janet @ the taste space

Moosewood’s Caribbean Stew (& Cookbook Giveaway!)

In Book Review, Mains (Vegetarian), Soups on September 3, 2013 at 6:01 AM

Moosewood's Caribbean Stew

You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos. 😉

Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.

Moosewood's Caribbean Stew

And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.

I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!

Other Moosewood recipes I have shared:

French Barley Salad
Bulgur Chili
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.

Moosewood's Caribbean Stew

This is my submission to Deb for this week’s Souper Sundays and to this month’s Flavours of Caribbean.

Moosewood’s Caribbean Stew
Adapted from Moosewood Restaurant Favorites

1 tbsp coconut oil (decreased from 2 tbsp)
1.5 cups chopped onions
salt and pepper to taste, to taste (Moosewood suggests 1 tsp salt and 1/4 tsp pepper, but I used less)
1/4 tsp freshly grated nutmeg
1 tbsp freshly grated ginger (Moosewood suggested 2 tbsp)
2 tbsp roasted green chiles (Moosewood suggested 1 fresh hot pepper, minced)
2.5 cups cubed sweet potato (peeled if desired)
2 cups sliced cabbage
1 red bell pepper, chopped (1.5 cups)
several fresh thyme sprigs (or 1/2 tsp dried thyme)
15-oz can diced tomatoes, including juice
3 cups stemmed and thinly sliced kale
zest from 1 lime (1 tsp)
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
cooked rice, to serve

1. Warm the oil in a covered soup pot on medium-low heat. Add the onions with the salt, black pepper, nutmeg, ginger, green chiles and thyme (only if using dried thyme) and cook for 10 minutes, or until the onions are translucent.

2. Stir in the sweet potato and saute for 5 minute until slightly browned. Stir in the cabbage and bell pepper, cover and cook for an additional 10 minutes, until the vegetables have softened.

3. If using fresh thyme, bundle the sprigs with string and add it along with ~3 cups water (enough to cover the sweet potatoes). Bring to a boil, reduce heat and simmer for 10 minutes, or until the sweet potatoes are tender. Add the canned tomatoes and juice, kale, lime zest and cilantro and simmer for a final 10 minutes. Stir in lime juice and season to taste. Remove and discard the thyme sprigs.

Serve overtop rice, or with baked tofu (Moosewood recommends the Jerk Sauce and Lemon-Herb tofu).

Serves 4.

  1. oh what a shame I can’t be in the giveaway as I have so many favourite moosewood dishes to share with you – but I will tell you anyway – tofu nut balls is probably high up there – enchanted broccoli forest, their shepherd’s pie -etc etc – must make more moosewood recipes – this stew sounds interesting – hope I might see it in the shops around me to browse and maybe buy.

  2. I’m so jealous! My sister lives in Portland and I have yet to go. I have another friend vacationing there right now and his pics are making me drool. It’s like the food heaven of the West!

  3. OMG..I would love the new cookbook. My favorite is the sweet potato black bean burritos..My kids would clamor for it still when they came home from college.
    Wish she had eliminated cheese in the new cookbook though..

  4. I recently made the Japanese Winter Stew, using kabocha instead of sweet potato, and it was so satisfying! Definitely one of my new favorite soups.

  5. I love Moosewood! I have several of their dishes that I really enjoy, but I think my favorite is their Mexican Chilequiles Casserole. A great take on a delicious meal! I can’t remember which book it is originally from, as I just have it copied down now!

  6. I love the sound of this stew…cabbage, kale, sweet potato. YUM! It would be the perfect thing to have on a chilly day like today. thanks for sharing 🙂

  7. I have loved moosewood ever since i was a teenager and not yet vegetarian – the creativity is captivating. In high school, I used to make the Eggplant-Almond Enchiladas to treat my mother to a night out of the kitchen.

  8. My 2 favorite Moosewood recipes, which are definitely not vegan, are a veggie filled Mac n cheese (with kale, broccoli, spinach and mushrooms) and a creamy vegetable chowder, perfect for adapting to use up whatever veggies you have on hand.

  9. Thanks for the giveaway 🙂
    I’ve already cooked the Caribbean Stew and it was delicious. I would also be interested in the Country Moussaka 🙂

  10. I would make the West African peanut soup. But I would be making the Caribbean Stew right behind it…looks great. Thanks for the chance to win the cook book.

  11. Chrystal in Canada- well I haven’t heard of Moosewood off your blog, so thanks for the introduction! The lime-coconut cashew crusted fish recipe from the book sounds like something I would love to eat ALOT. Thanks for the giveaway!

