Rikki AsherRego Park, New York, US
Rikki Asher lives in New York, and has been cooking vegetarian food for over 40 years. She taught vegetarian cooking at a NYC Meditation Center and, in Ladhak. As an artist, Asher works across mediums such as; vegetarian cookbook illustrations; cityscapes; paintings; works on paper and murals. She received her MFA in painting from Lehman, CUNY College her Doctorate in Art Education from Teachers' College, Columbia University.
Asher became vegetarian in 1969. She witnessed a dog get destroyed by a car. She immediately made a connection between eating animals and acts of violence. Asher began to research ethical vegetarianism. She showed an interest in exploring local ingredients. Soon she discovered international cooking. She is currently writing and illustrating her own vegetarian cookbook. Not only are recipes in the book from the US; the book includes dishes from India; The Middle East; various European countries; Persia and North Africa.
Additionally Asher’s artwork accompanies each recipe as a way to inspire any cook. She is delighted to have many of her illustrated recipes featured on this website. Asher has been exhibited at The Queens Museum of Art, and various venues in New York and El Salvador. Rikki has designed and painted a number of public community murals in New York City; Queens College, and Seattle, Washington. She won two grants for Community Projects through the Queens Council of the Arts and three awards for Excellence in Teaching. She taught teachers aesthetic education courses at MoMA, The Metropolitan Museum of Art, the Guggenheim, The Rubin Museum, New Delhi University, in India and many other learning institutions. She was an Art Education professor at Queens College, CUNY until 2018.
Recipes By Rikki Asher
Ginger tea is my go-to. Freshly squeezed ginger with pineapple juice is a favorite smoothie of mine. Ginger carrots are so tasty and enjoyable. Gingerbread is totally different. By combining ginger, cinnamon, cloves, sugar, flour, can egg, butter and molasses, you have a most delicious treat that goes with coffee, tea or any beverage of your choice.
In the1960s there was an animated TV series that my brother and I watched. The leading role was Popeye the sailorman, who ate spinach from a can. My brother was very impressed with Popeye. He begged our mother to buy him spinach. When she brought home a can, he was excited. However, he found the smell so offensive he never ate spinach again. Some years later, I became vegetarian and often ate raw spinach in salads. Besides steaming or stir-frying, I wasn’t sure how to cook it. I love potatoes and when I tasted my first vegetable pie with a potato crust, I knew that spinach and potatoes would be a great combination. This is a dish that Popeye would enjoy. My brother, on the other hand, would like the potatoes.
As a youngster, I took life-drawing classes at the Art Students League in Manhattan. Class started promptly at 5:00; since school let out at 3:00, there was just enough time to grab a bite at the nearby cafeteria before class. My favorite item on the menu? Their date nut bread! (There were so many dates in the sandwich; I could hardly taste any bread!) That experience turned me into a lifetime lover of dates. This recipe is very simple with only two ingredients; the sweetness of the dates beautifully compliments the tartness of the goat cheese. Enjoy!
My grandmother, Anna, emigrated to NY from Russia in the early 1900’s.
She lived in a four-story walk up, in the Bronx. She always wore a white apron when she cooked. Grandma liked to wear simple dresses and costume jewlery. Her little white stove always had a pot on every burner. She made traditional chicken soup; borscht (A Russian beet soup); mushroom barley, and split pea soup. She cooked the split pea soup with marrowbones for extra flavor. It was a thick delicious soup, great to have on a cold day. Grandma always accompanied the soup with a few slices of rye or pumpernickel bread ad butter. I am sorry that she is not here to sample my vegetarian version.
One of my favorite places to escape New York City's hectic pace was "The Peacock", an Italian coffee house in the West Village. With Puccini playing in the background they served bracing coffee and soothing chamomile tea with tasty desserts made from scratch by a middle-aged waitress named Virginia. Her apple torte was incredible! Eventually Virginia and I became friends. One day, I asked her how she made the torte. Virginia modestly shared her mouth-watering recipe, reminding me to always top it off with fresh whipped cream!
This mixed vegetable curry dish is tasty, quick and easy to prepare.
Try sweet potatoes instead of white potatoes. Broccoli can substitute for cauliflower. Left over curry is delicious.
Keep covered in a bowl, and refrigerated for 2-3 days. Enjoy!
Pesto by Rikki AsherRego Park, New York, US
I love pine nuts! The only problem is they can be expensive. One reason they are so costly is due to shortages and harsh weather changes, which effect pine trees. In a pinch: Use shelled, unsalted pistachio nuts, or chopped walnuts as alternatives. Pesto is traditionally served as a sauce with pasta. It is also delicious on potatoes, rice, couscous, or spread on a piece of crunchy bread.
