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Anasazi Bean Stew with Cornmeal Dumplings
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1 1/2 TasseAnasazi beans
3 Tassewater
2 Tasseonions chopped
1 Tassecelery chopped
1 1/2 Tassecarrots sliced
(7") strip kombu; rinsed
bay leaves
2 Teelöffelsavory dried
2 TasseTomato puree
1 Esslöffelbalsamic vinegar
2 EsslöffelLow-sodium tamari
Cornmeal Dumplings
1/2 Tassecornmeal
1/4 Teelöffelsea salt
1/8 Teelöffelbaking powder
5 1/4 x ca. 30 gExtra-firm silken tofu
die Zubereitung:

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


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