Veggies and Dumplings

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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.

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Veggies and Dumplings

Boil 4 cups vegetable broth

 Add:

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.

 Make dumplings:

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.

Slurry:

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.

 

 

 

 

 

 

 

 

 

 

 

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