Makes 6-8 portions
- 6 slices Ezekiel bread the ends work great! Sourdough may also be used, but a sprouted bread is more compliant
- 2/3 cup lite coconut milk (lite or full-fat, your preference)
- 1 cup Vegetable Broth
- 1 tablespoon liquid aminos
- 1 yellow onion
- 2 teaspoons celery seed
- 3 stalks celery
- 1 teaspoon sage leaves
- 1/2 teaspoon thyme leaves
- 1/2 teaspoon tarragon leaves
- 1/2 teaspoon ground black pepper
- 1/4 cup sunflower seeds
- 2 tablespoons ground flaxseed
- Cut bread into cubes and leave it on the counter overnight to ensure that it is dried out.
- The next day, start by whisking together the milk, broth, ground flaxseed, herbs, pepper, and liquid aminos. Whisk for several minutes, then add broken up bread.
- Finely dice the onion and celery and water sauté in 1-2 tablespoons vegetable broth for 5-10 minutes, or until onions are translucent and liquid is absorbed.
- Add celery/onion mixture, to the bowl.
- Add all the other ingredients to the bowl and toss a bit.
- Pour the mixed liquid into the bowl while stirring and tossing the ingredients so that the moisture is even. The bread should absorb the liquid without leaving a puddle at the bottom of the dish. It shouldn't be too wet or too dry.
- When the mixture has reached the correct consistency, spoon the mixture into a casserole dish and cover and chill or cook at this point.
- Bake the stuffing for 40 minutes at 350 degrees, covering if becomes too browned on top.
- Once your dish is ready to serve, salt may be sprinkled over the top. Salt is not recommended, but if you desire salt, this is the best way to incorporate it - on top of your dish. If you wish to use salt directly in the recipe, 1/2 teaspoon may be used.
This sprouted grain stuffing is a delicious compliment to your Nutritarian Thanksgiving. DELISH!!
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