I have been a vegetarian for over thirty years, taught vegetarian cooking classes for at least fifteen of them, co-authored a vegetarian cookbook, and own a vegetarian café and juice bar in Asheville. You could say that my life revolves around food, and for good reason. Working with food allows me to express my creativity while working side by side with nature. It allows me the opportunity to provide a wonderful service and do healing work as well. When partaking of colorful meals consisting of whole grains, beans, soy, nuts or seeds, and a great variety of vegetables, we are being treated to delicious tastes as well as the gift of health and vitality.
Food has a wisdom all its own. Some foods are warming, others cooling; some are expansive, others contractive; some are acidic, others alkaline; some are healing, others destructive. If we can tune into that wisdom and make proper food choices, we can maintain healthy bodies for a lifetime. My advice in a nutshell is to eat moderate portions, eat organic and locally grown whenever possible, avoid processed foods, avoid dairy products, and if you must eat animal products, keep them to a minimum. Taste what nature is offering. Appreciate and enjoy.

Garbanzo Bean and Tomato Salad* (Serves 4 to 6)

6 cups cooked garbanzo beans, rinsed and drained
4 ripe plum tomatoes, chopped
1 red onion, chopped
1 cup coarsely chopped fresh cilantro
4 cloves garlic, minced
1 tablespoon balsamic vinegar
1/4 to 1/2 cup extra virgin olive oil
Sea salt and freshly ground black pepper
Leaf lettuce or mixed greens

In a large bowl, combine the beans, tomatoes, onion, cilantro, garlic, vinegar, oil, and salt and pepper. Let sit for at least 1 hour at room temperature or in the refrigerator to allow the flavors to blend.

Serve on a bed of leaf lettuce or mixed greens with some warm, crusty bread.

Pasta Primavera* (Serves 4 to 6)

2 to 3 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 red bell pepper, seeded and thinly sliced
2 ripe plum tomatoes, chopped
1/2 pound asparagus, trimmed and halved crosswise
1 yellow squash, cut in matchsticks
2 cups broccoli florets
1 tablespoon dried oregano
2 cups cooked white beans, rinsed and drained (optional)
1 cup coarsely chopped fresh basil leaves
Sea salt and freshly ground black pepper
1 pound angel-hair pasta
Fresh basil leaves for garnish

Dressing for Pasta:
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons umeboshi vinegar
4 tablespoons nutritional yeast

Heat the oil in a large cast-iron skillet over high heat. Add the garlic, red pepper, tomato, and asparagus and saute for 3 to 5 minutes making sure the red pepper and asparagus remain crisp. Add the yellow squash, broccoli, and oregano and saute for another 3 minutes, or until the broccoli is bright green. Add the white beans and stir. Add the chopped basil. Cover and turn off the heat. Let stand for a few minutes, then remove the cover. Be sure to keep the colors of the vegetables bright, so they do not overcook. Adjust the seasonings.

Meanwhile, cook the pasta according to the package directions. Angel-hair pasta takes only a few minutes.

Mix the dressing for the pasta by combining the oil, vinegars, and yeast. Mix well.

When the pasta is cooked, drain and immediately toss it with the dressing.

Transfer the pasta to a platter and top with the vegetables and beans. Garnish with fresh basil. Serve immediately.

*These recipes were taken from Café Max & Rosie’s Vegetarian Cooking with Health and Spirit, published by Ten Speed Press.

Max and Rosie Beeby opened Max & Rosie’s Café and Juice Bar eleven years ago and continue to appreciate its success over the years. Located on Lexington Avenue in downtown Asheville, NC; call 828-254-5342 for more information.

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