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Directions:

Ingredients
1 1/2	cup	anasazi beans
3	cup	water
2	cup	onions, chopped
1	cup	celery, chopped
1 1/2	cup	carrots, sliced
1	each	kombu, 7" strip, rinsed
3	each	bay leaves
2	teaspoon	savory, dried
2	cup	tomato puree
1	tablespoon	Balsamic vinegar
2	tablespoon	tamari, low-sodium


		---cornmeal DUMPLINGS---

1/2	cup	cornmeal
1/4	teaspoon	sea salt
1/8	teaspoon	baking powder
5 1/4	oz	tofu, extra-firm silken

Directions:
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