Week 40 -- Sunday Evening Stew

I'm still at my parent's house (just a few more weeks until my new house is really mine), and today my mom took pity on me and gave me a break from struggling in her kitchen.  She made her delicious Sunday Evening Stew with dumplings.  When I could still eat wheat, she used to make a seitan log and cook it on this stew, but now we eat it without the seitan and it's still just as good.

This is a good old fashion stew that's great for serving to people who are afraid that eating WFPB means giving up their traditional comfort foods.

Vegan nostalgia.

Sunday Evening Stew

about 4 cups of chunked gold potatoes
3 small onions, cut in half
4 large carrots, chunked
1/2 cup cherry tomatoes
4 stalks of celery, chunked
2 tsp each sage, savory, thyme, garlic, and onion powder
2 Tbsp molasses
2 Tbsp miso
4 cups water
1 Tbsp gluten-free flour blend mixed with 1 cup water

Dumplings
2 cups gluten free flour blend
1 tsp baking soda
1 tsp baking powder
2 tsp hemp seeds blended 1 cup water
scant tsp lemon juice
a few drops of apple cider vinegar

1. Spread veggies in one layer in large skillet.  The liquid should just reach the top of the veggies.  Let simmer until everything is tender (no need to stir), about 30 minutes.  Save the flour to add after the veggies are tender, then cook until the flour cooks into a gravy.
2. Mix the dry dumpling ingredients.  Mix the liquid ingredients together and then mix into the dry.  Plop the batter on top of the stew, cover, and continue cooking and dumplings are firm.
Let cool before eating.

Makes about 6 servings.