You can change the proportions of the vegetables. You'll need roughly 8 cups of chopped veggies. It's best with sturdier root vegetables, or veggies that will not get mushy.
Servings: 8-10 servings
Author: Mary Gillespie
Ingredients
Vegetables:
2tablespoons/ 30 ml olive oil
1medium onionroughly chopped (about 1 cup / 250 ml)
3clovesgarlicsliced
4-6small potatoesscrubbed and cubed (about 3-4 cups / 750 ml - 1 liter )
1/4medium head of cabbagechopped (about 3 cups / 750 ml )
2large carrotspeeled and chopped (about 2 cups / 500 ml)
3cups/ 750 ml vegetable stock
1/2cup/ 125 ml pumpkin puree
1/4cup/ 60 ml chopped parsley
1teaspoon/ 5 ml coriander
1/4teaspoon/ 1.25 ml ground pepper
1/3cup/ 80 ml tahini
3tablespoons/ 45 ml dark misoor 4 tablespoons / 60 ml white miso
Biscuits:
1cup/ 250 ml whole wheat flour
1cup/ 250 ml red lentil flour
1/2teaspoon/ 2.5 ml salt
1teaspoon/ 5 ml baking soda
1teaspoon/ 5 ml baking powder
1/3cup/ 80 ml olive oil
1cup/ 250 ml buttermilk or sour milk
Instructions
Heat a large saucepan or Dutch oven over medium-low heat. When the pan has heated, add the 2 tablespoons of olive oil and swirl to coat the pan.
Add onions and cook for 2-3 minutes until they begin to soften. Add garlic and continue to cook for 2 minutes longer. Do not let the onions and garlic brown. If they start to turn brown, turn down the heat.
Add potatoes, cabbage and carrots and toss to coat with onion mixture. Add vegetable stock, pumpkin puree, parsley, coriander and pepper and stir until smooth.
Bring vegetable mixture to a simmer, then cover and turn down heat. Let the vegetables simmer gently for 10 minutes.
While the vegetables are cooking, stir together the tahini and miso in a small bowl. Set it aside.
Make the biscuits by stirring together the whole wheat flour, lentil flour, salt, baking soda and baking powder.
Sprinkle the olive oil over and blend in until the mixture looks like crumbs.
Add the buttermilk and stir until the dry ingredients are all moistened. The batter will be very wet.
Let the batter sit while you finish preparing the vegetables.
Stir the tahini-miso mixture into the vegetables. Return to a simmer.
Drop spoonfuls of the batter over the vegetables until all the batter is used. Cover and let simmer for 10-15 minutes, or until the dumplings have puffed up and a toothpick inserted into one of them comes out clean.
Remove from the heat and spoon into serving bowls. The dumplings will have absorbed some of the vegetable gravy.