---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetarian, Vegan
       Yield: 4 servings
   1 1/2 c  Anasazi beans
       3 c  Water
       2 c  Chopped onions
       1 c  Chopped celery
   1 1/2 c  Sliced carrots
       1    (7") strip kombu; rinsed
       3    Bay leaves
       2 ts Dried savory
       2 c  Tomato puree
       1 tb Balsamic vinegar
       2 tb Low-sodium tamari
 --------------------CORNMEAL DUMPLINGS--------------------
     1/2 c  Cornmeal
     1/4 ts Sea salt
     1/8 ts Baking powder
   5 1/4 oz Extra-firm silken tofu
   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
   Hints: For fresh tomato puree, place 3 to 4
   medium-size tomatoes in a blender and blend until
   Delicious with cooked greens and a tomato salad.
   CORNMEAL DUMPLINGS: =================== (Makes about 8
   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
   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