Is it the chill breezes and slow, drifting orange shower of leaves that make me want my bread cooked right in the pot with whatever stew I'm concocting?
Remember these, from last year? 'Member? MEMBER? Well, I've gone and lightened them, FREED them, if you will, from their cheesy shackles, but instead - a little pureed almond, some lemon, nutritional yeast (ye holiest of holy flavorings), a slow bake in a warm oven, and we're still tasting salty, stinky parm. In the dumplings, and on top, deeeeelish. Go ahead. Sprinkle it onna pizza.
Minestrone Stew with "Parm" Dumplings
A batch of delish minestrone stew a la this recipe
And for the dumplings:
1.5 cups flour (GF flour works fine - just add a tsp of xantham gum and up the liquid a couple of tablespoons, dearies)
4 tablespoons vegan margarine, very cold
2 tsp baking soda
Finely minced parsley and scallion
1/3 cup rice or almond milk, unsweetened
2 cloves garlic, minced
1 tablespoon salt
1/2 cup vegan parmesian - recipe follows
Flour in a bowl, of course - add baking soda and salt - then all spices, sans cheeze. Mix well. Get a pastry cutter out and go at the margarine, just long enough for it to disperse and look breadcrumby. Add your parm. Add milk, a little at a time, and test dough by gathering it - you want it soft, almost sticky. If you need a few more drops of milk to reach the right consistency, go right ahead. Divide dough into 10 balls, about 2/3 the size of a golf ball. Dust them, and your bowl, with flour as you go, until the dough is gone. Set aside.
Bring your delicious stew to a boil, drop your dumplings in, one at a time, then reduce heat to medium-low and simmer 8-9 minutes.
No toast needed. Ladle soup, then a dumpling or two or three in a bowl, then another ladle of soup on top. Dust with another generous pinch of Parm, and you're golden.
1/2 cup almonds, blanched
juice of 1 lemon
1/4 cup nutritional yeast
Dash toasted sesame oil
1 tablespoon salt
Soaking water, 1/3 cup or less
Soak your almonds in just-boiled water for 30 minutes to an hour. Drain, reserving some liquid.
Get out your big blender, and pour the soaked almonds in. Add your lemon juice and salt, and start that motor running.
Add some liquid - you want the almonds to be pureeing, with the least amount of liquid added. Scrape down the sides, if they need some help. Add a little more soaking water, if you need to.
When a smooth consistency is reached, add the remaining ingredients, and whirr a few more times to combine.
Lightly oil a baking sheet. Preheat the oven to 250f.
Scrape the pre-cheese out and spread it 1/2 inch thick in a corner of the baking sheet. Stick her in the oven.
Check and stir every 15 minutes or so to prevent browning. Eventually, it'll start to crumble. Keep going until the granules form naturally into small, parmesan-esque textures.