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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 heard that a tofu scramble can take the place of scrambled eggs. I'm trying to get off eggs for breakfast but need a good substitute that can give me the protein and energy I need to start the day. Have you got a good recipe?


Howdy there Stephanie,

'deed I do have a recipe fer a Tofu Scramble that'll git ya up 'n hollerin' from daybreak 'til the farmers' lunch chime rings. I start ya out with some basic fixin's, then give ya couple ideas fer makin' it yer very own recipe.

Well, darlin', ya kin see that leavin' yer eggs behind is no trouble a'tall.

Yer ever lovin' Aunt Nettie


1/2 small red bell pepper, chopped
1/2 yellow red bell pepper, chopped
1/2 green bell pepper, chopped
2 small tomatoes, chopped
1/2 small red onion, thinly sliced lengthwise
1 small red or white rose potato, coarsely shredded
2 T. extra virgin olive oil

1 14-oz. ((396 g) pkg. firm tofu, crumbled
1/4 C. (59 ml) raw pumpkin seeds

  1. Combine peppers, tomatoes, onions, potatoes, and olive oil in a large, deep skillet or flat bottom wok. Saute over high heat for 3 to 4 minutes.
  2. Drain and rinse tofu. Crumble by squeezing the tofu through your fingers. Add to skillet along with pumpkin seeds and toss to heat through.
  3. Season with salt and pepper to taste. Serve with whole grain bread topped with nut butter or fruit spread and some fresh fruit. Makes 4 servings.

Squeeze some lemon juice over the top.
Add 1/2 to 1 teaspoon curry powder.
Add 1 or 2 tablespoons nutritional yeast.
Add 1/2 to 1 teaspoon each ground cumin and chili powder.
Add 1/2 cup (118 ml) shredded vegan cheese, either mozzarella or cheddar flavor.
Add 1/4 cup (59 ml) natural sesame seeds in place of pumpkin seeds

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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