Nettie's

Move over falafel. My tofu neatballs are perfect party food. Make ahead of time and freeze. The secret is to bake them first and then stir fry at a fraction of the oil. Big hit in my Hide the Tofu Class. Rinse the tofu first. Want to use your frozen tofu? Read my book. Prep […]

This tortilla lasagna with leafy greens is a new spin on lasagna. Do you have tortillas in your freezer? Thaw them or use available tortillas, trim to fit in a round springform pan like a dress pattern. Allow yourself the required time to firm up in springform before removing outside ring. If you don’t have […]

Vegetable stock is not just for vegetarians. Whether making a spicy Asian curry, a broth-y Mediterranean soup or a hearty vegetable stew, broths make a delicious base by adding flavour from the very beginning. Broth keeps for 5 days in the refrigerator. I freeze this vegetable stock in an old-fashioned ice cube tray. Each cube […]

Dried chilies offer deep, smoky and earthy flavours and are a base for many spicy sauces. They are a rich source of  Vitamin A. Ancho, a dried version of the fresh poblano chili, is the most commonly used chile in Mexico. It is brick red to dark mahogany in colour and medium hot. If ancho […]

This is a very versatile recipe.I prefer to roll the mixture into a log, wrap in plastic and slice off pieces as requested. Serve with sautéed onions and mushrooms, tofu scramble or plain applesauce. Noble Bean Tempeh from Perth, Ontario makes an excellent quality three-grain tempeh. Serve with Herbed Basmati Rice as shown. 1 package […]