Three Bean BBQ Salad

This salad is so easy and satisfying and makes enough to last a few day (depending on the size of your group). I put this on top of Baked Potatoes, Rice, Sweet Potatoes or on it's own. Delicious!

The other great thing about this salad is that you can use just about any combination of beans including cooked green beans. We have some picky eaters in our house so I go easy on the mustard and onion.

Make sure you choose a BBQ sauce that is oil free and low in sugar. You can always make your own BBQ sauce if you feel inspired.

As always- let us know how yours turns out.

Three Bean BBQ Salad

Ingredients:

  • 1- 15 oz. Black beans, canned, drained & rinsed
  • 1- 15 oz.  Pinto beans, drained and rinsed
  • 1- 15 oz.  White beans, drained and rinsed
  • 1/2 Cup Sweet Onion, Diced
  • 1 Stock of Celery, Diced
  • 1 Red Bell Pepper, Diced
  • 1/2 Cup BBQ Sauce, Oil Free
  • 2 teaspoonsDijon Mustard
  • Salt (Optional) to taste

Instructions:

1. Place beans in a large bowl. Add vegetables and mix well. Add remaining ingredients and toss again to mix. 

BBQ Veggie Burger with Caramelized Onions

Sometimes you just want a burger. This recipe is simple and delicious.  We use a similar process as with the garbanzo bean balls but with the added BBQ sauce and Caramelized Onions- it really satisfies.  If you are using Garbanzo beans with Salt added- you should omit the added salt.

Caramelizing the onion is a lot easier than it sounds. You just need to keep an eye on them, let the onion take the time to release it's natural sugars and you're good to go. If you want to cook without Salt, it will just take longer for the onions to caramelize. 

We used our cashew cream as "mayo" but you can add whatever favorite condiment you like.

BBQ Veggie Burger with Caramelized Onions

Makes 3 full size patties

Ingredients:

  • 1 Can Garbanzo Beans- No Sodium
  • 3/4 Cup Oatmeal
  • 1/2 Cup Walnuts
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Light Yellow Miso
  • 2 Tablespoons Ketchup
  • 5 Tablespoons BBQ Sauce 
  • 1 - 3 drops of Liquid Smoke
  • 1 Tablespoon Vegan Worcestershire Sauce
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Granulated Garlic
  • 1/2 teaspoon Onion Powder
  • 1 Tablespoon Flax Meal
  • 1- 2 teaspoon Salt (optional) to taste
  • 1 Medium Onion- sliced thin
  • 3 Hamburger Buns
  • Lettuce, Tomato, Ketchup

Instructions:

  1. Preheat oven to 350 F
  2. Drain & rinse Garbanzo Beans, set aside.
  3. In a food processor, add Oats & Walnuts, blend until smooth. Remove to large bowl.  Add Paprika, Garlic Powder, Onion Powder, Flax & 1 teaspoon Salt (optional).
  4. In a food processor, combine the Garbanzo Beans, Miso, Tomato Paste, Ketchup, Vegan Worcestershire sauce, 2 Tablespoons BBQ sauce and Liquid Smoke. Blend until smooth.
  5. Mix the wet and dry ingredients together by hand.
  6. Let set for a minimum of 15 minutes. This will allow the Oatmeal & Flax to hydrate. (The longer it sets, the easier it is to form patties.) 
  7. Caramelize the onion: Place onions into a saute pan and season with salt. Use approximately 1 teaspoon per large onion.
  8. Cook on medium-high heat to draw the majority of the water out of the onions. This will take approximately 15 minutes depending on the amount of onions added and their water content. Stir to prevent the onions from sticking. Onions will begin to turn from a translucent white color to a golden color and will continue to darken as you cook them.
  9. Deglaze the pan with 1-2 tablespoons ofWater when the onions begin to stick to the bottom of the pan, but before they begin to burn. Scrape the bottom of the pan thoroughly. Repeat until the onions reach your desired level of caramelization.
  10. Form Garbanzo Bean mixture into patties, pour about 1 Tablespoon of BBQ sauce onto each patty and spread evenly onto patties. Place on a lined baking sheet. Cook for 20 - 25 minutes.
  11. Build burgers topped with caramelized onion and desired condiments.

 

 

Potato Salad

Potato Salad is one of those dishes that people have a strong set of opinions on. It usually has to do with how they had it growing up. I don’t really remember my mother making Potato Salad but I do remember having it at Church Pot Luck dinners and other group events. Where I grew up the “mayo” was really Miracle Whip which I still don’t understand the miracle of it, it’s not even Vegan! 

