The inspiration for this recipe came from a Mongolian protagonist who defies the odds. The Jade Dragons Team defied the odds by coming up with this hearty, vegetarian recipe to show everyone just how inspirational and nourishing vegetarian food can be. Just like the Mongolian protagonist, don't be daunted by the list of ingredients and persevere until the end. Most of the recipe is just prep work which can easily be done in advance. Don't skip the dumplings; they are divine.
Recipe written by Jade Dragons from
Fannie Lou Freedom Middle School
Edited by EatSmileGlow
Time: 1 hour Level: Medium Servings: Six bowls
Children’s Aid launched Go!Healthy, its nutrition education and health promotion initiative. Through five unique programs, including Go!Chefs, Go!Healthy provides education and resources about nutrition, wellness and the joys of healthy cooking and eating to children and families served by Children’s Aid. This recipe is from the 2018 Junior Chef’s Competition.
1 small head of Broccoli, cut into small even pieces
¼ Red Cabbage, thinly sliced
2 cups Shitake Mushrooms, thinly sliced
2 Tablespoons of Olive Oil (for Roux)
3 Tablespoons of All-Purpose Flour (for Roux)
4 cups of Vegetable Broth
2 cups of Water
1 can of Chickpeas, drained and rinsed
Juice of ¼ Lemon
5-7 leaves of Dinosaur Kale, stem removed and thinly sliced
2 teaspoons dried Oregano
2 teaspoons Smoked Paprika
1 teaspoon Garlic powder
½ teaspoon Salt
½ teaspoon ground Black Pepper
¼ teaspoon Cayenne Pepper
1 cup All-Purpose Flour
½ cup Milk
1 teaspoon Baking powder
½ teaspoon Garlic powder
¼ teaspoon Salt
2 Tablespoons Chives, chopped
½ cup Milk
½ Tablespoon Olive Oil or Butter (melted)
In a small bowl, combine all of the ingredients for the Spice Mix and set aside.
In a medium bowl, whisk together All-Purpose Flour, Baking Powder, Garlic Powder, Salt and Chives.
Slowly add in Milk and Olive Oil. Stir with a spoon. Mixture should be sticky.
Heat a large stockpot to medium and add 1 Tablespoon of Olive Oil. Add Onions and cook for 5-7 minutes for until translucent.
Add Cabbage and Broccoli and cook for 2 minutes.
Add Tomatoes, Mushrooms and Garlic and cook for 2 minutes.
Remove vegetables from stockpot and set aside in a bowl. Scrape any small bits from the stockpot.
Heat the stockpot again and add 2 Tablespoons of Olive Oil. Sprinkle 3 Tablespoons of All-purpose flour and whisk until smooth to make paste (roux). The mixture will thickening and it will happen quickly.
Quickly add the Spice Mix to the roux.
Add ¼ to ½ cup of broth into the roux and continue to whisk. It will thicken again.
Keep whisking in the remaining broth and then the 2 cups of water.
Simmer the broth for 15 minutes on low.
Meanwhile, using two teaspoons, spoon out the dough into nickel-sized dumplings and keep on a plate.
After the broth has simmered for 15 minutes, slowly drop the dumplings into the soup. They will get plump and rise to the top as they are cooked.
Add the cooked vegetables from earlier, Chickpeas and Lemon juice to the stockpot and cook for 10 minutes.