Soy sauce is made from soybeans, wheat and salt. The traditional process begins with toasting the cracked wheat and steaming the soybeans. These are then mixed together and inoculated with spores of an aspergillus mold. A three day incubation period is needed for the koji (mold) to grow. Once the koji has formed, the mixture […]
Kale, A Kool Cruciferous Vegetable
Dark, ruffled, lacinato kale is sold under a number of different names: Black , Tuscan and Dinosaur. All share the nutritional background of cruciferous vegetables. Free of fat and cholesterol, rich in fiber, low in fat, high in Vitamin A, kale does well in produce starved winter months. Its rich, full-flavoured contribution to minestrone, risotto, […]
Nella Cucina: Vegetarian Holiday Cooking Class
Just announced! I’ll be teaching a new class at Nella Cucina Cooking School in November. “Vegetarian Holiday Cooking” is a hands-on workshop, featuring vegetarian tips, techniques — and recipes. “Vegetarian Holiday Cooking” takes place Tuesday, November 8, 2011. Call Nella Cucina at 416.922.9055 for details. Nella Cucina is one of Toronto’s finest culinary schools. Instructors include […]
Pinto Bean, Quinoa, and Wild Rice Wrap
You can make this wild rice wrap flexitarian as opposed to vegetarian by adding 1 1/2 cups shredded or diced chicken breast, whether it’s takeout rotisserie, leftover grilled, or gently poached in a couple cups of chicken stock. You can also toss the chicken with 1/4 cup mayonnaise or drained yogurt before adding it to […]
Warm (Vegetarian) Cobb Salad
“Meat” choices can include leftover roast beef or steak, lamb, pork, ham, chicken, even smoked fish. Salad: 1 lb. (500 g) fresh green beans, trimmed 3 cups (750 ml) fresh spinach 3 cups (750 ml) fresh Swiss chard 1 can (14 oz./398 ml) chickpeas, drained 1 cup (250 ml) grape tomatoes, halved 1 cup (250 […]
Nettie Cronish
Nettie Cronish is a natural and organic foods chef, culinary instructor and cookbook writer. Her latest book, co-authored with Pat Crocker, is Everyday Flexitarian.
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Hot and Sour Buckwheat Noodle Salad
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Agave Nectar- Naughty or Nice?
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Lentil and Artichoke Grilled Pizza
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Green Tea
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(Bacon-Wrapped) Mushroom Buckwheat Burgers With Cashew Butter
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Out now: The Fair Trade Ingredient Cookbook
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Dried Fruit and Spice Muffins
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Guide to Tasting Olive Oils
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Earth Day at Nella Cucina
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Tofu Caprese Stack for #WorldMilkDay
