Moosewood Restaurant . Just the very words make a vegetarian’s mouth water. This famous vegetarian restaurant in Ithaca, which began in 1973, has spun-off a series of cookbooks and packaged meals that usually don’t steer you wrong. In fact, I have a very dog-eared copy their Moosewood Restaurant: Low-Fat Favorites cookbook that was written in 1996.
The cookbook focuses, obviously, on more healthful Moosewood creations and has informative sections on nutrition facts, low fat cooking tips and nutritional terms. I like that the index is enhanced with recipe lists in various categories – 10% or less fat, vegan, and children’s favorites.
Tucked in the back are further charts and nutritional analysis of various foods. (I really need to remember that I have these.)
There are no photos at all in the cookbook but expect lots of nutritional information and notes that accompany each recipe. You don’t have to worry with this cookbook – you’ll know exactly what you’re eating.
This is an extensive cookbook with so many selections I often have trouble choosing what to make out of it. Another recipe that came out of this tome was this Carolina Kale .
This Indian Chickpea Spread was a sort of spiced cold hummus dip that goes well with toasted pita chips or vegetable crisps. Well, that’s how we ate it. The recipe also suggests serving it as a sandwich spread, as a side dish or with vegetable crudites. You can’t go wrong with any of those options. I did add a little more cumin, garam masala and cayenne at the end than what was called for to punch up the flavors.
Indian Chickpea Spread
Moosewood Restaurant: Low-Fat Favorites 
- 1/2 cup minced onions
- 1 teaspoon canola or other vegetable oil
- 2 garlic cloves, minced or pressed
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/8 to 1/4 teaspoon cayenne
- 1 cup diced tomatoes
- 1 1/2 cups cooked chickpeas (16 ounce can)
- 2 teaspoons fresh lime juice
- 1 Tablespoon chopped fresh cilantro
- salt to taste
In a heavy or nonstick skillet, saute the onions in the oil on low heat for about 5 minutes, until softened. Add the garlic, coriander, cumin, garam masala, and cayenne and saute for another minute, stirring constantly to prevent sticking.
Stir in the tomatoes, cover, and gently simmer for about 5 minutes.
Meanwhile, drain the chickpeas, reserving the liquid (or water) to make a smooth puree.
Stir the puree into the simmering tomato mixture, add the lime juice and cilantro, and cook on low heat for about 5 minutes. Add salt to taste. Serve hot or cold.