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.

 

Cheap and Easy Dinner for 4

This recipe is so great because you can cater it to whatever you have on hand.   The onion makes it super flavorful all by itself!  Great as leftovers.  Can also be thrown on the grill.

Ingredients:

1lb ground beef substitute

1/2 Onion

1/2 bag Baby Carrots

4-5 Potatoes

Salt and Pepper to taste

Olive Oil

Some Optional Add-Ons or Substitutions:

Garlic cloves

Brussel Sprouts

Cayenne or Paprika Powder

Anything you want!

Cover a rimmed baking sheet with aluminum foil and layer with all ingredients, ground beef substitute added last because it cooks the fastest.  Drizzle with Olive oil and sprinkle with salt and pepper to your liking.  Toss lightly to coat.  Bake at 400 for an hour or until potatoes are soft.
Easy!

If you would rather grill it just wrap in aluminum foil and throw on the grill until the potatoes are soft.

Vegan Chocolate Mousse Parfait

This delicious dessert will fool just about anyone.  It is Vegan, Gluten Free and healthy all while being chocolate?  The secret ingredient for the creamy texture?  Avocado.  Ssssshhh, don't tell.

Ingredients:

2 large ripe avocados

1/2 cup raw cacao powder or unsweetened cocoa powder

1/4 cup raw agave or brown rice syrup

1 tablespoon vanilla extract

1/4 cup ground flaxseeds

1/4 cup chopped walnuts

2 dates. pitted and chopped

2 Tbl unsweetened shedded coconut

1/2 tsp ground cinnamon

Pinch of sea salt

Fresh fruit (raspberries or strawberries are best)

Directions;

1. In a food processor or coffee grinder* combine flaxseeds, walnuts, dates, coconut, cinnamon, and salt.  Pulse until the texture is to your liking.  You can store up to a week in a sealed container.  If you have extra is would be great in yogurt or ice cream.

2. Puree avocado,  agave or syrup, and vanilla in a food processor or blender* until smooth.  Refrigerate until chilled.  It will keep for up to 3 days in a tightly sealed container.

3. Using a wine glass, martini glass or a small ice cream dish layer the mousse and the dry topping until the glass is full.  Add your fruit on top.

Notes:

*Serves 4

*A food processor works best, but a blender will do. 

*I have also used a Zyliss chopper and it worked fine

*Vegan and Gluten Free



Pumpkin Custard

Super easy dessert or even breakfast!

Ingredients:

1 can coconut milk (not lite)

1 cup pure pumpkin puree (or canned pumpkin)

3 large eggs

1 tsp vanilla

1/2 real maple syrup

1 tbsp arrowroot

1 tsp cinnamon

1/4 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp salt

Supplies:

1 - 9x13 cake pan

6 lightly oiled ramekins

*pictured above and below are 1 cup Pyrex storage containers so you have lids at the end too!

Whisk

Small bowl

1 large mixing bowl

2 cup Pyrex measuring cup

1. Preheat oven to 350 degrees.

2. Beat eggs in a small bowl

3. Whisk together all liquid ingredients in large mixing bowl: coconut milk, pumpkin,eggs,vanilla and maple syrup

4. In Pyrex measuring cup mix all dry ingredients: Salt, ginger, nutmeg,cinnamon, and arrowroot and whisk into pumpkin mixture.

5. Divide batter evenly into 6 ramekins using the Pyrex measuring cup for easy pouring.

6. Add warm water to the cake pan until it reaches about half way up the sides of the ramekins.

7. Bake for 50 minutes or until the top of the custard is browned and firm.  

8. Cool the dishes on a wire rack.

9.  You can serve warm or refridgerate until ready to serve!

Notes:

*Do not over cook!  The top will become leathery.

*Great straight from the fridge for breakfast or dessert for lunch as well!

* Rewritten from Living Without Magazine

Vegetarian, Gluten- Free, Milk free