All hail her majesty, Mollie Katzen, matriarch of the famous Moosewood Restaurant in Ithaca, NY. If you have never been there, it is a destination restaurant, featuring in-season, local produce and some of the best vegetarian and vegan dishes I have ever tasted. My daughter attended Ithaca College for three years, and we ate there together on the occasions when the carnivores (husband, brothers) weren’t with us. It is from Mollie’s first Moosewood cookbook, by the same name. Link to the book, below.
I chopped up a double batch on Sunday, some for our family for the week, and some for birthday girl Taylor, in the office. Everyone raved about it, and I can’t take credit for a thing. It’s all about Moosewood.
I changed up the amounts, to make it fit our eating plan:
2 Tbsp peanut oil.
2 tsp. sesame oil
no added salt
1 Tbsp reduced-sodium Tamari instead of soy sauce
no pineapple this time, to cut down on sugar
2 bunches of scallions, to turn up the heat
3 stalks of celery, to turn up the crunch
Used 1 yellow, 1 green, 1 orange, and 1 red pepper, to turn up the color factor
Omitted the raisins/currants, to lower sugar
Used a huge double handful of snow peas, cut on the diagonal.
You can really do whatever you want to this salad. Make it your own. It’s amazing, any way you chop it.
It’s a salad I come back to over and over and over again. Crank up the heat by adding extra red pepper flakes, or pour on the Sriracha, like Taylor does.
Chop chop chop chop….. As I worked away at the kitchen island, this is my view. Not sure when she jumped up there, or who the hell she thinks she is, but this happened.
Lil’ Cairn Terrorist, doin’ whateva she wants. Glad she liked the new placemats. Good Lord.
Served up the salad with a savory roast Cairn… sorry, bad joke. Just kidding. Pork roast. Looking at this photo, I really need to replace some of my cast iron pans. They were my mother’s, and since she is gone, I cherish each of them even more. I guess we’re getting a little extra iron with every meal. Time to upgrade. Roast was liberally rubbed with pepper, garlic and dried rosemary. 1C bone broth in the pan to keep things moist. The fresh rosemary dripped its gorgeous natural oils over the carrots as they cooked. Roasted it at 400° for 35 minutes, uncovered.