Memories of Moosewood.
Mollie Katzen wanted to be an artist. Maybe a writer. Or was it a musician? Perhaps it was all of the above. What inadvertently occurred on her journey to become the next Joan Baez was she earned herself the title one of the most revered and quiet revolutionists of modern-day cuisine — vegetarian cooking.
Mollie, like many of us, used hospitality to fund her ‘other’ pursuits. Waiting tables and working in kitchens paid the rent so the art could prosper. What happened, as it did for many of us, hospitality — feeding people, entertaining people, sharing delicious food and wine, soon became the place where the art was actually found. Growing ingredients, cooking delicious meals and feeding people is intensely rewarding and when you get down to it, it’s also thoroughly creative.
Mollie Katzen was all about celebrating the vege and her first recipe book, Moosewood Cookbook, published in 1974, was a cookbook like no other at the time. From front cover to back, the book was loaded with delicious recipes but critically, contained exceptionally helpful tips on how to substitute ingredients, add canned goods if fresh wasn’t available, reduce the fat and sugar without loosing all the love and every single recipe was deliciously, utterly dedicated to the world of vegetarian goodness.
Mollie was based in Ithaca, New York, USA but 46 years and 40 reprint editions later, her Moosewood Cookbook is still loved as much in the US of A as it is globally.
If you’ve yet to discover it, join the movement. Meanwhile, here’s a few of our favourite recipes from our very well-read, dog-eared copy.
(luckily you can access these recipes online but we really recommend you get your hands your own copy)
a doozy because it’s perfect as a cockle-warming meal that comforts the soul after a cold day spent outside but equally delicious cold for packing in the picnic basket when the weather affords an outing.
Enjoy with — Huia Organic Chardonnay 2016
Green Salad with Pears, Pecans, and Feta
fresh but filling, this is salad can stand alone or have a lot of ‘leftovers’ chucked in to bolster and reduce any food wastage. It’s perfect for a Summer lunch but robust enough to stack up next to a hot pie or as a side for a pasta dish.
Enjoy with — Huia Blanc de Blancs 2016
Filled Figs with Mascarpone, Gorgonzola, and Pine Nuts
sweet treats aren’t for everyone and neither is a cheese platter. This recipe pleases most people and makes for the perfect finish to a dinner gathering or even just a late night treat when you need an intermission during your evening Netflix binge!
Enjoy with — Huia Botrytis Riesling 2018
