Corn Bread Stuffing

Makes 8 servings

Marinated veggies:

1/2 cup mushrooms, diced

2 Tbs yellow onion, minced

½ red pepper, diced

2-3 Tbs coconut aminos (soy sauce)

Stuffing Mix:

3/4 cup of sunflower seeds, chopped

3/4 cup of pumpkin seeds, chopped

2 cups corn (I use thawed organic frozen corn)

1 celery stalk, minced

1/2 cup of fresh cranberries cut in half

½ apple, diced

2 Tbs of maple syrup, agave or honey

1/4 tsp sea salt or to taste

2 Tbs cilantro, chopped

2 Tsp parsley, chopped

Marinate your mushrooms, onion & red pepper for 10-15 minutes in coconut aminos & set aside.  Chop nuts in food processor until a chunky flour forms then pulse chop in the 2 cups of corn.  Place mixture in large bowl & add in remaining ingredients & toss.  Serve as is or warm in dehydrator for 2 hours at 110.  YUMMMM!

Here are a few more Thanksgiving recipes:

Nut Loaf / Neat Loaf  •  Un-roasted veggies  •  Holiday Stuffing •  Cranberry Orange Relish  •  Pumpkin Pie

HAPPY THANKSGIVING, RAWK STARS!  

I am so grateful for YOU!