Nothing is quite as inviting as a bubbling stew topped with flaky biscuits; it can make us feel cozy and nurtured, like snuggling in a soft quilt in front of a roaring fire. This stew creates a relaxing, nourishing energy that calms and centers the mind and provides the endurance you need to get through the day with grace.

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Veggie Hot Pot with Biscuit Topping [Vegan]

Serves

3-4

Cooking Time

50

Ingredients

Vegetable Filling:

  • 1 to 2 tablespoons avocado or extra-virgin olive oil
  • 3 to 4 shallots, peeled and diced
  • Sea salt
  • 2 teaspoons brown rice syrup
  • 6 to 8 Brussels sprouts, trimmed and halved
  • 1 small rutabaga, cut into 1-inch dice
  • 1 small (or 1/2 medium) butternut squash, seeded, cut into 1-inch dice
  • 1 cup whole peeled cooked chestnuts
  • Organic soy sauce, to taste
  • 3 to 4 tablespoons arrowroot powder

Biscuit Topping:

  • 1 1/2 cups whole wheat pastry or sprouted wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon baking soda
  • Pinch sea salt
  • 2 tablespoons avocado oil, plus more for brushing biscuits
  • 1/4 cup coarsely minced walnut pieces
  • 1/2 cup unsweetened almond, oat, or soy milk
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Preparation

  1. Preheat the oven to 375°F.
  2. To make the vegetable filling: Heat the oil in a deep skillet over medium heat. Sauté the shallots with a pinch of salt until translucent, 2 to 3 minutes. Add the brown rice syrup and simmer over low heat, uncovered, stirring occasionally, for 2 to 3 minutes, until the shallots are caramelized.
  3. Stir in the Brussels sprouts, rutabaga, squash, and chestnuts and cook over high heat, stirring frequently, for 2 to 3 minutes. Add enough spring or filtered water to just cover the bottom of the pan, season lightly with soy sauce, and simmer, covered, over low heat for about 10 minutes, until the vegetables are tender.
  4. Turn off the heat and gently stir in the arrowroot powder to coat. Transfer the mixture to a deep casserole dish and set aside.
  5. To make the topping: Combine the flour, baking powder, basil, baking soda, and salt in a medium bowl. With a fork or pastry cutter, cut the oil into the flour mixture until the mixture is the texture of wet sand. Stir in the walnuts, then slowly add the milk to create a smooth dough. Cover loosely and set aside to allow the gluten to relax for 5 to 7 minutes.
  6. Roll out the dough between two sheets of parchment (or on a floured surface) to about 1/2 inch thick. Cut into 2-inch rounds with a glass or biscuit cutter, taking care not to turn the cutter — just press into the dough and pull up. (Turning can take the air from the dough, making heavy biscuits.) Cover the top of the vegetable mixture with biscuits, allowing the filling to peek through.
  7. Brush the top lightly with oil and bake, covered, for 15 minutes. Uncover and bake for 15 to 20 minutes more to brown the biscuits. Serve warm.


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