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,
I've gone vegan for about a year now, and I'm not sorry one bit. There is a however, though. I really miss creamed soups like crazy, especially cream of mushroom soup. Is there a way to make it vegan?
Howdy do, Michelle,
I knows what them hankerin's is like darlin'. I hears it all the time from folks jes missin' their favorite dishes they left behind. But child, you don't have to put that deevine soup in yer past--you kin put it right back on the table by adjustin' a few o' them fixin's.
Now you jes give a look-see at them ingredients, make yerself a shoppin' list, and git out that ole soup kettle. I jes know yer gonna have a mighty fine bowl o' soup tonight!
Yer ever lovin' Aunt Nettie
15 dried shiitake mushrooms
1/2 lb. (225 g) cremini mushrooms
1/2 t. marjoram
1 12-oz. (340 g) pkg. soft silken tofu
2 T. cornstarch
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.