Cornmeal Dumplings Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cornmeal,
1/2 tsp: Sea salt,
1/4 tsp: Baking powder,
1 package: Extra-firm silken tofu, 10.5 oz
Directions:
In a medium-size mixing bowl, combine cornmeal, salt and baking
powder.
Blend tofu in a blender or food processor untilsmooth and creamy.
Add tofu to cornmeal mixture and mix wel.
Drop batter by tablespoonfuls into a kettle of gently boiling stew or
soup. Cover and cook over medium heat for about 10 minutes. To test
for doneness, remove one dumpling from stew and slice it. The inside
should be bread-like.
Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb; 2 g fat; 0 mg
chol; 51 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp
powder.
Blend tofu in a blender or food processor untilsmooth and creamy.
Add tofu to cornmeal mixture and mix wel.
Drop batter by tablespoonfuls into a kettle of gently boiling stew or
soup. Cover and cook over medium heat for about 10 minutes. To test
for doneness, remove one dumpling from stew and slice it. The inside
should be bread-like.
Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb; 2 g fat; 0 mg
chol; 51 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Source from luhu.jp
Tags
Vegetarian