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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegetable Stew With Herbed Dumplings   
    Categories: Stews, Vegetarian   
         Yield: 8 Servings   
       
         8 oz Fresh button mushrooms;   
              - halved   
         1 c  Celery; sliced   
       1/2 c  Onion; chopped   
       1/4 c  Red wine or low-sodium   
              - vegetable broth   
         2 tb No-salt-added tomato paste   
         3 c  Low-sodium vegetable broth   
     1 1/2 lb Sm Red potatoes; halved or   
              - quartered into bite-size   
              - pieces   
         3    Carrots; sliced 1"   
         8 oz Fresh pearl onions;   
              - peeled -OR-   
         1 c  Frozen pearl onions   
         1    Parsnip; sliced 1"   
         1 tb Vegan Worcestershire sauce   
         2 ts Fresh thyme; chopped   
         1 ts Garlic powder   
         1    Bay leaf   
        15 oz Can no-salt-added navy   
              - beans; undrained   
              Sea salt; to taste   
              Black pepper;   
              - freshly ground, to taste   
         1 c  White whole wheat flour   
         2 tb Fresh herbs; chopped,   
              - such as parsley, chives,   
              - thyme, and/or basil   
         2 ts Nutritional yeast   
         1 ts Baking powder   
         1 ts Onion powder   
       2/3 c  Non-dairy milk;   
              - unsweetened, unflavored   
         3 tb Raw cashews; soaked   
       
     Preparation time: 35 minutes   
     Cooking time: 30 minutes   
        
     Soak cashews in enough very hot water to cover 15 minutes; drain and   
     rinse.   
        
     In a 5 to 6 qt Dutch oven cook mushrooms, celery, and chopped onion   
     over medium 4 minutes, stirring occasionally and adding wine, 1 to   
     2 tb at a time, as needed to prevent sticking. Add the remaining   
     wine and cook about 4 minutes or until liquid has evaporated. Add   
     tomato paste; cook and stir 2 minutes. Add the 3 cups broth,   
     stirring to remove any browned bits from bottom of pan. Add the   
     next 8 ingredients (through bay leaf). Bring to boiling; reduce   
     heat. Cover and simmer 15 to 20 minutes or until vegetables are   
     almost tender.   
        
     In a small food processor or blender process half of the navy beans   
     until smooth. Add to stew along with remaining undrained navy beans.   
     Season stew with salt and pepper. Remove bay leaf. If stew seems too   
     thick, stir in enough water to reach desired consistency.   
        
     Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional   
     yeast, baking powder, and onion powder. In a small food processor or   
     blender combine milk and cashews. Process until smooth. Add to flour   
     mixture; stir with a fork just until blended.   
        
     Drop batter in eight portions over surface of stew. Cover and cook 10   
     to 12 minutes or until a toothpick inserted into dumplings comes out   
     clean. If desired, sprinkle servings with additional chopped herbs.   
        
     Recipe by Nancy Macklin, RDN, Aug 22, 2023   
        
     Recipe FROM:    
       
   MMMMM   
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