I am beginning to go into hibernation mode… All I want to do is sleep, stay warm, and eat wintry foods. That’s where this stew stemmed from.
- one medium to large onion, chopped
- 4 stalks celery
- 4 cloves garlic
- 2 medium sized carrots, chopped
- 2 large potatoes, chopped
- 2 cups squash, chopped
- 1 cup mushrooms, sliced
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 1/2 tsp dried dill
- 1/4 tsp dried thyme
- 1 tsp black pepper
- 2 tsp Sea Salt
- 2 Tbsp Oil
- 1/2 cup all purpose gluten free flour
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (I used unsweetened sunflower)
- 1 flax egg- 1 Tbsp ground flax + 3 Tbsp water
Heat oil on medium heat in a stockpot. Add onions and garlic. Saute until translucent. Add celery and saute until it begins to soften. Add carrots and saute until carrots begin to soften. Add potatoes and enough water to cover. Simmer until potatoes begin to soften. Add squash, mushrooms, and herbs and spices. Simmer for another ten minutes.
Meanwhile, in a small bowl, mix together flax and water. Let sit for five minutes. In a medium sized bowl, mix together dry dumpling ingredients. Mix together flax egg and milk. Make a well in the middle of the dry ingredients and add wet ingredients. Mix until combined. After soup has simmered and the vegetables are just about tender, ball up dumplings and drop them into the stew. I made mine a little smaller than golf ball size.
Place lid on pot and simmer for 15-20 minutes until dumplings are done.
Serve and enjoy.