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Vegan North American Recipes
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Blueberry Grunt
From: jtaylor

from the July Issue of Vegetarian Times.
serves 8

This is a New England dish of blueberries and dumplings.

  • 4 C. blueberries, rinsed, stemmed and patted dry
  • 1 C. packed, light brown sugar (regluar sugar work fine though)
  • 1 C. all-purpose unbleached flour
  • 1/2 C. whole wheat pastry flour
  • 2 t. baking powder
  • 1/4 t. salt
  • 1/2 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 3/4 C. soy milk (can sub cows milk or oat milk)
In large nonaluminum saucepan, combine blueberries and 1/2 C. sugar.

Cook over medium heat, stirring occassionally, until berries come to a boil.

Meanwhile, sift all flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into medium bowl.
add milk mixing until just moistened.

Drop dumplings by tablespoonfuls into boiling berries.
Cover with a tight fitting lid. Lower heat slightly.
Cook without lifting lid for fifteen minutes.

To serve, use a large spoon, transfer dumplings into bowl.
Surround with berries.
Break open dumplings with two forks. Serve warm.

Optional serving: Top with scoop of vanilla ice cream.