Spring Break Dinner #1
It was delicious :) I am always annoyed when you have to cook casseroles beforehand and then put them in the oven, I always want to just stick em in and go. I halved the recipe, but I'll post the whole one here for you. It wasn't too time consuming actually. And mmm, I love me some sweet potatoes.
From The Complete Cookbook : Vegetarian : Tasty Recipes for Everyday. I don't think they sell it anymore, but you could probably find it used. They have tons of good looking recipes and LOTS of pictures. Which is always a must for me. Their pic was prettier than mine was, but I suspect photoshop.
I also threw on some extra biscuits I had, you can tell the difference in the pic :P
Prep Time: 30 minutes
Total cooking time : 50 minutes
1 tbl Olive Oil
1 large onion, chopped
2 cloves garlic, rushed
2 tsp sweet paprika (I used regular)
1 large potato, chopped
1 large carrot, slived
400g (13 oz) can of chopped tomatoes
1.5 c (375 ml / 12 fl oz) vegetable stock
400 g (13 ox) orange sweet potato, cubed (I just used half a potato in mine, but for a whole recipe, use a whole one)
150 g (5 oz) broccoli, cut into florets (I used one stalks worth)
1 c self-raising flour
20 g (I used 1.5 tbls) cold butter, cut into small cubes
2 tsp chopped fresh flat-leaf parsley (I used dried)
1 tsp fresh thyme (dried)
1 tsp chopped fresh rosemary (can you tell I don't have any fresh herbs on hand? dried also)
1 1/3 milk (I used soy milk)
2 tbl ::Sour Cream ::
1. Heat the oil in a large sauvepan and add the onion. Cook over low hear, stirring occasionally for 5 minutes or until soft. Add the garlic and paprika and cook, stirring, for 1 minute.
2. Add the potato, carrot, tomato, and stock to the pan. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Add the sweet potato, broccoli and zucchini and simmer for 10 minutes or until tender. Preheat the over to moderately hot 200C (400F)
3. To make the dumplings, sift the flour and pinch of salt (I left out the salt) into a bowl and add the butter. Rub the better into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the herbs and make a well in th centre. Add the milk, and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Gather up the dough and lift onto a lightly floured surface, then divide into eight portions. Shape each portion into a ball.
4. Add the sour cream to the casserole (vegetables). Pour into a 2 litre (64 fl oz) ovenproof dish and top with the dumplings. Bake for 20 minutes, or until the dumplings are golden and a skewer comes out clean when inserted in the centre.
...My dumplings came out very hard, but I think it was because of the soy milk.
Nutritional Info per serving
Protein 8g; Fat 10 g; Caro 27 g; Dietary Fibre 7.5 g; Cholesterol 16 mg; 230 calories
I also made a little sandwich for the side with a left over Vegan Bagel that I made this morning. I used some spinach, vegan cheese, mayo & dijon mustard and skinny baked tofu (dipped in a mix of soy sauce, black bean sauce, cooking rice wine, and ginger spice). Yummy meal.