This version of No-Fry Eggplant is light and delicious. Unlike Eggplant Parmesan, it requires no breading, eggs or frying! It’s best to cook the eggplant as soon as you buy it. This dish can be made a day ahead, and reheated the next day. Serve with broiled Brussels sprouts and pasta, or Koos Koos.
The idea of combining chocolate with avocados sounds awful! Chococado Pudding has a rich, creamy texture and tastes like chocolate pudding (you really can’t taste the avocado). Try this healthy, fast and easy recipe. that will surprise you!
There are so many ways to prepare Vegan Chili. This recipe calls for Textured Vegetable/Soy Protein. (TVP/TSP). These are the same foods with different packaging. TVP/TSP are both made from defatted soy flour cooked and dried. When you add hot water it takes on the same texture as chopped meat. Try this chili when it’s cold and rainy outside, or even if it’s not!
This quick, easy, delicious dessert can be made ahead of time. They last 3 days in the fridge. The first dinner I made for my then boyfriend (now husband), was Quiche and salad. Dessert was chocolate dipped strawberries. A few days later, he told his mother, “Mom I finally met someone who makes chocolate covered strawberries!”.
Raita originated in South India. It is made with dahi (yogurt). This refreshing Indian side dish contains yogurt, chopped pickles (my alternative to cucumbers) or other vegetables, and cumin. The coolness of Raita compliments Indian dishes and is an excellent antidote for those sensitive to spicy foods. Raita is delicious, quick and easy to prepare.
Chocolate and Cherries go together like bread and butter.
They compliment each other without either one overpowering the taste. This cake is moist and light. The cherries give it a chewy texture. My mother-in-law, Inge baked it almost everyday. She served this delicious treat to her family, friends and neighbors. We miss Inge and of course, her baking.
In New York City’s Lower East Side, there used to be two blocks of excellent Indian restaurants on East 6th Street. Over time, a number of these restaurants closed. Gandhi was a favorite. The menu featured Chana Masala. Their version tasted so authentic, I felt compelled to ask a waiter for the recipe. This easy side dish is greatly appreciated by my friends who love Indian food, and those few who don’t.
Quiche is often my go-to dish when company stays with us and I want to make an easy brunch, lunch or dinner. It is always appreciated and not much work! This crustless version is light and delicious!
In a pinch: No broccoli? Substitute tomatoes, mushrooms, spinach, kale, or almost any green vegetable.
Cous Cous originated in North African countries such as Morocco, Algeria, and Tunisia. It is an inexpensive dish made from semolina, similar to rice, pasta and bread. Cooked carrots, zucchini, onions with chickpeas and raisins are some foods usually served on top of a Cous Cous platter. In Morocco, many walls are painted in shades of blue and green contrasting with white tiles. For this image I used a stencil, pen and ink and watercolor. The woman’s hand in the illustration holds some grains of Cous Cous as a reminder that eating with one's fingers is a custom throughout the world.
November is Brussels sprouts season in New York. I especially love the ones sold on the stalk. For this recipe’s illustration, I sketched the entire stalk on paper. Using watercolors, lights and darks were painted first, then middle tones, finishing with shadows and highlights. The piece didn’t look right. It seemed too small for the paper. On a second attempt I zoomed into one section. The leaves and buds began to intrigue me. They looked like faces, crescent moons and layers of abstract shapes. When the painting was finished, it felt as if I had captured the sprouts' spirit.
There is a five-story walk-up in the Bronx. My childhood friend Risa lived there with her parents, Leon and Esther and her sister Mara. Esther often baked Plum Kuchen (Kuchen is German for Cake). When she baked a Kuchen, her apartment had an aroma of cinnamon and plums that you could smell in the hallway. The scent still evokes fond memories for me. Esther was gracious enough to share her recipe. I changed a few things and retained the integrity of this delicious dessert.
As a child, my mother and grandmother gave me ginger ale for an upset stomach. Apparently, China has used the herb to treat nausea, upset stomach, digestion and many other cures for over 2,000 years! Recently, I had a tooth pulled and learned that ginger root tea helps soothe the pain. It worked almost as well as the prescribed pharmaceuticals. A ginger/carrot recipe may not help relieve your toothache, but I’m sure you will enjoy this side dish that tastes great and is good for you!
Try each of these three toppings over the polenta:
1) Tomato Sauce; 2) Parmesan cheese or 3) sautéed mushrooms
Not only did Columbus not discover America, he claimed to have discovered polenta even though Indigenous people introduced it to him. While studying art in Venice, the Program Director took our class on a bus trip to Turin. She stood in the front of the bus, a bit tipsy, and insisted that we are going to the city of Polenta! We knew that we were going to Turin, but Polenta? When we arrived in downtown Turin we found a building that was very narrow and yellowish in color. It was called the Palazzo Fetta di Polenta. Roughly translated it means “Palace of a Slice of Polenta”. We clearly did not visit the “city” of Polenta, but we found the Palazzo, and bought fresh slices of polenta from vendors across the street.
