Anasazi bean stew with cornmeal dumplings

    
1 1/2canasazi beans
3cwater
2conions, chopped
1ccelery, chopped
1 1/2ccarrots, sliced
1eakombu, 7" strip, rinsed
3eabay leaves
2tssavory, dried
2ctomato puree
1tbBalsamic vinegar
2tbtamari, low-sodium
  
  
  ---CORNMEAL DUMPLINGS---
  
1/2ccornmeal
1/4tssea salt
1/8tsbaking powder
5 1/4oztofu, 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 ablender 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