1970s MEATLESS MEALS - Dishes from the Moosewood Cookbook

Get your first purchase from Blueland for 15% off by clicking my link https://www.blueland.com/cookingthebooks4 Today I'm exploring meatless recipe ideas from the iconic Moosewood Cookbook by Mollie Katzen. If you're in search of a few easy meals without meat, you've come to the right place! Purchase The Moosewood Cookbook: https://ebay.us/vELzkc OTHER VIDEOS YOU MIGHT ENJOY Greek Pizza (from Enchanted Broccoli Forest) https://youtu.be/izsOfNG5sHI More 1970s Meatless Meals https://youtu.be/5Yy4BL_v-vo The Pumpkin Tureen (from Enchanted Broccoli Forest) https://youtu.be/Ru-KiEIY270 ------------------------------ PATREON: https://www.patreon.com/CookingAllTheBooks INSTAGRAM: instagram.com/_cookingthebooks_ FACEBOOK: https://www.facebook.com/cookingallthebooks WEBSITE: https://www.cookingthebooks.net/ ------------------------------ SPINACH-RICE CASSEROLE (pg 121) 4c cooked brown rice (scant 2c raw, cooked in 3c water) 2lbs raw, chopped spinach 1c chopped onion 2 cloves minced garlic 3Tbsp butter 4 beaten eggs 1c milk 1 1/2c grated cheddar 1/4c chopped parsley 2Tbsp Tamari (I used soy sauce) 1/2tsp salt (more to taste) a few dashes each nutmeg and cayenne 1/4c sunflower seeds paprika Sauté onions and garlic with salt in butter. When onions are soft, add spinach. Cook 2 minutes. Combine with all ingredients except sunflower seeds and paprika. Spread into butter casserole and sprinkle sunflower seeds and paprika on top. Bake for 35 minutes at 350. STUFFED SQUASH (pg 128) For 4 servings, split 2 decent sized acorn or butternut squashes lengthwise down the middle. Remove the seeds and bake, face down, on an oiled tray for 30 minutes at 350 - or until tender enough to eat. Mushroom-Cheese Filling 1/2lb chopped mushrooms 1c chopped onion 1 clove crushed garlic 1c cottage cheese 1/2tsp basil 1/4c chopped parsley salt and pepper 3/4c bread crumbs or cooked rice 2Tbsp dry white wine butter Sauté mushrooms, onions, and garlic in butter with salt and pepper until onions are soft. Drain well (save liquid) and combine with remaining ingredients. Fill the squash cavities amply and bake, uncovered 25 to 30 minutes at 350. Baste with liquid from sauté while it bakes. HUNGARIAN MUSHROOM SOUP (pg 14) 4Tbsp butter 12oz fresh mushrooms, sliced 2c chopped onion 3Tbsp flour 1c milk 1 to 2tsp dried dill weed 1Tbsp Hungarian paprika 1Tbsp Tamari (I used soy sauce) 2tsp fresh lemon juice 1/4c fresh chopped parsley 1tsp salt 2c stock or water fresh ground black pepper to taste 1/2c sour cream Sauté the onions in 2Tbsp butter. Salt lightly. A few minutes later add mushrooms, 1tsp dill, 1/2c stock or water, tamari and paprika. Cover and simmer for 15 minutes. Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat about 10 minutes - until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10 to 15 minutes. Just before serving add salt, pepper, lemon juice, sour cream, and if desired, extra dill. Serve garnished with parsley. ------------------------------ TIMESTAMPS 0:00 Intro 1:01 Spinach Rice Casserole 2:41 Thanks to Blueland for sponsoring! 4:33 Spinach Rice Casserole cont'd 9:15 Stuffed Squash 17:24 Hungarian Mushroom Soup 23:24 The Moosewood Cookbook (1977) ------------------------------ DISCLAIMER: Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.