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You know all these cans of vegetable broth lined up on the supermarket shelves? — a quick way to start a soup, or make a sauce, or juice up a simple casserole, sure enough. But while the convenience factor is tempting, I’ve never actually broken down and bought a can. Why? Because you can get the same thing cheaper and just as easily, right in your own kitchen. Bonus, no extra packaging waste to burden poor Mother Nature!
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Every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next 5 or 6 months… How else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they’re going to be veg friendly, too.)
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