suggestions for variations of sweetness (I prefer not as sweet).
              In Still Life With Menu: broiled marinated eggplant is one of my summer staples. Have won over some eggplant-haters with it! Also, balsamic roasted green beans, wilted spinach salad, southwest black bean salad, her Thanksgiving recipes....many good other ones I can't recall at the moment.

              2 Replies
              1. re: poptart

                I love those muffin recipes! I think Sunlight Cafe might be my most-used of her books, followed by the Enchanting Broccoli Forest.

                1. re: SydAll

                  Same here. I appreciate that she makes them tweak-able to be less sweet or have more protein. These are muffins I can actually eat (no sugar crash!).

                  She had a cooking show a number of years back on PBS, too bad it didn't continue.

              2. The Pear soup in Still Life is amazing.

                3 Replies
                1. re: sedimental

                  The Carrot Loaf in the Moosewood is amazing and insanely addictive. @poptart - I always wanted to try the broiled marinated eggplant - glad to hear it's good!

                  1. re: lovessushi

                    It never fails to get raves and is so simple. I'll have to try the carrot loaf, sounds great! Going to get Moosewood off the shelf right now... :-)

                    1. re: poptart

                      Did you try it poptart? It's amazing!! I'm planning to try the eggplant this weekend!

                2. Chilean Squash, from Moosewood. Some friends and I prepared and ate it while on LSD in around 1986, and even today it sometimes still tastes that radiant and sublime.

                  1. The sandwich for blue cheese lovers in the original moosewood cookbook is great. Especially this time of year -- its a sandwich with grated carrot, grated fresh (raw) beets, other veggies, and a blue cheese sauce. Ummm, just thinking about it is getting me hungry.

                    1. My family still prefers her lasagne recipe from the original Moosewood. Other recipes that we like: Cauliflower Pie with Grated Potato Crust and the Broccoli, Tofu, Peanut Sauce recipe from the Enchanted Broccoli Forest.

                      1. I generally like her stuff but understand that others may not. I think of it as 70s vegetarian, not enough salt, sometimes like the Whole Foods salad bar but as that's the way my mom cooked I kind of like it.

                        As for updated recipes, Sunlight Cafe is all new. Here are some I think most would like:
                        Basic Buttermilk Pancakes - healthy but not too
                        Enriched High Protein Pancakes
                        Buttermilk Corn Cakes - okay
                        Wild Rice Pancakess
                        Folded French Crepes - excellent recipe
                        Vietnamese Coconut Rice Flour Crepes - one of my favorite recipes, can vary the vegetables
                        Amazing Overnight Waffles - an all-time favorite I go to again and again

                        1. I do not have books handy but from memory these come to mind:
                          - Moussaka
                          - Mushroom Barley soup
                          - Blintz Soufflé

                          2 Replies
                          1. re: herby

                            She had a gingerbread recipe where you sauteed fresh ginger with butter that I liked. I no longer have the cookbook but I have been looking for a similar recipe.

                            1. re: herby

                              The moussaka and the mushroom soup must be really tasty since other people have suggested them as well! I've always wanted to make the blintz souffle but have not yet gotten around to it. Glad to know it's good!

                            2. SydAll, another source of recommendations is cookbooker - you can see reviews of individual recipes. For moosewood, there are over 70 reviews.

                              www.cookbooker.com
                              http://www.cookbooker.com/title/1001/...

                              I recall some problem recipes, but some were outstanding.

                              1 Reply
                              1. re: lazy_lurker

                                I've never used cookbooker. I'll check it out!

                                1. re: malabargold

                                  Do you know which book that is from?

                                  1. re: SydAll

                                    Oops! I just realized this is a Molly Katzen thread and not a Moosewood thread. Oh well, I already typed it out and I do love the Nut Macaroons on page 187 of the Moosewood Restaurant Book of Desserts. They are delicious and not that bad - no butter or egg yolks.

                                    Mix together

                                    1 egg white

                                    1 1/2 cup ground nuts (I almost always use walnuts)

                                    3/4 cup brown sugar

                                    1 tsp vanilla extract

                                    1/2 tsp ground cinnamon (optional)

                                    Mix all the ingredients until well blended. Form into small balls (about 1") and place about 2 inches apart on a baking sheet

                                    Bake for about 35 minutes. Cookies should be brown and feel as if they're set.

                                    These are also good with almonds and pecans. Haven't tried anything else.

                                    1. re: oakjoan

                                      Even if these aren't a Katzen recipe, those sound fantastically easy!

