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Vegan for the Holidays

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All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

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,

Do you have any fresh ideas for sandwiches? Some work friends are getting together at my house for a sandwich party, and I wanted to do something beyond the veggie lunchmeat and veg cheese. They're not vegan or even vegetarian, but I am.


Well, Veronica, darlin',

'Course I got some ideas! Betcha yer friends will be tumblin' all over theirselves reachin' fer seconds with a couple o' sandwiches that are easy ta fix an' mighty tasty. Why, I wouldn't be surprised if they's a-hankerin' fer yer recipes after tastin' them sandwiches.

Now, darlin', ya mustn't keep my recipes a secret--you jes go right ahead an' hand 'em out all over the place. Carrot

Fer some extra fixins' y'all jes might want to have a bowl o' cherry tomatoes, some celery sticks, cucumber strips, an' some purty red radishes fer munchin' 'n crunchin' with yer sandwiches.

Yer ever lovin' Aunt Nettie


Unite pecans and carrots and the result is a happy marriage of flavors that packs perfectly into a sandwich. Present the sandwiches with flair by cutting them into quarters and garnishing the plate with a fruit salsa.

Nutty Carrot Sandwich 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: 4 sandwiches

3 large carrots, peeled and coarsely shredded
2/3 cup (160 ml) pecans finely, ground
6 to 8 stuffed green olives, minced
1 small clove garlic, minced
1/4 to 1/2 cup (60 to 120 ml) vegan mayonnaise

8 slices whole grain bread
16 to 20 whole fresh basil or mint leaves

  1. Combine the carrots, pecans, green olives, and garlic in a medium bowl. Add enough vegan mayonnaise to moisten them well and hold the ingredients together.
  2. Spread one side of each slice of bread with a light coating of mayonnaise, and spoon the nutty carrot mixture on 4 of the slices. Arrange basil leaves over carrot the mixture and top with bread.


Red Pepper Hummos

1 15-ounce (420g) can garbanzo beans, drained
1 roasted red bell pepper
1 1/4 teaspoons salt or to taste
1/4 teaspoon ground cumin
2 tablespoons lemon juice
3 level tablespoons tahini
1 clove garlic, crushed

Sandwich Add-ins

Whole grain bread
Sprouts (alfalfa, onion, radish)
Sliced tomatoes
Avocado sliced
Fresh mint leaves
Green leaf lettuce

  1. Put beans into food processor. Add remaining hummus ingredients and process to a smooth, thick consistency. If a thinner consistency is desired, add lemon juice, tahini, or water. Makes about 1 3/4 cups (415 ml) or enough for 4 or more sandwiches.
  2. Spread hummos generously on both top and bottom slices of bread. Layer remaining ingredients in desired quantities, and cover sandwich with top slice of bread. Cut in half diagonally and serve.

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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