Stew w/ Dumplings

Ingredients:

• Stew:
• 2 tbsp. olive oil
• 1 cup turnip, peeled and diced
• 1 T. fresh parsley, chopped
• 1 cup chopped onion
• 1 cup diced carrot
• 1/2 cup sliced celery
• 1-2 cloves garlic, minced
• 2 bay leaves
• 1 tsp. oregano
• 1/2 tsp. rosemary, and basil
• 3 cups veggie broth
• 5 tsp. tamari
• 2-3 potatoes, peeled and cubed
• 1 cup frozen peas
• 2 tbsp. cornstarch + 2 tbsp. water
• Dumplings:
• 1 cup WW flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1/4 cup dried herbs of choice
• 1/2 cup soy milk
• 2 T. vegetable oil

Directions:

Saute turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for a few minutes. Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another couple minutes.

Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

For dumplings...

Sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew.

Cover and cook for 15 minutes. Do NOT lift the lid.