Anasazi Bean Stew With Cornmeal Dumplings Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
CORNMEAL DUMPLINGS
1/2 cup: Cornmeal,
1/4 tsp: Sea salt,
1/8 tsp: Baking powder,
5 1/4 ounce: Extra-firm silken tofu,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp