All the world is nuts about
What's in The Nut Gourmet
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 just went vegan and need a breakfast idea so I don't fall back into the fried egg and sausage habit. I'll be grateful for something that's got some holding power.
Fighting hunger,
Gary
Howdy there Gary,
Well, darlin' I gonna give y'all a recipe that's so cotton pickin' good you'll be wantin' it everday. It's easy--only 5 ingredients an' not too much fussin' in the mornin' when yer gittin ready fer work.
I hope y'all likes it much as I do.
Yer ever lovin' Aunt Nettie
We often hear people lament that they want a little variety in their morning meal. Eating oatmeal every day, while healthy, can become downright boring. A little creative observation led us to turn the classic English breakfast of Beans on Toast into a colorful, tasty, and hearty variation of an old Brit favorite. So satisfying, this open-face sandwich should keep you sated until lunchtime. To complete the meal, serve with seasonal fruit and a cup of herbal tea.
GOURMET BEANS ON TOAST
- Whole grain bread
1 or more 15-oz. cans of vegetarian beans in tomato sauce or chili beans
Thick tomato slices
Thin sweet onion slices (optional)
Slices of Follow Your Heart Gourmet Cheese Alternative, cheddar or nacho flavor
- Put the slices of bread on a baking sheet, and top each slice with a generous serving of beans, covering the entire surface of the bread.
- Add a slice of tomato, and, if desired, a slice of onion.
- Arrange slices of cheese over the top, and place the baking sheet under the broiler, about 3-inches from the heat source. When cheese is bubbling and beginning to melt, remove and serve with knives and forks. Allow 1 or 2 slices of bread for each person, and have extra beans, tomatoes, onions, and cheese on hand for extra helpings.
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.
Homepage Los Angeles Events Calendar
© 1999-2013 vegparadise.com