I just received a call from Dawn who owns The Veggie Cafe.  She told me that plans are to open in the next few weeks.  She didn’t want to give a specific date since she has been doing so since October and there’s no restaurant open yet.   I was told I would be the second to know of the opening date, I’ll post that here when I get it.

Great comfort food, and simple.

4 cups vegetable stock
4 cups water
1/2 cup Earth Balance margarine
1/2 cup flour
16 oz seitan torn into small pieces, seasoned works fine and this is also optional
1 small onion finely diced
2 medium carrots peeled and diced into small cubes
1 medium potato peeled and diced into small cubes
1 1/2 TSP salt
1/2 TSP black pepper

Melt Earth Balance in large stock pot over medium heat. Add onions and sute until tender. Add flour and create a roux. Add water and stock and stir until thick. Add all other ingredients and cooked covered over medium-low heat for 20 minutes.

-Dumplings-
1 cup all purpose flour
2 TBS shortening (I use Smart Balance)
1/2 TSP baking powder
1/2 TSP salt
1/2 cup soy milk with 1 TBS lemon juice OR 1 TSP apple cider vinegar added

Mix dry ingredients in a bowl, using a fork cut in the shortening and mix until only small clumps remain. Add milk, you may not use it all so add it slowly, stir until a dough ball forms. Roll out dough on a floured mat or board until about 1/4 inch thick. Cut rolled dough into 1 inch wide strips and cut strips into smaller strips, about 2-3 inches long. Place dumplings on top of soup and let cook undisturbed for 10 minutes covered. After cooking stir dumplings into soup and cooked covered for 20 minutes on medium-low heat.