| Ingredients | | | 1 1/2 | cup | anasazi beans | | | 3 | cup | water | | | 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 | | | | | | | | | | | | | | | ---cornmeal DUMPLINGS--- | | | | | | | | 1/2 | cup | cornmeal | | | 1/4 | teaspoon | sea salt | | | 1/8 | teaspoon | baking powder | | | 5 1/4 | oz | tofu, extra-firm silken | | | | | |
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
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