Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Anasazi Bean Stew With Cornmeal Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/2 Cup(s) Anasazi beans
3 Cup(s) Water
2 Cup(s) Chopped onions
1 Cup(s) Chopped celery
1 1/2 Cup(s) Sliced carrots
1 7" strip kombu rinsed
3 Bay leaves
2 Teaspoon(s) Dried savory
2 Cup(s) Tomato puree
1 Tablespoon(s) Balsamic vinegar
2 Tablespoon(s) Low-sodium tamari
1/2 Cup(s) Cornmeal
1/4 Teaspoon(s) Sea salt
1/8 Teaspoon(s) Baking Powder
5 1/4 Ounce(s) 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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 380.8mg
Potassium: 653.1mg
Carbohydrates: 31.2g
Fiber: 5.8g
Sugar: 9.9g
Protein: 6.4g


Scale this recipe to Servings [?]