This savoury, vegetable-filled, cobbler-style entree will satisfy the bread-lover in us all.
2 Tbsp (30 mL) extra-virgin olive oil
1 bulb fennel, cored and thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
3 lbs (1.5 kg) grape or cherry tomatoes
1 Tbsp (15 mL) balsamic vinegar
1/8 tsp (0.5 mL) sea salt
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) ground black pepper
2 cups (500 mL) organic whole wheat flour or gluten-free all-purpose flour containing xanthan gum
1 Tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1/8 tsp (0.5 mL) sea salt
1/4 cup (60 mL) nondairy vegan butter, cold
1 1/2 cups (350 mL) unsweetened, plain soy milk
1 Tbsp (15 mL) apple cider vinegar
1/4 tsp (1 mL) mild smoked or regular paprika
To make filling, in large high-sided saucepan, heat olive oil over medium heat. Add fennel and onions. Sauté, stirring occasionally, for 20 minutes until vegetables are very soft. Stir in garlic and cook for an additional 2 minutes. Remove from heat. Mix in tomatoes, balsamic, salt, thyme, and black pepper. Transfer to 9 x 13 in (23 x 33 cm) baking dish. Set aside to cool slightly.
Preheat oven to 375 F (190 C).
To prepare dumplings, in large bowl, combine flour, baking powder, baking soda, and salt. Use pastry cutter or fork to cut in butter until small pieces form. Make a well in centre of mixture. In mixing cup, combine milk and vinegar. Slowly add to flour mixture with wooden spoon. Form 7 to 8 rough biscuit shapes, about 1/2 cup (125 mL) each, and place on top of tomato mixture (biscuits will be sticky). Sprinkle with paprika.
Bake for 45 minutes to 1 hour, or until tomato mixture is bubbling and biscuits are cooked and slightly brown. Let cool for 5 minutes before serving.
Each serving contains: 347 calories; 11 g protein; 15 g total fat (3 g sat. fat, 0 g trans fat); 45 g total carbohydrates (8 g sugars, 8 g fibre); 478 mg sodium
source: "Vegan Comfort Foods", alive #387, January 2015
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