For this recipe I did not peel the potatoes. You can but it’s a matter of preference plus you can be lazy and say it’s good for you since there are loads of good vitamins in the skins! Also you really shouldn’t worry about cutting the potatoes uniformly as different sized pieces will help with the creaminess of the dish, but obviously you don’t want the pieces to big or it’s hard to eat.  Try not to overcook the potatoes or they fall apart when you mix in the other ingredients. In this recipe, the Cashew Cream acts as the “mayo”. I used 1/2 Cup but then added 1 Tablespoon more because I felt it needed a bit more moisture. As for the Salt- this is again a personal issue. I added about 1 1/2 teaspoons at the very end. Remember that the Capers and Relish have saltiness so be sure to taste before you add (and take a big bite so you get a good taste!), start with a little and add as needed. Potato Salad, like many things, is usually better on day 2 so make it ahead of time. 

Potato Salad

Yields Approx. 5 Cups

Ingredients:

  • 2 lbs Potatoes (combo of red & gold) diced
  • 1/4 Cup scallion, sliced
  • 1/2 Cup Cashew Cream (see Recipe in Pantry)
  • 1 Tablespoon Chopped Jalapeno Peppers (Jarred, deli style)
  • 3 Tablespoons Capers, chopped
  • 2 Tablespoons Dijon Mustard
  • 3 Tablespoons Sweet Relish
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Fresh Parsley, Chopped
  • Salt to taste

Instructions:

  1. Dice the Potatoes (*see Pro tip), then boil until a fork can pierce them (do not over cook). Drain and spread on baking sheet(s) and allow to cool completely (you can do this a day ahead .
  2. Mix the remaining ingredients together. Gently fold the potatoes into the Cashew cream. Adjust the seasoning and serve.

*Pro Tip: Dice the potatoes in different sizes- this will make it so the smaller ones get crushed up a bit during the mixing process and helps with creaminess.

White Bean Stew

It’s easy to get complacent, especially when your busy. And we are all busy right! But one thing I can’t live without is beans. Our family eats A LOT of beans. When we went on vacation over the holidays, we stayed in a condo so we could cook since traveling as a Vegan can be a challenge. When shopping in this foreign country, we couldn’t find canned Garbanzo beans although there was a vast selection of dried beans. I told Stefen we could make our own- This was met by “the look”. You know “the look”, translate - “No way are we going to do that”.  But I insisted and I’m so glad I did. 

I started making the beans that night and -as usual- Stefen stepped in to help. I clearly had no idea what I was doing. Plus the directions on the package were in Spanish.

Stefen made some of the best beans ever. And it was really easy (when he did it).But it really is.

Most beans will have recipes/ cooking directions on the package and I would recommend following these ratios. You can cook beans plain with just water and gussy them up when you cook dishes with them- not unlike simply opening a can. Alternatively, you can cook your beans with vegetable stock, sautéed onions, add herbs and spices to make your beans sing. A single Bay Leaf adds a lot of flavor. 

Even though I got “the look”, it was worth it since I converted Stefen to a “cook your own bean” believer. He now plans a bean of the week! So far we’ve made black beans which we ate with just about everything and white beans which we used in this weeks blog post recipe for White Bean Stew. 

White Bean Stew

INGREDIENTS:

  • 5 Cups Cooked Cannellini Beans
  • 2 Carrots -Peeled and Diced
  • 1/2 Cup Celery -Diced
  • 1 Onion -Peel and Sliced
  • 1 Bunch of Kale Tuscan 
  • 2 Cups Sweet Potatoes -Diced
  • 1 quart Vegetable Broth  
  • 1 teaspoon Granulated Garlic 
  • 1 teaspoon Smoked Paprika 
  • 2 Tablespoons Light Miso Paste
  • 2 Tablespoons Tamari
  • 2 Tablespoons Cornstarch

Basil Puree

INSTRUCTIONS:

