ANASAZI BEAN STEW WITH CORNMEAL DUMPLINGS RECIPE

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INGREDIENTS: 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 tsp. dried savory 2 C. tomato puree 1 Tbsp. balsamic vinegar 2 Tbsp. low sodium tamari 1/2 C. cornmeal 1/4 tsp. sea salt 1/8 tsp. baking powder 5 1/4 ounce extra firm silken tofu 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 Tbls. fuls 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. Cornmeal 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 C. all purpose flour for half of cornmeal. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes