posted by RisaG 12-24-99 5:21 PM
* Exported from MasterCook *
Vegetable Stew with Dumplings
Recipe By : Vegetarian Times' Low Fat & Fast, p. 84
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Chilis & Stews
Vegetarian Days
Amount Measure Ingredient -- Preparation Method
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Stew:
1 tbsp. oil
2 stalks celery -- cut in 1/2" slices
1 small onion -- cut in 8 wedges
3 cups vegetable broth or water
1 (1 lb.) bag frozen vegetables
1 bay leaf
1/2 tsp. dried thyme
1/4 tsp. salt
1/3 cup unbleached all-purpose flour
1/2 cup cold water
Dumplings:
1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried parsley flakes
1/4 tsp. dried dill
2/3 cup skim milk
1 egg -- slightly beaten
1 tbsp. canola oil
For the stew, heat oil in a 2 qt saucepan over medium heat. Cook the celery and onion, stirring, until tender-crisp, about 3 minutes. Stir in broth or water, vegetables, bay leaf, thyme and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer for 5 minutes.
Meanwhile, for the dumplings, in a medium mixing bowl, combine 1-1/2 cups flour, baking powder, salt, parsley and dill. Add milk, egg and oil; mix well. Set aside.
In a 2 cup measure or a small bowl, combine 1/3 cup flour and cold water; whisk until smooth. Gradually stir flour mixture into stew. Bring to a boil over high heat. Drop dumpling batter by heaping tablespoons into stew. Reduce heat to medium-low; cover. Simmer until dumplings are no longer doughy, about 10 minutes. Serve.
Nutritional information: Per serving, 378 calories, 13g protein, 9g fat, 64g carbo, 54mg cholesterol, 821mg sodium, 6g fiber.