Cas-ou-let is fun to say

It doesn't look like much, but this cassoulet was a pretty tasty, hearty winter dish. And it was super easy to make. All you do is sautée some veggies, add a roux, throw in a can of white beans, and let it simmer until nice and thick. Then make a simple batch of baking powder biscuits, throw little pieces of the dough on top of the whole mess, and stick it in the oven for 15 minutes or so. I added a little bit of brown sugar and sage to the biscuits, which made them extra yummy. Here's the recipe:

1 pound of potatoes (yukon gold), diced
3 cups veggie broth
3 tablespoons cornstarch
2 leeks, thinly sliced
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
2 teaspoons dried thyme
1 cup frozen peas
1 can white beans

Boil potatoes until tender, about ten minutes, then drain and set aside. Make a roux by whisking broth and cornstarch, set aside. Sautee leeks, onions and carrots in a bit of olive oil until all are nice and tender--but watch the leeks so they don't burn. Stir in the garlic and thyme, and salt and pepper. Add the potatoes, peas and roux, and season as needed. Let simmer until thick, then top with biscuit dough (recipe below), and stick it in the oven at 400 for about 20 minutes, or until the biscuits are nice and fluffy and just starting to brown. Let sit for a few minutes, then enjoy!

Biscuit Topping

3/4 cup soy milk
1 teaspoon apple cider vinegar
1 1/2 cups flour
2 teaspoons baking powder
1/4 cup (half stick) Earth Balance shortening
a few dashes of salt
1-2 teaspoons sage
1 tablespoon brown sugar

Combine soy milk and vinegar, and set aside to curdle. Then mix dry ingredients, and cut in shortening. Slowly add the soy milk mixture, then knead the dough with a bit of extra flour until it's all nice and smooth.