mushrooms, chopped - I used cremini mushrooms since they were on sale, and cut them into ½ inch cubes.
zucchini, chopped into ¼ inch cubes.
chopped into ¼ inch cubes.
sticks, chopped into ¼ inch pieces
fresh thyme, for dried thyme double this amount
sage leaves, for dried sage use 1.5 tablespoons 1 tablespoon coconut oil
Combine all ingredients in a large bowl and stir until the oil and spices are mixed well.
Spoon mixture onto a dehydrator sheet and place in the dehydrator for 8-12 hours at 105 degrees, depending on how moist or crispy you want your stuffing. I certainly reached in and tested out a few pieces every hour!
Zucchini, cauliflower, mushrooms, and onion rings are dipped in a thick batter and fried. 3 medium unpeeled zucchini. cut each in half crosswise and then cut each half lengthwise into 8 wedgesOr 1 pound fresh mushrooms, cleaned or 1 pound cauliflower broken into flowerettes (51/2 to 6 cups) or 1 large onion, cut into 1/4-inch slices and separated into rings (about 4 cups) In medium bowl combine flour, salt, oregano, and garlic powder. Fry zucchini, mushrooms, and cauliflower about 2 minutes
Paleo, Gluten-Free, and RawVegan Neapolitan Cake Recipe. In the meantime prepare the chocolate topping by following the directions in this DIY Vegan Magic Shell Recipe (except, as per the ingredients above, you’re only making half of that recipe for this cake)