Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (3)
Do the people making up these recipes even cook them? Lol 3 cups of broth would not even be close to enough for all the vegetables + dumplings in this recipe. Also, the dumpling batter was dry and crumbly and required much more plant milk than what the recipe called for. With the necessary adjustments this was a delicious stew. Just please make these before publishing them.
Just made this stew on a cool, rainy Sunday. It was spectacular.
I actually didn’t have white WW flour, and used WW with no issue.
The dumplings took longer to cook atop the stew, and were perfect.
I used fresh garlic instead of garlic powder, and didn’t have fresh thyme so had to use dried. I think the red wine is key, as is allowing for a bit of a browning of the veggies (higher temp than called for) just before and while adding the red wine.
I also used my small food processor for the milk and cashew blending-big mistake! I recommend the usual high speed blender for mixing soaked cashews with liquid, thus mimicking a rich thickness for the dumplings.
Both my husband and I were surprised how delicious the dumplings were, and the stew veggies and broth were divine! I would suggest adding about 1/2 – 1 cup water once everything is cooked to the final stew once it’s cooled so your leftovers have more broth. Like all stews, this is chock full of goodness so it soaks up the liquid as it cools.
Well done, as usual, Nancy!
This wasn’t very good. The stew itself was edible if not particularly interesting. The dumplings, however, were not edible. They were so heavy and dense. I was skeptical between the whole wheat flour and lack of fat but followed the recipe. Overall this was a miss.