South by Southwest

Ingredients

• 6 scallions, top 2 inches of green removed
• 2 tablespoons umeboshi paste (Japanese pickled plum paste, available in natural foods stores or Japanese food shops)
• 6 tablespoons chopped fresh parsley leaves
• 6 tablespoons toasted sesame butter or tahini
• 3 tablespoons lemon juice
• 1 teaspoon minced fresh ginger
• 2 cups cornmeal
• 1 cup whole wheat pastry flour
• 1 cup unbleached white flour
• 3 tablespoons baking powder
• 2 cups soy milk
• 1/2 cup canola oil
• 1/2 teaspoon sea salt
• 1/3 cup maple syrup
• 3 tablespoons olive oil
• 3 cups dried red beans, soaked overnight
• 3 bay leaves
• 2 tablespoons sea salt
• 3 tablespoons olive oil
• 1 large onion, diced 1/2-inch
• 2 large carrots, diced 1/2-inch
• 4 stalks celery, diced 1/2-inch
• 2 small butternut squash, skinned and diced 3/4 inch
• 1 small red bell pepper, diced 1/2-inch
• 1 small green bell pepper, diced 1/2-inch
• 1/4 jalapeno pepper, minced (about 1 teaspoon)
• 1/4 cup minced garlic
• 4 cups diced okra or zucchini, 1/2-inch cubes
• 1 tablespoon chili powder
• 3 tablespoons dried sage
• 1 teaspoon crushed red pepper flakes
• 1 small (6-ounce) can tomato paste
• 2 cups canned whole tomatoes with juice
• 2 cups water or vegetable stock
• 1/4 cup tamari

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