“The Moosewood cookbook” summary — Mollie Katzen

Introduction

You want to cook flavorful, exciting vegetarian meals at home, but you often find plant-based options repetitive or bland. Finding reliable recipes that treat vegetables as the main event rather than an afterthought remains a constant kitchen challenge. Mollie Katzen solves this problem by collecting the innovative recipes born from the Moosewood Restaurant in Ithaca, New York.

The Moosewood Cookbook brings eclectic, award-winning vegetarian cuisine and plant-based home cooking to the center of the plate through accessible international recipes.

The book guides you through foundational techniques and diverse flavor profiles across five distinct culinary areas. You will learn how to build satisfying meals from pantry staples and fresh produce without relying on meat.

Consider these questions as you begin your cooking journey:

How do you transform simple vegetables into rich, satisfying entrées?
What methods bring global flavor combinations into your home kitchen?
How can you bake wholesome bread and prepare scratch-made sauces with ease?

1. Soups And Pantry Notes

Soups serve as versatile culinary canvases that balance delicate vegetable stocks, rich purées, and refreshing chilled bases.

You can use water for soup testing, or you can prepare a mild stock:

Add a variety of vegetables or their parts to a kettleful of boiling water.
Simmer partially covered for about an hour.
Let it cool, strain it, and give it a taste test before using.

Hot Soups

You can significantly lighten cream of asparagus soup in fat while maintaining its flavor through careful vegetable sautéing and blending. The updated recipe reduces butter from 6 tablespoons down to 1.5 tablespoons. You use a base of 2 pounds of fresh asparagus, 2 cups of chopped onion, 1.5 teaspoons of salt, 3 tablespoons of flour total, 2 cups of water, and 2 cups of hot milk.

Break off and discard tough asparagus bottoms, slice off tips and set aside, and chop remaining stalks into 1-inch pieces.
Melt butter in a skillet, add onion, asparagus stalks, and salt, and sauté for about 10 minutes over medium heat.
Sprinkle in flour while constantly stirring and cook over lowest possible heat for another 5 to 8 minutes.
Add water, heat to a boil, turn down to a simmer, add remaining flour after 5 minutes, and cook another 8 to 10 minutes.
Purée the soup with milk in a food processor or blender, return to kettle, and season with dill, tarragon, and white pepper.
Cut reserved asparagus tips into small pieces, steam until tender, add to soup, heat very gently without boiling, and serve immediately.

Chinese Hot and Sour Soup relies on rehydrated dried mushrooms, a vinegar-and-soy base, and a cornstarch-thickened broth finished with beaten eggs.

Place dried Chinese black mushrooms in a bowl, pour boiling water over them, cover with a plate, let stand at least 30 minutes, drain, save liquid, slice mushrooms, and discard tough stems.
Combine remaining water, mushroom-soaking liquid, and sliced mushrooms in a kettle and heat to a gentle boil.
Add sherry, vinegar, soy sauce, salt, and tofu, lower heat, and simmer uncovered for about 10 minutes.
Place cornstarch in a small bowl, whisk in about three-quarters cup of hot soup, and stir this mixture back into the soup.
Drizzle beaten eggs into the simmering soup while stirring constantly, add scallions and white pepper, cook a few minutes more, and top with sesame oil.

You can prepare miso soup almost instantly in individual servings by dissolving fermented soybean paste in boiling water.

Place miso in the serving bowl.
Add about a quarter cup of boiling water and stir to make a uniform paste.
Stir in remaining water plus all remaining ingredients and serve immediately.

Curried Squash and Mushroom Soup balances a sweet squash purée base with savory spiced mushrooms and optional lemon or yogurt. You split squash lengthwise, bake it at 375 degrees Fahrenheit until soft, and purée 3 cups of it with water.

Chilled Soups

Chilled Beet Borscht creates a vibrant cold soup by simmering fresh beets, grating them back into their cooking water, and enriching the mixture with buttermilk.

Peel and trim beets, place in a saucepan with water and salt, bring to a boil, lower heat, partially cover, and simmer until tender for 20 to 30 minutes.
Remove beets with a slotted spoon and transfer cooking water to a medium-large bowl.
Coarsely grate cooled beets and return them to the water.
Stir in remaining ingredients except buttermilk and garnishes, cover, and chill until cold.
Stir in buttermilk when cold, adjust seasonings, and serve topped with garnishes.