  12. I didn’t realise Moosewood wasn’t veggie nowadays- I remember reading The Enchanted Broccoli Forest many years ago and loving it! This recipe looks great though. Hope you enjoyed Burning Man btw- my stepson ‘s band The Kirtaniyas are playing there this year I think .

  13. I have a worn out copy of their cookbook – pages falling out etc. I really love their Hungarian Mushroom soup, especially on a rainy NW day like today.

  14. I would like to try the italian stew with winter squash and chickpeas. Thanks!

  15. Yay! My library actually just acquired this book, so I will definitely check it out. The Moosewood Cookbook I have is their low-fat one and some of the recipes have been just okay. But the recipe you posted does sound fabulous, so now that it’s September, definitely time to start making hot soups (okay, it’s still pushing 90 in Atlanta, but still, it IS September…)

  16. Portland!! I hope you had many vegan doughnuts and vegan s’mores 🙂 I’m going to be lazy and say the pineapple kale peanut stew sounds right for me!

  17. I think I would most like to make the Vegan Cornbread…slathered with melty vegan butter. Happy heaven on my plate. 🙂

  18. I have a Moosewood cookbook and love it! I would be thrilled to win another. I think my favorite is the Enchanted Broccoli Forrest (from the cookbook with the same name, which is the one I have).


  19. I still have my first Moosewood flip cookbook that helped me in making the transition away from meat (I do still eat some seafood as a treat a few times a year, usually while traveling). I love the greek lemon potatoes recipe from it. One of my other favorites from Moosewood that I have made so many times is the Tunisian Vegetable Stew.

    From the list above, I’m most interested in trying the Spanish Green Bean and Lima Bean Stew.

  20. I’ve owned my Moosewood Cookbook for more than thirty years. Held together by yellowed scotch tape, it’s been one of very few kitchen constants throughout years of transition. Favorite recipes include Banana Bread and Gypsy Soup – what a great combination of spices!

  21. All the Moosewood books I have are vegetarian. It’s a bit odd to see fish listed in this one. I would like to play around with some of the brown rice recipes, especially the Annatto one. I just bought some at Penzey’s.

    • Agree! It’s always amusing when people claim to be vegetarians—but acknowledge that they eat fish! I try to explain that they are pescetarians…

  22. This looks like such a lovely and fresh meal!

  23. I have 2 Moosewood cookbooks. My favourite is Apple Crisp, although I only make 1 layer. It turns out like cooked apples with granola on top and I eat it for breakfast with yoghurt.

  24. Oh, so much love for Portland. And I love the Moosewood books, they’re nice and creative. I’m trying to think of my favorite Moosewood recipe off the top of my head…there was some sort of Asian noodle soup in their Low-Fat Favorites that I adore.

  25. I’m not entering the contest, but I still want to comment! 🙂

    I’ve never made anything from the Moosewood books… YET. But it’s always seemed like such a staple in the vegan/vegetarian kitchen.

    This stew looks like it would be great with the rainy weather we’ve been having here. Thanks for sharing.

  26. I saw this in the bookstore the other day and wondered whether it was really a new cookbook or a collection of their older recipes…I’m glad to hear it’s the former rather than the latter! This stew sounds so perfect.

  27. We are having a wee trip across Scotland next week, but as we live in Scotland that isn’t too far. We’ll have some great walks through woods, up hills and along beaches though and beautiful scenery. Hope the weather holds as it’s a bit dreich today. Which also means is a perfect time to start thinking about soups and stews, so this one is well timed for me.

  28. The recipe I most want to try is: African Pineapple Kale Peanut Stew – so many unusual ingredients combined together! With the fall weather, bring on the stews!

  29. I would love to try the toasted pumpkin seeds and cranberries recipe – it would be a great thing to bring to the all of the fall parties that will be coming up soon!

  30. Love the sound of the spices in this dish 🙂 I’ve heard about the Moosewood cookbook collection but never seen them over here. Looking forward to reading about your travels and Burning Man.

  31. I think I will be trying the African Pineapple Kale Peanut stew. Love the idea of pineapple and peanuts together! Then on to the bulgar chili. This cooler weather is perfect timing for either of these dishes

  32. What a great break! And great food! Thanks for recreating this so we could share in it 🙂

  33. […] Our vacation was pretty awesome. And pretty overdue. While road tripping from Toronto to Houston was fun, it definitely was not a vacation. Since tickets to Burning Man can be very hard to get, we planned this trip last winter. Rob has been a few times and only had positive things to say about it (other than the insidious playa dust).  In my mind, I thought: Hey, Texas is pretty close to Nevada. We should go to Burning Man! True enough, Houston is closer to Nevada than Toronto is to Nevada, but Houston is still 2000 km from Reno. Not that close. […]

  34. Love the Spinach Artichoke dip!

  35. Russian eggplant spread

  36. Wow, that cookbook really covers everything – so many categories of recipes, and so many of them sound good just by the title! I don’t own any moosewood cookbooks, but the african pineapple kale peanut stew would probably be my favourite recipe from their collection that I’ve tried. This stew sounds good too 🙂

  37. I still make the ratatouille from the first Moosewood cookbook. mmmmmmmmmm…

  38. I’d like to make the Moroccan Vegetable Stew.

  39. The Mexican Salad Plate.

  40. Everything on there looks good but my first pick would have to be the Mushroom-Tofu-Pecan Burger, with the Red Bean & Walnut spread a close second!