  1. Heat a large stew pot over medium heat, add the sliced onions, cook and stir to make sure the onions do not burn. If the pan starts to turn dark brown reduce the heat to low. Cook the onions until the are a light brown.
  2. Add vegetable broth to the pot, bring to a boil and add the diced sweet potato, diced carrots and diced celery. Once the stock returns to a boil reduce the heat to low. 
  3. Add cooked, drained beans to the pot, along with the miso, Tamari, granulated garlic, smoked paprika and cornstarch. 
  4. Wash and remove the stem in kale leaves. Cut the leaves into strips and place in the stew. Cook for 20- 30 minutes. The sweet potatoes should be tender. If to the stew becomes to thick add a little more vegetable broth.  
  5. Bring a small pot of water to a boil, add the basil leaves to the water and cook just until all of the leaves have wilted, it should only take 15-20 seconds. Remove the leaves from the water and rinse under cold water. Gently squeeze the water from the basil leaves. Place the leaves and the cashew cream into a blender, puree until smooth and bright green.
  6. Serving: Portion Stew into bowls with a dollop of Basil Puree on top.

Notes:  

Although this recipe is not written for a crock pot, I love the idea of crock pot cooking but have not really done much of it so if you want to throw everything into the crock pot, you can. I did sauté the onion with a little vegetable stock before hand, otherwise I just put it all in the crock pot and went to yoga! You will want to add the cornstarch at the end when the liquid is hot, then stir it in and let cook for another 15-20 minutes.

The Basil Cream is way more than you’ll need to garnish your stew but it’s really impossible to make just a little in the Vitamix Blender. We made pasta and used it as the sauce which was delicious!

Avocado Chocolate Pie

I didn't really think this was going to work. Stefen was skeptical. We were wrong. This turns out to be one of the best chocolate pies I've ever made- And it was so easy.  It's oil free and gluten free.

Here are a few pointers to make this a successful pie.

  • Make sure the avocados are ripe but not over ripe- I realize that this can be a tough proposition but if they are over ripe- the avocado flavor is more pronounced.
  • Use the best Cocoa Powder that you can get your hands on.
  • If you can find fresh soft dates, you can soak them for a few hours or overnight. 
  • For best results in slicing- chill overnight. If you can't wait- I understand.

Avocado Chocolate Pie

Ingredients

For the crust:

  • 8 large Medjool dates, pitted (about 1 cup pitted dates)
  • 1 cup Raw Almonds
  • 1/2 teaspoon Salt (optional)

For the pie filling:

  • 3 large ripe Avocados, peeled and pitted
  • 1 Cup 100% pure Maple Syrup 
  • 1/2 Cup unsweetened cocoa powder
  • 2 teaspoons pure Vanilla Extract
  • 1/4 teaspoon Salt (optional)

Instructions

  1. Place pitted dates and almonds in a food processor. Process until almonds, dates and salt until they form a thick paste (about 2 minutes). If itís too wet or dry, add more dates or almonds.
  2. Press into a 9 inch pie pan working your way up the sides. I use the bottom of a measuring cup to help press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.
  3. In a clean food processor, add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If youíre getting an avocado flavor, itís mostly because your avocados were too ripe. You can add a bit more maple syrup or cocoa powder to counter the flavor.
  4. Pour into the crust and smooth the top with a spatula. Cover and refrigerate for overnight or a minimum of 3 hours. 

Vegan Lasagna Rolls

This recipe is great for the whole family. It is also very versatile. If you're not a fan of eggplant, you can use zucchini, mushrooms, sweet potatoes, kale just to name a few alternatives. 

Vegan Lasagna Rolls

INGREDIENTS:

  • 2 Globe Eggplants, sliced into 12 slices lengthwise 
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Smoked Paprika 
  • 2 tablespoon Yellow Miso Paste
  • 1/4 Cup Basil, chopped
  • 2-4 Tablespoons Water 
  • 12 Whole Wheat Lasagna Sheets 
  • 2 12 oz. pack Firm Tofu, drained & pressed for 20 minutes 
  • 1 Lemon zested with a micro zester
  • 4 Tablespoons Lemon juice
  • 4 Cups Baby Spinach 
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Onion Powder 
  • 1/4 Cup Nutritional Yeast 
  • 1/2 Cup Roasted Red Pepper strips, jarred 
  • 1/4 Cup Basil, chopped 
  • 1 32 oz. bottle Tomato Sauce

 

DIRECTIONS:

