Nettie's

Always buy the smallest Brussels sprouts; they are more tender and sweeter. You can also roast Brussels sprouts, halved and tossed with 2 Tbsp olive oil, in a 450°F oven for 20 to 25 minutes or until tender. I often add a tablespoon of good-quality balsamic vinegar just before serving. Makes 6 servings Ingredients: 2 […]

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 […]

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/ […]

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 […]

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 […]