Chilled Berry Soup utilizes frozen or fresh berries combined with an orange juice and buttermilk base to serve as a refreshing beverage, breakfast dish, or dessert.

Whisk together orange juice and buttermilk or yogurt.
Add lemon or lime juice and optional sugar or honey to taste.
Cover and chill until serving time.
Place about half a cup of berries in each bowl and ladle the chilled soup on top.
Dust lightly with cinnamon and or nutmeg and garnish with fresh mint sprigs.

2. Salads And Antipasto

Fresh salads and marinated antipasti combine crisp textures, proteins, and bold dressings to form complete meals or side dishes.

Green And Grain Salads

Assembling a successful green leafy salad requires proper technique, fresh ingredients, and a specific balance of seasoning components. You can follow a structured approach to make green salads that turn out crisp every time.

Use a large enough bowl to allow thorough tossing.
Use only the freshest greens that are immaculate and absolutely dry.
Add optional extras like vegetables, tomatoes, olives, nuts, fruit, cheese, or croutons just before serving.
Place oil and crushed garlic in the bottom of the bowl, add dry greens gradually, and toss after each addition.

Roasting cubed eggplant until tender creates the base for Macedonian Salad. You marinate the warm vegetables in an oil-and-vinegar mixture with herbs and lemon juice.

Preheat oven to 375°F.
Spread 1-inch eggplant cubes onto a lightly oiled baking tray and roast for about 15 minutes until tender.
Combine olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a bowl, add warm eggplant, cover, and let sit for at least 2 hours.
Add remaining vegetables within an hour or two of serving and garnish with olives, yogurt, or feta cheese.

Combining cooked lentils and bulgur wheat creates a balanced protein dish suitable as a main course. You simmer dry lentils and soak dry bulgur before mixing them with fresh ingredients.

Simmer dry lentils in water for 20 to 25 minutes until tender, then drain.
Soak dry bulgur in boiling water for 10 to 15 minutes.
Mix everything except tomato chunks, walnuts, and lemon wedges, then cover and refrigerate.
Top with tomatoes and walnuts and garnish with lemon wedges just before serving.

Cottage cheese mixed with honey, lemon juice, fruit, and nuts forms a refreshing fruit-and-cheese salad named White Rabbit Salad. You combine three cups of cottage cheese with raisins, toasted nuts, poppy seeds, and diced tart apples.

Mollie Katzen invented March Hare in March 1973 while living in a house with about ten other people when the ingredients were the entire contents of the refrigerator. This seed-and-vegetable cottage cheese variation incorporates toasted sesame seeds, sunflower seeds, and minced raw vegetables.

Combine cottage cheese, toasted sesame seeds, sunflower seeds, diced carrot, tomato, scallion, bell pepper, celery, cucumber, parsley, sprouts, lemon juice, salt, pepper, and chopped eggs.
Chill before serving.

Sri Wasano’s Infamous Indonesian Rice Salad combines hot cooked brown rice with a peanutty dressing and crisp vegetables.

Boil brown rice in water, lower heat, cover, and simmer until tender.
Combine oil, juices, garlic, salt, soy sauce, red pepper, vinegar, and pineapple in a large bowl.
Add hot rice directly to the dressing, mix, cool, and refrigerate until cold.
Stir in scallions, celery, bell pepper, water chestnuts, bean sprouts, raisins, peanuts or cashews, and sesame seeds shortly before serving.

Firm tofu readily absorbs deep, strong flavors when marinated and paired with crunchy vegetables.

Combine marinade ingredients in a large, shallow bowl or pan.
Cut firm tofu into ½-inch tubes and add to the marinade along with vegetables.
Cover and let marinate at room temperature for at least 2 hours.

Antipasto And Pickled Vegetables

Thinly sliced red onions can be quickly pickled using hot water and a vinegar marinade to enhance numerous dishes.

Combine vinegar, water, brown sugar, salt, and whole peppercorns in a bowl and stir until sugar dissolves.
Place onion slices in a colander and slowly pour boiling water over them, then drain well.
Transfer onions to the marinade, cover, and marinate for at least several hours.

Small artichokes require minimal trimming and can be boiled directly in a flavorful marinade.

