Rissa Miller, Senior Editor of Vegetarian Journal, shares vegan recipes
featuring wild blueberries in a previous issue of Vegetarian Journal.
You can read the entire article here: https://www.vrg.org/journal/vj2019issue3/2019_issue3_blueberry_recipes.php
Wild blueberries are available year-round in the freezer section or as dried
fruit. You can source them in the USA at stores like Trader Joe’s or Whole
Foods, and some farms ship frozen or dried berries. If you can’t find them,
substitute regular, or highbush, blueberries in any of these recipes, noting
that highbush blueberries are not quite as sweet or deep in flavor as wild, or
lowbush, blueberries. Adjust your seasonings accordingly, to taste.
Recipes included in this piece are: French Toast Casserole, Blueberry Chia
Parfait with Coconut Whip, Blueberry Moon Latte, Arugula Salad with
Blueberry-Pecan Dressing, Savory Blueberry BBQ Sauce, Blueberry Kale Salad,
Spiced Blueberry Butter on Sweet Taters, and Tofu Steaks with Blueberry
Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php