Crockpot Lentil Vegetable Barley Soup or Stew

Crockpot Lentil Vegetable Barley Stew

Serves 6

• 1/2 large or 1 small onion, diced
• 1 bell pepper, seeded and diced
• 2 medium zucchini or yellow summer squash, halved lengthwise and thinly sliced
• 1 cup thinly sliced carrots
• 1/2 cup red lentils
• 1/2 cup yellow split peas
• 1/2 cup barley
• 1 can diced tomatoes
• 3 cups vegetable broth (or water & bouillon)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper

Layer vegetables in crock in the order listed. Add lentils, split peas and barley.
Add tomatoes including liquid. Stir salt, sugar and pepper into broth and pour over all. This will make a thick soup or stew; if thinner is desired add more water. Cook on LOW 8 hours or on HIGH 4 hours.

Lentil Butternut Stew

Serves 8

• 2 tablespoons vegetable oil, if using stovetop method
• 3 large stalks celery, chopped
• 1 large onion, chopped 
• 2 1/2 pounds (1 large) butternut squash or sugar pumpkin, peeled, seeded, and cut into 1-inch dice; if less than 2 1/2 pounds, add a sweet potato
• 1 pound brown lentils, picked over and rinsed
• 5 1/2 to 6 cups vegetable broth or water and bouillon (enough to just cover vegetables)
• 1/2 teaspoon dried rosemary
• 3/4 teaspoon salt, or to taste (less if using salted broth or bouillon)
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 cup chopped fresh parsley, or 4 teaspoons dried parsley
• For serving: hot cooked rice, potatoes, or crusty bread

STOVETOP METHOD:  In a 6-quart saucepan heat 1 tablespoon olive oil and sauté onion and celery until softened. Add remaining ingredients, cover, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until lentils are tender, about 40 minutes.

SLOW COOKER METHOD:  Combine all ingredients in the crock of a 6-quart slow cooker, cover and cook on LOW 8 hours.

Serve over rice or potatoes, or with bread.

Moroccan Stew

Moroccan Stew

Serves 6

SEASONINGS

• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 3/4 teaspoon cinnamon
• 1 teaspoon ground coriander
• 3/4 teaspoon turmeric
• 3/4 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1 1/4 teaspoon salt
• 1/4 teaspoon cayenne, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

STEW

• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 large sweet onion, chopped
• 4 large cloves garlic, minced
• 2 pounds (2 large or 3 medium) sweet potatoes, diced (6 cups)
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 pound greens, tough ribs removed, chopped or shredded (kale, spinach, chard, green cabbage)
• 1 heaping tablespoon freshly grated ginger
• Bread or hot cooked rice for serving

In a large saucepan heat oil, add seasonings and cook, stirring, over medium heat 2 minutes. Add water, onion, sweet potato, and garlic. Mix to coat well with spices. Cover and cook on medium, stirring occasionally, until onions have started to soften, 10 minutes. Add beans, chickpeas, lentils, and broth. Bring to a boil, then cover and simmer 25 minutes. During simmering time, add greens according to their texture -- in the last 15 minutes for tough greens such as cabbage to become tender, or in the last 5 minutes for delicate greens such as spinach just to wilt. Add greens by placing them on the surface of the stew, and covering, so they will steam. In the last 2 minutes, add ginger and mix well. Stew is done when lentils are fully dissolved and vegetables are tender. Taste and adjust salt or cayenne if needed. Serve with bread or hot rice.

Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Apple Vanilla "Depression Cake"

Apple Vanilla Depression Cake

Serves 8

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar or white vinegar
• 3 apples, peeled and thinly sliced
• Powdered sugar, optional

Preheat oven to 350 degrees F. Oil a nonstick 9-inch round or 8-inch square pan. Alternatively, use a regular pan, oil the sides, line the bottom with parchment paper and oil the parchment. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt. In a small bowl whisk oil, water, vanilla and vinegar. Pour wet mixture into dry and mix until just combined. Batter will be thick. Arrange apple slices in an overlapping pattern in the bottom of prepared pan. Chop remaining apples and fold into batter. Spoon batter into pan and smooth the top. Bake 20 minutes. Rotate cake and continue baking until lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes longer. Cool on a rack. When cool, invert onto a serving dish. Gently peel off parchment. Just before serving, sprinkle with powdered sugar and/or cinnamon.

