Need a great recipe for a casual dinner party? Nothing too fancy, but yummy and satisfying? Oh, and it should be easy to make, too. Look no further. This savory cobbler makes a beautiful presentation and is so delicious, you’ll love making it as much as you’ll love eating it.
Makes 6 servings
extra virgin olive oil
1 yellow onion, diced
2-3 cloves fresh garlic, thinly sliced
2-3 stalks celery, diced
1 small winter squash, seeded, diced
2 small turnips, diced
2 carrots, diced
1, 1/2-ounce package dried porcini mushrooms, soaked until tender, diced, reserving soaking liquid
8-10 dried shiitake mushrooms, soaked until tender, diced, reserving soaking liquid
3/4 teaspoon cumin
1 cup unsweetened organic almond or soy milk
1 cup frozen petite peas
3-4 fresh chives, finely minced
1-2 tablespoons sprouted whole wheat flour or whole wheat pastry flour
2 cups sprouted whole wheat flour or whole wheat pastry flour
2 teaspoons baking powder
½ teaspoon sea salt
1/3 cup finely minced fresh chives
6 tablespoons camelina or avocado oil
Unsweetened organic almond or soy milk
For the filling, place a small amount oil, onion and garlic in a deep pot and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté until the onions begin to color, 4-5 minutes. Add celery, squash, turnips and carrots, a pinch of salt and sauté for 2-3 minutes. Add porcini and shiitake, their soaking liquid and cumin. Cover and reduce heat to low, cooking until vegetables are almost cooked, 10-15 minutes. Add milk, season to taste with salt, stir in peas and cook for 5 minutes more.
Stir in chives and flour, stirring constantly, until the mixture thickens, about 5 minutes. Divide mixture evenly among 6, 2-cup soufflé cups or baking dishes. Set aside while preparing the topping.
For the biscuits, combine flour, baking powder, sea salt and chives in a mixing bowl. Cut in olive oil with a fork to create a crumbly texture. Slowly add milk to create a soft dough, but not sticky.
Turn dough onto a lightly floured surface and knead just until it holds together, 1-2 minutes. Divide dough into 6 equal pieces and pat each one into a round just slightly smaller than the soufflé dishes. Place a biscuit on top of each soufflé dish, allowing some filling to show around the edges. Place dishes on a large baking sheet and bake until filling is bubbling and topping is golden, 18-20 minutes. Remove from oven and allow to stand for 5 minutes before serving.