One of my all time favorites -- and this brands me for an old hippie, I know -- is the original Moosewood cookbook. There's a new one out too -- I'm not a vegetarian, although this is a vegetarian cookbook -- but it wouldn't be that hard to live veggie with these substantial and good-tasting recipes.
I make the Moosewood feta-walnut dip every so often -- from about 25 years' memory. People can't keep away from it -- make lots. It's wonderful on raw veggies or pita, but plain old Triscuits give it crunch and a light salt tang that is yummy, especially with a little strip of smoky roasted red pepper on top:
1 c chopped walnuts
a handful of fresh parsley
1 c crumbled feta cheese
1/2 c milk or half-and-half
1 tsp paprika
cayenne, to taste
1 small clove garlic
Place the walnuts and parsley in a blender or foodprocessor, and
blend with a series of quick spurts. When the nuts are ground,
add the remaining ingredients except olive oil and oregano, and
puree until smoooth.
Transfer to a small serving bowl, cover tightly, and chill. Just
before serving, drizzle the top with a little olive oil, and garnish
with small sprigs of fresh (or a light sprinkling of dried) oregano.
Serve on sesame crackers or toasted pita wedges, or as a dip for