Ingredients

2 tsp Vegetable stock concentrate
1 cup Boiling water
1 tsp Rosemary/thyme/marjoram/basil/sage
1 tsp Oregano
5 Red potatoes, cut into 1/2 inch chunks
3 Large carrots, cut lengthwise and sliced into half moons
3 tbs Olive oil
1 Onion, chopped
1 Celery stalk, diced
1 cup Broccoli stalks (no florettes), cut into 1/2 inch pieces
2 Zucchinis, cut lengthwise and sliced into half moons
1 cup Peas
1 tbs Chopped fresh parsley
1 clove Garlic, minced
1/2 tsp Rosemary and basil
3-4 cups Water
Salt and pepper to taste
Dumplings:
1/2 cup Whole wheat pastry flour
1/2 cup Yellow cornmeal
2 tbs Baking powder
1/2 tsp Sea salt
1/4 tsp Dillweed and basil
1/2 cup Milk (I use rice milk)
2 tbs Canola oil

Description

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