Potatoes in the Mist

My mother gave me Moosewood Restaurant Simple Suppers, and I think it may be the best Moosewood cookbook yet. Each recipe is beautifully illustrated and easy. Some reviewers trashed it on Amazon - they were upset that no caloric value was listed - but do you really want to know that, anyway? Whenever they do that, I find myself skimming over the more fattening recipes, and possibly missing out. Anyway: Spinach Cheese Burritos 5 tortillas (7 or 8 inches) 3 cloves garlic, peeled and chopped 1 bunch scallions, chopped 10 oz baby spinach 1 tsp coriander 1 generous pinch nutmeg 1 small slice of cream cheese (I used Neufchatel) 2 c sharp cheddar cheese 1 T canola oil Preheat the oven to 375. Put the tortillas on a baking sheet (it's ok if they overlap) and place them in the oven for a few minutes, so they won't crack when you roll them. Saute the garlic and scallions in the oil over medium heat for 2-3 minutes. Add the spinach and cook until wilted. Stir in the nutmeg, coriander, che...

This is a sweet potato soup recipe from one of my favorite cookbooks, Vegetarian Planet by Didi Emmons. I didn't get around to trying it for a while, because I thought the combination of ingredients might not work. It is, however, quite good. Note: you can double this if you want; I've halved it from the original because D doesn't like sweet potatoes, so I just make it for one. African Tomato and Peanut Soup 1 tbsp canola oil 1 medium onion, chopped 1 garlic clove, minced 2 tsp minced fresh ginger 3/4 tsp ground cumin seeds 3/4 tsp ground coriander seeds 1/4 tsp ground cinnamon 1 pinch ground cloves 1 tomato 1 large sweet potato, peeled and coarsely chopped 1 carrot, coarsely chopped 2 1/4 c water 1/2 t salt 1 pinch cayenne 1/8 dry-roasted, unsalted peanuts 1 tbsp peanut butter 1. In a large saucepan or small stockpot, heat the oil over med heat. Add the onion and cook, stirring occasionally, for 10 min or until the onion browns around the edges. Add the garlic, ginger and ...