  41. The recipe that looks most interesting to me is the African Pineapple Kale Peanut stew. I haven’t looked at the recipe yet, but the ingredient combination in the title is quite intriguing.

  42. This sounds like a really nice cookbook! The Caribbean soup you posted looks wonderful; I wanna try the Italian Stew, too. Thanks for doing the giveaway.

  43. You went to Burning Man? How cool!!!!
    Portland is pure awesome – it has some of the coolest vegan eats on the planet. And Crater Lake is now on my to-see list =)
    This recipe looks great! Thanks for sharing.

  44. Ahh I love Moosewood and have been meaning to pick up one of their cookbooks for ages! I’ve only eaten there the once – my brother went to school at Cornell and insisted we all went – but it was a great experience and I’ve always admired how much of a mainstay in vegetarian cooking/dining they are. (Plus, I only eat vegetarian about 90% of the time, and my father refuses to convert, so it’d actually quite nice to have the range of recipes.)

    What I’m eying up is the Tempeh Reuben, the Andean Vegetable Stew over Quinoa, the Ghanaian White Beans and Vegetables with Fiery Pepper Sauce, and the Mushroom Piroshki. (I really hope we weren’t supposed to play favorites and only pick one! That would be impossible.)

    Also, can’t wait to hear about Burning Man! Super jealous.

  45. cauliflower, rice and cheese bake – yummy. also in the original they had an apple cake recipe that was wonderful. for some reason it didn’t make it in later printings but it was (& is) awesome.

  46. Such a colorful and wonderful looking bowl of stew! Thanks for sharing it with Souper Sundays.

    So many Moosewood recipes to pick a favorite! One of my top is an older one, the Hungarian Mushroom Soup from The New Moosewood Cookboo–it’s delicious. Mae w/ dairy but easily made vegan too. 😉

  47. Would love to try the vegan chocolate cake.yum

  48. The Chinese Cabbage and Fermented Black Beans sounds unique and delicious, I would LOVE to try it!

  49. Now that’s a stew I will have to try! Thanks for sharing your take on the recipe.

    I have been a Moosewood cookbooks evangelist since going veg in high school, though I don’t have this one yet and would love to have it in my collection. There are so many good recipes on the TOC that I’m sure I’d make them all, but I think I’d start with “mulligatawny” because a.) what a great name! and b.) who doesn’t love soup?

    PS: My all-time favorite Moosewood recipe is from Sundays, and it’s for their take on pasta e fagioli. It turns out delicious every time even though I saute in water instead of oil. It’s so popular at my house that I make it at least twice a month. So good—and, those lovely folks at Moosewood even make the recipe available online for those who don’t have the cookbook. I know because every time I make it for friends, they *always* want the recipe and I have to confess the recipe isn’t mine. Here it is if you don’t have Sundays at Moosewood Restaurant: http://www.moosewoodcooks.com/2011/07/pasta-e-fagioli/

  50. How could I choose a favorite? How about what you made here 🙂

  51. I would like to try the Spanish Green Bean and Lime Bean Stew. It sounds fantastic.

  52. […] from The Taste Space is giving away a copy of The Moosewood Restaurant Favorites Cookbook. I know that I love all things Moosewood, so this […]

  53. Your caribbean stew looks super tasty and so colourful. Thank you for linking to the Flavours of the Caribbean event.

  54. […] Moosewood’s Caribbean Stew (from The Taste Space) […]

  55. […] have you entered my giveaway for a copy of Moosewood Restaurant Favorites […]

  56. My girlfriend is going through chemotherapy, and we are trying to eat cleaner. Her appetite has decreased, but she still craves flavor. I think this dish will fill a void. Just discovered your blog, excited to see what else might tempt her. Thank you.

  57. I don’t have any of the their cookbooks, but I have looked at them many times and would love to add one to my collection!

  58. […] The winner of the Moosewood Restaurant Favorites giveaway was Genevieve! I will be in touch with […]

  59. […] Two: Caribbean fish (and a tofu version); Cilantro-Lime-Cabbage Slaw, Braised Kale, Coconut Rice. You can also try this […]

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