Recipe: Spicey Stew & Dumplings

"If you can turn a doorknob, you can use a crockpot."

veg
    4 c. good vegetable broth
    1 c. barley/legume mix, soaked
    1-4 jalapenos, chopped (1 is warm, 4 is hot)
    3 potatoes, cubed
    2 carrots, cubed
    1 onion, cubed
    3 cloves garlic, bruised
    2 tbs. olive oil
    1 splash of strong beer

spice
    1 tsp. celery seed
    1 tsp. salt
    1-2 bay leaves
    1 sprig rosemary
    1 cinnamon stick
    3 cardamom pods, bruised
    1 tsp. black pepper
    1 tsp. thyme

thickener
    2 tbs. each cornstarch, water

dumplings
    1 c. all-purpose flour
    1/4 c. chopped fresh herbs (eg. parsley, mint)
    1/4 tsp. tumeric (optional)
    2 tsp. baking powder
    1/2 c. soy or other milk
    1/2 tsp. salt
    2 tbsp. olive oil

1. Cook veg & spice in a crock on high for 7-8 hours.
2. Remove rosemary, bay, and cinnamon. Stir thickener into stew and simmer.
3. Meanwhile mix dry and wet dumpling ingredients seperately, then together until just combined.
4. Drop tablespoonfuls onto stew to cook undercover for 15 minutes or until the stew is thick.