November 28th, 2005

The BEST chicken and dumplings!

Sunday my family had Thanksgiving...everyone was busy on Thursday:) I made this recipe and it is the BEST comfort food! I did however make the dumplings about 1x1 so they were a little larger:) I used the Morningstar farms chicken strips it suggests and it was Excellent!

Chicken’ and Dumplings

For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk

For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf

• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
• Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
• Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the carrots, faux chicken, and bay leaf.
• Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.

Makes 6 to 8 servings



I really need a tested wonderful fudge recipe. Variations like peanut butter fudge or others would be great. I wanted some personal recommendations because im making this to be given as a gifts...and I want to show people that vegan stuff is wonderful!! Thanks in advance!

cashew butter

I recently found cashew butter on sale at my favorite grocery store. I've never been able to afford nut butters aside from peanut because of the prices, so I was pretty excited to try this.

I know I could just use it in place of peanut butter in recipes that call for it, but are there any recipes that are especially good with cashew butter?

the taste took some getting used to, but I like it (don't tell the jar of cashew butter sitting in my kitchen this, but I secretly hoped I'd find affordable almond butter). I'd like to utilize it in a way that isn't just replacing another flavor/nut variety.

one thing I'm sure I'm going to try: cashew butter brownies. I can easily modify a recipe to make these and it's the first thing that popped into my head when thinking of how to use it. yum!

pesto gone wrong?

I just made this pesto. I followed the directions and when I tasted it after blending, it was awful! the first word that comes to mind is "bitter". the only difference is that I used pine nuts instead of almonds.

what could've gone wrong? are sun-dried tomatoes usually sort of bitter? I've never made pesto and don't want to be hesitant to do so in the future- this just made my face (and tastebuds) turn sour.

I've got jarred organic pasta sauce for backup (the sauce is for tonight's dinner, but I don't want to serve it), but I'd really like to know what the deal is here. is there something else I should add?

help me repair my pesto!

sun-dried tomato pestoCollapse )

edit: I fixed it! thanks to everyone for your suggestions and help. I added a bit of olive oil, a generous amount of basil, a splash or two of balsamic vinegar, and even some soymilk (I figured it might counteract with the bitter flavor) and while it may not be a pesto anymore, it was good. we both enjoyed it, and he's an omnivore who's used to good pesto (first words out of his mouth: "this is it!"). I served it with garlic asparagus and the dish was very attractive and tasty. I wish I had a camera here. again, thank you! my next pesto attempt will, I think, be more successful.