Veggies and Dumplings
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp aluminum free baking powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tbs soy or coconut spread
- 3/4 cup rice milk
- for soup
- 1 tbs olive oil
- 1 yellow onion chopped
- 2 cloves of garlic
- 1/2 cup celery chopped
- 1 1/3 cup chopped carrots
- 1 1/2 cup chopped chopped broccoli
- 1 cup chopped squash
- 8 cups filtered water or vegetable stock
- 3 tsp pink himalayan salt
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 5 to 8 tbs of all purpose flour
- 1/2 cup kale
- 1/2 cup chopped tomato
Preparation
Combine all ingredients for dumplings in a bowl knead til dough forms, roll out on flat surface til about 1/8 an inch thick
Slice dough into small rectangle shapes, place on large baking pan sprinkle flour on top if you run out of space and need to stack dumplings
Put pan in fridge, grab a large pot heat on medium put olive oil, onion, garlic cook for 5 minutes
Next add celery and carrots cook for another five minutes, then add broccoli squash and water as well as seasonings
Cook soup for about 30 to 40 minutes then grab a medium sized pot filled with water and bring to a boil start adding dumplings in about 8 at a time, transfer to soup pot, repeat til dumplings are done
In a glass add 5 to 8 tbs of flour and about 10 tbs of filtered water mix until smooth and pour into soup be sure to stir while adding
Add kale and tomatoe and cook for another 5 to 10 minutes and enjoy garnish with fresh cracked black pepper and red pepper flakes #threebunnies???