We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian 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've been sharing your great recipes for a long time. I thought I would take this opportunity to share one with you. Here's my recipe for vegan tapioca, one of the few treats I was really missing since going vegan, and it's a pretty absurdly simple recipe.

Take it easy!
John

Well, Howdy there, John,

Yer such a sweet child sendin' me this recipe from yer very own kitchen. I got so dizzy exclaimin' my excitement I pretty near lost the elastic in my knickers! Fer you young'uns out there, knickers is what ole folks like me wear under our skirts--just don't go tellin' everybody 'bout it, now.

Well, darlin', yer recipe sounds so speshul, it oughter be in a magazine with a shiny color pitcher. I got all the fixin's right here an' I'm gonna start a'cookin' it now.

Yer ever lovin' Aunt Nettie

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VEGAN BLUEBERRY CHOCOLATE
CHIP TAPIOCA PUDDING

1/3 cup (80 ml) organic sugar
1/4 cup (60 ml) cornstarch
3 tablespoons tapioca beads
1/8 teaspoon salt

2 3/4 cups (660 ml) soymilk

1/4 cup (60 ml) frozen blueberries
1 teaspoon vanilla

1/4 cup (60 ml) non-dairy chocolate chips

1. In a medium saucepan combine the sugar, cornstarch, tapioca, and salt. Gradually stir in the milk until smooth.
2. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from the heat and stir in the blueberries and vanilla.
3. Pour the pudding into serving bowls, cover, and refrigerate for several hours to cool and become firm.
4. Add the chocolate chips just before serving.

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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.

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