My in-laws gave me the “Moosewood Restaurant Daily Special” cookbook for Christmas this year and I can tell already that it is going to move to the top of the stack, right up there with Mark Bittman’s “How to Cook Everything Vegetarian“. Moosewood Restaurant focuses on natural foods with a vegetarian emphasis. It is located in Ithaca, New York and is owned by the nineteen members of the Moosewood Collective, some of whom actually staff and operate the restaurant! They see themselves as “part of an important movement toward cultivating more healthful diets based on the creative use of the freshest high-quality ingredients and natural whole foods.” Now, that is something to get behind!
As you’ve probably already guessed, this week’s recipe is from Moosewood Restaurant and it is their Black Bean Chipotle Soup. Delicious!
We followed it pretty much to a tee. I would highly recommend using the dried chipotle pepper rather than the canned because if I can find them at a Cincinnati Kroger, so too can you. We served it with sour cream and cilantro as recommended, and that was it. A one-dish meal and it was plenty for us, even making enough leftovers for both of our lunches. Who needs tortillas (full of flour) when you have a Mexican soup this flavorful?