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Vegan for the Holidays

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Vegetarians in Paradise
Ask Aunt Nettie

We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.

To send any questions to Ask Aunt Nettie an/or get her cooking advice, .

Editor's Note: Instead of Aunt Nettie answering individual questions, she has decided to address a number of requests from people who want to save money on the food budget and still enjoy healthy dining. This is one of a series of money-saving tips and recipes designed to stretch those slim dollars.

As an example of Aunt Nettie's impressive, penny-pinching ability to save, she still has some depression glass dishes and bowls in the cupboard--they're the real thing and she still treasures them.

In future issues of Vegetarians in Paradise, Aunt Nettie and her niece Zel will offer more money-saving recipes for the most extreme skinflints along with suggestions to help bargain-hunter foodies seek out cheap fare that still brings good cheer to the table.


Sixty-fifth in a series of articles


Howdy there Darlin's,

Well, now it's tangerines here an' tangerines there, an' tangerines practically ever'where at the farmstands this season. An' my oh my, I never did see so many different kinds o' them purty orange beauties as I done seen this week. An' that's jes fine with me 'cause I loves 'em an' I knows they's mighty good fer ya, too. Well, you kin imagine what I done! I done bought too many of 'em 'cause I was so excited to see heaps an' heaps o' them sittin' there so bright an' purty.

I got ta thinkin' 'bout what I could do with all them tangerines--there's jes too many of 'em fer me ta eat--an' they's jes sittin' there on my kitchen counter --an' I surely don't want ta see 'em go bad on me.

Well, after peelin' a few, I done tossed 'em inter the blender with a some nice fixin's, an' my oh my! What wonders a few dates, some vinegar, and jes a tad o' cayenne will do.

All's ya need is a nice bowl o' greens--any kind ya likes. Then, chop up a few more veggies like cucumbers, radishes, celery--maybe some scallions an' a tomater fer some purty red color. Shake up yer bottle o' Rockin' Tangerine Dressin' an yer ready fer a whoppin' good salad ta start yer supper.

If'n y'all likes this dressin', remember that them tangerines is only gonna be in season maybe 'til May. I surely hopes y'all enjoy yer mighty fine salad tonight!

Yer ever lovin' Aunt Nettie

When tangerines come into season, the produce aisles turn bright orange with bins and boxes of gorgeous tangerines. Don't waste a moment--put those brilliant little gems to work making delicious salad dressings.

Also in season are blood oranges included in our delicious Cashew Blood Orange Dressing recipe.

Rockin' Tangerine Dressing


Yield: 2 1/4 (540 ml) cups

    2 cups (480 ml) chopped sweet tangerines
    10 to 15 pitted dates, snipped in half
    1/4 cup (60 ml) white balsamic vinegar
    1/4 cup (60 ml) water
    2 tablespoons apple cider vinegar
    1 teaspoon salt
    1 large clove garlic
    1/4 teaspoon xanthan gum or guar gum
    1/8 teaspoon cayenne

  1. Combine all the ingredients in the blender and process for a full minute, or until thick, smooth, and creamy.
  2. Using a funnel, pour the dressing into a narrow-neck bottle for easy serving. Use immediately or chill and use later. Shake well before using. Refrigerated, the dressing will keep for 5 days.

If You Haven't Met Aunt Nettie. . .

Our Aunt Nettie has a head like a hard disk. It's filled with gigabytes of information about food and cooking. And she's just itchin' to share her learnin' with city folk who live in mortal fear of the stovetop.

Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.

Click here for past Ask Aunt Nettie Columns

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