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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,

You always seem to have the perfect solution to all sorts of kitchen challenges, but I'll bet my question will stump you. No one else seems to have any idea of what to do with broccoli stems other than to just cook them. Got any ideas?


Marguerite, darlin,'

It takes lots more 'n broccoli stems ta stump ole Aunt Nettie. 'Course you knowed I'd come up with the perfect solution fer them broccoli stems, didn't ya! Why, I jes make 'em inter a salad with lots o' fixin's. If y'all don't have everythin' on hand, jes use what's handy an' it'll be jes fine. Now, don't let them broccoli stems go bad on ya -- use 'em up right quick.

Yer ever lovin' Aunt Nettie


4 broccoli stems, washed and peeled
6-inch (15 cm) long piece of daikon radish, peeled
2 large carrots, peeled

1/2 bunch green onions, chopped
2 kiwis, peeled and diced
2 T. pine nuts, toasted
2 cloves garlic, minced
1 t. salt
1/4 t. ground black pepper
2 T. organic canola oil

Black sesame seeds

  1. Coarsely grate broccoli stems, daikon radish, and carrots and put them into a bowl.
  2. Add green onions, kiwis, pine nuts, garlic, salt, pepper, and canola oil to bowl and toss together. Adjust seasoning to taste, and transfer to an attractive serving bowl.
  3. Garnish with a generous sprinkling of black sesame seeds. Summer Slaw tastes best when made 3 - 4 hours ahead. Use as a side dish. Serves 6 - 8.

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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