I love summer. I really love the heat and the sunshine, but this heat wave is giving me headaches. Boo!
Don’t worry. I’m not calling for winter anytime soon! 🙂
Mama Pea’s book is getting devoured and slobbered all over. Her stories are hilarious, her family is beautiful, and her food is drool worthy! Just looking at the pictures makes me want to gobble up the book.
This reci”pea” isn’t in the book, but it is on her blog. Luvy and I lapped this up like we hadn’t eaten in weeks. Besides, it was super easy and quick. Of course, I had to adapt it a little to make it Luv friendly.
It was super delish even with the alterations. I can only imagine how good the original recipe is!
Faux Chicken and Dumplings (based off of Mama Pea’s Chickpea and Dumplings)
- 1 cup onion, chopped
- 1.5 cups carrot, chopped
- 1/2 cup celery, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 3/4 tsp curry powder
- 1/2 tsp dried oregano
- 3/4 tsp dried rosemary
- 1/2 tsp dried parsley
- 5 cups water + 1 cube of vegetable bouillon or 4 tsp organic better than bouillon vegetable base (or 5 cups of broth)
- 1 1/2 cups of frozen chopped Quorn Chick’n or 1 can white beans or chickpeas (or chopped, cooked chicken) ( I did both)
- 1 Tbsp arrowroot powder or cornstarch
- 1 Tbsp apple cider vinegar
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp each of oregano and parsley
- 1/2 cup milk (I used unsweetened almond)
- 1 Tbsp apple sauce
Spray a deep sauté pan with cooking spray or oil and heat over medium heat. Sauté onion, carrots, and celery until softened. The onion will start to brown.
Add seasonings and allow to cook for a minute or so. Pour in water and vegetable base (or broth), Quorn (or beans or chicken), and cider vinegar. Bring this to a low boil.
Put arrowroot powder or cornstarch in a bowl. Add some hot broth from the stew into the bowl and whisk to remove any lumps.
Add this to the stew and stir well. Allow this to boil, then turn heat to low.
Cover with lid and allow this to cook for 15-17 minutes on low. Mine took 18-19 minutes before my dumplings weren’t too doughy.
DO NOT LIFT THE LID!! It is so tempting to peek, but don’t do it!!
I wanted to eat the entire dish. I served it with a nice, big salad.
I’m off to finish planning a date for Luvy and I for this Saturday!! 🙂