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This is my third attempt to post this, as WordPress has been playing up on my phone. Hence my lack of posts. Plus I have not been doing a lot of postings as I am waiting for my new-style blog/website. More about that later.
Now that our “Indian Summer” has ended and we are well an truly in autumn, my sad and food-obsessed mind turns to dumplings!
Audrey, my Mum used to make the most wonderful dumplings baked or boiled/steamed and I have done the same for years. Mr G loves them and I can always secure a satisfied smile on his face if I tell him that I have made a stew and dumplings.
Since I have been eating a no-added fat, whole-food, plant-based diet I have not had cause to make any of these satisfying little mounds of filling winter-warming loveliness. The challenge is to make them without fat. Hmmm.
Mr G likes his dumpling steamed/boiled, so I duly did this. Who am I to upset him? I am also certain that you could also bake them, or put them into the stew and pop it in the oven so you get a hybrid – part steamed and part baked.
We love dumplings so this makes about 12-16 cellulite-speckled ones!
- 3 Cups Wholewheat Flour (for a lighter texture you would use wholewheat pastry flour)
- 2 Tsp Baking Powder
- 1 Tsp Salt or Herbamare
- 1/2 Tsp Black Pepper
- 1 Tsp Dried Herbs or spice (I used smoked paprika for these ones)
- 4 Tbl Sp Nutritional Yeast Flakes
- 2 Cups Unflavoured Plant Milk
- 1 Tsp Apple Cider Vinegar
In a mixer (or by hand) combine and mix all the dry ingredients. Mix the wet ingredients and pour into the dry ones and mix until they form a clump around the beater. If too wet add some additional flour. It should be a bit like a bread dough.
Next – wet your hands (why? This prevents the sticky mixture coating your hands), and pinch large walnut sized pieces and make into balls.
To cook – Drop into the simmering soup and cook with a lid on for 20 mins. If you try doing this in the oven – please let me know. Just ensure that the temperature is hot enough that the liquid is bubbling, or else they will not cook well.
For the stew – I just cut up some onions, carrots, peeled turnips, tin of rinsed butter beans (you could use any bean or pulses) cubes of butternut squash, 2 x tsp of Herbs de Provence and 2 crushed cloves of garlic. To that I added a cup of white wine (optional) and 2 cups of veggie stock and bring to the boil and simmer for 10 mins, until veggies are softening.
You can then thicken with a roux based sauce – I just added 2 Tbl Sp of whole-wheat flour to a cup plant-milk with some mustard and some seasoning and blended and added it to the stew. You can add some more plant-milk, stock or water as you cook it for another 10 mins until you have a nice gravy/sauce. Taste and adjust seasoning. Add the dumplings when the sauce is still a little thin (as the dumplings will absorb some of the liquid and the veggie are just about cooked).
Then pop in those bad-boy dumplings, clamp the lid on and leave on a gentle simmer for 20 minutes.
The dumplings will be quite dense, but that is due to them being made with whole-wheat flour. They will “stick to your ribs” as Audrey used to say. They will certainly provide you with a warming, filling, delicious and cheap meal. This pot would serve about 6 portions maybe 8 – I’m not telling how long it lasted me and Mr G – Only that the dumpling secured his approval!
PS – This will re-heat on the hob (you may need to add a little water), or microwave.