Bryant Terry's Tempeh, Shiitake Mushroom And Cornmeal Dumpling Stew

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 Â½ 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

Foodista

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