Mossflower Vegetable Stew with Dumplings

7 cups water or vegetable stock
6 Tbls. corn meal
3 Tbls. oil
1 1/2 tsp. salt
3/4 tsp. pepper
3/4 tsp. basil
1/2 tsp. thyme
1 1/4 pound potatoes, diced
5 carrots, chopped
3 celery sticks, chopped
1 1/2 medium onions, chopped
1 1/2 cup peas
1 1/2 cup corn
3 cups beans, precooked

Dumplings:
2 1/4 cup flour (whole wheat, white wheat, or whole wheat pastry)
3/4 tsp. salt
1/4 cup butter
1 1/4 cup milk or nut milk
1/3 cup minced parsley
3 egg whites

Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.

Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Stir in milk and parsley. Beat in egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.