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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 inch) strip Kombu, rinsed
3 Bay Leaves
2 teaspoon dried Savory
2 cup Tomato puree
1 Tablespoon Balsamic Vinegar
2 Tablespoon Low-sodium Tamari
CORNMEAL DUMPLINGS
1/2 cup Cornmeal
1/4 teaspoon Sea Salt
1/8 teaspoon Baking powder
5 1/4 oz Extra-firm silken Tofu
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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.
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