  1. Preheat oven to 400 F 
  2. Bring a large pot of water to a boil.
  3. Line two baking sheets with parchment paper. Lay the sliced eggplant on sheets. In a small mixing bowl combine the miso, granulated garlic, paprika, basil and water. Using your fingers spread a thin layer onto each eggplant sliced. Place in the oven cooking for 10-12 minutes. Cook just until the edges start to turn light brown.
  4. Place the lasagna noodles into the boiling water. Reduce the heat to a rolling simmer and stir. 
  5. Cook until the noodle are al dente. (It's always best to follow the manufactures directions). Once cooked drain and rinse. Set the noodles and the eggplant aside. 
  6. Place the tofu, lemon juice, lemon zest, granulated garlic, onion powder, nutritional yeast in a food processor. Pulse to start combining the Tofu, scrape the side down and pulse again. Remove the Tofu from the food processor place into a large bowl. 
  7. Spread the spinach on a lined baking sheet and place in the oven. Cook for about 2-3 minutes, until the Spinach wilts. Rough chop the Spinach and Red Peppers. 
  8. Add the spinach, peppers and the chopped basil to the Tofu. Gently folding until well combined.
  9. Pour about 1 cup of tomato sauce into your oven proof baking dish, spread evenly. 
  10. On a cutting board place the lasagna sheet down, place the eggplant on top, then a generous scoop of the Tofu filling at the end and roll up. Placing the seam side down in the baking dish. Repeat until all ingredients are rolled up.
  11. Spoon more sauce over the lasagna rolls and bake at 375 degrees for 20-25 minutes.

Vegan Drunken Noodles

What kind of name is Drunken Noodle for a dish that has absolutely no booze in it?  There are several stories I found. Stefen finds the story of the drunk chef who "invents" the dish on a late night drinking binge to be the most appealing (cuz he's never done that- wink wink).  Second, it became a popular dish for late night party goers to eat after the bars close down. Third, the dish is so spicy it makes you feel drunk. I like all of the stories and mostly, enjoy making this simple dish at home- with or without a cocktail.

Vegan Drunken Noodle Recipe

Serves 4 -6

INGREDIENTS:

  • 1/4 Cup Rice Wine Vinegar
  • 1/3 Cup Tamari Soy Sauce
  • 1/3 Cup Vegetable broth
  • 1 Tablespoon Sriracha Hot Sauce (add more to taste)
  • 1/4 Cup Brown Sugar
  • Juice of 1 Lime
  • 2 Tablespoons Sesame seeds
  • 2 TablespoonsCorn Starch + 2 Tablespoons Water
  • 12-16 oz uncooked Rice Noodles
  • 1 Yellow Onion, sliced
  • 2 Tablespoons Garlic Powder
  • 3 Carrots, peeled and sliced thin
  • 1 Orange or Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 4 Roma Tomatoes, chopped
  • 1 cup of fresh Thai Basil chopped (can substitute Italian Basil)

DIRECTIONS:

  1. Cook the rice noodles according to instruction on package.
  2.  In a medium sized Pot, combine Rice Wine Vinegar, Soy Sauce, Vegetable Broth, Sriracha Hot Sauce, Brown Sugar, Lime Juice and Sesame seeds. Bring to a simmer.
  3. Combine the Corn Starch + 2 Tablespoons Waterto create a slurry.  Add to the sauce and stir until it begins to thicken
  4. Add Sauce to cooked noodles and fully coat with the sauce. Set aside. 
  5. In a large saute pan or wok on medium high, saute Onion, Garlic Powder and Carrots. 
  6. Cover with a lid to steam for a minute or two. Remove lid. Cook for 3-4 minutes, total. Add Peppers, Tomatoes and Basil. Cook for 3-4 minutes. 
  7. Add the sauce and noodle mixture and toss all together for a few more minutes until all the flavors are combined. 

Vegan Pancakes

Breakfast has always been my favorite meal. We actually have breakfast for dinner quite a bit and these are our "go-to" pancakes. Super easy to make and oil free. Some people will use oil for the griddle or pan, but if you have a good non-stick pan/griddle- you should be good to go!

