1 1/2 cup anasazi beans
3 cup water
2 cup chopped onions
1 cup chopped celery
1 1/2 cup sliced carrots
1 (7) strip kombu, rinsed
3 bay leaves
2 tsp dried savory
2 cup tomato puree
1 tbsp balsamic vinegar
2 tbsp low-sodium tamari
CORNMEAL DUMPLINGS
1/2 cup cornmeal
1/4 tsp sea salt
1/8 tsp baking powder
5 1/4 oz 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 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
Servings: 4 servings
Anasazi Bean Stew With Cornmeal Dumplings Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Soup; Stew
The History of Recipes
Recipes as an idea can be observed far back into ancient history, at least as far back into history as the early Egyptians, and possibly even further than that. However, these, ancient cook books were just very simple hieroglyphic recipes for meal preparation.
Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, main meal and desserts, something we still use today. Additionally, he describes how the Roman chefs were skilled in the use of many aromatic flavors, including a few you will know for example thyme, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, such as coriander, basil and rosemary. These new spices and herbs was responsible for an eruption in recipe books, most of which are kept safe in private cookery archives. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Anasazi Bean Stew With Cornmeal Dumplings recipe.
