Easy Custardy Popovers From the Moosewood Cookbook
There’s something remarkably satisfying about taking a risk on a recipe and have it turn out to be delightfully delicious. A good recipe makes cooking simple, fun and attainable, and these days there are thousands of recipes for every diet and preference. But that wasn’t always the case. It’s only been within the last few decades that the amount of plant-based options has expanded. From falafel wraps to meatless burgers, vegetarian menu items can now be found in every city corner, and it’s largely due to the Moosewood Cookbook.
In the early 70’s the term “plant-based” had not yet been coined, and the number of vegetarian recipes, let alone menu items, were few and far between. This is why a group of seven friends, disappointed in the lack of options, decided to start a vegetarian restaurant called Moosewood in Ithaca, NY. Run collectively, Moosewood quickly became an arena for testing out family recipes, personal favorites, and impromptu creations. It was from diagrams scribbled on paper and notes thrown into a loose-leaf binder, that Mollie Katzen’s Moosewood Cookbook was born – paving the way for ingredients like tahini, lentils, and tempeh to become grocery store staples.
Dubbed as one of the most influential cookbooks of all time, this recipe book presents a vegetarian alternative for every meat-based favorite. Whether you’re vegetarian or simply find yourself trying to include more veggies in your meals, the Moosewood Cookbook is filled with plant-based tips and heritage recipes that are sure to be crowd-pleasers. To celebrate Moosewood Cookbook's 40th-anniversary edition, we thought we'd share a perfect popover recipe from its tried and true pages.
Ingredients:
Yields 1 dozen
Directions:
Recipe by Mollie Katzen. From the Moosewood Cookbook.
