Tag: cooking

Cozy Veggie & Dumplings Recipe for Stormy Days

There’s something magical about a big, warm pot of veggie and dumplings. For my family, this is a go-to recipe when the weather turns cool and stormy. The way the dumplings puff up and float to the top like little clouds, absorbing all the flavors from the broth, makes this dish as fun to make as it is comforting to eat. With “some weather” expected later this week, I’m already planning to make a big batch. I love how the smell of the broth simmering fills the house while the rain patters on the metal roof.

What makes this dish even more special is how flexible it is. I start with a simple base of carrots, celery, and potatoes, but I love adding whatever veggies I have on hand. Sometimes it’s green beans or zucchini from the garden; other times, it’s peas and corn straight from the freezer. You can really make it your own, and it’s a great way to clear out the fridge.

Now, the dumplings – they’re the star of the show! The classic version is always a hit, sometimes I’ll season the dumplings just a little for an extra wow factor. A pinch of garlic powder or herbs in the dough can take the flavor to the next level. I always make plenty of base because in my house, the dumplings get gobbled up first! This way, I can reheat the base the next day and whip up another fresh batch of dumplings.

So, as the storm rolls in this week, you know what I’ll be making – a big pot of veggie and dumplings to warm us up from the inside out. Stay cozy, friends!

Ingredients:

For the base:

  • 2 tablespoons olive oil or vegan butter
  • 2 large onions, diced
  • 4 garlic cloves, minced
  • 4 medium carrots, peeled and sliced
  • 4 stalks celery, sliced
  • 2-3 medium potatoes, peeled and diced (optional)
  • 1 cup peas (fresh or frozen)
  • 1 cup corn (fresh or frozen)
  • 8 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour (for thickening)

For the dumplings:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder or herbs (optional)
  • 1 cup non-dairy milk (unsweetened soy is best, but I often skip milk and add more veggie broth and butter for flavor)
  • 4 tablespoons vegan butter, melted (I generally use organic Earth Balance)

Instructions:

  1. Make the base:
    • Heat the olive oil or vegan butter in a large pot over medium heat. Add the onions and garlic and sauté for 3-4 minutes until softened.
    • Add the carrots, celery, and potatoes (if using) and sauté for another 5 minutes.
    • Pour in the vegetable broth, add the thyme, rosemary, bay leaves, peas, and corn. Season with salt and pepper.
    • Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 20 minutes, or until the vegetables are tender.
    • In a small bowl, whisk together the flour with about 1/2 cup of the warm broth until smooth. Slowly stir this mixture back into the pot to thicken the base. Cook for another 5-10 minutes, stirring occasionally.
  2. Make the dumplings:
    • While the base simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and any seasonings you’d like.
    • Stir in the non-dairy milk and melted vegan butter until just combined (don’t overmix!).
    • Using a spoon, drop spoonfuls of the dumpling dough onto the simmering base. Be sure to leave space between them, as they will expand.
    • Cover the pot with a lid and let the dumplings cook for about 12-15 minutes, or until they are fluffy and cooked through. Avoid lifting the lid while they cook!
  3. Serving and reheating:
    • Serve hot with plenty of veggies and broth.
    • The next day, you can reheat the base and make a fresh batch of dumplings to serve again.

Optional Veggie Add-Ins:

  • Mushrooms, diced
  • Zucchini or squash, chopped
  • Green beans, cut into small pieces
  • Kale or spinach, stirred in during the last few minutes of cooking

This recipe is designed to be flexible, so feel free to customize it based on what vegetables you have on hand or prefer. The base keeps well, making it perfect for reheating and adding fresh dumplings the next day!

roasted okra

The other night I looked out the window to see my husband pruning two rows of bushy okra plants that aren’t setting fruit or growing in their usual tall habit. My current theory is stink bugs. I hate stink bugs, and I’m eager to blame for most late summer garden issues. He told me pruning okra is called “whipping” and encourages it to fruit – much like pinching flowers off tomato plants. It appears to be working and we finally have our first okra of the season in the fridge.

In the south fried okra reigns supreme, but to be honest I’m not great at frying things and in general I prefer not to eat fried food all that often. Besides, it makes a mess and who wants to deal with that when they are trying to make a quick dinner before the kids melt down?

It’s super easy to make and goes well with any late summer or early fall menu. Serve with a little salt or any of the following goodies: ground oregano and salt, garlic and soy sauce and sesame seeds (my personal favorite), a pile of thinly slice fried onions with garlic and maybe a shot of hot sauce sauce, or a dusting of your favorite spice mix – a Cajun blend is excellent on okra. I think this weekend I will try hot honey roasted okra with garlic kale on top grits. Stay tuned for a picture and recipe notes.

How to make it:

  • Pre-heat the oven to 450 for get crispy ends – 400 if your children believe anything brown is burned.
  • For four people I typically use one pound of okra. Avoid pieces that are more than 3 inches long – they will be not be as tender.
  • Trim the tops off the okra and cut it down the center. Toss it in a mixing bowl with 2-3 tablespoons of olive oil and stir until the okra is evenly coated. Place one layer of okra cut-side down on the sheet pan.
  • Pop the plan the middle of the oven for 15-18 minutes. Scoot the okra around on the pan with a spatula or shake the pan at least one time while baking.
  • Serve hot