Rosemary White Bean Soup

Serves 6

• 1 teaspoon canola oil
• 1 large onion, diced small
• 4 stalks celery, diced small (about 1 1/2 cups)
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried crushed rosemary
• 4 cloves garlic, minced
• 2 (15 ounce) cans Great Northern beans or cannellini, drained and rinsed OR 3 cups cooked OR 1 cup dried white beans, soaked and cooked
• 6 cups chicken-flavor or regular vegetable broth (or water + bouillon)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 1/6 to 1/8 teaspoon cayenne, to taste
• Chopped parsley, optional garnish

Heat oil in a large saucepan on high. When shimmering, sauté onions and celery until translucent. Add rosemary and garlic and cook 2 minutes. Add beans and broth, bring to a simmer, then simmer gently 15 to 20 minutes. Puree using an immersion blender, or allow soup to cool slightly and puree in a countertop blender then return soup to saucepan. Reheat if necessary before serving. Garnish bowls with chopped parsley if desired.

Braised Green Beans

Braised Green Beans

Serves 4

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 pound fresh green beans, cut into 1- to 2-inch pieces
• 1 1/2 teaspoons salt
• About 2 cups water
• Juice of 1/2 lemon, or more to taste
• 3 tablespoons minced fresh dill or tarragon
• 1/8 teaspoon freshly ground black pepper, or to taste

In a heavy saucepan heat oil on medium-low and cook garlic just until aromatic, 1 minute. Add green beans, salt, and water to just cover beans. Cover, bring to a slow simmer, and simmer until beans are tender, 20 to 30 minutes. Drain beans and place in a serving bowl. Toss with lemon juice and dill. Taste and adjust salt, pepper and lemon juice if needed. Serve hot, chilled, or at room temperature.

Jalapeno Green Beans

Jalapeno Green Beans

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno pepper, seeded if desired, chopped
• 1 pound green beans, trimmed, halved if desired
• 1 tomato, diced, or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• Salt to taste

In a medium saucepan heat oil on medium-high until shimmering. Add onion and jalapeno and sauté until onion is tender, 5 minutes. Add green beans and a little water or reserved tomato liquid. Cover tightly and steam until beans are crisp-tender, 5 to 10 minutes. Add tomato, cover and simmer until beans reach desired tenderness, at least 10 minutes. Season to taste with salt.

Three Sisters Stew

Three Sisters Stew, with bread

Makes 2 quarts, serves 4

• 3 tablespoons olive oil
• 3 cups peeled, cubed butternut squash or sugar pumpkin (1 1/4 pounds)
• 1 cup diced onion (1/2 large onion)
• 1 dried ancho chili pepper or fresh poblano pepper (same pepper)*
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt, or to taste
• 2 cups water, divided
• 1 (15 ounce) can diced tomatoes
• 1 cup kernel corn, frozen or canned (drained)
• 1 (15 ounce) can pinto or black beans, rinsed and drained

*If substituting a hot pepper for the mild ancho/poblano, halve chili pod lengthwise and cut out stem and seeds before adding to stew. Discard chili before serving.

In a Dutch oven or saucepan heat oil on medium-high and sauté squash and onion 5 minutes. Add chili, paprika, cumin, coriander, salt, and half the water. Mix to coat squash with seasonings. Bring to a gentle boil, cover, and steam 5 minutes. Mash some of the squash cubes (thickens the stew). Add remaining water and tomatoes. Reduce heat, cover and simmer 20 minutes. Add corn and beans, cover and simmer 15 minutes.

