Recipe - 12 Vegi Stuffing

1 cn Condensed vegitable broth
1 teaspoon Cajun seasoning (more, if
you are adventurous)
3 Carrots, cut or sliced up thinly, (1
cup)
One half Onion, chopped (One half cup)
2 Garlic cloves, smashed
Center leafy portion of
celery, plus
2 Outer stalks celery, thinly
cut or sliced up (1 cup total)
One half Green bell pepper, chopped
(One half cup)
One half Red bell pepper, chopped
(One half cup)
1 lg Stalk brocolli, florettes of
(1 cup)
1/3 Head cauliflower, florettes
of (1 cup)
1 cup Snow peas, unstemmed,
chopped
One half cup Parsley, finely chopped
20 Leaves fresh sage, finely
chopped, about
1 Tomato, minced
2 cup Mushrooms, thinly cut or sliced up
1 Apple, minced
1 Loaf multigrain bread, such
as Orowheat Healthnut,
cubed

Start soup and spice simmering in covered dutch oven on stove. Cut up
vegetables and add in the order listed, so that tougher vegis are simmered
longer than softer vegetables. As soon as apples are added, remove from
heat, stir in bread cubes. Stir until evenly distributed. Stuffing will
appear quite dry. Put into oven in covered dutch oven or smaller covered
caseroles. Cook for 1 2 hours at 350øF until bread turns brown around
the edges. This cooking time is flexible, depending upon other oven needs.

Posted to fatfree digest V96 #290

Date: Sun, 20 Oct 1996 16:35:10 0800

From: kozi@alaska.net (L. K.)