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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:
608
Rating:
(
2.0
) by
3
users
Ingredients:
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
MMMMMCORNMEAL DUMPLINGS
1/2 cup Cornmeal
1/4 tsp Sea salt
1/8 tsp Baking powder
5 1/4 oz Extra-firm silken tofu
Instructions:
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
Rate this recipe:
1
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