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Ingredients Jump to Instructions ↓

  1. 1 1/2 cup anasazi beans

  2. 3 cup water

  3. 2 cup onions, chopped

  4. 1 cup celery, chopped

  5. 1 1/2 cup carrots, sliced

  6. 1 each kombu,

  7. 7" strip, rinsed

  8. 3 each bay leaves

  9. 2 teaspoon savory, dried

  10. 2 cup tomato puree

  11. 1 tablespoon Balsamic vinegar

  12. 2 tablespoon tamari, low-sodium

  13. --cornmeal DUMPLINGS--

  14. 1/2 cup cornmeal

  15. 1/4 teaspoon sea salt

  16. 1/8 teaspoon baking powder

  17. 5 1/4 oz tofu, extra-firm silken

  18. 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

  19. 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

  20. 1/2 cup all purpose flour for half of cornmeal. STEW - Per serving:

  21. 526 cal,

  22. 31 g prot,

  23. 579 mg sod,

  24. 92 g carb,

  25. 6 g fat,

  26. 183 mg calcium DUMPLINGS - Per serving:

  27. 55 cal,

  28. 4 g prot,

  29. 125 mg sod,

  30. 6 g carb,

  31. 2 g fat,

  32. 0 mg chol,

  33. 51 mg calcium

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