2 T. Olive oil
3 or more garlic cloves
1 yellow onion (1/2 cup)
2 medium potatoes (3 cups)
3 carrots (1 1/2 cups)
1 1/2 cups celery
3 cups water or veggie broth (I use Better than bouillon veggie)
1 bay leaf
1 1/2 dried thyme
1/4 celery seed
3 T soy sauce (if using veggie broth or bouillon cut this down to 2 T.)
3/4 t. black pepper
1/4 cup flour
(I added mushrooms right after the potatoes to give it a more "meaty" taste.)
Dumplings
3/4 cup spelt flour (I just used unbleach flour)
1 t. baking powder
1/4 t. salt
1/3 cup almond milk
1 T. oil
Directions:
1. Saute the olive oil, garlic and onion in the pot
2. Chop the veggies in the order they are listed and add as you go. Add water to prevent potatoes from sticking to pan if needed
3. When all of the veggies are in, add 2 1/2 cups water and cover
4. Add in the bay leaf, thyme, celery seed, soy sauce, pepper and salt and cover again, simmer over medium heat.
5. In a bowl, mix the spelt flour, baking powder, salt, milk, and oil and stir
6. Divide the batter into six dumplings and plop them on top of the stew
7. Cover the stew and simmer for 10-15 minutes
This recipe has become a "once a weeker" in our house this winter.. reminds me of a pot pie.. so yummy!!