Black Bean Butternut Chili

Black Bean Butternut Chili, pictured with Cornbread
and Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder*
• 1 1/2 pounds butternut squash, peeled and cubed 1/2 inch (about 4 cups)
• 1 1/2 cups corn kernels (fresh, frozen or canned)
• 2 cups cooked black beans or 1 (15 or 19 ounce) can
• 2 cups fresh diced tomatoes or 1 (15 ounce) can
• 1/2 teaspoon salt, or to taste
• 1 1/2 to 2 cups vegetable broth
• 2 tablespoons cold water + 1 tablespoon cornstarch, for thickening, optional
• Optional garnishes: vegan sour cream, shredded vegan cheddar, chopped cilantro

In a large saucepan on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Add corn, beans, tomatoes, and salt. Add broth to cover. Bring to a boil, then reduce heat, cover and simmer until squash in tender and flavors are blended, about 45 minutes, adding broth if necessary to keep vegetables covered. Thicken chili if desired by adding cornstarch whisked in cold water.

Slow Cooker Method: In a large skillet on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Pour into a large slow cooker. Add corn, beans, tomatoes, and salt. Add broth to cover. Cook on LOW 6 to 8 hours or until squash is tender. Thicken chili if desired by adding cornstarch whisked in cold water.

*For 2 tablespoons chili powder:

• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/2 rounded teaspoon ground cumin
• 1/2 rounded teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 1/4 rounded teaspoon granulated onion

Roasting Pumpkin Seeds, Simmer Method

Simmering in salted water permeates the seeds inside with salty goodness! Here's what to do with all those seeds from a Halloween jack o'lantern or Thanksgiving pumpkin pie.

• Seeds from 1 or 2 pumpkins
• 1 quart water
• 2 tablespoons salt
• Vegetable oil, optional

Wash seeds in a strainer to remove pulp and strings. Combine seeds, water and salt in a saucepan, bring to a boil, then simmer 2 hours. Drain seeds and dry them with paper towels.
Heat oven to 325 degrees F. Line a baking sheet with parchment or nonstick foil. Arrange seeds in a single layer and bake until golden brown, stirring occasionally, 40 to 50 minutes.
Allow seeds to cool to room temperature. Crack one open and taste; add salt only if necessary. If desired, toss seeds to coat with 1 teaspoon vegetable oil per cup of seeds. Store seeds at room temperature in an airtight container.

Lentil Rice Soup

Lentil Rice Soup

Serves 8

• 2 tablespoons olive oil
• 4 carrots, peeled and chopped
• 3 stalks celery, de-stringed and chopped
• 1 onion, coarsely chopped
• 5 cloves garlic, minced
• 8 cups vegetable broth (or water + bouillon)
• 1 (28 ounce) can crushed tomatoes including liquid
• 3/4 cup brown rice and/or wild rice
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 cup lentils, rinsed
• 1 bunch kale, de-stemmed and chopped, 1 bunch spinach, chopped, or 1 (16 ounce) bag baby spinach
• French or Italian bread, for serving

In a large heavy saucepan or Dutch oven combine broth, tomatoes, rice, salt, pepper, and thyme. Bring to a boil, then add lentils. Cover and simmer until rice is tender, 45 to 55 minutes. Meanwhile, in a large skillet heat oil on medium and sauté carrots until softening, 10 minutes. Add celery and onion and sauté until onion is translucent, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add sauté to simmering saucepan. Adding greens: add kale or regular spinach in the last 10 minutes of cooking time; add baby spinach when soup is done, and stir to wilt. Serve soup with bread.

Italian Winter Stew

Italian Winter Stew

Serves 6 to 8

• 2 tablespoons olive oil
• 1 diced sweet onion
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 (28 ounce) cans diced tomatoes
• 4 cups vegetable broth
• 5 potatoes, diced 1-inch
• 1 small acorn squash, peeled, seeded and diced 1-inch
• 3 tablespoons fresh oregano or marjoram leaves, or 1 tablespoon dried oregano
• 3 tablespoons fresh chopped basil leaves, or 1 tablespoon dried basil
• 1 teaspoon salt or to taste
• 3/4 teaspoon freshly ground black pepper
• 6 to 8 packed cups de-stemmed and chopped kale
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• Italian bread, for serving 

Heat olive oil in a 6-quart saucepan and sauté onion until golden, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine and cook 2 minutes. Add tomatoes including liquid, broth, potatoes, squash, oregano, basil, salt and pepper. Bring to a gentle boil, then stir in kale. Cover and simmer, stirring occasionally, until all vegetables are tender, 30 to 40 minutes. Stir in cannellini and red kidney beans and simmer 5 minutes. Taste and adjust seasonings. Serve with Italian bread.