Vegan Pancake Recipe

INGREDIENTS:

  • 1/2 Cup Oatmeal
  • 1 1/2 Cup Unbleached Flour
  • 2 Tablespoons Baking Powder
  • 2 Tablespoon Flaxseed meal
  • 1/2 teaspoon Salt-  (optional)
  • 1 Banana, Mashed
  • 2 Cup Soy or Almond Milk
  • 2 Tablespoons Maple Syrup + more to add when serving
  • 1/3 Cup Blueberries (optional)

INSTRUCTION:

  1. Add Oatmeal to a blender or food processor. Blend until you've made oat flour.
  2. Add the wheat flour, baking powder, flaxseed meal and salt together in the blender. Pulse to combine.
  3. Add the bananas and non-dairy milk & Maple Syrup and mix again. 
  4. Stir in the blueberries.
  5. Heat a non-stick griddle over medium heat. Pour mixture by 1/4 cup measure onto the heated griddle. Flip to turn over when bubbles start to appear on the surface of each pancake. Cook until brown on both sides. Repeat until all mixture has been used.
  6. Enjoy with warm Maple Syrup

HINT: We make this in a high speed blender and add the blueberries to each pancake individually. This helps with clean up as you have only the blender to clean. 

Mashed Potatoes and Gravy

We continue to prepare for the holidays with more of our favorite side dishes. This week we have the classic Mashed Potatoes and Gravy.

Mashed Potatoes

The thing about most mashed potato recipes that makes me crazy is that we fill up a big pot of water add the potatoes, cook them and then drain the water!!!! The water that has all that great starch and potential flavor. In cooking I'm always looking for ways to layer the flavors and create more flavor. So when we cook the potatoes in the old way were basically tossing flavor down the drain. 

They key to these mashed potatoes is the cooking liquid. I want to flavor the liquid and use that same liquid to make my mashed potatoes. 

Another thing that seems pretty simple but we often fail at is the actual cooking of the potatoes. People tend to over cook the potatoes which will lead to a watery mashed potato which will never be creamy and rich. You are looking for a slight tenderness to the potato. When you pierce it with a knife tip you want the potato to just yield. It should keep its shape and not fall apart. 

The next key is the fat element. When I was kid my mom learned to make her mashed with milk, butter and mayonnaise. I know that might sound a little nasty but it made for some tasty mashers. So the point I'm making is the fat element is huge in creating a rich creamy mashed potato, after all fat adds flavor. Make a thick Cashew Butter with nutritional yeast and a heathy dash of apple cider vinegar to keep this recipe Whole Food Plant Based and Oil Free.

You’ll have more of the Cashew Butter than you need but it can be used as a spread. If you don't want to make the vegan Cashew Butter, you can use olive oil or a vegan butter such as Nature's Balance.

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Gravy

The key to this vegan Gravy are the caramelized onions. Again, we are building flavor with the Soy Sauce, Apple Cider Vinegar, Fennel and, of course, the Onions. 

Vegan Mashed Potatoes & Gravy Recipe

Mashed potatoes

  • 2 Cups Almond Milk

  • 3 Cups Water

  • 8 Cups Potato -Yukon gold, diced

  • 1 1/2 Tablespoons Yellow Miso Paste

  • 1 Garlic Clove

  • 1/4 Cup Chives, chopped

Instructions:

  1. Cut the potatoes into large equal size chunks. Place in the pot with the Almond Milk, Water, Miso Paste & the Garlic Clove. Bring to a slow simmer, cooking for about 20 minutes.

  2. Once the potatoes are cooked, drain them over a bowl to keep the liquid.

  3. Now you have a few choices with this next step. A) Use an old fashion hand held masherB) Place in a standing mixer and whisk C) Use a potato ricer. All 3 work great the only difference is how smooth you like you mashers. The potato ricer will give you the smoothest texture.

  4. Once you have picked your method of mashing. Place the potatoes in a bowl and add some of the cooking liquid about 1/2 Cup. Then mash and mix, adding more as needed. You are looking for a firm yet creamy balance. Then add 2 -3 Tablespoons of the Cashew butter. Mix well

  5. Finish with finely chopped chives.

NOTES:  You can peel or leave the skins. However if you plan to use a potato ricer itís best to peel them. 

Cashew Butter

  • 1 Cup Cashews

  • 1/2 Cup Potato -Yukon gold, diced

  • 1/4 Cup Nutritional Yeast

  • 1/2 Cup Water

  • 2 Tablespoons Apple Cider vinegar

  • Pinch of Salt

Instructions:

  1. Boil Cashews and Potato until soft.

  2. Strain and add to a high speed blender or food processor with Apple Cider Vinegar, Nutritional Yeast and Salt. Blend until smooth.

