Vegetalble Cobbler / Winter 2001 Veggie LIfe

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* Exported from MasterCook *

 

Vegetable Cobbler With Parmesan Herb Dumplings

 

Recipe By :Veggie Life, Winter 2001

Serving Size : 10 Preparation Time :0:00

Categories : Main Dishes Veggie Life / Winter 2001

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium potatoes -- peeled and cut into

1/2-inch cubes

2 medium carrots -- peeled and thickly

sliced

2 ribs celery -- thickly sliced

1 large sweet onion -- chopped

2 medium parsnips -- peeled and thickly

sliced

1 medium cauliflower -- cored and coarsely

chopped

3 tablespoons vegetable margarine or oil

Salt and pepper -- to taste

1 cup corn kernels -- fresh or frozen

1 cup peas or baby lima beans -- fresh or frozen

1/4 pound button mushrooms -- quartered

1/4 cup chopped Italian parsley

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

3 cups water

3 tablespoons unbleached white flour

3 cups plain soy milk

DUMPLINGS:

2 cups unbleached white flour

3 tablespoons grated Parmesan or vegan substitute

2 teaspoons baking powder

1 teaspoon dried thyme

1 teaspoon sage

1/4 teaspoon black pepper

1/4 teaspoon cayenne

1/4 teaspoon salt

1/4 cup vegetable margarine or shortening

1 large egg or egg substitute

3/4 cup plain soy milk

 

1. In an 8-quart pot or Dutch oven over low heat, saute potatoes, carrots,

celery, onion, parsnips, and cauliflower in margarine or oil for about 5

minutes. Add salt and pepper, cover, and cook for. 2 5 minutes, stirring

occasionally, until vegetables soften and release some of their moisture.

 

2. Stir in corn, peas or lima beans, mushrooms, parsley, thyme, sage, bay

leaf, and water. Cover and bring to a boil over high heat. Reduce heat to

simmer.

 

3. In a mixing bowl, whisk flour into soy milk until smooth. Pour mixture

into simmering vegetables, stirring constantly. Cook, uncovered, stirring

often, for 20 minutes, until sauce thickens. Discard bay leaf.

 

4. To make dumplings: In a medium bowl, whisk together flour, Parmesan or

substitute, baking powder, thyme, sage, pepper, cayenne, and salt. Cut in

margarine or shortening until mixture resembles coarse meal. Add egg or

substitute and soy milk, stirring to form a sticky dough.

 

5. Drop tablespoonsful of dough onto top of simmering vegetables. Cover

and cook for 15 to 20 minutes, until dumplings are done.

 

LACTO/OVO/VEGAN

 

PER SERVING: 324 CAL (36% from fat), 10g PROT, 12g FAT, 47g CARE, 247mg

SOD, 22mg CHOL, 7.39 FIBER.

 

 

Makes 10 servings

 

 

 

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Per Serving (excluding unknown items): 85 Calories; trace Fat (3.7%

calories from fat); 2g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0