Broccoli with Roasted Shallots or Onions and Mushrooms

Broccoli with Roasted Onions and Mushrooms

Serves 4

• Olive oil or oil spray
• 4 large shallots, peeled and halved or 1 large onion, peeled and cut into quarter- or eighth-wedges
• 4 ounces whole mushrooms
• 1 large bunch broccoli, about 1 1/2 pounds
• 1/4 teaspoon ground nutmeg or to taste
• Coarse salt to taste
• Freshly ground black pepper to taste

Preheat oven to 500 degrees F. Adjust rack to lower position. Line a baking pan with foil and brush with oil.

Rub or spray vegetables with oil and place on prepared pan, onions or shallots cut-side down, and mushrooms stem-side down. Roast mushrooms and shallots until they are nicely browned all over, about 15 minutes; onions until crisp-tender and browned at the edges, about 20 minutes. Set aside to cool. When cooled, if mushrooms are very large cut them in half.

Meanwhile, cut broccoli into florets. Peel stalk and cut into rounds 1/4-inch thick. In the bottom of a steamer basket place rounds of stalk. Add florets on top. Steam over 1/2 inch of boiling water until fork-tender, 7 minutes.

Heat 1 to 2 tablespoons oil in a large skillet on medium and cook broccoli until lightly browned on one side. Add roasted vegetables and sauté until heated through. Season with nutmeg, salt and pepper.

Corn & Bean Casserole

Corn & Bean Casserole

Serves 6

• Vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 (15 ounce) can corn kernels, drained, liquid reserved
• 1 1/2 (15 ounce) cans black eyed peas, small red kidney beans or black beans, drained and rinsed (2 1/4 cups cooked beans)
• 1 (15 ounce) can diced tomatoes
• 1 1/2 to 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 1/2 teaspoons salt, divided
• 4 cups water
• 1 1/4 cups corn flour or cornmeal
• 1 cup grated or shredded cheddar-style nondairy cheese, optional

In a large skillet, heat oil and sauté onion until translucent, about 3 minutes. Add garlic and bell pepper and sauté until onion is golden, about 5 minutes. Add corn, beans, tomatoes, chili powder, oregano, cumin, and 1/2 teaspoon salt. Simmer 10 to 15 minutes. Remove from heat.

Meanwhile, place reserved corn liquid in a measuring cup and add water to equal 1 cup; transfer to a saucepan. Add 4 cups water and 1 teaspoon salt, and bring to a boil. Whisking continuously, slowly add cornmeal. Whisk until mixture is smooth with no lumps. Reduce heat to very low, cover and cook, stirring occasionally, 10 to 15 minutes for corn flour or 20 minutes for cornmeal.

Preheat oven to 375 degrees F. Oil a square or rectangular 2-quart baking dish. Spread half the cooked cornmeal into bottom of baking dish. Spread vegetable mixture over cornmeal. Add a layer of cheese if using. Top with remaining cornmeal and smooth the top. Bake about 1 hour, until cornmeal is golden brown and crusty and filling is bubbly. Let stand 10 minutes, then cut into serving pieces.

Halal Seasoning

Makes 1 tablespoon

• 3/4 teaspoon coriander
• 3/4 teaspoon cumin
• 3/4 teaspoon paprika
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne
• 1/8 teaspoon ginger

Braised Cabbage & Carrots

Braised Cabbage & Carrots

Serves 6

• 1 small green cabbage (1 to 1 1/2 pounds), quartered, cored, and sliced into bite-size strips
• 1 large sweet onion, cut into bite-size strips
• 2 very large or 3 medium carrots, sliced 1/4-inch on the bias
• Extra-virgin olive oil
• Salt to taste
• Ground black pepper to taste
• Cayenne to taste
• 1/2 vegetable bouillon cube or 1 teaspoon vegetable bouillon powder 
• 1/4 cup water

Preheat oven to 325 degrees F.  Set out a large deep baking pan or lasagna pan, at least 9 x 13-inches/3 quarts. In a very large mixing bowl combine cabbage, onion, and carrot. Toss with olive oil to coat. Season with salt, pepper and cayenne to taste. If using bouillon cube, heat the 1/4 cup water, dissolve cube, toss with veggies, and place veggies in baking pan. If using powdered bouillon, toss with veggies, place veggies in pan, and add 1/4 cup water to bottom of pan. Cover tightly with foil and bake 1 hour. Remove foil and increase oven to 425 degrees F. Bake until cabbage begins to caramelize and brown, about 15 minutes.

