Vegan Pozole with Tempeh
This is a hearty spicy vegetable soup...it takes some time to make but the results are well worth it.
Serves 4 -6
Soup base:
6 medium sized tomatillos/ 1 1/2 pounds (these resemble green tomatoes with a dry husk)
1 green jalapeno chili
1 medium onion /1 cup
fresh water.
Using a fork, skewer the de-husked tomatillo and working one at a time, fire roast them over a gas flame, to scorch the skins.
Remove each scorched one to a bowl and when cool enough remove most of the skin.
Proceed the same with the chili and wearing rubber gloves, slice and remove the ribs,seeds and stem
Also slightly scorch the peeled onion, chop into wedges.
Place the tomatillos. onion and chilies in a blender, add salt and pepper and blend with fresh water to a smooth sauce.
(this is a great sauce for enchiladas)
Place the sauce in a pan and add 4 cups strong vegetable stock
1 x 16ozs can washed and drained cooked hominy (or chickpeas)
2 bay leaves
2 tsp ground cumin
1x8ozs tempeh cut into 1/4inch chunks
2 cloves garlic smashed and minced
Bring to boil, and cook on high simmer for 25 mins...removing any scum. (the hominy will pop open).
Remove from heat, remove bay leaves and add:
2 cups minced green cabbage
2 tsp dried oregano
1/2 cup chopped cilantro
Stir well to wilt the cabbage
Serve in bowls/or cups and offer lime or lemon wedges, and tortilla chips.
Also may add chopped avocado, chopped tomato, chopped cucumber and radish.
This is best served very hot ...also a good soup to prevent colds and flu'
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| Tomatillo's |
Spicy Nachos with Beans & cheese
serves 4-6
3 cups (24-28ozs cooked beans or chickpeas)
1 jalapeno chili, sliced and seeds, ribs and stem removed
2 cups minced onion
2 cloves garlic
2 tbsp oil
1 cup chopped green/red bell pepper
2 cups shredded strong cheese (Cheddar, Gruyere, Muenster)
With a potato masher or food processor, mash the beans until they are fine & smooth (if you have some of their cooking liquor good, or a little vegetable stock)
In a heavy bottomed skillet heat the oil and add the onions, garlic and bell pepper and cook on medium high heat until the onions and peppers have sweated down and released their moisture.
Season with sea salt.
Add the mashed beans and cook for 5-8 minutes until everything is bubbling (add more stock or water if necessary to create a sauce).
Remove from heat.
Test for seasonings adding salt and ground pepper or hot sauce as needed
Pre heat oven 400F
Lay 3 cups plain tortilla chips in a roasting pan or cookie sheet, in one layer.
Pour over the bean vegetable sauce and top with grated cheese.
Bake in top of oven 5-8 mins..or until cheese is bubbling & melted.
Serve immediately.
Either plated or on a large (help yourself) platter
Variations: may add cooked corn, avocado,ground cumin, cilantro, feta cheese, lime wedges to garnish
Omit the cheese and add nutritional yeast and it is Vegan!
