Vegetarian Dressing

Seen with Vegetarian Dressing & Gravy, Frichik, Potato Salad, Greens, and Cranberry Sauce

Thanksgiving Dinner! Yes, that time of the year when many prepare so much food that they eat leftovers all week and overeat so much that they fall asleep in front of the television. But then again, the reason why many of us fall asleep is not because of the tryptophan in turkey meat; that's actually a myth. The real reason why we fall asleep is because we ate so many prepared dishes, that our "brain power is taxed to take care of a large quantity of food that the system does not demand, the mind is clouded, and the perceptions enfeebled" {Healthful Living, Page 88}. Your stomach is overburden. Temperance! people. Many vegetarians likely eat Frichik or some other "meat alternative" as opposed to turkey. Well, today, we are making Vegetarian Dressing (which can be easily modified to use egg replacement, called Vegan Dressing). I made both so you can see the difference:

Can you see a difference? The Vegan Cornbread is a little "flatter". I used Bob's Red Mill egg replacement. The Vegetarian Cornbread is a bit fluffier, but the flavor is the same. But, as I always say, "the test is in the taste", isn't it? There are those who do not eat eggs for health reasons (high cholesterol, high blood pressure, and also because of misuse of the chickens) so we do not use eggs in many of our recipes. At home, we only purchase free range eggs. My husband always asks me why I only make cornbread once a year. Well, it's time consuming (or as it seems to me) and that's all I have to say on the matter. Well, here we go: Vegetarian/Vegan Cornbread. As always, to get directly to the recipe, scroll all the way to the bottom of the screen.

Servings: 8

Prep Time: 1 Hour

Cook Time: 2 1/2 Hours

Total Time: 3 Hours

Equipment Needed: Measuring Utensils, Knife or Dicer, Large Bowl, Plate, Spoon, Skillet, Spatula, Casserole Dish

Ingredients:

Cornbread (using your recipe)

2 Cups Onion, Diced or Chopped

2 Cups Celery, Diced or Chopped

2 Cups Bell Pepper, Diced or Chopped (1 red, 1 green)

2 Cups Carrots, Diced or Chopped

28 ounces Vegetable Broth

Vegetable Oil

Seasonings

1 teaspoon Sage

2 teaspoons Basil, dried or fresh

1 Tablespoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Thyme, dried or fresh

2 teaspoons Oregano, dried or fresh

1/4 teaspoon Cayenne Pepper

1 teaspoon Pink Himalayan Salt or Sea Salt

Directions:

1. Bake Cornbread using your choice recipe (if making vegan version, make your egg replacement 1st).

2. Meanwhile, chop all vegetables. Sauté Carrots, Celery, Bell Peppers, and Onions in a little Vegetable Oil (Medium Heat) until tender and cook for 5 minutes. If your Cornbread is not ready, remove the vegetables from heat, we do not want them to be overcooked.

3. Remove the cooked Cornbread into a bowl. Once the Cornbread is done, add to the Cooked Vegetables, leaving some chunks of Cornbread in larger pieces.

4. Stir, breaking up the Cornbread into smaller pieces and add the Vegetable Broth. All the vegetables, cornbread, and seasonings will be saturated with flavor.

5. Pour the Dressing into a large casserole dish.

6. Bake at 350 degrees for 1 Hour, then Stir.

7. Bake for an additional hour and stir (if still wet, cook an additional hour).

8. Eat and Enjoy!

Vegan/Vegetarian Cornbread