Yesterday, I made this tasty winter vegetables stew with coffee, vegetable stock & home-made cheese dumplings.I changed the recipe to my needs. I changed the quantities a lot because we like our veggies here in this house. This was an excellent vegetarian dinner. It is also egg-free. This tasty dinner is great for entertaining, easy to make yet so flavourful. This comes from the book: Vegetarian New style, Nicola Graimes. I have lended it from my local library & it was translated in Dutch. The original is in English. This book was published in 2011. The author divides the book in chapters like: raw, grilling, baking, stewing, roasting, steaming & simmering.
It is one fabulous book. She takes vegetarian dishes to a whole new level of cooking, presented like in top restaurants. It is all about discovering new flavours & how to combine them beautifully into a new dish, each time, each chapter. This book is top-notch! You will find more than 200 new & invented stylish vegetarian dishes. In Dutch, it is published with Kosmos Uitgevers, Utrecht/ Antwerpen.
I think you all will love this fabulous dinner!
Recipe: For 2 persons, with seconds
** For the stew:
1 large red onion, peeled & cut into finer pieces
1 large turnip, ( 400 gr, weighted when cut up ),peeled & cut up into equal bitesize pieces
2 big yellow carrots, ( 200 gr, weighted when peeled & cut into smaller equal sized pieces )
100 gr mini shiitake, cleaned & cut into 2 or 3
7 thinner green celery stalks, cleaned & cut into smaller pieces
2 medium parsnips, peeled & if you have a harder interior root, cut it away & use the rest, cut into smaller bitesize chunks ( I used 420 gr netto )
200 gr netto well rinsed, well-drained white cooked beans/ I use organic
2 tablespoons ( 2 x 15 ml ) of a Japanese dark soy sauce
200 ml of freshly brewed strong coffee
250 ml of a good & hot vegetable stock
1 large dried bay leaf
1 teaspoon of dried thyme
a fruity Extra Virgin Olive Oil ( EVOO )
1 tablespoon of wholemeal spelt flour or normal white flour
** For the cheese dumplings:
90 gr self – raising flour
40 gr of aged cheddar, cut into pieces
40 gr baking margarine, cut into pieces
1 tablespoon of flat-leaf parsley, roughly cut up
1 to 2 tablespoons of cold water
1. Take a large stewing pot with fitting lid. I use Le Creuset. Place on a fitting fire & add 2 tablespoons of the fruity EVOO. Heat up on medium high. When hot & sizzling, add chopped red onion & celery pieces. Fry for 5 minutes until softer. Add chopped turnips & parsnips. Stir. Place the fitting lid on & fry for about 5 to 10 minutes until softer. Add EVOO if you need to. Stir often. Add carrot sticks & chopped mini shiitakes & fry for 5 minutes. Now, add the flour & stir well around in the pot. Fry for 1 minute. Later, this will help to thicken the stew. Add the beans & mix. Now, add thyme & scatter it all over the vegetables. Stick the bay leaf under the veggies. Pour coffee, vegetable stock & soy sauce over the vegetables mix. Mix carefully with a spoon trying not to break up the vegetables. Bring the stew to the boil & than turn the heat lower to simmer the stew for about 10 minutes, with the lid on. Than, stir well through the stew.
2. In the meantime, make the dumplings. Take a food processor & place self-raising flour, cheddar chunks, parsley pieces, baking margarine chunks & 1 tablespoon of cold water in it. Add some grinds of black pepper. Place the fitting lid on & blitz until it all comes together into a dough. If too crumbly to form a sticky dough, add 1 tablespoon of cold water extra & blitz again & again. Try to form 1 big dough ball & roll it out evenly on a floured chopping board. Flour your rolling-pin if you need to. Cut 8 equal sized pieces out of it. Roll each piece into a little ball so that you get out of it : 8 equal sized little balls. Place the 8 dough balls for about 1/2 to 3/4 th into the hot stew, a bit apart from each other because each dough ball will rise!!! See this picture:
Place the fitting lid on & heat the fire on medium high. Bring to the boil & let it boil for about 15 to 20 minutes just until the dough balls are risen & cooked trough & the vegetables are just cooked but still hold their shapes. My stew was ready after 20 minutes. Lower the temperature of your fire if you need to. Taste! It has to taste fab! I didn’t add any pepper or salt because the soy sauce is already a bit salty. It tasted perfect!
Serve instantly & serve warm! Enjoy best with a loved one! You don’t miss any meat here! I assure you , you will take seconds! ;)
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