Peanut Stew with Winter Vegetables & Cornbread Dumplings

Stew:
1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley

Dumplings:
1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil

Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease  to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.

For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley. 

From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!