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
It is quite possible to trace the history of transcribed cooking instructions back into ancient history, at least as far back as early Egypt, and maybe even further. In practice though, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move on, there were some recipe books which appeared in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of food on the menues of the rich and powerful of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices such as basil and coriander. These new herbs and spices led to a surge in books on cooking, many of which still exist in private libraries. The arrival of television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Anasazi Bean Stew With Cornmeal Dumplings recipe.
