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, .
Dear Aunt Nettie,
I don't often have things on hand like vegetarian sour cream or vegetarian mayonnaise, but I do keep a variety of tofu in the refrig. It would be such a help to have recipes for these to make salads or use as a sandwich spread. Can you help?
Lisa M.
It jes' so happens I have exactly what yer lookin' fer. They's usually stored in the kitchen corner o' my head, but I'm agonna write it down 'cause they sure comes in handy fer spreadin' on sandwiches, mixin' up some potato salad, er dippin' artichokes. Both them recipes is easy as pie, so here goes:
Yer ever lovin' Aunt Nettie
TOFU SOUR CREAM
Yield: 1 1/2 cups (350 ml)
Combine all the ingredients in the food processor and process until smooth and creamy. Store in a covered container in the refrigerator, Tofu Sour Cream will keep for 1 week.
SUPER SOY MAYONNAISE
An ideal mayonnaise substitute, soy makes a healthier spread that's much kower in fat. Enjoy it as a sandwich spread, a salad dressing, or a luscious dipping sauce for steamed artichokes.
SuperSoy Mayonnaise is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.
Yield: 1 1/2 cups (360 ml)
Combine all the ingredients in the food processor or blender and process until smooth and creamy. Serve immediately or thoroughly chilled. Stored in a covered container in the refrigerator Super Soy Mayonnaise will keep for one week.
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.
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