Date: Wed, 12 Apr 2000 16:33:51 +0100
From: Kate L Pugh (kate.pugh@ox.compsoc.net)
Message-ID: (20000412163351.B20527@ox.compsoc.net)
It's a grey day today in Oxford and most of the rest of the UK; so
here's a nice, comforting, warming stew with fatfree dumplings that
actually work :)
* Mixed Bean Goulash With Courgette (Zucchini) Dumplings *
This recipe is slightly adapted from the _BBC Vegetarian Good Food
Magazine_, October 1997 issue. It's really quick to make, and very
tasty. You can replace the self-raising flour in the dumplings with 2
tbsp plain wholemeal flour and 1/2 tsp baking powder.
Makes 1 generous serving
For the Goulash:
vegetable stock to saute (in addition to the amount below)
1 medium onion
1 small red pepper
1/2 420g (15oz) can baked beans in tomato sauce (eg Heinz)
2 tbsp cooked red kidney beans, drained and rinsed if canned
150ml (5 fl oz, just over 1/2 cup) vegetable stock (you can use a cube)
1 tbsp tomato puree (tomato paste)
1/2 - 1 tsp paprika
seasoning to taste (soy sauce, black pepper, etc)
For the Dumplings:
2 tbsp self-raising wholemeal flour
1/2 small courgette (zucchini)
seasoning to taste (salt, pepper, garlic powder, dried herbs, etc)
Peel, halve and slice the onion. Deseed and slice the pepper. Saute
the onion and pepper in the sauteeing stock, until softened. Add the
baked beans with their sauce, the kidney beans, the 150ml stock,
tomato puree and paprika. Bring to the boil and simmer for 5 minutes.
Meanwhile, coarsely grate the courgette into a bowl. Add the flour and
seasoning, and mix with a few teaspoons of cold water to form a soft
dough.
Stir the beans and season to taste. Turn the heat down as low as
possible. Make the dumpling dough into 2 equal-size balls and place on
top of the beans. Cover and cook over a low heat for 15-20 minutes,
until the dumplings are cooked, stirring the beans 3 or 4 times but
making sure not to disturb the dumplings. Serve on its own or with
some French bread to mop up the sauce.
kwvegan vegan