Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

Roasted Sweet Potatoes with Moroccan Spices (Update: recipe in my new book)

Locro (Peruvian Vegetable Stew; Update: recipe in my new book)


The Brussels Sprout Slaw was a real hit! Everyone loved it! It's from the current issue of Bon Appétit magazine (Nov. 2009), and you can get the recipe here. It's really easy to make if you have a food processor with a slicer attachment-- otherwise, slicing those little sprouts so thinly by hand would be very tedious! The only changes I made were to use olive oil in the dressing, and I used walnuts instead of pecans because I didn't have any pecans.

Photograph by Elinor Carucci on the Bon Appétit website.

The Root Vegetable Stew with Herbed Dumplings was from Eating Well magazine and you can find the recipe here. I veganized it by using Tofurkey Vegetarian Italian Sausages (Field Roast Italian veggies sausages would be good here, too!) and vegetarian broth instead of chicken broth and it turned out very well.


I doubled the recipe, so I used a whole package of the Tofurkey vegetarian Italian sausages.

(I used carrots, Yukon Gold potatoes and beets for the root vegetables, and kale for the greens (the beets and kale were from our own garden). Here are pics of the stew in progress....

Just the vegetables for the stew cooking...

With the kale and veggie sausages added...

Ready to add the dumplings.....

I followed the directions pretty much to the letter, but I found that the instructions don't give you much information about how long to cook the stew before you add the dumplings. The dumplings only cook for 10 minutes, so you need to cook the vegetables until they are almost tender (especially the beets).



The stew with the dumplings on top.



I also didn't care for their dumpling recipe-- they came out too dry and heavy for my taste. I used Ener-G Egg Replacer powder and soymilk instead of the egg, and even added more soymilk, but, even so... Next time I will use my own Featherlight Dumplings...here's the recipe (double it for the stew recipe, and add the herbs in the Eating Well recipe):

Printable Recipe

BRYANNA'S FEATHERLIGHT DUMPLINGS
Servings: 8
Yield: makes about 8 dumplings

This recipe is from my first cookbook, "The Almost No-Fat Cookbook".

1 cup unbleached white flour (or use 1/2 white whole wheat pastry flour)
1 teaspoon baking powder
1/4 teaspoon salt
OPTIONAL: rub in 1 tablespoon oil or Earth Balance
1/2 cup non-dairy milk

In a medium bowl mix together the flour, baking powder, and salt. Rub in the Optional oil or Earth Balance with your fingers, if desired.

Stir in the soymilk to make a stiff dough.

Stir briefly just to mix. Drop small spoonfuls of dough on top of simmering stew or thick soup, cover tightly, and cook without peeking for 10 minutes. Test one dumpling to see if it's done in the middle before serving.

Note: You can add fresh chopped parsley or other herbs to the flour before mixing.

Nutrition Facts
Nutrition (per serving WITHOUT optional oil or Earth Balance): 61.9 calories; 4% calories from fat; 0.3g total fat; 0.0mg cholesterol; 67.1mg sodium; 98.6mg potassium; 12.7g carbohydrates; 0.5g fiber; 0.4g sugar; 12.2g net carbs; 2.0g protein; 1.2 points.


Off to Pender Island this weekend! Have a good one!