— Janet Carosella

So if you are making seitan, uh, there are a lot of, uh, if you get, uh, a bag of, of the seitan mixed from Bob's Red Milk, uh, they have a recipe on the back. And what I do with it is I stuff it with sage leaves, uh, Thanksgiving time so that it has a familiar flavor to people who might miss eating. Its, uh, animal counterparts. So you can use it with that. You could make some beautiful fall dishes with it. Um, we have, um, in our, uh, risotto recipe, uh, I believe that it is the asparagus risotto recipe. Uh, people have, they will fry sage leaves, you can put them in the air fryer and they'll get crispy and clunky and taste delicious. So you could use them with that. But I think that, um, I've made them with mashed potatoes and they come out just lovely. If you're making a mushroom gravy. Uh, we have a, we have a really good recipe for a, uh, an oil free mushroom gravy, and I've often added fresh sage to that, and it has a really nice, nice flavor to it. So if you want that familiar fall, um, flavoring in your food, I would heavily suggest to use sage.