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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, .


Dear Aunt Nettie,

I served dips in hollowed out red and green cabbages for a recent party. The cabbages made great looking bowls, but it killed me to throw them out at the end of the evening. I hate wasting. Do you have any suggestions?

Angela



Howdy, Angela, darlin',

I'm all fer savin' the cabbage an' I knows how y'all felt when y'all tossed 'em in the garbage heap. I surely do have some suggestions. Now, jes' go ahead 'n make yer cabbage into them purty little bowls. Then, when the party's over, jes' rinse off the cabbages 'n put 'em into a plastic bag fer the next day.

Fer starters how's 'bout makin' a nice, tasty Cole Slaw with some special fixin's. Try this little recipe I jes' put up quick like a fox:

Aunt Nettie's Country Cole Slaw

1/2 large head green cabbage, shredded
1 C. (237 ml) red cabbage, shredded
2 medium carrots, shredded
1 large apple, chopped
1/2 C. (118 ml) raisins, plumped in hot water to cover
3 or 4 dates, chopped
1/2 C. (118 ml) of any chopped nuts

Dressing
1/2 C. (118 ml) soy mayonnaise
2 to 4 T. lemon juice
1 T. white miso
Freshly ground black pepper
1 t. caraway seeds (optional)

  1. Combine the cabbage, carrots, apples, raisins, dates and nuts in a large bowl and toss to distribute ingredients evenly.
  2. Combine dressing ingredients in a small bowl, pour over the slaw, and mix well. Makes about 4 to 6 servings.

Y'all can cook up yer cabbage in a little stir fry, if ya please. Try this easy little dish:

Aunt Nettie's Cabbage Stir Fry

1/2 head green cabbage, chopped or shredded
1 C. (237 ml) red cabbage, chopped or shredded
1 medium onion, chopped
1 Granny Smith apple, chopped
1 clove garlic, thinly sliced
2 T. canola oil
1 or 2 T. kosher balsamic vinegar (Bartenura's)
Salt and pepper to taste
  1. Combine all ingredients in a large skillet or wok and stir fry over high heat until vegetables are just softened, about 3 to 5 minutes.
  2. Adjust seasonings and serve it up to 4 hungry folks.

Now if y'all like soup, ain't nothin' like a sweet 'n sour cabbage borscht ta put those darlin' little cabbage bowls ta good use. I guess I'm thrifty jes' like my Mama. I surely don't like wastin' either.

Fer more idears visit Cooking with Zel or On the Highest Perch

Well, Angela, I'm hopin' these idears kin work out fer ya.

Yer ever lovin' Aunt Nettie





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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