Free Shakespeare in the Park is a New York summer tradition. Tickets are distributed in the afternoon, on a first come first served basis to those who waited in line between 2 and 8 hours. That’s a long time. Friends and I would pack a picnic lunch to eat while waiting. We brought something to drink, cheese, bread, coleslaw, fruit and cookies. The coleslaw represented the quintessential picnic food. It was always worth the wait to see the plays.
A dog ran down a Bronx street. Unfortunately, the dog was run over by a car. As a 12 year old, I was profoundly moved by seeing this. I became an ethical vegetarian that day. Years later, I read “Dick Gregory’s Natural Diet for Folks who Eat: Cookin’ with Mother Nature.” It was the funniest and most inspiring book about politics, food, diet, vegetarianism, fruitarians and breatharians I had ever read! The salad section explains that avocados, peppers, olives, squash, cucumbers and tomatoes are fruits! In Mr. Gregory’s book he emphasized the importance of eating raw fruits and vegetables, especially salad. This most unusual fruit salad is dedicated to Mr. Gregory.
In a pinch: Allergic to peppers? Use zucchini or yellow squash instead.
Tommy and I were dating when I was 14. My fondest memory associated with this time is visiting his Italian mom. Their home always smelled from something delicious like; garlic, tomato sauce, soups, and espresso. One day, I decided to make minestrone! Back then, I didn't know very much about cooking. The next time we visited her I proudly announced that I made minestrone! Smiling, she asked me how I made it. I naively said, “From a can!” Her smile dropped and she didn’t say a word. Ouch! If only she could see this recipe and try a bowl, I'm sure that she would be molto felice (very happy).
In a pinch: No fresh parsley? Use 2 Tablespoons dried parsley.
As a lifelong New Yorker, I’m never ready to move out of a Summer mindset, where bathing suits, straw hats, and sandals are outfits of the day, and shift into Fall and Winter’s chilly weather, with the requisite insulated pants, fleece lined beanies and snow boots. While I’d prefer cucumber salad and iced chai for at least a few more months, I inevitably remember the following lines in Pete Seeger’s Turn! Turn! Turn!
To everything (turn, turn, turn) There is a season (turn, turn, turn) And a time to every purpose, under Heaven.
The song and this recipe remind me that it’s OK to welcome the turning of seasons from Summer into Autumn, and then Autumn into Winter with a delicious bowl of lentil soup!
In the fall, after work, my father would come home with pomegranates in a brown paper bag. Two or three rolled out of the bag onto our kitchen table. Grabbing one, I broke open the leathery skin; and popped the beautiful red rubies out of the shell; landing all over the table. As we ate these ruby red seeds, I asked him what they were. “Chinese apples” he said. Years later, I learned another word for Chinese apple was Pomegranate. Those lovely ruby seeds will always remind me of him.
Serve Tabouli with Romaine lettuce leaves, toasted pita bread triangles, and olives.
In a pinch: I have a few friends who can’t eat wheat. Quinoa is a perfect substitute for Wheat Bulgur! Use 1 cup uncooked quinoa. Follow recipe on the box. Let cool. Place in a bowl. Add above ingredients follow recipe directions. Mix well. Cover and chill until dressing is absorbed. Enjoy!
In a pinch: No spinach? Arugula or bib lettuce will work as well.
There are often fennel (aka anise) bulbs in our Community Supported Agriculture (CSA) box. Eating it raw in salads can be uninspiring. However, cooking fennel brings out its subtle flavor and blends well with spinach and apples. I hope this salad makes you a fennel fan, if you’re not one already!
Apparently, there is a distinction between male and female fennel. Males are round, less fibrous and best eaten raw. The female version is long and recommended for cooking. From my experience, either one is fine.
Growing up, salad often consisted of iceberg lettuce, a couple of slices of tasteless tomatoes that came out of a plastic container, with a spoonful of mayonnaise. In my teens, I started to cook and discovered vegetables like Romaine lettuce, grape tomatoes, and radishes! Radishes were never my favorite. I didn't include them in recipes. However, this Radish Salad puts radishes in the spotlight! Their crunchy, spicy flavor seems to shine through the other ingredients! Great on a summer day or a picnic!
In a pinch: No apple cider vinegar? Use white vinegar instead.
Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.
