Vegetarian Chikn And Dumplings Food

CHICKPEAS AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Add the onion,garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook until the onions are translucent, about 6 minutes, stirring occasionally.
• Whisk together 3/4 cup flour, baking powder, salt, and dill in a medium bowl. Use a fork to gradually stir in 1/2 cup of milk. The batter should be a bit thicker than pancake batter, but still drop easily from a spoon; if it's too thick, add the additional milk 1 tablespoon at a time. Set aside.
• Sprinkle the remaining flour over the vegetables and stir to coat; cook for about a minute, or until the flour is golden brown. Pour in the wine and cook until it has evaporated, about 2 minutes.
• Add the broth, chickpeas, paprika and salt and pepper to the pot; bring just to a boil, then reduce the heat to a simmer.
• Drop the dumpling batter into the pot in heaping spoonfuls. You'll have enough batter for about 8 dumplings. (Keep them evenly spaced so they don't stick together as they cook.)
• Cover the pot and continue to simmer for 20 minutes, or until the potatoes are tender and the dumplings are firm to the touch and baked through. Remove the bay leaves and season with additional salt and pepper, if desired.

VEGETARIAN CHIK'N AND DUMPLINGS

Steps:

• Thaw Chik'n. Combine flour with salt and pepper (to taste).
• Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan).
• Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
• Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
• Stir in creamer and continue to simmer for 5 minutes.
• Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
• Remove bay leaf and serve immediately.

VEGETARIAN CHICKEN AND DUMPLINGS

Steps:

• Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
• Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
• While simmering, put flour, baking powder and salt in a bowl.
• Add shredded basil leaves and soup to flour blend and mix well.
• If dough is too dry add up to 1/4 cup more water.
• Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
• Buen Provecho!