Gluten Free Vegan Dumplings

The summer is nearly here. I simply can not wait to start cooking the fresh vegetables from this season. As I live in Ireland I still need to wait for it, so I cook my ”Winter Left Overs” before that.
If you have picked up the mushrooms last year, whether you dried them or froze them it is a perfect time to get to eat them all. The new picking season is just around the corner.

I have prepared here a very simple dish that perfectly suits ”the healthy standards”, is suitable for athletes and nonathletes as a before and after activity meal energy booster, also as an option for a family meal. The mushrooms are great once you eat them during the day to allow it slow digestion. I would not recommend to eat them just before the sleep, or will not serve them for kids who are 6 years old or less.

What do we get in  mushrooms?

Mushrooms present valuable amount of Vitamin D, C, also Vitamin B6, Niacin, Riboflavin, Folate and Choline.  They are good source of Calcium, Magnesium, Phosphorus, Potassium, Sodium and Selenium.

Much Scientific evidence proves the mushrooms health benefits on the human body. They contain the chitin and beta-glucan, which are fibers that work to lower cholesterol. What’s more, mushrooms contain a powerful antioxidant called ergothioneine, which helps lower inflammation throughout the body, what makes them anti-inflammatory agents. 

I recommend searching for more information about mushrooms. Walk to the forest this year. Pick them Wild and store them for later! The season starts around July.

To prepare that meal get ready: ( approx 4 servings)

  • 150 g Wild Mushrooms (soak overnight, or defrost)
  • 250 g Forest Mushrooms
  • 1 medium white onion (chopped)
  • 1 KG medium potatoes (cooked and mashed)
  • approx 1 glass of  gluten free flour (potato starch)
  • Himalayan Salt
  • 2 tbs Fresh or Dried Thyme
  • Ground Pepper
  • 2 tbs Turmeric Powder
  • 2 tbs Coconut Oil

For Salad:

  • 1/2 Red Cabbage (chopped)
  • 1/2 white onion (chopped)
  • 1  medium carrot (grated)
  • 4-6 tbs Extra Virgin Olive Oil
  • a handful of fresh parsley chopped
  • 2-3 tbs fresh lemon juice
  • 1 tbs Coconut Sugar
  • Himalayan Salt
  • Ground Pepper

Prepare the Dumplings. Cool down the cooked, peeled potatoes and mash them well. Add flour and slowly mix the ingredients together. If you think you need to add more flour as the mixture is to sticky, do it. You should be able to form an easy ball of that mixture. Before that season it well with Himalayan Salt and Ground Pepper. Form the balls and leave on the side.

Preheat the saucepan with coconut oil. Throw in the chopped onion, season well with salt and add thyme. Cook for 2-3 minutes until the onions get brown. Add sliced forest and wild mushrooms on medium heat, stirring once for a time to make sure all are well cooked. You can add a few tbs of water if the pan gets to dry. Season with turmeric, salt, and pepper again and cook for another 5 minutes or more. Try it. If you need to add more seasoning, do so.

To prepare the salad combine all ingredients in glass bowl and mix well all together. Store in the fridge before serving.

When everything is ready, simply preheat the pot with salted water and cook the dumplings throwing them in straight to boiling water for 3-4 minutes. They float when they are ready cooked.

Serve with a sauce and Salad


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