This book is solid. Our copy is tabbed to death with all the worn, warped pages that come with a well loved cookbook...and we've only had it for about 6 months. It started with Cowboy Cookies and Quinoa Stuffed Peppers but quickly led to Instant Tamale Pie, Spinach Gnocchi and Tofu Manicotti. This book has changed my mind about polenta and bell peppers and introduced me to parsnips and turnips (although I can't ever remember which is which), all while encouraging the use of "wholesome" and "cookie" in the same sentence. It's our go-to and I definitely consider it a vegetarian must-have.
I'm obsessed with our latest Moosewood discovery: Moroccan Roasted Vegetables. Even my very carnivorous and generally un-ethnic father approves.
-2 medium zucchini, diced
-1 large sweet potato, peeled and cubed
-1 large red bell pepper, diced
-2 medium fresh tomatoes, chopped
-1 can chickpeas
-3 garlic cloves, minced
-2 tablespoons vegetable oil
-1 tablespoon fresh lemon juice
-1 tablespoon ground cumin
-1 ½ teaspoons turmeric
-1 ½ teaspoons ground cinnamon
-1 ½ teaspoons paprika
-¼ teaspoons cayenne
-2 teaspoons salt
- Preheat the oven to 400 degrees.
- In a large bowl, thoroughly mix together the onions, zucchini, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings.
- Spread the vegetables onto an ungreased 11 x 17 inch baking tray. Bake for 40 minutes, stirring halfway through.
- Serve over couscous while warm.