Related recipes: Broccoli,
Carrots, Cauliflower, Delicious Living Magazine, Grains,
Herbs, Holiday and Festive, Leeks,
Main Dishes, Mushrooms, Peas,
Potatoes, Sea Vegetable, Soy,
Vegetarian
This main-dish cobbler with its golden crust and dill-infused
filling marries macrobiotic principles with Western ingredients.
Preparation facts
Cooking Time: 40 minutes
Prep Time: 30 minutes
Total Time: 1 hr 10 min
Yield: 6 servings
Ingredients
Filling:
2 Tbs (30mL) extra-virgin olive oil
1 leek, halved lengthwise
1/4 lb (115g) mixed mushrooms (1 1/2 cups or 135g), trimmed and
halved or quartered
1 large carrot
1 large red potato
1 tsp (6g) sea salt
Freshly ground black pepper
2 Tbs (15g) kuzu root starch
2 Tbs (30mL) natural soy sauce
2 cups (480mL) vegetable broth or water
1 6-inch (15cm) piece kombu sea vegetable
1/4 lb (115g) each broccoli and cauliflower (about 3 cups or 345
g total)
1/4 cup (50g) English peas, fresh or frozen
1/4 cup (9g) fresh dill, coarsely chopped, or 1 Tbsp (6g)
dried
Topping:
3/4 cup (90g) whole wheat pastry flour
3/4 cup (90g) unbleached white flour
2 1/4 tsp (10g) non-aluminum baking powder
1/4 tsp (2g) sea salt
3 Tbs (45mL) canola oil plus a little to brush the surface
1/2 cup (120mL) plain soymilk
1 tsp (2g) minced dill for garnish
Directions
Cut all vegetables in 1-inch (2.5cm) bite-size pieces. Place a baking
sheet or aluminum foil on the oven floor to catch any drips.
Place kuzu in a small bowl with the soy sauce and enough of the
vegetable broth or water to cover. Set aside.
Heat the oil in a large skillet or saucepan. Add the leek and mushrooms
and sauté briefly. Add the carrot and potato. Sprinkle with salt and pepper and stir.
Add the remaining vegetable broth to the pot with kombu. Bring to a
boil, then turn the heat down to a slow boil. Cook the vegetables until barely tender, about 5
minutes. Add the broccoli and cauliflower with the peas and the dill. Stir and cook 5 minutes
more. Remove kombu. Stir the kuzu to dissolve it and gradually mix it into the vegetables to
make a sauce. Transfer the filling to a lightly oiled 2-quart (1.9L) baking dish.
Preheat oven to 350°F (175°C). To prepare the topping, mix
the flours with the baking powder and salt. Stir in the oil. Gradually add the soymilk. Stir
in a little more flour if necessary. Gingerly shape the dough into a ball. Transfer the dough
to a lightly floured surface. Roll the dough out about 1/4-inch (0.5cm) thick to fit the
baking dish. Place the dough over the vegetables and tuck it down around the edges. With a
fork, poke air vents in the dough.
Bake cobbler until the broth bubbles up around the edges and the crust
is golden, about 20 minutes. After 15 minutes, brush the surface with oil and sprinkle a tsp
of dill over the top. Return the casserole to the oven to bake 5 minutes longer. Allow to sit
15 minutes before serving.
Variations: For a heart-warming presentation, cut the biscuit dough in
shapes with a cookie cutter and arrange them on top to cover most of the filling. Or, slice
dough in 1/2-inch (1.25cm) wide strips. Weave strips together to make a lattice top. To make a
drop biscuit topping, add 1 cup (240mL) soymilk for a wetter mixture. Spoon it on top to cover
the vegetables.
Nutrition facts
Serving Size 1 serving
Calories 316
Calories from Fat 118 (37%)
% Daily Value*
21%Total Fat 13g
7%Saturated
Fat 1.4g
Polyunsaturated Fat 3.3g
Monounsaturated Fat 7.8g
0%Cholesterol 1mg
45%Sodium 1083mg
18%Potassium 623mg
14%Total
Carbohydrate 43g
18%Dietary
Fiber 4.6g
Sugars 4g
Sugar Alcohols 0g
18%Protein 9g