In the early 1980’s there were only a few NYC vegetarian restaurants around. Whole Wheat and Wild Berry was one of my favorites. Their Stuffed Mushroom appetizer inspired me to adapt their recipe and use wheat germ instead of breadcrumbs. I hope that you enjoy this tasty twist.
In a pinch: If you are out of wheat germ, whole wheat breadcrumbs will work.
Uncooked asparagus stays fresh refrigerated for 3-4 days. Store spears upright in a jar of 1” water. Cover loosely with a plastic bag.
Friends and relatives visit us often, mostly from the US and Europe. We usually opt to eat meals at home. Since I enjoy sitting around the table with everyone, the appetizers I make tend to be quick, easy and tasty.
In honor of my dear friend Fra who passed away in 2015 and never missed an opportunity to tell a joke:
Q: Where did the asparagus go to have a few drinks?
A: The Salad Bar.
In a pinch: No asparagus? Use carrots, leeks or any other broilable vegetable.
I love hummus! Packaged hummus always tastes a bit sour or too sweet to me. That’s because citric acid and sugar are often used in the ingredients. This Middle Eastern homemade hummus recipe tastes better than any commercially made hummus I’ve ever had. It can be scooped onto a piece of toasted pita bread, crackers and vegetable sticks. It also works well as a sandwich spread.
In a pinch: No time (or desire) to soak and cook chickpeas? Use 4 cups of canned instead.
Rinse well and drain. Follow the rest of the recipe.
A few years ago I was a visiting art education professor at Leon University, in Mexico, for two weeks.The president of the University took me to dinner a few times and, since I don’t eat meat, it was a challenge to find vegetarian food on the menu. Even the rice and beans were made with lard! Fortunately, there was always guacamole, and I never tired of it!
In a pinch: No fresh chili peppers? The ones in a jar are fine, too.
This recipe always comes in handy at Jewish Holiday meals.
The traditional Chopped Liver has its roots in kosher cooking, using chicken livers. Whenever I bring this vegetarian version to the table, everyone enjoys it (especially the chickens).
In a pinch: No food processor? A blender will work!
About Rutabaga: also known as Yellow Turnip. Unless they are organic, they are waxed and must be carefully peeled. In a pinch: Sometimes local vegetable markets don't carry rutabaga. When that's the case, I substitute a small butternut squash. Peel and remove seeds. Slice thickly. That does the trick! Add to the mix and follow the rest of the directions. This clear vegetable broth can be enjoyed on its own, or as a base for soups and sauces. Add cooked beans, green peas, steamed carrots, sprouts, tofu, pasta, cilantro or spinach. Let your imagination go wild!
Kirbys are usually 3-6” long. They are sold fresh and unwaxed. This easy no-cook blender recipe takes minutes to make. It hits the spot on a hot summer day!
In a pinch: If Kirbys are unavailable, feel free to use any other cucumber. Enjoy!
This delicious raw carrot soup is quick and easy!! It’s ready in 5 minutes. Serve warm or cold. Makes a good sauce or when combined with olive oil, creates a tasty salad dressing. Carrots have an added attraction. They are root vegetables loaded with beta carotene which is good for the eyes. In a pinch: If you don't have, (or use) soy sauce, substitute with balsamic vinegar and add salt to taste. Enjoy!
This raw mushroom soup is so easy to make! It only takes 5 minutes to prepare! A healthy vegan and dairy-free soup that is perfect for lunch with salad, or served before the main course at dinner. Double the recipe for two people. Sprinkle a bit of fresh chopped parsley for color. Prefer a thinner soup? Add 1/4 cup of water. In a pinch: If you don't have, (or use) soy sauce substitute balsamic vinegar and add a bit more salt. Enjoy!
Beets are root vegetables. They provide iron and antioxidants. Small or medium beets are usually more tender than larger ones. This easy Borscht recipe was inspired by my Russian Grandmother Anna. Whenever my brother and I would visit, she always had at least two big pots on the stove. We smelled the delicious aroma of her soups at the end of the hallway! This borscht can be served hot or cold with a spoonful of sour cream or Greek yogurt. In a pinch: If you don't have fresh dill, use 1 teaspoon dried dill instead. Enjoy!
An easy, tasty soup that goes well with a crunchy piece of French or Italian bread! Leeks are a delicious vegetable, but they grow in sandy soil, so they need a good cleaning before you use them in recipes. 1) Cut off leek roots, slice leeks lengthwise, cut into desired pieces. 2) Fill a bowl with cold water, and add cut leeks. Swish around a few times. 3) With cupped hands lift leeks out of the bowl and place them on a plate or working surface. The sand will stay in the bowl.
In a pinch: If you don't have (or don't use) butter, substitute it for any vegetable oil. Enjoy!