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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Stew With Herbed Dumplings
 Categories: Stews, Vegetarian
      Yield: 8 Servings
 
      8 oz Fresh button mushrooms;
           - halved
      1 c  Celery; sliced
    1/2 c  Onion; chopped
    1/4 c  Red wine or low-sodium
           - vegetable broth
      2 tb No-salt-added tomato paste
      3 c  Low-sodium vegetable broth
  1 1/2 lb Sm Red potatoes; halved or
           - quartered into bite-size
           - pieces
      3    Carrots; sliced 1"
      8 oz Fresh pearl onions;
           - peeled -OR-
      1 c  Frozen pearl onions
      1    Parsnip; sliced 1"
      1 tb Vegan Worcestershire sauce
      2 ts Fresh thyme; chopped
      1 ts Garlic powder
      1    Bay leaf
     15 oz Can no-salt-added navy
           - beans; undrained
           Sea salt; to taste
           Black pepper;
           - freshly ground, to taste
      1 c  White whole wheat flour
      2 tb Fresh herbs; chopped,
           - such as parsley, chives,
           - thyme, and/or basil
      2 ts Nutritional yeast
      1 ts Baking powder
      1 ts Onion powder
    2/3 c  Non-dairy milk;
           - unsweetened, unflavored
      3 tb Raw cashews; soaked
 
  Preparation time: 35 minutes
  Cooking time: 30 minutes
  
  Soak cashews in enough very hot water to cover 15 minutes; drain and
  rinse.
  
  In a 5 to 6 qt Dutch oven cook mushrooms, celery, and chopped onion
  over medium 4 minutes, stirring occasionally and adding wine, 1 to
  2 tb at a time, as needed to prevent sticking. Add the remaining
  wine and cook about 4 minutes or until liquid has evaporated. Add
  tomato paste; cook and stir 2 minutes. Add the 3 cups broth,
  stirring to remove any browned bits from bottom of pan. Add the
  next 8 ingredients (through bay leaf). Bring to boiling; reduce
  heat. Cover and simmer 15 to 20 minutes or until vegetables are
  almost tender.
  
  In a small food processor or blender process half of the navy beans
  until smooth. Add to stew along with remaining undrained navy beans.
  Season stew with salt and pepper. Remove bay leaf. If stew seems too
  thick, stir in enough water to reach desired consistency.
  
  Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional
  yeast, baking powder, and onion powder. In a small food processor or
  blender combine milk and cashews. Process until smooth. Add to flour
  mixture; stir with a fork just until blended.
  
  Drop batter in eight portions over surface of stew. Cover and cook 10
  to 12 minutes or until a toothpick inserted into dumplings comes out
  clean. If desired, sprinkle servings with additional chopped herbs.
  
  Recipe by Nancy Macklin, RDN, Aug 22, 2023
  
  Recipe FROM: 
 
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