Meatless Monday: Vegetable Stew with Walnut Dumplings

"Serves 4" but I recommend doubling for more than 2

 So...I truly believe in my heart of hearts that the northwoods conifers revolted, leaving my unable to post this delicious recipe. But, 24 hours later, here is a delicious recipe especially deserving of a cold rainy day like today. Adapted from The Vegetarian Times Cookbook, it is the quintessential comfort food-meets-locavore infusion. Enjoy!




2 cups peeled and washed of any/all of the following: Potatoes, carrots, parsnips, onion, and turnips.

1 pint water

1 tsp sage

1 tsp parsley (optional)

Salt and pepper to taste

2 tbs vegetable oil

1/2 tbs unbleached flour



After peeling, washing, and cubing is done, saute the veggies in a pan with oil. Mix in the flour, then add water. Simmer for 90 minutes.



In the meantime make the dumplings:

2 tbs olive or vegetable oil

4 tbs whole wheat flour

1/4 cup bread crumbs

1/4 cup finely chopped walnuts



Mix the dry ingredients in a bowl. Add oil, working the mixture into a stiff dough. Roll it out and cut it into walnut sized stripes or pieces. Cook for 25 minutes in rapidly boiling water. Add to the stew before serving.