Favorites! Leek and Bean Cassoulet

As many of you already know, this is one of my favorite vegan recipes.  It is from the cookbook,  Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero.  Their cook book is as much fun to read as it is to cook from.  Enjoy!

Leek and Bean Cassoulet    THIS ONE IS FOR ALL THE POT PIE LOVERS!
serves 6

Stew:
2 Yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil (I omit this and add some water when sauteing veggies)
2 leeks, washed well and sliced thinly (about two cups)
1 small onion, cut into medium-sized dice)
1 1/2 cups carrots, peeled and cut into 1/2 inch dice
2 cloves garlic
1 heaping tablespoon chopped fresh thyme, plus extra for garnish
Several pinches of freshly ground black pepper
1/2 teaspoon salt...or to taste
3/4 cup frozen peas
15 oz cannellini beans

Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup non-hydrogenated vegan shortening (haven't figured out a sub for this yet)

Preheat the oven to 425 degrees

Place potatoes in a small pot and cover with water.  Cover and bring to a boil.  Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork.  Drain immediately so that they do not overcook.  While they are boiling, you can prep the rest of the veggies and start preparing the biscuits.  Be sure to check the potatoes often.

Now, prepare everything for the biscuits.  You are not going to make them yet, but it is good to have everything ready when it comes time to top the stew. Add the vinegar to the soy milk in a measuring cup and set aside to curdle.  Mix the flour, baking powder and salt in a medium sized mixing bowl.

Now, leave that alone and start the stew
Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (I use my Le Creuset dutch oven) or stock pot, over medium heat.  Saute in the oil (or water, in my case) the leeks, onion, and carrots until very soft and just beginning to brown.  Keep the heat moderate so that they don't burn.

Add the garlic, thyme, freshly ground black pepper, and salt and cook for 1 more minute.  Add the cooked potatoes then pour in the vegetable stock mixture.  Raise the heat just a bit; it will take a few minutes but the liquid will start simmering.  Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that.  If you need more time for the biscuits, then  turn off the heat under the stew.

Back to the Biscuits

Add the shortening to the flour in small slivers and work it into in; the dough with a fork or with your fingers (my favorite) until large crumbs form.  You don't want to cream it in; there should be clumps.  Drizzle in the soy milk and mix with a fork until everything is moistened; some parts dry are ok.

Wash and dry your hands, then lightly flour them and get them dirty again.  Gently knead the dough about ten times right in the bowl, just so that it is holding together and not very sticky.  If it seems sticky, then gently work in a little more flour.  Set aside and check on your stew.

The stew should be simmering and slightly thickened.  Mix in the beans and green peas.  Now, add the biscuits.  Pull off chunks of dough that are about slightly larger than golf balls.  Gently roll them into balls and flatten a bit; they do not have to be perfectly round.  Add them to the top of the stew, placed an inch or so apart.

Transfer the whole megillah to the preheated oven. If you are worried about spillover, place it on a rimmed baking sheet. Bake for about 15 minutes.  The biscuits should be just slightly browned and firm to the touch.

Remove from the oven and use a large serving spoon to place some of the stew and a biscuit in each shallow, individual bowl. Sprinkle with a little fresh thyme.

SOOOOO GOOOD!!!!