Tuesday, September 18, 2012

Chick'n and Dumplings

After 3 and a half grueling months in the extreme Arizonian heat, Colin is finally back in Portland. As part of his welcome home, I decided to attempt a dish that he has been bugging me to make for a while: "Chick'n" and Dumplings.

A variety of other bloggers and recipe developers have attempted Chick'n and dumplings, but I wanted to take a shot at a recipe all my own. It's pretty darn simple and much healthier than it's meat-based alternative (obvs.) 

You can use frozen or fresh veggies - I used a combination of both, but I definitely recommend the "Organic Foursome" frozen veggie medley from Trader Joe's (corn, peas, carrots, green beans) + fresh celery, carrots or whatever else you have hangin' around.

Chick'n and Dumplings
For the Roux
  • 1 Tbsp coconut oil
  • 1/2 medium yellow onion, diced
  • 1 cup chopped celery
  • 3/4 package of frozen "Organic Foursome" veggies
  • 1/2 package Trader Joe's "chick'n"
  • 3 cups veggie broth
  • Added bouillon cube/paste (for more flavor, this is totally optional)
  • Italian seasoning, salt + pepper, seasoning to taste
  • 1/2 cup flour
  • 1/2 cup white wine 
  • 1 tsp Earth balance
For the Dumplings
  • 3/4 cup flour
  • 2 Tbsp Earth Balance 
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup plain soymilk
  • 1 giant handful of cilantro, chopped
Begin by sauteing the onion and celery in the coconut oil over medium heat for 3-4 minutes. Add frozen veggies and "chick'n" and continue to saute until warmed through. Then add the veggie broth and bring to a boil before lowering to a simmer for about 10 minutes.

While the broth is simmering, prepare your dumplings!

Whisk together flour, baking powder, and salt in a medium bowl. Cut in earth balance with knives or pastry cutter until a crumbly dough forms. Add soy milk and stir until a thicker dough forms. Then stir in chopped celery.

In a LARGE sauce pan with a lid (that will hold the contents of the entire dish) begin to warm the earth balance over medium heat. Slowly whisk in flour and white wine until a thick roux forms (about 2 minutes). Slowly spoon in the contents of the veggies + broth you prepared earlier, continuing to stir so that no large lumps form.

When broth is completely spooned into the sauce pan over medium heat, either cut dumplings into squares or just pick off pieces of the dough with your hands (that's what I did) and drop little dumplings over the top of the simmering, delicious roux-broth.

Cover the pan and allow everything to simmer for another 10 or so minutes until dumplings are fully cooked (don't remove the top because it will let the steam escape! That is what is cooking the dumplings!)

Prepare to be in comfort food heaven!

This is seriously one of the most satisfying dishes EVER. Colin said it was in his top 5 :)

He also wanted it for breakfast the next day but, alas, we ate the entire thing. In one sitting.

Live long and prosper! And enjoy vegan comfort food!

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