Buckwheat stew with dumplings.


For the stew
1 tablespoon olive oil
1 cup of buckwheat, well rinsed
1/2 butternut squash, finely diced
2 carrots, finely diced
2 stalks of celery, finely diced
1 small onion, finely diced
1 small green bell pepper, finely diced
4-5 cups of good quality stock
2 teaspoons of ground turmeric feel free to add more same with the cumin
2 tablespoons ground cumin
freshly cracked black pepper to taste

For the dumplings:
2 cups of plain white flour
4 teaspoons baking powder
1 tsp of fine sea salt
4 tablespoons vegan margarine
1 cup of unsweetened soy milk
1/2 cup of chopped dried fruit (optional)
a sprinkling of ground fennel (optional)

Preheat a nice big heavy bottomed pan with the olive oil in, and fry off all your veggies till the onion and celery is nice and soft, add your buckwheat  most your stock, reserve some just in case you find you don’t have enough liquid to cook your dumplings after the buckwheat is cooked, bring to the boil then reduce heat and cook for about 15 minutes. whilst this is all cooking prepare your dumpling dough by mixing all the dry ingredients together in a bowl, add the margarine to this mix and rub in with your fingers till the margarine is all mixed in and it looks like sandy bread crumbs. now slowly mix in the milk till it clumps together and you get a nice sticky dumpling dough. use a big spoon/ ice cream scoop to shape your dumplings then check the stew, make sure there is enough liquid to cook the dumplings in so they don’t push down the other ingredients and make everything stick to the bottom and burn, add the reserved stock if there isn’t. let the stew gently simmer and plonk your dumplings gently on top, put the lid on and steam them in the stew for about 10 mins, be carefull not to peck under the lid during this time unless you really have to. to check the dumplings cut into them with a knife, if the center is all nice and cooked they are done. to serve plonk a few dumplings in a deep bowl and pour over the stew.


One thought on “Buckwheat stew with dumplings.

  1. You did it again! After the flatbreads I thought that couldn’t be topped but this hits me fair in the solar plexis of soulfood and bypasses my brain and is talking directly to my stomach…I want this meal. I NEED this meal! Add some fresh baked naan bread and this meal will go down in my own personal degustatory food history as something to be remembered…

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