So one of the sources I mentioned using was my Moosewood Celebrations for all Seasons cookbook. It's a fantastic source for healthy, natural, mostly vegeterian recipes. My aunt got it for me a few years back and I'm hooked. I have yet to make a bad recipe out of it yet!!
The cookbooks are the result of Moosewood Restaurant in Ithaca, NY. Since they can tell it better than me, here's an excerpt from their website: www.moosewooderestaurant.com:
"Moosewood, Inc. is a collectively owned business with nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to become a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some since the restaurant's inception in 1973. The restaurant is further staffed by a talented and dedicated group of employees whom we truly appreciate and without whom we could not operate.
With our emphasis on healthful natural foods cuisine, Moosewood Restaurant has operated successfully for thirty-three years and has been acclaimed as a driving force in the world of creative vegetarian cooking. 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 had a positive impact.
Moosewood is located in downtown Ithaca, NY. Ithaca is nestled in the hills at the southern end of Cayuga Lake, and stands out among the other towns and small cities in the heart of the beautiful Finger Lakes region of central New York State. Our restaurant is still in its original home in the Dewitt Mall, a renovated historic brick school building at the corner of Seneca and Cayuga Streets.
The Moosewood Collective has also authored eleven internationally acclaimed cookbooks, with our latest--Moosewood Restaurant Simple Suppers, published in the fall of 2005. Because we have so many experienced cooks, we are continually crafting new recipes. We're an adventuresome bunch, we love to eat, and never let ourselves get bored when it comes to food."
They have recipes posted on the website too, like this pesto one which I am SO making at some point in this challenge. I LOVE pesto:
Susan's Pesto:
Susan Harville worked on a low-fat version of pesto until she scored with this one, which has a bright, fresh taste and almost no fat. We never tire of eating linguine with pesto, and this recipe makes exactly the right amount of pesto for one pound of pasta. Pesto is also good as a topping for baked potatoes or broiled fish, a dressing for steamed green beans or zucchini, a sandwich spread, and a flavoring for soups, stews, risottos, and omelets.
Susan's Pesto is best served immediately, but it will keep refrigerated for 3 or 4 days.
Yields: 1 cup
Total time: 10 minutes
1 cup well-packed fresh basil leaves
1 cup chopped tomatoes
1 garlic clove, pressed or minced
1 tablespoon toasted pine nuts *
½ teaspoon salt
*To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3 to 5 minutes, until just slightly deepened in color.
Rinse and drain the basil leaves. In a blender or food processor, combine the basil, tomatoes, garlic, pine nuts, and salt and puree until smooth. You may need to stop several times to scrape the sides of the blender or processor bowl with a rubber spatula.
PER 1 OZ SERVING: 13 CALORIES, .7 G PROTEIN, .7 G FAT, 1.6 G CARBOHYDRATES, .1 G SATURATED FATTY ACIDS, .3 G POLYUNSATURATED FATTY ACIDS, .2 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 135 MG SODIUM, 3 G TOTAL DIETARY FIBER.
More recipes later!! Happy Fourth Everyone :)
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