
Artichoke Sourdough Stuffing
Ingredients: 1 pound mushrooms, rinsed, ends trimmed and sliced (I like a mix between white button and crimini)
1 tablespoon butter (I use Earth Balance vegan butter)
2 onions (3/4 lb total), chopped
2 tablespoons minced garlic
About 2 cups reduced-sodium organic vegetable broth
1 loaf (1 lb.) sourdough bread, cut into 1/2 in. cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 1/2 tspns poultry seasoning
1 1/2 tablespoons minced fresh rosemary

Blackberry Apple Crumble (GF)
Ingredients:
6 cups sliced peeled Rome apples (about 1 1/2 pounds)
1/3 cup packed brown sugar
1 tablespoon lemon juice
1 tablespoon water
1 cup blackberries
1 1/4 cups all-purpose gluten free flour (coconut flour is our favorite)
6 tablespoons chilled butter (we use Earth Balance butter substitute)
1/2 cup granulated sugar
3/4 teaspoon ground ginger
Preparation:
Preheat oven to 350°.
Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium h


Vegan Camping Ideas
Vegan Banana Boat Ingredients: - banana
- vegan chocolate bar (Trader Joe’s makes a great one in a green package)
- Vegan marshmallows (Whole Foods) Directions:
- Cut open the banana (leave the peal on) and stuff in chocolate and marshmallows and then try to close it up and then wrap in foil or don’t – your choice (I don’t like to use foil))
- put banana on the grill over the fire and let it all melt (a few minutes) then take it off the fire, open it up and enjoy! Vegan S


Roasted Root Vegetables
Two years ago at a New Year’s Eve party someone brought this dish and everyone, including myself, was going crazy over it! So, just a week ago, I was at another party at this same house and the woman who had brought that dish brought a bunch of copies of that recipe. Thank God because I’ve tried to recreate it myself and it was never the same. It appears to be from a magazine titled Your Organic Kitchen (pg. 194). Roasted Root Vegetables Scented With Apple and Mustard by John