The Green Dish Blog

Ingredients:

3 large Barlett pears (peeled, seeds removed and chopped)

1 1/2 cups fresh cranberries

7 tablespoons sugar

4 tablespoons rolled oats

3 tablespoons all purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 tablespoon vegan butter

Directions:

Pre heat to 400F degrees. In a bowl, combine pears and cranberry. Add 4 tablespoons of sugar and mix well. Add the mixture to a baking dish. In another bowl, combine the remaining sugar, oats, flour, cinnamon, ginger and nutmeg. Add the butter and mix until crumbly. Add the mixture on top of the pear and cranberry mixture. Bake for about 30-40 minutes or until top is golden. Serve warm with your favorite vegan ice cream or whipped cream. Enjoy!

Ingredients: 

6 bread slices, chopped (crusty bread preferred)

5 tablespoons olive oil

1 large yellow onion, diced

2 large celery stalks, diced

1 Granny Smith apple, chopped

1/3 cup vegetable stock

Salt, black pepper, onion powder and italian seasoning

Directions:

Pre heat oven to 400F degrees. In a large bowl, add the chopped bread slices and drizzle about 3 tablespoons of olive oil. Season with salt, black pepper, onion powder and italian seasoning. Toss really well. Put the chopped seasoned bread in a baking sheet. BAke for about 5-8 minutes or until bread is toasted. Remove from oven and let it cool. In a large skillet, heat the remaining olive oil over medium/high heat. Add the onion and celery, sauté until onion is translucent. Add the chopped apple and sauté until tender. Add the toasted bread, mix well. Start pouring the vegetable stock in small amounts into the skillet, until the bread absorbs the vegetable stock. Adjust seasoning if necessary. Serve and enjoy!