  3. Add water as needed, up to a 1/2 Cup, for smooth texture.

GRAVY

  • 2 Yellow Onion, sliced

  • 2 small Yellow Potatoes, peeled and diced

  • 1 teaspoon Fennel Seeds

  • 1/4 Cup Soy Sauce

  • 3 Cups Vegetable Broth

  • 1 Tablespoon Parsley, chopped

  • 1 Tablespoon Nutritional Yeast

  • 1/4-1/2 Cup Almond Milk

  • 1 teaspoon Apple Cider Vinegar

  • 1 Cup Cashews

Instructions:

  1. Heat a sauce pan over medium heat add 3 Tablespoons of Vegetable broth or water and the sliced onions. Cook until the onions are a deep brown. Continue to scrape the bottom of the pan with a wood spoon to ensure that it does not burn.

  2. Setting aside some Onions for Garnish

  3. Add the fennel seeds to the onions continue to cook until the seeds become fragrant. Add the soy sauce, cooking until it is almost reduced to a glaze.

  4. At this point add the potatoes, cashews and vegetable broth. Cook over low heat until the potatoes are tender.

  5. Pour the mixture into you blender and puree until smooth.

  6. Return the gravy to a clean sauce pan, add the apple cider vinegar, nutritional yeast, chopped parsley and the remaining caramelized onion.

  7. Use the almond milk to adjust the consistency.

Thanksgiving Stuffing

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It's that time of year, you know what I'm talking about. If you’re a plant based eater, the Holiday Season can be a minefield of “issues”. 

Should I or shouldn't I go to so and so’s house for thanksgiving? Should I bring food or let them know that I have special dietary preferences?

Each person will work this out over time. We’ve reached a place in our house where we want to create a Thanksgiving dinner that supports our plant based lifestyle and allows others to experience what a non-traditional holiday can look and taste like. It's not that we won't go to Holiday parties but we feel that this is the perfect time to share and invite others to share in our beliefs. 

For me, Thanksgiving has always been about the side dishes. Candied yams, Brussels Sprouts, Mashed Potatoes and Gravy and of course Stuffing. The great thing is it’s easy to make all of these Vegan. At our house, the side are Thanksgiving, not to mention pie! 

We are going to do a series of recipes to prepare for the Holiday season. Check your inbox for the latest delights. 

This week we visit Stuffing. If it were up to our son Carson, we would have Stuffing weekly. This recipe is delicious and easy to prepare. You can prepare it up to 2 days in advance or whip it up the same day. 

Thanksgiving Stuffing

INGREDIENTS:

  • 12 Cups Sourdough Bread, diced
  • 1 Tablespoon Granulated Garlic 
  • 1 Tablespoon Dried Dill 
  • 2 Garlic cloves, minced 
  • 2 Cups Celery, diced
  • 1 Yellow Onion, diced 
  • 2 Granny Smith Apples, cored and diced
  • 1/2 teaspoon Kosher Salt 
  • 1/2 Cup Parsley, chopped 
  • 1 1/2 teaspoon Dried Sage 
  • 1/2 Cup Dried Cranberries 
  • 3/4 Cup Walnuts, lightly chopped 
  • 3 Cups Vegetable Broth

Instructions:

  1. Preheat oven to 375 degrees 
  2. Place the diced sourdough bread on a baking sheet, season the bread with the granulated Garlic and dried Dill. Cook until light brown. Remove from the oven and set aside. 
  3. Heat a large sauce pan over medium high heat. Add 2 Tablespoons of Broth, water or oil to the pan, add the diced onion, celery, garlic and salt. Cook until a light brown. Once light brown add the parsley continue to cook for 3-5 minutes over medium heat. Remove from the pan and set aside in a large mixing bowl, in the same pan add the diced apple cooking and stirring until light brown. Add walnuts, cranberries and Sage, cook for another 2-3 minutes then add to the onion mixture and stir to combine.
  4. Place half the bread in a bowl with half of the onion/apple mixture and 1 cup of the vegetable broth. Stir to combine, place in the oven proof baking dish. Repeat with the reaming ingredients. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 minutes, pour another cup vegetable broth over the stuffing and cook for an additional 10 minutes. This step is important in creating a crisp top and moist tender interior.

Notes: 

Speaking of oil, it can change the flavor & overall complexity of the dish. We know that oil is not part of everyones diet, but if you want to add some to the dish the best palce to add it is in three places, first toss the diced bread with olive oil then toast. The second is in step 2 replace the broth with olive oil. The third is when you remove the foil in step 4, drizzle a genourse amount of olive oil over the top of the stuffing. This is going to create a crsip crust. 

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