Mushrooms and Dumplings

 Ingredients: 

1 carrot

1 celery stalk

1 onion

1 garlic clove

8 oz oyster mushrooms

4 oz green beans

1/2 cup flour (wheat, or other grain?)

1 not chick'n bullion cube

5.5 oz coconut milk

1 tsp dried thyme

1/4 tsp baking soda

1 tbsp vegan butter

Directions: 

1.Peel and dice the carrot. Dice the celery. Peel and dice the onion. Peel and mince the garlic. Trim the oyster mushrooms by cutting about 1/2 inch off the tough woody ends. Pull apart the oyster mushrooms.  Halve the green beans. 

2. Heat 2 tbsp oil in a large nonstick skillet over medium high heat. Add 3 tbsp flour to a large plate with a pinch of pepper, stir to combine, and add oyster mushrooms to coat.  Add breaded oyster mushrooms to the hot skillit in a single layer and cook until lightly browned and crispy, 2 to 3 mintues per side.  Transfer crispy mushrooms to a paper towel lined plate and sprinkle with salt.  

3. Once you've finished cooking the crispy mushrooms, reduce heat to medium and add diced carrot, diced celery, diced onion, minced garlic, a pinch of salt.  Cook, stirring occasionally, until softened, 4 to 5 minutes.  Add the boullion cubes, coconut milk, thyme, and 1 cup water.  Bring sauce to a boil, reduce heat to low, and let simmer until slightly thickened. 4 to 6 minutes. 

4. Add the remaining flour, baking soda, and 1/4 cup water to a large bowl and mix with a fork. Drop heaping tablespoons of the dumpling mixture into the simmering sauce and cook until dumplings are firm and cooked through, 4 to 5 minutes.  

5. add the halved gree beans and butter to the dumplings and gently stir. Cok until crisp-tender, about 1 minute.  Taste, and add salt and pepper as necessary.  

6. ladle the chickn' and dumplings into a large shallow bowl and top with crispy oyster mushrooms.   

450 calories, 21 g fat, 58 g carbs, 14 g protein