Leek and Bean Cassoulet with Biscuits

"In the depth of winter, I finally learned that within me there lay an invincible summer." - Albert Camus

What a great way to warm up!! It's been a bit chilly here in sunny Cali, but I know it's even colder on the East side of things.... Check out this pic. my mom sent me of Susq. PA:

I know some of you are experiencing this first hand..... looks chilly to me!!!   If you're feelin like you could use a little warming up - on either coast or in between, try out this delicious Cassoulet.   It takes a few steps, but you're left with a one-pot meal that's full of flavor and heartiness.  Believe me, it's filling - my bf who tends to eat like a lumberjack said it was really good and 'filling'....and he only had one bowl!!  The recipe makes a large pot - good for a big group,...... freeze some or share it w/ a friend. - Makes you feel all warm and toasty inside!!

Leek and Bean Cassoulet with Biscuits

I got this recipe from "VEGANOMICON" cook book (Thanks C.B.)

1.  Preheat the oven to 425 degrees F.  

2.  You can get the biscuit stuff ready now so that it's good to go:  In a small bowl, combine 3/4 cup rice milk (or alternative) and 1 tsp. apple cider vinegar.  Set aside to 'curdle'.  In another larger bowl, mix 1 cup rice flour (I used a mix of brown and white), 1/2 cup corn flour, 2 tsp. baking powder, and 1/4 tsp. salt.  Set both of these bowl aside for later.

3.  Now, in a small pot put 2 diced yukon gold potatoes and add water to cover.  Bring to a boil and cook for about 10 minutes, until tender.   Drain and set aside:

4.  While the potatoes are still cooking, you can start cutting up your veggies.  Slice up: 2 leeks, 1 and 1/2 cups carrots (peeled & diced), 1 small onion, 2 cloves garlic (mince) and 1 Tbsp. fresh thyme or parsley.

5.  In another bowl or large glass, combine 3 cups of vegetable stock and 3 Tbsp. cornstarch.  Stir until all the cornstarch is dissolved.

6.  Now, heat up a large oven-safe skillet and add in 2 Tbsp. olive oil.  Heat it up, and throw in the sliced leeks, onion and carrots.  Saute about 10 mins. -  until just soft and starting to brown.  (Keep heat medium so they don't burn)

7.  Add in the garlic, thyme/parsley, some freshly ground pepper and salt.  Stir and cook for 1 minute more.  (I also added 2 sliced chicken sausages here - you could also add some seitan, or just leave it alone - either way it's yummy!)  Now add in the potatoes and 3/4 cup of frozen peas.   Pour in the vegetable stock mixture and stir to combine everything.  Raise the heat so that it starts simmering.  Then lower the heat and cook for about 7 minutes - stirring once in awhile.

8.  While this is simmering, you can get the biscuits together.  Cut up 1/4 cup vegan butter substitute and cut it into the dry flour mixture.  Pour the liquid mixture into the dry mixture and stir well to combine.  Flour you hands lightly and knead the dough a few times.  Add more flour if you think the dough is too sticky. 

9.  Once the stew is simmering, stir in 1 15 oz. can navy beans (drained & rinsed).  Now add the biscuits.  Make little balls w/ the dough - a little larger than golf balls - and flatten them out a little.  Add to the top of the stew.

10.  Put this whole big mother - with everything but the kitchen sink! - in the oven.  Bake for about 15 minutes until the top of the biscuits are browned.

Remove from the oven, scoop into bowls & ENjoy!!