Author Archives: chefaz

Beet & Beet Green Soup

Beets are delicious, and beet greens are delicious.  Together they make an amazing combination.  This beet soup is probably more intense and delicious than any you’ve ever had. Ingredients 3 cups beets, peeled.  I prefer to peel them before cooking, … Continue reading

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Silken Tofu with easy sauce

A really quick and easy, delicious veg recipe by Richard. Ingredients: 10 oz. Silken tofu, cubed (about 3/4 of a standard package) Sauce: Black sesame seeds 2T tahini 1 t lemon juice 1 t ponzu-soy sauce 3 T vegetable stock … Continue reading

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Snapper in light curry sauce

3 lb red snapper filet (or other white fish that is not too thin) 2-3 tsp. curry powder fresh ground black pepper 1 tsp ground dried ginger or 1-2 tsp grated fresh ginger (optional) 1 can organic light coconut milk, well … Continue reading

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Heavenly Vegan Melon Soup

Henry here again.  I am focusing lately on some of Richard’s recipes that have all the amazing flavor of his cooking while being simple enough that even I can make them.  This recipe qualifies amply in both regards.  The resulting … Continue reading

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Delightful Comfort food for autumn: soft-poached eggs on a bed of pureed squash

This is Henry talking, with a recipe that Richard taught me.  I love it because it tastes fabulous, yet is simple enough for me to make.  I also love its simplicity: it has only 3 ingredients, and no added flavorings … Continue reading

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Kabocha Squash Soup and Kabocha as a Side Dish

I’m wild about Kabocha squash. When autumn comes, I head for those gnarly green pumpkin-like winter squashes.  Some kabochas are orange-red, but I prefer the green ones for these recipes. For soup or as a side dish, they’re the best. … Continue reading

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Creamless cream of pea soup

Creamless Cream of Fresh Pea Soup …an easy soup that can be made with frozen peas and store-bought stock with good results… I love this soup because I can make it quickly – and it is delicious. It is relatively … Continue reading

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