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
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 207.7mg||7 %|
|Potassium 993.9mg||26 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 29.9g|
|Protein 5g||7 %|
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Calories per serving: 163
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