The FruitGuys

We bought what seemed like a million cookbooks: one for desserts with options for gluten free (GF), dairy free (DF), and vegan (V) dishes; another for GF baking; another for Mediterranean vegan cooking. If you have food allergies and sensitivities and are limited in the food you get to eat, tell whoever is eating all your delicious GF/DF stuffing or the I-can’t-believe-it’s-vegan Vegan Gluten-Free Pumpkin Pie to hold their horses so you can stuff yourself a little first. Bacon Apple Cornbread Stuffing (from Cooking for Isaiah by Silvana Nardone) INGREDIENTS: 2 tablespoons extra-virgin olive oil, plus more for greasing 3 slices bacon, chopped 1 small onion, chopped 2 stalks celery, thinly sliced 1 Granny Smith apple, peeled, cored, and finely chopped 2 teaspoons dried herb blend, such as McCormick Italian seasoning ½ cup chopped pecans 4 cups of 1-inch pieces of Double Corn Cornbread, toasted (instead of toasting, you can spread out the squares on a baking sheet and let dry, uncovered, overnight) PREPARATION INGREDIENTS 1 cup rice, soy, or almond milk 1 tablespoon apple cider vinegar 1 cup cornmeal, preferably medium-grind