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Anasazi Bean Stew With Cornmeal Dumplings

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ANASAZI BEAN STEW WITH CORNMEAL DUMPLINGS
 Categories: Main dish, Vegetarian
      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

MMMMM---------------------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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