Dried rice noodles are made from finely ground rice flour and water. The pasta is then extruded into opaque noodles of varying thickness and sizes. Because they are absorbent and have little flavour of their own, they readily take on the taste and fragrance of the foods with which they are cooked. In Asian cuisine, […]
Latest News
Tempeh French Fries
My kids have grown up thinking french fries are made from tempeh, not potatoes! Tempeh is a high-protein soy food made by fermenting crushed soybeans with a bacterial culture. Sold frozen, it must be cooked before eaten. You’ll find palm sugar in Asian stores. Makes: 4 servings Ingredients 2 medium leeks, well rinsed and coarsely […]
Tamarind
Tamarind- The fruit of a tall tree (80 feet/24.3 meters), tamarinds resemble wide beans with long, reddish brown seedpods. They grow in tropical climates all over the world. When ripe, their sour green flesh turns brown and has a complex, roasted aroma. Used as a flavoring in sauces, soups and beverages, it is best known […]
Mushroom Provencal Stew
Use a mix of mushrooms – button, shiitake, portobello, cremini and oyster, in this mushroom provencal stew. Mushrooms have a rich “meaty” texture that establishes their savoury, intense flavour. Prepare vegetable stock from scratch (recipe provided) or use vegetable powder, bouillon cubes, or tetra pack stock. Cut the vegetables the same size, about ½ inch dice […]
Roasted Curry Cashew Paste with Cauliflower & Peas
This rich, aromatic roasted curry cashew paste with cauliflower & peas dish combines the smooth flavour of cashews with freshly roasted spices and organic canned tomatoes. Cut vegetables into 1-inch pieces for even cooking. Makes: 4-6 servings Ingredients Paste ¼ cup cashew nuts 2 tbsp coriander seeds 2 tsp cumin seeds ½ tsp black peppercorns ½ tsp seeded and […]
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.
Subscribe & Connect
Subscribe to our e-mail newsletter to receive updates.
-
Hot and Sour Buckwheat Noodle Salad
-
Agave Nectar- Naughty or Nice?
-
Lentil and Artichoke Grilled Pizza
-
Green Tea
-
(Bacon-Wrapped) Mushroom Buckwheat Burgers With Cashew Butter
-
Out now: The Fair Trade Ingredient Cookbook
-
Dried Fruit and Spice Muffins
-
Guide to Tasting Olive Oils
-
Earth Day at Nella Cucina
-
Tofu Caprese Stack for #WorldMilkDay
