Recipes

These baked beans are not really baked, but they are easy and mouth-watering delicious. I like to make a large quantity as beans freeze well, and these are winners at potlucks. I team it with Blue Cornbread, a favorite quickbread of mine that I've been baking for many years.The (not) baked beans recipe comes from my dog eared and adored cookbook (the velveteen rabbit on my cookbook shelf), Peter Berley's The Modern Vegetarian Kitchen. Peter was the executive chef at NYC's Angelica Kitchen, my favorite vegetarian restaurant there, a standard established in 1976. The Angelica Home Kitchen cookbook is my also often used but not so dog eared favorite.Boston (not) Baked BeansI've used lots of combinations of beans here, all work well, so it's really up to…

Asparagus were on sale at Greenlife/Whole Foods in Asheville this Saturday. In honor of the vernal equinox, i picked up a bunch and made my yummy spring risotto. This is a hearty dish. I combined a couple of recipes i found in 2007 & 2008 in the NY Times and did my own thing with them. One is the Pope's Risotto, a dish developed for the Pontiff's 2008 spring visit to NYC. Age 81 at the time, the Pope requested bland dishes that were light and seasonal, so this asparagus, peas and fava bean risotto was developed to suit the papal entrails.The other is from my favorite food columnist, Mark Bittman's The Minimalist. Typical of his recipes, this Asparagus Risotto is simple, easy and mmm, mmm good.so…

In the southeast, we like black-eyed peas an collards for New Years. The black-eyed pea bring health (nutrition) and the greens (symbolizing greenbacks) bring $ for the coming year. The beans came to the Carolinas from Africa with the slaves. they were planted around fields to keep down weeds & provide nitrogen to the soil. Cattle munched on the tasty greens. Southerners claim the beans saved families from starvation after Sherman's March ending the Civil War.Jessica Harris gives tidbits about black-eyed peas interesting folklore in the 12/29/10 OP-Ed piece in the NY Times.Here's a salad i enjoyed at a 2009 holiday potluck. I'm told the recipe is from the Boathouse restaurant in Asheville. What ever its origins, it's tasty. I couldn't keep away from it! KB Black-eyed…

Poached Pears are a autumn/winter favorite of mine. Chinese dietary therapy says pears nourish the Lung system. So those with allergies, sinusitis and frequent colds & flu's, and skin problems should eat them. Each of the organ systems relate to a time of year, when that system is most venerable to disease/disorder. Autumn is time of the Lung, so eating pears now will help protect the Lung against the dryness of the autumn season.In medieval times, pears were a delicacy (A Partridge in a Pear Tree - lots of pear trees depicted in medieval art). Enjoy Poached Pears for breakfast or a healthy dessert. You could serve them with a chocolate sauce for guests, but i don't think it's necessary: they stand up well on their own…

It's a well-known fact that Americans do not eat enough fruits & vegetables. In fact many often go through the day without eating any. Here's an easy & delicious recipe for Roasted Cauliflower. Cauliflower is probably not one of most peoples favorite veggies, but cooked well it is surprisingly tasty. My mother used to bake it in a cheese sauce, which I loved. I find baking it will a little oil is much more satisfying than the usual steamed. Look for purple and yellow cauliflower in a natural food store with an adventurous produce section. It's colorful and more flavorful that the plain standby, white. KBRoasted Cauliflower1 head cauliflowerolive oilsalt & pepperRinse and cut the cauliflower into 1 1/2" fleurettes. place in a 9x9 Pyrex dish. Sprinkle…

Here's another summer favorite of mine: Red Cabbage Salad with Toasted Walnuts & Raisins. I'm posting this at the request of a dear patient of mine who seeking some variety in her diet.When I was in acupuncture college at Pacific College of Oriental Medicine in San Diego (PCOM), one of my fellow interns was a macrobiotic chef and supported herself and her son through a take out business of macrobiotic meals which she delivered to the school twice a week. these were delicious, wholesome meals cooked with love and thoughtfulness, and were greatly appreciated by the students, for whom she provided extra large servings so that we would have leftovers for lunch. How i loved these meals, but getting the recipes from Nancy was quite difficult. It…

Occasionally patients mention that they would like to try tempeh, but aren't sure how to cook it. Tempeh is a soy product, made with fermented soybeans and formed into cakes. Often times other ingredients are added, such as grains or seaweed (sea veg). Tempeh has a strong flavor and needs to be marinated or cooked in sauces to moderate the taste. Here are 3 of my favorite tempeh recipes, taken form Peter Berley's cookbook "The Modern Vegetarian Kitchen". Berley is a vegetarian chef who cooked for many years at Angelica's Kitchen, one of New York's original and favorite veg restaurants. I love his cookbook and all of the recipes in it.In his book Peter recommends using unpasteurized tempeh, which he claims is available in the freezer section.…