Cut off tips and stems of small artichokes and shave off extraneous outer leaves.
Combine artichokes, water, lemon juice, vinegar, olive oil, salt, peppercorns, and peeled garlic in a saucepan.
Bring to a boil, lower heat, and boil uncovered until liquid reduces to approximately 1 cup.
Remove from heat, cool to room temperature, and store in the refrigerator.

Baked and grated beets combined with pineapple, prunes, walnuts, and garlic create a sweet-and-savory Ukrainian-inspired salad. Except for the pineapple, Odessa Beets is authentically Ukrainian.

Preheat oven to 400°F.
Wrap beets in foil and bake until very tender, then rinse under cold water, rub off skins, trim ends, and coarsely grate.
Add lemon juice, sliced prunes, garlic, salt, pepper, walnuts, and pineapple, mix well, and chill.

3. Pasta Sauces And Dips

Scratch-made sauces, rich purées, and nutrient-dense dips provide foundational flavor building blocks for diverse dishes.

When adapting recipes for pasta, adjustments must be made for fresh pasta and alternative bases. Using fresh pasta requires increasing the uncooked amount by 50 percent, and cooked spaghetti squash can replace pasta entirely.

Using 1.5 pounds of fresh pasta instead of 1 pound of dried pasta, or 1 large 9- to 10-inch-long squash instead of 1 pound of pasta.

Pasta Sauces

Combining rehydrated dried mushrooms with fresh varieties builds depth in mushroom-based pasta sauces. The technique relies on steeping dried Chinese black mushrooms to capture their concentrated liquid, which is then incorporated into a sauce made with domestic, shiitake, oyster, or chanterelle mushrooms, finished with sour cream.

Place dried mushrooms in a bowl, add 2 cups boiling water, cover with a plate, and let stand 30 minutes.
Drain in a cheesecloth-lined strainer, saving the liquid, and discard stems while coarsely chopping the mushrooms.
Measure out 2/3 cup of the liquid to use in the recipe and save any remaining liquid for soup stock.

Using 2 oz. of dried Chinese black mushrooms soaked in 2 cups of boiling water alongside fresh mushrooms.

A foundational tomato sauce can be scaled up and stored for various Italian dishes. The classic vegetarian red sauce utilizes canned tomatoes, tomato paste, onions, bell peppers, honey, and herbs, and can be kept refrigerated for up to a week.

Heat olive oil in a Dutch oven or kettle, add onion, bell pepper, herbs, and salt, and sauté over medium heat until the onion is very soft (8 to 10 minutes).
Add tomatoes, tomato paste, honey, and black pepper, breaking up the tomatoes with a spoon.
Bring to a boil, then lower heat and simmer partially covered for 20 to 30 minutes.
Add garlic and cook about 10 minutes more, adding fresh parsley at the last minute.

Preparing a full batch of Italian Tomato Sauce to use in Lasagne, Eggplant Parmesan, or general pasta dishes.

Herb-based pastes like pesto provide intense flavoring that coats pasta surfaces efficiently. Traditional pesto utilizes fresh basil, garlic, nuts, olive oil, and parmesan, while variations like Mondo Bizarro incorporate spinach and tomatoes into a uniform paste.

Place basil leaves and garlic in a blender or food processor and mince.
Add nuts if desired and continue blending until ground.
Drizzle in olive oil while running the machine until a smooth paste forms, then stir in parmesan, salt, and pepper.

Tossing room-temperature Pesto with hot long, thin pasta varieties such as spaghetti or linguine.

Simple single-vegetable purées create vibrant, highly-flavored sauces for various dishes. Cooked vegetables such as red peppers, beets, carrots, and spinach are blended with citrus juices, vinegars, and seasonings to yield smooth sauces.

Core bell peppers, cut into chunks, steam or roast until soft, then purée in a food processor or blender.
Pass the mixture through a mesh strainer into a bowl and stir in salt, sugar, lemon juice, garlic, and black pepper.

Serving Carrot Purée on cooked asparagus or broccoli, or Beet Purée over hard-boiled eggs.

Silken tofu serves as a neutral, creamy base for dairy-free mayonnaise and sauce substitutes. Due to its smooth texture and neutral flavor, silken tofu can be whipped into mayonnaise-like consistencies with vinegar, garlic, and lemon juice.

Place one vacuum-packed box of silken tofu along with selected flavoring ingredients into a blender.
Whip until completely smooth and store in a tightly covered container in the refrigerator.

