Welcome to Leek Week!

It's sort of like shark week, except there's no risk to life or limb. That is, unless you're in the kitchen with me. Utensils drop, curse words fly, and smoke alarms occasionally go off, but I think the passion and fury is part of what makes the food taste so yummy. Where were we? Right, Leek Week! This week I received not one, not two, not THREE, BUT FOUR GIANT LEEKS in my produce bin, so it's all leeks, all the time right now.

I started tonight with one of my most favorite recipes of all: Leek & Bean Cassoulet. If you are in my immediate family circle and/or live within a 20 mile radius from my pad, you have probably had this dish. It has now replaced my famed Green Bean Casserole (which has never been properly veganized since nothing quite mimics the gelatinous consistency of Campbell's Cream of Mushroom soup) at family holiday meals. There are so many things to love about this recipes, starting with the biscuits. I don't have the energy to whip up drop biscuits any ol' day of the week, so when I make them I fully enjoy. Additionally, I love casseroles. I was raised on one-pot wonders, from Hamburger Helper to Shepard's Pie and there's something about a casserole that makes me feel all carefree and comforted. And furthermore, it is freakin' chilly in Seattle and nothing warms the tummy, heart, and spirit like a dish full of hearty food. So, enough with my ramblings, let's get to that lovely recipe. I'm just warning you, this recipe makes a LOT of food. I'm talking 8+ servings. If you don't plan on feeding a Pee Wee football team the night you make it, I'm guessing you can portion it up and freeze it pretty nicely.

Leek & Bean Cassoulet with Biscuits
Veganomicon, p. 172-173

Stew:
2 yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil
2 leeks, washed well and sliced thinly
1 small onion, cut into medium size dice
1 1/2 cup carrots, peeled and cut into 1/2 inch dice
2 cloves garlic, minced
1 heaping tablespoon chopped fresh thyme or 2 teaspoons of dried
Several pinches of freshly ground black pepper
1/2 teaspoon salt (more or less depending on how salty your broth is)
3/4 cup frozen peas
1 (15 oz) can navy beans, drained and rinsed (optional)
2 cutlets of seitan, cubed (optional)

Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup nonhydrogenated vegan shortening

PREHEAT THE oven to 425 degrees F.
Place the potatoes in a small pot and cover with water. Cover and bring to boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they DO NOT OVERCOOK. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits -- the potatoes should definitely be done by the time you are.

Now prepare everything for the biscuits. You are not going to make them yet, but it's good to have everything ready when it comes time to top the stew. ADD THE VINEGAR TO THE SOY MILK in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium size mixing bowl.

Now leave that alone and start the stew:

Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (if you don't have that, just transfer contents to casserole dish later on) over medium heat. Saute in oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes (you may need to put a lid on to make sure the carrots get good and cooked). Keep the heat moderate so they won't burn.

Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.

Back to the biscuits:
Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk/vinegar and mix with a fork until everything is moistened (some dry parts are okay).
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and NOT STICKY. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans and/or seitan. Now, let's add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole thing to the preheated oven. If you are worried about spillover, place on a rimmed baking sheet, but we've never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some of the stew and a biscuit or two in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme if you feel motivated. Serve at last! Especially yummy when you break up your biscuit and mix it in a bit with your stew.