                                    2. re: SydAll

                                      Wow, i didn't realize how many moosewood iterations there have been and that we have tucked into bookcases here and there. Haven't look at them in years. This one is in " new recipes", not a M.K. book. Just stands out as one of the few bundt cakes i ever liked

                                  2. The Moosewood cookbook was one of the first cookbooks I ever bought ( in college) - I have the 1992 anniversary edition. I loved the custardy popovers, the feta walnut dip, puttanesca sauce, any and all of her tahini sauces (multiple books) and the Mexican red sauce is awesome. I was just thinking today I wanted to make the lentil-walnut burgers for the first time in a while. The basic stir fry sauce is top notch as well.

                                    I made the broccoli strudel only once, because phyllo is fiddly, but it was fantastic.

                                    1. From the original Moosewood cookbook - Hungarian Mushroom Soup and Cauliflower Cheese Soup are fabulous. Also really like the Mushroom Moussaka. Time to get the cookbook out and make the soups again - they really are wonderful!

                                      1 Reply
                                      1. re: Jeanne

                                        +1 on the Hungarian Mushroom Soup. It's simple luxury in a bowl. One MUST use hungarian paprika though - no subbing for that!

                                        I also really like the Lentil Soup in the original Moosewood, although I do tend to up the seasonings. In general the soup section in this book is pretty solid. And the tabouleh (sp?) is spot on in a traditional sort of way.

                                        1. re: opinionatedchef

                                          I've been making variations on Mollie's protein bar recipe for years now. Due to a special diet I'm currently on to try to combat ongoing digestive and new food allergy issues, I'm not able to use the soy powder at this time. Since there's a full cup, I don't know if just leaving it out of the recipe without a sub of any kind is possible. Has anyone else made these and, if so, any advice you can offer? Thank you!

                                          1. re: eenie1

                                            I responded to your other thread. You can use whey protein powder.

                                            1. re: magiesmom

                                              you could also up one or two of the recipe's other ingredients, yes?

                                            2. re: eenie1

                                              Yeah, you definitely can! I've never made her protein bars with soy protein powder, mainly because it's very expensive and I have mixed feelings on the supposed virtues of soy. Just replace it with some kind of dry ingredient, even just some extra flour, or use a little less of the wet ingredients.

                                          2. I used to love Mollie's cream cheese enchiladas with a red pepper sauce. Have been searching everywhere for it and can't locate the recipe, but I believe it's called "cream cheese with surprises" enchiladas. Perhaps from The Enchanted Broccoli Forest? Sadly, I no longer have my copy of the forest... do any of you Hounds remember this recipe and/or have the book handy to see if this recipe has the red pepper sauce? Thanks!

                                            2 Replies
                                            1. re: miss louella

                                              Hi, I have The Enchanted Broccoli Forest, the cheese with surprises filling is:

                                              -1/2 C cream cheese
                                              -1/2 lb grated jack cheese
                                              -1/2 C chopped green olives
                                              -1/2 C chopped black olives
                                              -1 small minced bell pepper
                                              1/3 C raisins
                                              2 minced scallions
                                              few dashes of cayenne
                                              Combine in a bowl and mix well

                                              Red Sauce
                                              5 med diced red tomatoes
                                              1 lg red bell pepper minced
                                              1 tsp salt
                                              5 minced cloves of garlic
                                              1/2 tsp rushed red pepper
                                              1/2 tsp ground cumin
                                              1) Place all ingredients in a saucepan and bring to a boil. Lower heat, partially cover, and simmer for about 15 min.
                                              2)You can leave it chunky or puree in a food processor or blender.

                                              Enjoy!

                                              1. re: jjae4

                                                jjae4, thanks so much for this recipe!! Funny, it doesn't read like something I'd leap on now... but I can guess that I left out the raisins and used all black olives instead of a mix... will be very interesting to see how I like it after lo these many years.

                                                Thanks again!!

                                            2. An ex's mother would make the tofu burritos from the Enchanted Broccoli Forest and I use to love them. I"m not sure if it's in the revised copy.

                                              1. I haven't cooked from the Moosewood Cookbook (1977 edition) for a long time, but I made notes in it when I tried something. Some or all may be in your revised copy:

                                                Cranapple-Walnut Cake (very good)
                                                Carrot Soup (good)
                                                Tabouli (delicious)
                                                Tahini Lemon Sauce (very good)
                                                Humus (delicious -I used one garlic clove, more tamari
                                                and no salt)
                                                Baba Ganouj (good)
                                                Lentil Walnut Burgers (not good)
                                                Vegetarian Chili (very good)
                                                Swiss Cheese & Mushroom Quiche (good)
                                                Spinach Ricotta Pie (very good)
                                                Vegetable Stew (very good)
                                                Felafel (very good)
                                                Vegetarian Eggrolls (very good, but need more seasoning )
                                                Delicious Corn Bread (good)