Making Plain Fake Mayo, Faux Aioli, Greek Lemon Sauce, or Horseradish Sauce using silken tofu.

Dips And Spreads

Straining liquid from yogurt produces a thick, rich-tasting soft cheese suitable for dips and spreads.

By lining a colander with cheesecloth, placing yogurt inside, and weighing it down, water slowly drips out over several hours to leave creamy solids.

Line a colander with about 6 layers of 10-inch cheesecloth.
Place double the desired amount of yogurt in the cheesecloth, wrap securely with a tie.
Place a 2- to 3-lb. bag of beans on top and let sit for at least 6 to 8 hours.
Remove the cheesecloth, wrap the cheese well, and refrigerate.

Using 2 cups of yogurt to yield 1 cup of yogurt cheese by placing a 2- to 3-pound bag of beans on top for 6 to 8 hours.

Roasted or baked eggplant blended with tahini, garlic, and lemon juice forms a classic Middle Eastern dip. The eggplant is baked until tender, its pulp is scooped out and processed with aromatics and sesame tahini, and it is finished with olive oil and parsley.

Preheat oven to 350°F and lightly oil a baking sheet.
Slice a medium eggplant in half lengthwise, place face-down, and bake for 30 minutes or until very tender.
Scoop out the pulp, discard skin, and place pulp in a food processor with garlic, lemon juice, tahini, and salt.
Purée until smooth, chill, and drizzle with olive oil and parsley before serving.

Preparing Baba Ganouj by baking an eggplant at 350°F for 30 minutes and blending the pulp.

Avocados mashed with citrus juice and seasonings can be protected from discoloration using a simple pit trick. The preparation involves mashing ripe avocados with lemon or lime juice, garlic, and salt, with optional augmentations like cumin, chili powder, or mayonnaise.

Place lemon or lime juice in a medium shallow bowl.
Add avocado spooned out of its skin and mash with a fork to desired consistency.
Stir in remaining ingredients, cover tightly, and chill with the avocado pits left inside until just before serving.

Retaining Guacamole color by embedding the avocado pits back into the mixture until serving time.

4. Baked Goods And Sandwiches

Yeasted breads, quick flatbreads, and creative sandwich fillings elevate vegetarian lunch and baking traditions.

Breads And Pastries

Popovers are quick, light baked goods featuring a crisp exterior and an internal custard layer. The amount of custard inside popovers can be controlled by varying the number of eggs used in the flexible batter recipe.

Preheat oven to 375°F and brush the inside of 12 muffin cups with melted butter.
Beat together 2 to 3 Tbs. melted butter for the pan, 2, 3, or 4 large eggs, and 1 ¼ cups milk in a medium bowl.
Add 1 ¼ cups flour and ½ tsp. salt, and beat with a whisk until reasonably well blended.
Fill each muffin cup about ½ to ⅔ full and bake 25 minutes for 2 eggs, 30 minutes for 3 eggs, or 35 minutes for 4 eggs.
Remove immediately, prick each with a fork to let steam escape, and serve.

Making homemade pita bread requires a very hot oven and a steaming step to maintain suppleness. Rolling the dough thin and baking it on a preheated tray at maximum heat allows the steam inside to puff the bread into a pocket.

Place 1 cup wrist-temperature water in a bowl and sprinkle in 1 ½ tsp. active dry yeast; let stand for 5 minutes.
Add 1 Tbs. sugar or honey and 1 tsp. salt, stirring until dissolved.
Add about 3 ½ cups flour gradually, whisking first then using a spoon and hand, kneading until smooth.
Oil the bowl and dough, cover, and let rise in a warm place until doubled in bulk.
Punch down, knead for 5 minutes, divide into 6 or 12 pieces, roll into thin circles under ⅛ inch, and rest for 30 minutes.
Bake on a preheated tray at 500°F for 6 to 8 minutes until puffed and lightly browned.
Wrap breads in a damp tea towel and place in a closed brown paper bag for 15 minutes to keep them supple.

Basic corn bread recipes can be quickly assembled and easily modified with additions like fresh corn or blueberries. Separating wet and dry ingredients before combining them ensures proper mixing without overworking the batter.

