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  Recipe Home » Main Course » Anasazi Bean Stew With Cornmeal Dumplings
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  Anasazi Bean Stew With Cornmeal Dumplings
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 747
1 1/2 cup Anasazi beans
3 cup Water
2 cup Chopped onions
1 cup Chopped celery
1 1/2 cup Sliced carrots
1 (7") strip kombu, rinsed
3 Bay leaves
2 tsp Dried savory
2 cup Tomato puree
1 tbsp Balsamic vinegar
2 tbsp Low-sodium tamari


1/2 cup Cornmeal
1/4 tsp Sea salt
1/8 tsp 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

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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