Veggie Stew with Dumplings

Stew:
    1 cup vegetable stock/broth (I used no chicken broth by Imagine Natural Creations)
    1 tsp rosemary, thyme, basil, sage and tarragon, oregano
    2 tablespoons olive oil
    1 cup onion, chopped
    1 cup carrot, diced
    2 cloves garlic, minced
    2 bay leaves
    1 tablespoon fresh parsley, chopped
    2 cups water
    5 teaspoons tamari or lite soy sauce
    2-3 potatoes, peeled and chopped
    1 cup frozen peas
    2 tablespoons cornstarch + 2 tablespoons water
    salt and pepper, to taste
    (in the original recipe there was 1/2 c celery and 1 small turnip)

    Dumplings:
    1/2 cup all-purpose flour
    1/2 whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup parsley, chopped
    1/2 cup nondairy milk (soy or rice or grain)
    2 tablespoons vegetable oil

Directions:

1. For stew,  Sauté turnip, onion, carrot, celery, herbs, garlic and parsley in oil for 8 minutes.

2. Add water, broth mixture, tamari and potatoes.  Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves.  Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

3. For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and simmer for 15 minutes (Do NOT lift the lid!)

But I swear it a snap to make and oh so good!!!