Veggie Chicken and Dumplings

T liked this one so much, she uncharacteristically requested that I make it two weeks in a row. So I decided it was a hit, at least around here.

**Veggie Chicken and Dumplings**

1 lb extra-firm tofu, cubed OR 1 package of morningstar chicken strips

1 c chopped onion

3 bay leaves

1/2 t thyme1

1/2 c chopped celery

1 c diagonally sliced carrots

6 c veggie broth

5 sprigs fresh parsley

1 c flour, all-purpose

1/2 t baking powder

1/2 t salt

2 T fresh chopped parsley

1/2 c skim or soy milk

If using tofu, fry cubes in pam until light brown and set aside.

Saute onion with bay leaves and thyme until soft. Add celery and carrots and sautee for 5 more minutes. Add tofu or chicken strips and cook for one more minute. Add broth and parsley sprigs and simmer for 30 minutes.

Combine flour, baking powder, salt, and chopped parsley in a medium-sized bowl to make dumpling mixture. Just before adding to broth, add milk and stir until just moist. Do not overstir! Add mixture to simmering stew by heaping teaspoonfuls, cover, and simmer for 10 minutes.

Makes 4 servings of about 280 calories each, depending on broth and tofu/veggie chicken chosen.