Vegetarian Pozole

Ingredients:

1-2 29 oz. cans of hominy

5 cups mock chicken stock or vegetable broth

2 cups water or more for desired consistency

1-2 limes (juiced)

4-6 chicken patties (optional)

1 tsp salt

pinch of black pepper

2 tsp paprika

1/4 tsp mustard powder

1 tsp Mexican oregano

1 small white onion

2 cloves pressed garlic

2 tsp cumin

1tsp masa

 1 cup pumpkin seeds

2 chile anchos (dried)

5 chiles de arbol

2 chile guajillos

1 cup cilantro

1-2 tbs vegetable oil

Garnishes:

Avocado cubed

 Radishes thinly sliced

Cabbage thinly shredded

Cilantro

Directions:

Open up the dried chiles and remove the seeds. Toast pumpkin seeds and dried chiles in oil. Once peppers have softened and the seeds are toasted, remove from pan and place in a blender or food processor with the cilantro and about 1 cup of broth. Blend until smooth and place to the side. Add another tbs of oil to the pan if necessary. Sauté onion in oil. Add pressed garlic and spices and continue to saute until the onions are soft. Add in blended chile mixture and "chicken". (I like to use fake chicken patties with the breading removed and cut them up like shredded chicken. I tried using morning star chicken strips meal starters and the texture was too gummy. This can be experimented with or left out all together.) Add hominy, broth, lime juice and water. I used one and 1/2 cans of hominy. Cook until hominy is soft and you have the desired soup consistency. Add water as necessary.

I cut up 2 avocados into cubes and added to the soup at the end. Garnish with radish and cabbage when served. This recipe yields about 1.5 quarts.

 

Curried Butternut Squash Soup

I discovered this recipe this fall and it's become one of my favorites!

Ingredients:

3-3.5 lbs butternut squash, halved

1 Tbsp ginger root, peeled and minced

4 cloves garlic, minced

2 limes

1/4 c chopped cilantro leaves

2 Tbsp peanut or canola oil

1 1/2 c coconut milk

1 1/2 c vegetable broth

1 Tbsp curry powder

1 tsp cumin

1/2 tsp red pepper flakes (more for a little heat)

salt and pepper to taste

Kitchen tools:

Blender or food processor

6 qt pot

Spatula

9x13 baking dish or rimmed cookie sheet

1. Preheat the oven to 400

2. Cut Butternut squash in half, lengthwise and scoop out seeds.* Place in 9X13 baking dish, with the rind side up and roast for about 1 hour. Test the squash to see if it is tender enough to be scooped out, then let cool for a few minutes.

3.While squash is roasting, Prepare all of your ingredients

4. While the squash is cooling, heat the oil in pot over medium-low heat. Add curry,ginger, cumin, and red pepper flakes. Simmer until fragrant or about 3 minutes. Add garlic and simmer for another 2 mins or until garlic begins to color. Remove from pan and set aside in a dish so it doesn't over cook and lose flavor.

5. Scoop flesh from squash and scoop half into the blender along with half of the sauted spices and half of the broth. Puree until smooth then pour into your pot. Repeat with the remaining squash, broth and spices.

6. Add coconut milk, squeeze in lime juice, and add salt and pepper, stir and heat being careful not to let it boil.

7. Once heated through stir in cilantro and serve. You can add some cilantro full cilantro leaves on top for garnish.

Tips:

Weigh the squash! If it is too big you will dull the flavor of the soup.

If you have trouble cutting through the squash try microwaving the squash whole for 2 mins or so to soften it.

Don't overheat your spices as they will lose flavor.

*Tip below

VEGAN, GLUTEN FREE