Adapted from Squirrels Vegetarian Cookbook No 2 (1985) by Vicki Jackson
1 bunch silver beet [or Spinach]
4 ripe tomatoes
250mls cream [or almond milk if you can’t handle that much dairy]
pinch of thyme [marjoram or basil]
2 tbspns butter
250g hazelnuts, roasted [or any combination of nuts, or almond meal]
100g wholemeal flour
2 tspn baking powder
2 tbspn yoghurt
Dash of milk
Pinch of chilli & nutmeg
Salt & pepper
Remove the stalks [or keep them on if preferred]
Chop the leaves roughly.
Melt the butter in a saucepan and gently fry the leeks for 5 mins.
Add the silverbeet, stir until wilted, then add the chopped tomatoes and thyme. Stew gently for 5 mins.
Remove from the heat, season well, then add the cream and pour into a casserole dish.
Next make the dumplings.
Grind the hazelnuts to a rough meal, mix with the flour, baking powder, chilli, nutmeg, salt and pepper. Rub in the butter.
Whisk together the egg, yoghurt and milk, add it to the hazelnut mix and work gently to form a dough. [All this can be done in a food processor. As soon as the mix resembles a dough, stop the processing so as not to overmix. Don’t worry if mix looks very wet.]
Roll small handfuls into a ball [or use a spoon if really wet, and shape a little with fingers or another spoon. Can be big or small. Cook for longer if supersized.]
Place balls on top of spinach mix. [Doesn’t matter if they touch, it will just form a giant crust when it expands].
Bake at 180 degrees Celsius for 20-30 mins until brown and bubbling.