Corn Bread Stuffing
Makes 8 servings
1/2 cup mushrooms, diced
2 Tbs yellow onion, minced
½ red pepper, diced
2-3 Tbs coconut aminos (soy sauce)
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:
HAPPY THANKSGIVING, RAWK STARS!
I am so grateful for YOU!