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
