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HomeBryant Terry's Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew

Bryant Terry’s Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew

From Bryant Terry’s Vegan Soul Kitchen (Da Capo Press, 2009)

Ingredients

‘Shroom  Stock:
1 tablespoon  extra virgin olive oil
1 large  onion,  diced (include skin)
1 large  carrot,  sliced thinly
4  celery  ribs,  sliced thinly
1 pound  button mushrooms,  sliced thinly
1 pound  portobello mushrooms,  sliced thinkly
2 ounces  dried  shiitake mushrooms
1/2  garlic  bulb, unpeeled, broken up and crushed
2  bay  leaves
3  sprigs fresh  thyme
1/8 teaspoon  cayenne
1/2 teaspoon  coarse  sea salt
9 cups  water
Dumplings:
5 cups  water
1/2  whole wheat pastry  flour
1/2 cup  cornmeal
2 teaspoons  ground  flaxseed
1 1/2 teaspoons  fine  sea salt
1 tablespoon  extra virgin olive oil
3 tablespoons  cold, unflavored  rice milk
Stew:
1 cup  extra virgin olive oil
1 pound  tempeh,  sliced into ½ inch finger, then sliced in half widthwise
2 mediums  leeks  (white and tender  green  parts), chopped finely
2 tablespoons  finely-chopped  shallot
1/2 teaspoon  red pepper  flakes
coarse  sea salt
8 1/2 ounces  shiitake mushrooms,  sliced thinly
2 large  celery  ribs,  sliced thinly
2 mediums  carrots,  sliced thinly on the diagonal
2 tablespoons  whole wheat pastry  flour
1/2 cup  silken tofu
1 tablespoon  minced  thyme
1 tablespoon  freshly squeezed  lemon juice
freshly ground  white pepper

Preparation

1. In a stockpot over medium-high  heat,  warm  the olive oil. Add all other ‘Shroom Stock ingredients except for the water and saute,  stirring  often, until softened, about 5 minutes. Add the water, bring to a  boil,  reduce  heat  to medium-low and  simmer,  uncovered, for about 1 hour, until the vegetables are soft.
2. Strain  the vegetables,  pressing  down to  extract  the  juices.  Compost vegetables. Set stock aside.
3. In a medium-sized saucepan, bring the 5 cups of water to  boil.
4. Sift together the  dry  ingredients for the dumplings in a medium-sized bowl. Make a well in the center and  stir  in the wet ingredients until the dough just comes away from the bowl.
5. Reduce  heat  under saucepot to low. Gently drop tablespoons of the batter into the water using a small  ice  cream  scoop  of tablespoon, waiting about 15 seconds between each drop. Cover and  simmer  15 minutes. When dumplings are done, gently remove from water with a slotted  spoon,  drop onto a  plate,  and set aside. Discard the water in the saucepan.
6. While the dumplings  simmer,  warm  the 1 cup of olive oil in a medium-sized  skillet  over medium-high  heat.  Add half the tempeh fingers and  brown,  about 3-5 minutes.  Turn  the fingers over and  brown  the other side, another 3-4 minutes. With a large, slotted spatula, transfer to a plat lined with paper towels. Repeat with other half.
7. Pour out most of the olive oil from the pan into a bowl, reserving the oil. Add the leeks, shallot, red pepper flakes, and 1 tsp  salt  to the  skillet  and saute over medium-high  heat  until very soft, about 5 minutes. Add the mushrooms, celery and  carrot  and cook for a further 5 minutes. Push all the vegetables to the perimeter of the pan, leaving a space in the middle. Pour 1 tbs of olive oil and the 2 tablespoons flour into this well;  stir  to  mix.  Add 1 cup of the stock,  mix  everything in the pan, and  simmer  until mixture  thickens,  about 5 minutes.
8. Transfer all the ingredients to the saucepan that was used for the dumplings. Add the remaining ‘Shroom Stock and the tempeh fingers and bring to a  simmer.  Reduce  the  heat  to low, cover, and  simmer  for 20 minutes. With a  ladle,  remove 1 cup of the broth from the saucepan and transfer to an upright  blender.  Add the tofu and  blend  until creamy. Pour this mixture into the saucepan and  simmer  for 10 more minutes.
9. Stir  in the thyme and lemon  juice.  Simmer  for 1 minute, then  season  with  salt  and white pepper to  taste.
10. Serve  each bowl of  stew  with a few dumplings on  top.
Credit: Foodista

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