cat lover
10-01-2006, 10:59 AM
3 tbsp olive oil
3 cups potatoes, cubed
2 cups turnips, cubed
1 cup rutabagas, cubed
2 cups carrots, chopped
1/2 tbsp fresh ginger, grated
5 cloves garlic, diced
3/4 tbsp coarse sea salt
1/2 cup sherry
1 tsp each rosemary and sage
1 tbsp tamari( you can use soy sauce)
1 tbsp arrowroot powder
1/2 cup water
2 cups kale, stems removed and finely chopped
Topping
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup olive oil
1/2 cup rice milk
1 tsp apple cider vinegar
Place a large pot on medium heat. Place the oil in the pot and add the potatoes, turnips, rutabagas, carrots, ginger, garlic, salt, sherry, and herbs. Stir ingredients frequently to prevent them from sticking to the bottom of the pot. As the vegetables are cooking, mix the tamari, arrowroot powder and water in a separate cup, stirring until the powder is dissolved. Pour this mixture into the vegetable pot and continue stirring. Cook the vegetables on medium heat for about half an hour, until they begin to soften.
Preheat oven to 350 degrees. While the vegetables are cooking, make the topping: In a medium-sized mixing bowl, stir in the flour, salt, and baking powder together. Make a well in the center of the flour mixture and slowly add the oil, vinegar, and water. Carefully mix the wet ingredients together in the well until they are emulsified, then stir them into the flour mixture until a soft dough is formed. Set aside.
After the vegetables have begun to soften, pour them into a large casserole dish. Crumble chunks of the dough over the top, covering the top evenly with the dough. Place in preheated oven and bake 20-25 minutes, until the dough turns a golden brown. Serve warm.
Serves 6 to 8.
3 cups potatoes, cubed
2 cups turnips, cubed
1 cup rutabagas, cubed
2 cups carrots, chopped
1/2 tbsp fresh ginger, grated
5 cloves garlic, diced
3/4 tbsp coarse sea salt
1/2 cup sherry
1 tsp each rosemary and sage
1 tbsp tamari( you can use soy sauce)
1 tbsp arrowroot powder
1/2 cup water
2 cups kale, stems removed and finely chopped
Topping
2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup olive oil
1/2 cup rice milk
1 tsp apple cider vinegar
Place a large pot on medium heat. Place the oil in the pot and add the potatoes, turnips, rutabagas, carrots, ginger, garlic, salt, sherry, and herbs. Stir ingredients frequently to prevent them from sticking to the bottom of the pot. As the vegetables are cooking, mix the tamari, arrowroot powder and water in a separate cup, stirring until the powder is dissolved. Pour this mixture into the vegetable pot and continue stirring. Cook the vegetables on medium heat for about half an hour, until they begin to soften.
Preheat oven to 350 degrees. While the vegetables are cooking, make the topping: In a medium-sized mixing bowl, stir in the flour, salt, and baking powder together. Make a well in the center of the flour mixture and slowly add the oil, vinegar, and water. Carefully mix the wet ingredients together in the well until they are emulsified, then stir them into the flour mixture until a soft dough is formed. Set aside.
After the vegetables have begun to soften, pour them into a large casserole dish. Crumble chunks of the dough over the top, covering the top evenly with the dough. Place in preheated oven and bake 20-25 minutes, until the dough turns a golden brown. Serve warm.
Serves 6 to 8.