This vegetarian recipe is from The Great American Slow Cooker Book by Bruce Weinstein and Mark Scarbrough ($25, Clarkson Potter).
Vegetable Stew With Cheddar Dumplings
For the stew:
2 1/3 cups canned diced tomatoes
1 ¼ pounds cauliflower, trimmed and cut into small florets
¾ pound zucchini, diced
1 ½ cups cut green beans
1 medium yellow onion, chopped
¾ cup green peas, fresh or frozen
2/3 cup vegetable broth
1 tablespoon dried basil
1 ½ teaspoons dried marjoram
½ teaspoon salt
For the cheddar dumplings:
1 1/3 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon mustard powder
½ teaspoon salt
3 tablespoons very cold, unsalted butter, cut into little bits
1/3 cup shredded mild cheddar cheese
½ cup milk
Combine the tomatoes, cauliflower, zucchini, green beans, onion, peas, broth, basil, marjoram and salt in the slow cooker.
Cover and cook on low for 5 hours.
Whisk the flour, baking powder, mustard and salt in a large bowl. Cut in the butter with a pastry cutter or a fork, working the dough repeatedly through the tines until the mixture resembles coarse but dry sand.
Stir in the cheese and milk until a wet dough forms. Drop by rounded tablespoons all over the top of the stew until they are about half submerged in the liquid. Cover and cook on high for 1 hour, or until the dumplings are set and the sauce is bubbling around them.
Makes 4 to 6 servings.
Food, Pages 38 on 01/29/2014