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Anasazi bean stew with cornmeal dumplings
Artist: _ Yield: 4
Categories: Cereals, Entrees, Soups & Stews, Vegetables, Vegetarian Rating: 0
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Ingredients:
1 1/2 cupAnasazi beans
3 cupWater
2 cupChopped onions
1 cupChopped celery
1 1/2 cupSliced carrots
1 (7") strip kombu, rinsed
3 Bay leaves
2 tspDried savory
2 cupTomato puree
1 tbspBalsamic vinegar
2 tbspLow-sodium tamari
CORNMEAL DUMPLINGS
1/2 cupCornmeal
1/4 tspSea salt
1/8 tspBaking powder
5 1/4 ozExtra-firm silken tofu
Procedures:
1Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle.
2Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
3Remove kombu, slice into bite-size pieces and return to kettle.
4Stir in vinegar and tamari.
5While the stew is cooking, prepare the dumpling dough (below).
6Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew.
7Cover and cook for 10 minutes.
8Remove dumplings with a slotted spoon to a serving bowl.
9Stir stew to mix well.
10Ladle stew into individual serving bowls and top with dumplings.
11Serve immediately.
12Hints: for fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.
13Delicious with cooked greens and a tomato salad.
14Cornmeal dumplings: =================== (makes about 8 dumplings) in a medium-size mixing bowl, combine cornmeal, salt and baking powder.
15Blend tofu in a blender or food processor until smooth and creamy.
16Add tofu to cornmeal mixture and mix well.
17Hints: replace ?cup all purpose flour for half of cornmeal.
18Stew - 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