This one will be familiar to those of you who grew up in the south, or grew up enjoying southern food. My Nana taught me to make old-fashioned dumplings and gravy when I was a child, and it still says down-home comfort to me.
Today’s dish reflects a more enlightened approach: more veggies and gluten-free. This recipe, adapted from “Great Gluten-Free Vegan Eats” by Allyson Kramer is flawless.
Veggies and Dumplings
Boil 4 cups vegetable broth
½ large zucchini, chopped
2 carrots, peeled and sliced into rounds
½ Vidalia onion, chopped
1 3/4 oz. Shittake mushrooms, chopped
1 1/2 oz. Cremini mushrooms, sliced
2 stalks celery, sliced
Simmer until vegetables are tender, about 20 minutes.
Add and return to boil:
½ tablespoon dried sage
½ cup corn kernals, fresh or frozen
1 cup shelled edamame, thawed
Check seasoning and add salt and pepper to taste.
2.5 cups bizquix mix (see recipe below)
¾ c non-dairy milk
Make 10 dumplings (golf ball sized) and drop into stew ( I use a small ice cream scoop). Cover and reduce to medium-low. Cook 10 minutes, until firm.
If the broth does not thicken, you may add a cornstarch slurry, but I found the stew magically thickens on its own.
1 T cornstarch
1/8 cup cold water
Note: When reheating, do not heat to piping hot, as it will turn the dumplings soggy. Heat only until warm enough to be palatable.
Bizquix Mix (Gluten free baking mix)
3 cups superfine brown rice flour
1 ½ cups sorghum flour
¾ cup potato starch
¼ cup tapioca starch
1 t zanthan gum
½ t sea salt
1 ¼ t baking soda
3 T baking powder
1 cup coconut oil, slightly softened, not liquified.
Mix coconut oil into dry ingredients until crumbly. Cover and chill in fridge for a few hours until cold. Pulse in processor until uniform fine mixture. Store in airtight container up to 3 weeks.