Wednesday, 28 November 2012

Waste Not Want Not Vegan Dumpling Recipe

My Mother always taught me not to waste my food. 'Finish your plate' she'd say. 'Don't let that go to waste' she'd say. 'You to eat your know there are children starving in Africa right now...' she'd say....'You gonna eat that?' my Dad would say.  We would eat leftovers until there wasn't anything left over at all and my Mom was the queen of reinvention. It didn't feel like some lesser knock off of the original meal but something totally new and equally tasty. Remembering that you're saving money as well as helping to fight climate change by saving some of the 7.2 million tonnes of food waste that goes to land fill in the UK every year.

These days I look at leftovers as a bit of a challenge. I ask myself 'What can I do with what I've got?' Today I looked a a little bit of left over Leek & Potato soup and thought, 'how can I step up to the challenge of stretching this bit of soup in to something substantial enough for my dinner time food meal?' Then in came to me, like a sticky blob...dumplings!

Vegan Dumplings over Steamed Cabbage 

Vegan Dumplings in Leek & Potato Soup 

The Soup Stretch
1 cup of left over thick Leek & Potato Soup
1/2 cup Soy milk
1/2 cup Vegetable Stock
The Dumplings (recipe from Veg Web)
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 clove minced garlic
1/2 cup soy milk
2 tablespoon vegetable oil
  1. Mix your soup stretching ingredients together in a sauce pan on a low heat.
  2. In the meantime, prepare the dumplings in a large bowl. First mix dry ingredients together with minced garlic. Next add milk, oil and stir until you've got a stick ball of dough. Break off spoonfuls of dough and add to the soup. Cover and cook for 10 -15 mins. 
  3. Serve over steamed vegetables for a delicious winter warming meal.

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