Mmm, delicious lunch!!
The stew recipe was originally with polenta, but I decided to to biscuits instead. I'll include the regular recipe though, just cut out the part about polenta if you don't want it!
Spring Vegetable Stew with Soft Polenta
from Vegetarian Times
Serves 8
I halved the recipe - this is the full one. I also left out all the salt in the recipe
1 large carrot, sliced into 1/4 inch matchsticks
1 large yellow squash, sliced into 1/4 inch matchsticks
1 large zucchini, sliced into 1/2 inch matchsticks
2 Tbs olive oil
10 oz sliced cremini mushrooms (I used portobello, because I had some)
2 large leeks, white and pale green parts sliced into thin rounds
5 cloves of garlic, minced
1/2 c pitted kalamata olives, chopped (I left these out, I don't like olives)
1 28-oz can chopped tomatoes, undrained
2 14-oz cans white beans, rinsed and drained (I used dried canellini, that I had soaked. Should have soaked them a bit longer, whatever)
1 c Polenta
1. Bring 8 cups salted water to a boil (Halved the recipe mostly because I don't own anything that can fit 8 c of water in it, still came out wit a TON) and fill a large bowl with 8 cups of ice water. Add carrot to boiling water, and simmer 1 minute. Add squash and zucchini, and cook 1 minute more. Drain, and plunge in bowl of ice water to stop cooking. Drain and set aside.
Side note: Now would be a good time to get the biscuits ready. Put them in the oven right before you simmer the stew at the end of Step 2.
2 Heat olive oil over medium heat. Add mushrooms, and sprinkle with salt. Saute 10 minutes, or until liquid is released and mushrooms begin to brown. Add leeks and garlic, saute 1 minute more. Stir in tomatoes and white beans. Reduce heat to med-low, cover, simmer 10 to 15 minutes
3 Polenta: Whisk together polenta and 4 cups of salted water in 2-qt sauce pan. Bring to a boil over med-high heat, whisking frequently. Reduce heat to low and cook 10 to 15 minutes, or until thick and porridge like, stirring often. Season with salt and pepper
Stew Continued
Stir carrots, zucchini, and squash into stew; simmer 2-3 minutes or until heated through. Season with salt and pepper (I used Marjoram, thyme, and some cajun salt-alternative)
Serve stew on top of polenta (or not)
Per serving: 280 Cal; 10g protein; 7.5g total fat (1.5 sat fat); 44 g carb; 0mg chol; 896 mg sodium; 9g fiber; 8g sugars
--Less sodium when you cut out the salt and used the chopped tomatoes 'with no salt added'
Mamaws Homemade Buttermilk Biscuits
from Vegweb
Ingredients (use vegan versions):
2 cups self-rising flour
1/4 to 1/3 cup vegetable shortening
1 cup soy milk
1 tablespoon distilled white vinegar
2-3 tablespoon vegan margarine.
Directions:
First,
combine the soymilk & vinegar and set aside. Next, in a small bowl
throw in the flour and cut in the vegetable shortening with a fork. I
like to use Crisco butter flavored shortening, which is vegan! 
Next, pour in the milk mixture and gently stir until the batter comes together.
The key to great biscuits is to not handle them too much. The more you stir them or knead them, the tougher they become. This rule follows for the next part as well.
On a clean surface, generously spread all -purpose flour to cover the surface you will be working on. Place the batter on the floured surface, and throw a little more flour on top. With a rolling pin, roll out the dough, but not too thin, because these biscuits don't rise a whole lot. Next, you can use an empty round can or glass to cut out the shape of the biscuit. I usually end up cutting out biscuits and re-kneading the leftovers a couple times to end up with about 6-8 biscuits.
Place the biscuits on a greased baking pan or iron skillet, put a small pad of butter on top of each one, and put them in the oven.
Bake these biscuits at 400 degrees for about 15-20 minutes or until slightly browned on top.
Serves: 6-8
Preparation time: 15 mins
[EDIT] Forgot to mention, I added some parmesan cheese and rosemary to the batter. And then sprinkled some parmesan cheese onto the tops of the biscuits before I but them in the over. I can't recommend this recipe enough, they are delicious!
Enjoy!
