Philip A Lederer M.D.

One of my hobbies is gardening. I also love cooking and eating, and I often talk with patients about recipes and nutrition. You can learn to cook!

My father, Albert Lederer (1946-2020) was a great chef. I try to eat his recipes to remember him. I think the scientific evidence supports a healthy, plant-based diet as a good choice to optimize our cardiovascular and metabolic health.

Red lentils with brown rice and salad
Broccoli and red pepper tofu stir fry
Rotini with kale, mushrooms, carrots, and onions
Not a recipe per se, but sliced apples are one of my favorite deserts

Cucumber onion salad

2 medium cucumbers

1 large onion, cut into thin slices

1 cup plain yogurt (Greek, regular, soy, coconut – all work!)

1/4 cup white vinegar

1 teaspoon fresh dill

Salt and pepper, to taste

Using a fork, scrape down the sides of each cucumber to make grooves. Slice into thin rounds.

Mix cucumber slices and onion slices together in a large bowl. Set aside.

In a smaller bowl, whisk together yogurt, vinegar, dill, salt and pepper. Pour over cucumbers and onions. Toss to coat.

Refrigerate for 10-15 minutes to allow flavors to meld. Serve cold.

Blueberry-Couscous Cake

 6 cups apple juice

1 T vanilla

3 cups couscous

1 pint blueberries

– Pick over bb’s, wash and set on paper towels to dry

– Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil.

– Cook, stirring constantly until thickened & all juice absorbed. Remove from heat.

– Gently fold the bb’s into hot mix.

– Rinse but don’t dry a 9×14 (inch) cake    pan & pour the mix into it.

– Chill until set, about 2 hours.

– Cut into squares.

Lentil-lemon soup

2 medium onions, chopped

2 cloves garlic, chopped

1/2 tsp salt (or to taste)

Few drops of sesame oil for flavor

1 tsp cumin

1 cup dried red lentils

5 cups veggie stock

1 bay leaf

2 strips lemon rind

1 TBL lemon juice

6 slices lemon for garnish

Saute onions and garlic in water or a little stock in a soup pot, 6-7

minutes until golden. Add salt and cumin, and a few drops of sesame oil.

Pick over and rinse lentils. Add to onions with stock. Skim foam. Bring to a


Reduce heat. Add bay leaf and lemon rind. Simmer 25 minutes, then discard

bay leaf and lemon rind. Add the lemon juice, stir, and garnish with lemon


Velvet Lentil Soup

2 yellow onions, diced

2 cups red lentils

6 cups water

2-3 vegetable bouillon cubes [I use powder]

1 tablespoon black peppercorns

1 tablespoon oil (your choice what kind)

salt to taste

What you do:

Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor [I use handheld blender] and puree until smooth. This will give the soup its velvety texture. Serve hot.


Garbanzo beans (chickpeas)

One pound dry soaked and cooked [Dad’s substitute for 2 cans 19 oz each = 4 cups chickpeas drained]
1/2 cup water

3 Tablespoons Tahini (sesame butter)

2 Tablespoons Lemon Juice

1 Teaspoon Sesame oil

1 Teaspoon Garlic powder

1 Teaspoon Cumin

Salt and pepper to taste

Place all ingredients in a food processor bowl.

Blend until creamy.

Chill before serving with Pita Bread.