---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ANASAZI BEAN STEW WITH CORNMEAL DUMPLINGS
 Categories: Main dish, Vegetarian, Vegan
      Yield: 4 servings
 
  1 1/2 c  Anasazi beans
      3 c  Water
      2 c  Chopped onions
      1 c  Chopped celery
  1 1/2 c  Sliced carrots
      1    (7") strip kombu; rinsed
      3    Bay leaves
      2 ts Dried savory
      2 c  Tomato puree
      1 tb Balsamic vinegar
      2 tb Low-sodium tamari

--------------------CORNMEAL DUMPLINGS--------------------
    1/2 c  Cornmeal
    1/4 ts Sea salt
    1/8 ts Baking powder
  5 1/4 oz Extra-firm silken tofu
 
  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
  
  From: Vegetarian Gourmet - Winter 1993 Typed for you
  by Karen Mintzias
 
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