Fruit Crisp and NOLA Gumbo

One of the things I’ve been enjoying about our June VegCookbook, Everyday Happy Herbivore, is the “normal” ingredients it uses, and how quickly things come together.  Yesterday, I was having a sweets craving, and was able to whip up this Fruit Crisp in a jiffy. All you need is a bag of frozen fruit (check), oats (check), flour (check), raw sugar (I used brown sugar), agave nectar (I didn’t have any, so I used maple syrup), and cinnamon (check).

The result is a mildly sweet, warm, crunchy, fruity comfort dessert. Yum.

The NOLA Gumbo was also pretty quick to pull together, and I had most of the ingredients (flour, garlic, onion, celery, bell pepper, cajun seasoning, can of tomatoes, can of kidney beans, veg broth, oregano, thyme and basil). It also calls for Tabasco, but I left the Tabasco out, and served it on the side.

I cooked my gumbo down a bit, so that it is was more like beans in a thick sauce, rather than a soup.  I also let it sit for a couple hours in the fridge, which really brought out the flavors.

What did you VegCook this week?

Can you believe it’s almost July? I’ll be announcing our July VegCookbook soon!

Full disclosure: The link to Everyday Happy Herbivore is connected to my Amazon Associates account. If you buy something after clicking on the link, I get a small percentage of the sale, which I’ll probably use to buy more books!

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