Edamame have been bred to eat at an immature stage. They are different from the soybeans grown to make tofu. They are available organic as well. Firm yet tender, they are removed from their jackets and eaten as a snack in bars in Japan. Available shelled or in a pod, edamame is a protein packed […]
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Split Pea Soup with Shiitake Mushrooms
This split pea soup with shiitake mushrooms is a very easy soup to prepare. Split peas come in green and yellow varieties. Once dried, their indigestible skins are removed and the peas are split in half. They cook in under 45 minutes. Mix and match your peas! Makes: 4-6 servings Ingredients 2 cups uncooked green/ […]
Gingerbread Bars
Not quite a cookie, but fabulous book ends for an ice cream sandwich. Moist and flavored with brown sugar, these Gingerbread Bars can be cut into 24 pieces or larger pieces for other uses. Makes 24, 2-inch bars Preheat oven to 350°F Ingredients: 1 rimmed baking sheet, lined with parchment 2 cups all-purpose flour, divided […]
Herbed Mushroom Veggie Pate
This elegant herbed mushroom veggie pate makes an excellent spread on celery sticks, crackers, rye crisp or an elegant starter when served with crusty French bread on a bed of lettuce. Makes: One 8” round loaf – 16 servings Ingredients: You need two nonstick 3 x 6 x 2” loaf pans (small fruitcake pans) for […]
Pad Thai
I add more peanuts, chili vinegar sauce and dried red chili flakes to this Pad Thai dish depending on my mood. Omit the eggs to make it vegan. Delicious hot or cold. Makes: 4 servings Ingredients: ½ lb dried rice noodles 6 tbsp peanut or olive oil, divided ½ lb firm tofu, cut in 1-inch […]
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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