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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 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 have a huge avocado tree in my yard and have more avocados than I know what to do with. I make guacamole so much it's coming out of my eyes. What else can I do with avocados?

In desperation,

Avocado Green

Well howdy there, Avocado Green,

My, my, my! Many of us folks would surely like ta be yer neighbor when them avocados git nice n' ready fer harvestin'. Well, darlin', I done made up some avocado hummos t'other day an' near sent my friend inter divine rhapsody. Why, he dern near did cartwheels with ever' bite he done took he enjoyed it so much. Nice thing is ya puts all them fixin's inter the food processor an' it does the work faster 'n I kin holler "dinner's ready-come n' git it."

I surely hopes y'all like it as much as my dear friend did t'other day.

Yer ever lovin' Aunt Nettie


1 15-oz.(425 g) can garbanzo beans, drained, liquid reserved
1/4 C. (60 ml) + 1 T. tahini
1/2 medium or large avocado
3 T. + 1 t. lemon juice
garbanzo liquid
1/2 t. + 1/8 t. salt

Dash paprika

Combine all the ingredients, except the paprika, in a food processor and process until the consistency is smooth and creamy. Spoon the hummus into a serving bowl and garnish with a dash of paprika. Serve with fresh or toasted whole-wheat pita wedges, rye or whole grain crackers, or toasted whole grain bread cut into quarters. Serves 4 to 5.

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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