Preheat oven to 350°F and grease an 8-inch square pan or cast-iron skillet with butter.
Combine dry ingredients consisting of 1 cup cornmeal, 1 cup flour, 2 tsp. baking powder, ½ tsp. baking soda, and ½ tsp. salt in a medium bowl.
Combine wet ingredients separately including 1 cup buttermilk or yogurt, 1 egg, 3 Tbs. sugar or honey, and 3 Tbs. melted butter.
Stir the wet mixture into the dry just enough to thoroughly combine and spread into the prepared pan.
Bake for 20 minutes until the center is firm to the touch.

Simple flatbreads can be prepared using identical dough fundamentals adapted for Mexican, Indian, or Chinese culinary traditions. Flour tortillas, chappatis, and Chinese green onion pancakes share a quick preparation method and can be cooked via baking or pan-frying.

Place 1 cup flour and ½ tsp. salt in a bowl, add ½ cup water, and stir until combined.
Knead on a floured surface for a minute or two, divide into 6 equal balls, and roll into thin circles no thicker than ⅛ inch.
To bake, place on an oiled tray, brush with oil, and bake at 325°F for 10 to 15 minutes, or pan-fry in an oiled skillet for 3 to 5 minutes per side.

Sandwiches And Hot Dishes

Felafel consists of spiced chickpea patties that can be successfully pan-fried rather than deep-fried. Processing cooked chickpeas with aromatics, spices, and a small amount of flour creates a uniform batter that holds together during cooking.

Rinse and drain 4 cups of cooked chickpeas or two 15-oz. cans.
Combine chickpeas, 4 cloves garlic, 2 tsp. cumin, 1 tsp. turmeric, 1 tsp. salt, onion, parsley, water, lemon juice, and cayenne in a processor or bowl to mash into a uniform batter.
Add ⅛ cup flour and stir until thoroughly combined.
Heat about 3 Tbs. oil in a heavy skillet until hot enough to sizzle a bread crumb.
Drop tablespoonfuls of batter into the pan, flatten slightly, and sauté for about 10 minutes on each side until golden and crisp.

Making diverse, make-ahead sandwich spreads provides lunch inspiration beyond traditional options. Dips, pates, and fermented cheese spreads like yogurt cheese can be prepared in advance to supply variety throughout the work week.

Prepare eggplant dips, walnut pates, yogurt cheese, thick tahini-lemon sauce, or hummus in advance.
Store spreads safely in the refrigerator to use on pita, whole wheat, rye, or pumpernickel breads alongside fresh vegetables and fruits.

Blue cheese pairs exceptionally well with sautéed vegetables or pears and nuts on toasted bread for rich open-faced sandwiches. Open-faced constructions allow flexible ingredient proportions, letting the strong flavor profile of blue cheese anchor vegetables or fruit.

For sautéed vegetable toast, cook shredded cabbage, carrots, beets, onions, and garlic in oil for 8 to 10 minutes, season with dill, stir in crumbled blue cheese, and serve over toasted bread spread with mayonnaise, horseradish sauce, yogurt cheese, or mustard.
For pear sandwiches, combine softened cream cheese, cottage cheese, ricotta, or blue cheese with finely minced toasted walnuts, spread on whole wheat toast, and top with lemon-sprinkled pear slices.

Pepper and onion shortcake combines sautéed vegetables in a yogurt sauce served over warm corn bread. Stirring room-temperature yogurt into cooked vegetables off the heat creates a creamy, lightly seasoned sauce that complements dense corn bread.

Bake a batch of corn bread ahead of time and warm it in a 300°F oven.
Heat 2 Tbs. olive oil or butter in a skillet, add 2 cups sliced onion and ½ tsp. salt, and sauté 10 to 15 minutes until soft.
Add bell peppers, cumin, black pepper, and cayenne, cooking until tender for about 10 more minutes.
Add garlic and cook for 1 to 2 minutes, then remove from heat and stir in ½ cup room-temperature yogurt.
Spoon over split chunks of warmed corn bread and garnish with dill and paprika.

5. Entrées And Main Dishes

Vegetarian entrées adapt global comfort foods and techniques like baking and wrapping to reduce heavy fats while maximizing flavor.

Salting and draining eggplant slices removes bitter juices before cooking. Because eggplant soaks up oil like a sponge when fried, dipping slices in milk and coating them with seasoned bread crumbs or wheat germ before baking yields a crispy texture without excessive fat.

