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 prove the history of recipes back into the far past, certainly as far back into history as ancient Egypt, and possibly even further. In practice though, mostly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to food historians are a few tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Closer to modern times, we have a couple of recipe books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the nobility of that period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new tastes caused an increase in books on cookery, most of which are now in private collections. During the succeeding few centuries, the rich families of Wesstern Europe competed to serve the most exotic meals, and as a consequence, cooks and their recipes could command a high salary. However, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Anasazi Bean Stew With Cornmeal Dumplings recipe.
