Recipe By : Vegetarian Times, September 1998
Serving Size : 10 Preparation Time :0:00
Categories : Chilis Grains & Cereals
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
your favorite sauteing liquid -- *
2 medium onions -- chopped
4 medium zucchini -- chopped
1 red bell pepper -- diced
1 large green bell pepper -- diced
4 cloves garlic -- minced
1 jalapeno -- chopped
1/4 cup fresh parsley -- chopped
1/4 cup fresh cilantro -- chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 cans Italian plum tomatoes -- with juice
- 28 oz size cans
12 ounces tomato sauce
1 tablespoon brown sugar
Cornmeal Dumplings:
3/4 fine yellow cornmeal
2/3 cup hot water
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 cup fresh cilantro -- chopped
1 cup lowfat farmer's cheese
- or lowfat ricotta
* The original called for olive oil for sauteing the veggies.
Saute the onions, zucchini, bell peppers, and garlic until softened -- about 15
minutes. ADd the jalapeno, parsley, cilantro, and seasoning, and cook for 2
minutes. Add tomatoes and the sauce and sugar; simmer for 10 more minutes.
Dumplings:
Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch
balls. Add dumplings to stew, stirring gently to submerge. Simmer until
dumplings are cook through, 10 -12 minutes.