Slice the eggplants into quarter-inch-thick rounds.
Salt the slices lightly on both sides.
Layer them gently in a colander, and place over a sink or bowl.
Let stand for 20 to 30 minutes to sweat out bitter juices.

Preheat oven to 375°F and lightly oil a baking tray and a 9 x 13-inch pan.
Cut the eggplants into ½ inch thick slices.
Place milk in a shallow bowl and combine bread crumbs or wheat germ with herbs on a plate.
Dip each eggplant slice in milk to moisten both sides, then coat thoroughly with the crumb mixture.
Spread slices on the baking tray and pan, and bake until tender for about 20 to 30 minutes.

Patties And Casseroles

Combining cooked lentils, minced vegetables, and walnuts creates firm vegetarian patties suitable for frying or broiling. You can chill the mixture to ensure proper binding before you form the burgers.

Boil lentils and water, simmer for 30 minutes until soft, transfer to a bowl, add vinegar, and mash well.
Sauté onions, garlic, mushrooms, walnuts, salt, mustard, and pepper in oil for 5 to 10 minutes until tender.
Combine the sauté and bread crumbs with the lentils, mix well, and chill for about 1 hour.
Form 4-inch-diameter burgers and fry in hot oil on both sides or broil for 5 to 8 minutes on each side.

Filo And Crêpes

Using olive oil instead of melted butter between filo sheets simplifies preparation and creates a lighter savory strudel. Thaw filo pastry in advance and keep it covered with a damp towel to prevent drying.

Thaw filo pastry thoroughly while wrapped, unwrap just before use, and cover unused sheets with a slightly damp tea towel.
Place one sheet of filo on a clean, dry countertop and brush the top lightly with oil.
Add another sheet on top, brush with oil, and continue until reaching a pile of 5 leaves.
Add half the filling, fold in the sides, gently roll into a log, brush the top with more oil, and place on an oiled baking sheet.

Baking homemade samosas offers a simpler, healthier alternative to traditional deep-frying without sacrificing crispiness.

Mix flour, salt, and buttermilk or yogurt into a soft dough, knead for 5 minutes, cover tightly, and refrigerate.
Roll 1-inch balls of dough into 5-inch circles on a floured surface.
Place 1.5 tablespoons of filling in the center, brush inside edges with water, fold over, and crimp edges firmly with a fork.
Place on an oiled baking sheet, brush tops with oil, and bake 15 minutes at 425°F, then reduce heat to 375°F and bake for 10 minutes more, turning over for maximum crispiness.

Blender batter poured into a hot, oiled pan creates delicate, stackable crêpes that store well.

Place egg, milk, flour, and salt in a blender or food processor, and whip until smooth.
Heat a crêpe or omelette pan and lightly brush its inside surface with oil when hot enough to instantly sizzle a drop of water.
Pour in approximately ¼ cup batter and tilt the pan to coat the bottom, pouring off excess.
Cook on one side over medium heat for about 20 seconds, turn over for another second or two, and turn out onto a plate.

10 Key Ideas

You can prepare a mild vegetable stock by simmering a variety of vegetables in boiling water partially covered for about an hour.
Assembling a successful green leafy salad requires a large enough bowl to allow thorough tossing and using only the freshest greens that are immaculate and absolutely dry.
Combining rehydrated dried mushrooms with fresh varieties builds depth in mushroom-based pasta sauces.
Straining liquid from yogurt produces a thick, rich-tasting soft cheese suitable for dips and spreads by placing a heavy weight of a two- to three-pound bag of beans on top for six to eight hours.
Due to its smooth texture and neutral flavor, silken tofu can be whipped into mayonnaise-like consistencies with vinegar, garlic, and lemon juice.
Rolling homemade pita dough thin and baking it on a preheated tray at five hundred degrees Fahrenheit allows the steam inside to puff the bread into a pocket.
Simple flatbreads can be prepared using identical dough fundamentals adapted for Mexican, Indian, or Chinese culinary traditions.
Salting and draining eggplant slices removes bitter juices before cooking, and coating them with seasoned crumbs before baking yields a crispy texture without excessive fat.
Combining cooked lentils, minced vegetables, and walnuts creates firm vegetarian patties suitable for frying or broiling after chilling the mixture for about one hour.
Using olive oil instead of melted butter between filo sheets simplifies preparation and creates a lighter savory strudel.

Book summary “The Moosewood cookbook”: summary

Summary text