| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegetarian |
Chilis, Grains & ce, Vegetarian |
10 |
servings |
INGREDIENTS
|
|
Your favorite sauteing liquid; * |
| 2 |
md |
Onions; chopped |
| 4 |
md |
Zucchini; chopped |
| 1 |
|
Red bell pepper; diced |
| 1 |
lg |
Green bell pepper; diced |
| 4 |
|
Cloves garlic; minced |
| 1 |
|
Jalapeno; chopped |
| 1/4 |
c |
Fresh parsley; chopped |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 2 |
cn |
Italian plum tomatoes; with juice, 28 oz size cans |
| 12 |
oz |
Tomato sauce |
| 1 |
tb |
Brown sugar |
| 3/4 |
|
Fine yellow cornmeal |
| 2/3 |
c |
Hot water |
| 1/4 |
c |
Unbleached all-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1 |
c |
Lowfat farmer's cheese; or lowfat ricotta |
INSTRUCTIONS
CORNMEAL DUMPLINGS
* The original called for olive oil for sauteing the veggies.
Saute the onions, zucchini, bell peppers, and garlic until softened --
about 15 minutes. ADd the jalapeno, parsley, cilantro, and seasoning, and
cook for 2 minutes. Add tomatoes and the sauce and sugar; simmer for 10
more minutes.
Dumplings:
Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch
balls. Add dumplings to stew, stirring gently to submerge. Simmer until
dumplings are cook through, 10 -12 minutes.
Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g
Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: 1/2
Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable
Recipe by: Vegetarian Times, September 1998
Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 26, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”