Veggie Stew With Cornbread Dumplings Recipes

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VEGGIE STEW WITH CORNBREAD DUMPLINGS



Veggie Stew with Cornbread Dumplings image

This is another of my slow cooker dishes. I spent 10 years as a vegetarian in an effort ot get my chorlestoral down. I made this frequently, and even took the slow cooker camping. Used to mix up the dry ingredients, put in a zip lock bag, and take it camping, so i wouldn't have to bring along extra ingredients. The recipie came...

Provided by Jane Whittaker

Categories     Other Main Dishes

Time 8h20m

Number Of Ingredients 20

3 c butternut or acorn squash, cut into 1/2 inch pieces
2 c diced fresh tomatoes, could use canned
29 oz two 14.5 oz cans italian style stewed tomatoes
15 oz can drained great nothern beans
9 oz package frozen italian style green beans
4 medium cloves garlic, minced
1 c water
2 tsp mixed italian herbs, oregano, sweet basil
salt and pepper to taste
you can also add diced onion, celery, zuchinni,. and green pepper, i usually do
dumplings;
1/3 c cornmeal
1/2 c all purpose flour
2 Tbsp grated parmesean cheese
paprika to sprinkle over the top for color
1 Tbsp fresh snipped parsley
1 tsp baking powder
1 large egg, beaten
2 Tbsp cooking oil
shredded cheddar and sour cream for garnish

Steps:

  • 1. Put a disposable liner in the slow cooker, add all ingredients except for dumplings, give a stir.
  • 2. Cook on low for 6 to 8hours
  • 3. Turn on high, mix all dumpling ingredients, drop by rounded teaspoons, sprinkle with paprika. Keep covered for 20 minutes, do not open cover.
  • 4. When dumplings are cooked through, serve on top of stew with a dollop of sour cream and shredded cheddar cheese

VEGGIE STEW WITH CORNBREAD DUMPLINGS



Veggie Stew with Cornbread Dumplings image

No, I don't only use my crock pot, but it sure comes in handy! When you couple that with a disposable liner it is a match made in heaven because there is no clean up either. This is vegetarian, but has a nice flavor. I have 3 vegetarians in my family and 2 of them are vegans. For the vegans you need to make a few changes in the...

Provided by Jane Whittaker

Categories     Other Soups

Time 8h20m

Number Of Ingredients 20

3 c butternut or acorn squash, peeled and cubed
29 oz ( two ( two 14.5 ounce) cans italian style stewed tomatoes
15 oz can great northern beans
4 clove garlic, minced
1 c water or veggie broth
1 large onion chopped
1 large stalk celery, chopped
1 small zuchinni, chopped
1 tsp each dried oregano and sweet basil
1/2 tsp each salt and pepper
dumplings:
1/2 c flour
1/3 c cornmeal
2 Tbsp grated parmesean cheese (for vegan either don't use or use a vegan shredded cheese)
1 Tbsp fresh parsley ( if you use dried use a lot less)
1 tsp baking powder
1 large egg, beaten (you can use egg subsitute for vegan)
2 Tbsp milk ( you can use soy milk for vegan)
2 Tbsp vegtable oil
paprika to sprinkle over top for color

Steps:

  • 1. Put a disposable liner in your crock pot
  • 2. Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
  • 3. Cook on low for 8 hours.
  • 4. In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
  • 5. Turn crock pot to high Drop dumpling mixture in rounded tablespoons on top of veggies.
  • 6. Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
  • 7. Do not lift lid the last hour of cooking.

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