Recipe: Vegan Posole Verde (cooked)

Vegan Posole Verde
1 cup dried, or 3 cups cooked, hominy
1 cup dried, or 3 cups cooked, navy beans or other white bean variety
4 large poblano peppers
3 tablespoons vegetable oil
6 medium tomatillos, husked, washed, and diced
3 medium spring onions or 6 scallions, with tender green shoots
1 jalapeno, seeded and finely diced
1 teaspoon ground cumin
12 medium cremini mushrooms, quartered
3 cups vegetable stock, preferably homemade
1 tablepoon chopped fresh oregano or 1 teaspoon dried
1/2 cup chopped cilantro
5 teaspoons salt, divided

Accompaniments
2 avocados, diced
1 medium cucumber, diced
5 small radishes, peeled and diced
Lime wedges
Fried corn tortilla wedges

Instructions
For hominy and beans*: Soak each overnight in separate bowls, and rinse each in a colander. In one pot, add hominy and 5 cups water; bring to a boil and add a teaspoon salt. Cover and simmer for an hour and a half. Hominy will be tender and the liquid with be starchy and gummy. Drain hominy, reserving liquid (if any). Set hominy aside. Meanwhile, add beans and 3 cups water to another pot; bring to a boil and add a teaspoon salt. Cover and simmer for 40 minutes. Drain beans, reserving liquid. Set beans aside.

For poblanos: Preheat oven to a 500º broil with the top oven rack 5 inches from the heat source. Wash and place poblanos on a baking sheet in a single layer. Slide baking sheet into oven, and turn poblanos every few minutes, until their skin has bubbled and begins to brown on all sides. Place poblanos in a bowl, and cover with a clean kitchen towel, until cool. Pull skin off peppers (with gloves if your skin is sensitive like mine). Split poblanos; remove seeds, and chop into 1/4-inch pieces.

For posole: Heat oil in a large pot over medium high, and add garlic. When garlic begins to turn golden, add tomatillos, spring onions, and jalapeno. Cook for 5 minutes. Stir in cumin and mushrooms, and cook 2 minutes more. Add poblanos, and cook 1 minute. Add hominy, beans, herbs, vegetable stock and 2 cups reserved bean/hominy cooking liquid. Bring to a boil and taste for salt (if you’re using canned stock, you may need less than called for). Simmer for 1 hour, stirring occasionally.

Serve with garnishes. Lime wedges and avocado are a must!

Serves 6 hearty portions



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Recipe: Vegan Posole (cooked)

Posole Stew, Minus the Pork
Published April 13, 2010
Makes 4 servings

In a traditional posole, hominy simmers for hours in a chile-spiked pork broth, but in this version, canned hominy and vegetable broth keep the dish plant-based and put it on the table in under an hour.

Ingredients
•1 small dried New Mexican red chile
•1 1/2 cups boiling water
•1 to 2 fresh Anaheim chiles (if you like it hot, use 2 chiles)
•2 tablespoons olive oil
•1 1/2 cups finely chopped onion
•3/4 cup diced carrots
•3/4 cup finely chopped celery
•4 teaspoons finely chopped garlic
•1 1/2 teaspoons dried Mexican oregano
•1 teaspoon ground cumin
•3 cups canned hominy, rinsed and drained (one 29-ounce can)
•2 cups diced, unpeeled red new potatoes
•4 cups Imagine brand organic No-Chicken broth
•1 tablespoon plus 1 teaspoon fresh lime juice (divided)
•Salt and freshly ground black pepper
•1/4 cup finely chopped fresh cilantro

Instructions
Place the dried chile in a small bowl. Pour the 1 1/2 cups boiling water over the New Mexican chile and let it soak for 30 minutes. Discard the water, seeds and stem and finely chop the chile; set aside.

Roast the Anaheim chiles over a gas flame or on a baking sheet set 4 inches below the broiler until charred all over, occasionally turning with tongs, about 10 minutes. Put hot chiles in a heavy quart-size freezer bag or covered bowl while they cool, which will help loosen the charred skin. When cool enough to handle, remove the charred skin carefully, then remove and discard the stem and seeds. Finely chop the chiles and add to reserved New Mexican chile.

Heat olive oil in a large soup pot over medium heat. Add the onion, carrots and celery, sautéing until onions are translucent and starting to brown, about 10 minutes. Add the garlic, oregano and cumin and sauté until fragrant, about 30 seconds.

Add hominy, potatoes, broth, chile mixture and 1 teaspoon lime juice. Bring to a gentle simmer over medium-low heat, and cook partially covered until the flavors have melded and potatoes are tender, about 30 minutes.

Add remaining 1 tablespoon lime juice to stew, and season with salt and pepper to taste. Garnish individual servings with a sprinkle of chopped cilantro.

From The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table by Ivy Manning



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Vegan, Gluten-Free Peanut Butter Cookies (note: cooked)

Wet Ingredients:

2 tablespoons ground chia seeds

1/4 cup very hot water

1/4 cup unsweetened applesauce

1/4 cup grapeseed oil or melted coconut oil

3/4 cup coconut sugar or sucanat

1 cup creamy organic peanut butter

2 teaspoons vanilla

Dry Ingredients:

1 1/2 to 1 3/4 cups sorghum flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Place the ground chia seeds and hot water into a medium-sized mixing bowl; whisk together until stringy, about 30 seconds. Then add remaining wet ingredients. Using an electric mixer, beat until incorporated, about 60 seconds.

Add dry ingredients and beat again until the dough forms a ball. The dough is sticky and may ride up on the beaters. If this happens just turn them off and scrape down the dough then mix again. Use enough flour until the mixture holds together well.

Roll dough into balls, place onto an ungreased cookie sheet, and press down using the tines of a fork. Bake for 10 to 12 minutes. Cool on a wire rack. Source: www.NourishingMeals.com

Vegan Recipe (not raw): BEST MAC N CHEESE RECIPE

http://vegworcester.com/2010/02/05/best-vegan-mac-and-cheese-recipe/