*Note: Image above is an attempt at veggie pot pies, using the biscuit dough as a pie crust rather than as dumplings. I recommend not doing this, or adding in more liquid, as they were very dry.
Veggies and Dumplings
Semi-original recipe
1 cup chopped celery
1 cup chopped carrots
2 cups chopped potatoes
1 can corn
4 cups vegetable broth
1 Tbsp flour
1/2 cup water
2 cups bisquick
2/3 cup milk
Combine first 5 ingredients in a wide-brimmed saucepan and heat to boiling. Allow to cook until vegetables are mostly tender, adding more water if necessary. In a small glass, combine water and flour until there are no lumps and add to the soup mixture. In a small bowl, combine bisquick and milk, then drop dumplings of desired size on the soup mixture. Cook on low heat, uncovered, for 10 minutes. Cover and cook for an additional 10 minutes, until dumplings are cooked through.
My Notes:
This is my kosher solution to Chicken and Dumplings. My sister threw a fit that there wasn't any meat in it, so I might try making pareve dumplings--I've always made it with bisquick, and I'm fairly certain that's OU-Dairy, so it would still be dairy even if I used a pareve soy milk (as an aside, I just realized that my soy milk is OU-Dairy as well, which I think is weird considering it's supposed to be an alternative for people who can't have dairy for one reason or another).
You can add whatever vegetables you want. My mom used to get a bag of mixed vegetables in the freezer aisle and throw those in, but I don't like peas, or green beans, so I came up with this mixture. It's not quite as healthy (not as green), but it suits my tastes just fine.
