thanksgiving staple: kale and mushroom dressing

Yay!!! It is almost Thanksgiving! This is my favorite holiday of the year. I love being cozy with my family while eating great food and celebrating how fortunate we are. This is also a very special Thanksgiving because this is my first year since being on a plant based diet. I am not going to be missing out on my favorites, oh no, I will be replacing my old go-to meals with new and improved renditions. Stuffing is a crowd favorite. It is traditionally made by literally stuffing it into a raw turkey's bum. I don't know about you but that sounds kind of strange. I am going to make mine minus an ass, minus cholesterol, minus the gross "stuffed" feeling you get after a giant meal. This is feel good stuffing! Portobello mushrooms contain phosphorus which makes your bones stay strong and will also help reduce muscle soreness after a tough workout. They also are a very filling food because of their high fiber content but also very low calorie. In other words, they will make you feel full without eating many calories and will help you lose weight. Fennel is that black licorice tasting vegetable. Fennel contains essential oils that help with digestion, decrease inflammation and cause you to absorb your nutrients properly. Rosemary has such an intoxicating aroma. It not only smells wonderfully but it helps eliminate stress, anxiety and clear the mind- a must for the holidays! 

Have a happy Thanksgiving! What are you thankful for?


10 oz bread crumbs, I used these gluten free goodies
10 oz portobello mushrooms, chopped
1 1/2 cups of fennel, chopped
3 garlic cloves, minced
1 onion, chopped
1 large bunch of kale, leaves off the steams and chopped
4 1/2 cups of vegetable broth
2 sprigs of rosemary
chopped parsley
2 tbs Earth Balance vegan butter
olive oil
salt and pepper to taste


Preheat the oven to 400 degrees Fahrenheit
Heat up a large pan with a drizzle of olive oil and begin to saute the onions, mushrooms, garlic and fennel
After two minutes, put the vegan butter in the veggie pan and let cook for another six minutes, stirring occasionally
Next, add in the kale and let cook until soft
When the vegetables are done cooking, add the mixture into a bowl with the bread crumbs
In the same pan, boil the vegetable broth with the rosemary sprigs
After five minutes, add the broth to the breadcrumbs and vegetables and mix together. Remove the rosemary
Season with salt and pepper and stir
Put the mixture into a casserole dish and cover with foil
Put in the oven for 30 minutes
After 30 minutes, remove the foil and continue to cook for another 30 minutes to get the nice crispy breadcrumbs on top
Garnish with chopped parsley