CORNMEAL DUMPLINGS
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
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“Luke 1:44 – Life Begins at Conception.”
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