I pureed last night's soup and made these baking powder dumplings from a recipe I got from the coolest little cookbook I found at the library's "Free" table. Turns out it was published sometime in the late 1920's. There are hardly any vegan recipes in it but I think I can work with them to make them animal free. The dumplings recipe only needed rice milk to switch out for the milk. They came out fluffy and soft, perfect with the hot and creamy soup!
