Vegetarian Thanksgiving

Simple Vegetarian Dressing

1 Package of premade stuffing cubes

1 container of organic vegetable broth

1/2 cup of sliced onions, chopped

1/2 of a small white onion

2 large stalks of celery, chopped

1 can of organic mushrooms

1 can of organic water chestnuts, drained

1/3 tsp of dried tyme

1/3 tsp of dried sage

cracked black pepper to taste

sea salt to taste, but remember the broth as a lot of sodium so taste befor you add

saute veggies in a tsp of vegan butter until soft, add 1 cup of vegetable broth and let simmer
in a large mixing bowl add your stuffing cubes, sage and tyme
pour the sauted veggies and hot broth over the cubes to hydrate
stir and contiue to add the rest of the cold broth to the mixture until it is soft and wet
Spoon in a metal baking dish and spread evenly
bake until the liquid is absorbed totally and the top is brown

Fall Comfort Foods

Gingerbread Cupcake Recipe

1 1/4 cups of flour

1 1/2 tsp of ground ginger
1 tsp cinnamon
1 tsp allspice
1/4 tsp of sea salt
4 Tsp of vegan butter
1/ cup of sugar
1/2 cup of pure maple syrup
1/4 cup of cinnamon flavored applesauce
1 tsp baking soda

Preheat oven to 350 degrees
sift together flour, ginger, cinnamon, allspice and sea salt
in a different bowl cream butter, and sugar together and beat until fluffy
beat in syrup and apple sauce until smooth
dissolve baking soda in a cup of hot water, stir until the mixture seems curdled
stir into mixture and then add to the flour mixture
combine ingredients well, fill cupcake liners 1/2 full and bake for 25 minutes at 350 degrees
cool and frost

*I used a store bought cream cheese frosting.