Today's BEDN prompt is Food Glorious Food!

Now, who doesn't have the song from Oliver going around their head?

When I hear the term I always think of comfort food, good hearty meals made in the colder seasons to warm you to your very soul (despite that fact the song was sung by hungry orphans).

When pondering what to cook for supper tonight I was reminded that Andy had never had dumplings. I'll say that again, Andy had never had dumplings! I had an inkling that he'd love them, so I cooked them this evening and because I felt kinda guilty about suet being not the most healthy of ingredients, I decided to make the meal vegetarian.

This took me to my friend's blog Bessie's Veggie Kitchen, to try her recipe for Veggie Stew with Herby Dumplings (recipe originally from Tesco Real Food, although my friend switched it up for the slow cooker). I knew I'd make this one day, I mean how can anyone go through life without sampling the delights of a dumpling?


I threw the veg in the slow cooker this morning and added the super-simple-to-make dumplings half an hour before we ate.

The verdict?

I loved it (although as a meat eater I have to admit that I think it would be improved with a few large chunks of beef). Eating this took me back to winter nights sat around our dining room table, hoping my Mum wouldn't make me eat all of the vegetables on my plate. Supper with a huge side order of nostalgia.

And what did Andy think?

"Can we just have dumplings next time pleeeeease?" As I type he's on the phone asking his Mum why he's never had dumplings before...

I think it's safe to say that the dumplings were a hit.

Ingredients

For the stew
1tbsp vegetable oil
1 medium onion, finely sliced
1tsp paprika
300g Quorn Pieces
2 sticks celery, chopped
1 medium carrot, peeled, chopped
200g mushrooms, sliced (although I don't like mushrooms so I used a parsnip)
1 pint vegetable stock
1tbsp cornflour, blended to a paste with a little water
1 bouquet garni

For the dumplings
100g self raising flour
50g light vegetable suet
1tsp dried mixed herbs (I used parsley)
pinch salt
ground black pepper
75ml milk

Instructions

For the stew
In the morning put the onion and oil into the slow cooker (set to low) and stir
Add the paprika and Quorn pieces
Add the celery, carrots and mushrooms
Stir well and add the stock
When the stock starts bubbling, add the cornflour paste and the bouquet garni

For the dumplings
Make the dumplings by sieving the flour into a bowl, stir in the suet
Add the herbs, salt and pepper and mix to a smooth, elastic dough with the milk
Divide the mixture into 10-12 small pieces and roll into small balls

An hour before you want to eat, turn up to high

30mins before you want to eat, add the dumplings.


Day 3 of Blog Every Day In November with Rosalilium