Expect thirty degree moodswings in the weather during the Chicago spring. Use this homey recipe to knock out that cold you’ll get from the changes!
Makes 4 servings.
Dumplings:
1/4 cup of chickpea flour
1/2 cup of vital wheat gluten
1 Tbs. nutritional yeast
1 Tbs. Braggs
1 Tbs. olive oil
1 tsp. pepper
1/3 cup of water
Combine ingredients a medium-sized bowl and knead for a minute or two on a work surface. Dough should stay together but not be sticky. Flatten into a rectangle about 1/2 inch thick and cut into strips 1/2 inch wide. Cut strips into 1/2 inch sections. They won’t be perfect cubes, but these dumplings will be a delicious addition to your soup when thrown into the boiling water!
Soup:
1 large white onion
4 carrots
4 stalks of celery
2 cloves of garlic
1 Tbs. olive oil
1/2 tsp. thyme
1/2 tsp. paprika
1/4 tsp. dried rosemary
Sea salt
Pepper
Chop vegetables into small pieces of equal size.
In a medium size pot, heat olive oil on a medium high heat. Cook onion for 3 minutes, then add carrots and celery. Cook until vegetables begin to soften, 5-7 minutes. Add thyme, paprika and rosemary and cook for one minute. Add grated garlic and cook for a minute. Add 6 cups of water and 1/2 tsp. of sea salt.
Bring to a rolling boil and drop in dumplings one or two at a time. cook at a boil for 1 minute or until dumplings have risen to the top. Reduce heat to simmer and cook another 10 minutes, stirring frequently.
Add a few shakes of ground pepper and salt to taste. Best with oyster crackers!
