Category : Beans Grain|
Rating : 0
|1 1/2||cup||anasazi beans |
|2||cup||onions, chopped |
|1||cup||celery, chopped |
|1 1/2||cup||carrots, sliced |
|1||each||kombu, 7" strip, rinsed |
|3||each||bay leaves |
|2||teaspoon||savory, dried |
|2||cup||tomato puree |
|1||tablespoon||Balsamic vinegar |
|2||tablespoon||tamari, low-sodium |
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| || ||---cornmeal DUMPLINGS--- |
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|1/4||teaspoon||sea salt |
|1/8||teaspoon||baking powder |
|5 1/4||oz||tofu, extra-firm silken|
|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.
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