Instructions

1. 1

   Corn Bread

2. 2

   Preheat oven to 350F. Lightly grease a 8inch square baking dish

3. 3

   In a small bowl, whisk together almond milk and flax meal. Set aside

4. 4

   In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt

5. 5

   In a small bowl, whisk together yogurt, almond milk/flax mixture, melted shortening and lemon zest

6. 6

   Pour into dry ingredients and mix until just combined.

7. 7

   Add seltzer water and mix until well incorporated

8. 8

   Pour batter into prepared dish and bake at 350F for 50-55 minutes.

9. 9

   Let cool completely

10. 10

    Stuffing

11. 11

    Preheat oven to 375F. Grease a 139 inch baking dish with vegetable spread

12. 12

    Dice cornbread in approximately 1/2 inch pieces. Set aside

13. 13

    In a large non stick skillet, melt 2 tablespoons of vegetable spread at medium heat.

14. 14

    Add apples and celery and cook for about 5 minutes, until they start to soften

15. 15

    Add mushrooms, chestnuts, salt, onion powder and sage and cook for another 10 minutes

16. 16

    In a large bowl, combine cornbread and vegetables. Toss it all well together and transfer to the greased baking dish, pressing down gently.

17. 17

    Pour vegetable broth all over it and bake uncovered at 375F for 40 minutes, until golden brown