Nettie's

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 […]

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 […]

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 […]

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 […]

This apple, carrot & parsnip soup is perfect for the fall. Look for firm, medium sized parsnips with smooth surfaces – large are often split, bitter and their inner cores have a woody texture. They remind me of cream coloured carrots, sweeter and buttery. Carrots and apple round out the flavour and add a velvety dimension. […]