---------- Recipe via Meal-Master (tm) v8.02

     Title: ANASAZI BEAN STEW WITH CORNMEAL DUMPLINGS
Categories: Main dish, Vegetarian, Vegan
     Yield: 4 servings

 1 1/2 c  Anasazi beans
     3 c  Water
     2 c  Chopped onions
     1 c  Chopped celery
 1 1/2 c  Sliced carrots
     1    (7") strip kombu; rinsed
     3    Bay leaves
     2 ts Dried savory
     2 c  Tomato puree
     1 tb Balsamic vinegar
     2 tb Low-sodium tamari

--------------------CORNMEAL DUMPLINGS--------------------
   1/2 c  Cornmeal
   1/4 ts Sea salt
   1/8 ts Baking powder
 5 1/4 oz Extra-firm silken tofu

 Combine beans, water, onions, celery, carrots, kombu,
 bay leaves, savory and tomato puree in a large soup
 kettle.  Bring to a boil, reduce heat and simmer until
 beans and vegetables are tender, about 45 minutes.

 Remove kombu, slice into bite-size pieces and return
 to kettle.  Stir in vinegar and tamari.

 While the stew is cooking, prepare the dumpling dough
 (below).  Bring stew to a slow boil over medium heat
 and drop tablespoonfuls of batter onto surface of
 stew.  Cover and cook for 10 minutes.

 Remove dumplings with a slotted spoon to a serving
 bowl.  Stir stew to mix well.  Ladle stew into
 individual serving bowls and top with dumplings. Serve
 immediately.

 Hints: For fresh tomato puree, place 3 to 4
 medium-size tomatoes in a blender and blend until
 smooth.

 Delicious with cooked greens and a tomato salad.

 CORNMEAL DUMPLINGS: =================== (Makes about 8
 dumplings)

 In a medium-size mixing bowl, combine cornmeal, salt
 and baking powder.

 Blend tofu in a blender or food processor until smooth
 and creamy.

 Add tofu to cornmeal mixture and mix well.

 Hints: Replace 1/2 cup all purpose flour for half of
 cornmeal.

 STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92
 g carb, 6 g fat, 0 mg chol, 183 mg calcium

 DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod,
 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium

 From: Vegetarian Gourmet - Winter 1993 Typed for you
 by Karen Mintzias

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