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kcqueenm 06-29-2007 01:55 PM

Anasazi Bean Stew with Cornmeal Dumplings
1 1/2 cup anasazi beans
3 cups water
2 cups onions chopped
1 cup celery chopped
1 1/2 cup carrots sliced
1 each kombu 7" strip, rinsed
3 each bay leaves
2 teaspoons savory dried
2 cups tomato puree
1 tablespoon balsamic vinegar
2 tablespoons tamari sauce low-sodium
1/2 cup cornmeal
1/4 teaspoon sea salt
1/8 teaspoon baking powder
5 1/4 ounces 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.

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.

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