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Vegan Dumpling Soup

May 15, 2011

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!

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