Chickpea Cutlets

Tastes a lot like chicken with a satisfying meaty texture. Delicious with sweet mustard sauce!

Makes 6 cutlets; Serves 6

• 1/4 cup agave nectar, optional
• 1/4 cup prepared mustard, optional
• 1 (15 ounce) can chickpeas, or 1 1/2 cups cooked chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable broth (1/2 cup water + bouillon)
• 1/4 cup soy sauce
• 4 cloves garlic, finely minced
• 1 cup vital wheat gluten
• 1 cup dry breadcrumbs
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Oil for pan-frying (canola, safflower, grapeseed)

In a cup mix together agave and mustard for sweet mustard sauce, if using; set aside. In a bowl mash chickpeas with olive oil, broth, soy sauce and garlic. In a separate bowl whisk together gluten, crumbs, thyme, paprika and sage. Set out a dinner plate. Add dry mixture to wet mixture and, using hands, mix very well to thoroughly combine. Divide mixture into 6 even portions and form into 6 cutlets about 4 inches in diameter (a hamburger press works well). Heat a 10-inch skillet on medium-high until hot. Add oil to a depth of about 1/4 inch. Add 3 cutlets and fry undisturbed until browned and crispy, about 5 minutes. Flip and fry on reverse side until browned and crispy, about 5 minutes. Serve immediately with sweet mustard sauce.

Garlic Sautéed Broccoli Rabe

Serves 2 to 4

• 1 pound bunch broccoli rabe, well washed, tough stems trimmed, chopped in halves or thirds
• Extra-virgin olive oil as needed
• 3 cloves garlic, peeled and smashed or minced
• Crushed red pepper flakes to taste, optional
• Salt to taste
• Freshly ground black pepper to taste

Bring a large pot of salted water to a rapid boil. Drop in broccoli and boil 90 seconds. Transfer to a colander and run under cold water. (May be prepared in advance to this point: refrigerate or freeze in a ziploc bag, and bring to room temperature under warm running water before proceeding.) If also cooking pasta, reuse the pot of water. Heat oil in a large skillet and sauté garlic 1 minute (cover with lid if splatters). Add broccoli and cook 1 minute. Uncover toss with crushed red pepper, salt and pepper, and cook 3 to 4 minutes.

Traditional Bread Stuffing

Serves 8 to 12

• 1 pound loaf whole-wheat bread, sliced into 1/2-inch cubes
• Olive oil
• 2 to 3 cloves garlic, minced
• 1 cup finely chopped onion
• 1 1/2 cups finely chopped celery
• 1/2 cup minced fresh parsley
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt or to taste, depending on saltiness of bread or stock
• 2 to 3 cups vegetable stock, or water + bouillon

Preheat oven to 400 degrees F. Oil a 9- x 13-inch casserole dish. To toast entire loaf of bread cubes in a single batch, spread cubes in a single layer on 3 foil-lined cookie sheets and toast until golden brown, 15 to 20 minutes (or batch as needed). Transfer cubes to a large bowl and set aside. Decrease oven temperature to 350 degrees F.

Heat olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft. Add vegetables, parsley, sage, thyme, salt and pepper to toasted bread cubes; toss. Drizzle in about a tablespoon of olive oil and mix thoroughly. Add some vegetable stock and stir until absorbed. Add stock as needed until mixture is moist and clumping together, but not soggy.

Spread mixture into prepared casserole dish. Cover with lid or foil and bake 25 minutes. Uncover and bake 15 minutes longer to form a crusty top.

To make stuffing in advance: After baking 25 minutes, remove from oven and cool to room temperature, covered, then refrigerate. Before reheating, mix in enough additional vegetable stock to moisten. Reheat uncovered in a 350-degree oven until warmed through and crusty on top.