Vegetable Stew with Dumplings

When I make pot pies I usually add in sauteed, herbed tofu. I think it would be good in this stew, too. If you wish to include sauteed tofu, I suggest stirring it in right at the end along with the peas and parsley.

For the Stew:

3 cups veggie broth (I used homemade but your favorite canned broth would be fine)

1/4 teaspoon ground sage

1/4 teaspoon dried, crumbled savory leaves*

1 cup sliced carrots

1 cup chopped green beans

2 cups peeled, cubed celery root

1 small celery stalk, sliced

1 clove garlic, minced

For the Dumplings:

2/3 cup whole wheat pastry flour (my favorite is Nunweiler's)

1 teaspoon baking powder

1/4 teaspoon sea salt

1 tablespoon vegan margarine, melted

1/3 cup soy milk

Finish With:

1/2 cup frozen peas, thawed

small handful chopped fresh parsley

salt and pepper, to taste

Add broth to a large, wide pot. Bring to a simmer. Add ingredients for the stew. Set timer for 18 minutes. Cover and allow vegetables to simmer.

Combine wet and dry ingredients for dumplings in separate dishes . When timer has about 15 minutes remaining, lightly combine wet and dry ingredients for dumplings without overmixing. Drop dumpling batter by the spoonful into simmering broth. Cover and allow to cook, without stirring or fussing with it, until timer goes off. Stir in peas and parsley at the very end and season with salt and pepper to taste.

This makes enough stew for 3 generous servings.

*May substitute dried thyme.

Baked Apples

I used the same basic Baked Apple recipe as before but made a few little changes. This time I used larger apples plus two extra, less of the raw sugar, more of the maple, and adjusted the amount of filling I would need.

8 large Gala apples
a little over 1/2 cup maple syrup
vegan margarine (you'll need about 2 tablespoons)

Filling:
1/2 cup chopped dates
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons raw sugar
1 teaspoon cinnamon

Slice the top portion of each apple off and save for another use. (I added the tops to homemade applesauce I was making.) Core apples using a melon baller. Transfer apples cut side up to baking dish just large enough to hold the apples.

Combine ingredients for filling and fill apples. Add a small dab of margarine to each. Drizzle with maple syrup. Add about a tablespoon of margarine to the bottom of the baking pan. (As the apples bake, the juices will combine with the maple and margarine and form a delicious sauce.)

Bake at 350 F for 50-60 minutes, or until apples are tender. Allow apples to cool a bit (the maple sauce will be very hot!) Serve warm, drizzled with sauce and an extra sprinkling of cinnamon.