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From McDougall's Board
Ingredients:
1 onion , minced
2 stalks celery , diced
1-2 garlic clove , minced
4 potatoes , diced
3 medium carrots , diced
1/2 cup peas
1/2 cup corn
1/2 cup green beans
1/2 cup sliced mushrooms
3 cups vegetable broth
3 cups water (more if needed)
1 teaspoon lemon juice
8 ounces stewed tomatoes (optional) or fresh diced tomatoes (optional)
2 bay leaves
1 tablespoon fresh parsley
salt and pepper to taste
Dumplings
2 cups unbleached flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 1/2 cups soymilk or rice milk
1 tablespoon fresh parsley (may use dried, if desired)
Procedure:
Put all ingredients into crock pot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the
broth with a tablespoons of cornstarch mixed into a little water.
NOTE: Turn up to high, allow broth to bubble, then add cornstarch mixture or dumplings. Dumplings will take longer to
cook in the crock pot.
Mix lightly then drop by tablespoon into simmering stew, cover and cook for 15 minutes.
Note: By adding a little less milk and/or a little more flour, you can have drop biscuits (omit parsley, if desired).
Add your favorite herbs for delicious herb dumplings/biscuits.
OH YEAH DO NOT PEEK.
Serving Size:
8 servings
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