v:gourmet

Today is Thanksgiving Day and I’m making this stuffing in honour of all that I’m thankful for. Thankful? Let me count the ways: fall’s bounty; the healing power of herbs; collective flavours that are oh so much more than their individual parts; being stuffed with food grown by friends, shared with friends, and eaten in friendship; for Marci Babineau who was the originator of this recipe in yesterday’s Globe and Mail; and for the fine art of veganization that turns all good recipes into a showcase for a vegetable-based diet. For all of this, and more, I’m truly grateful.

1/4 cup olive oil

2 large onions, cut into chunks

1/2 bunch sage leaves, stems picked off and minced

1 1/2 large apples, cut into chunks

1/2 bunch kale, torn into large pieces

1/3 cup walnuts, roughly chopped

1 tsp apple cider vinegar

1 loaf bread, cut or torn into chunks (I used Ace Bakery Cranberry Walnut loaf)

1/2 cup veggie stock

sea salt and pepper to taste

Preheat oven to 350 degrees.

Heat olive oil over medium heat in a large skillet. Add onion and cook for about 8 minutes or until the onion is soft. Add apple chunks, sage, kale, and walnuts and cook for about 2 minutes. Stir in apple cider vinegar and remove from heat.

Put bread chunks in a large bowl and stir in onion mixture. Add sea salt and pepper to taste. Spoon stuffing into a baking dish and pour stock over it. Bake until the top is browned (about 20 minutes).