Posole & Mexican Cornbread

Posole is a traditional pre-Columbian soup or stew from Mexico. It is as rich in flavor as it is in history. Nixtamal, corn kernels treated in an alkaline process (aka hominy), is the base of the dish, which is combined with chili peppers, various spices and meat...traditionally pork, but turkey or chicken was sometimes used. Vegan Posole is made by simply omitting the meat. Corn was considered sacred by the Aztecs, so Posole, despite its simplicity, was a "special occasion" food. It was shared among the whole community as an act of religious communion.

We love spicy food around our house, but I don't usually like it as spicy as other members of my family. Typically, I will make my dishes mild, but provide  "hot" additions to spice things up a bit for those in my family with cast iron stomachs and Teflon taste buds. This Posole recipe is a somewhat "Americanized" version. You can spice it up to your liking...but I'm going to let my taste buds and stomach live to eat another day!

Mild Posole

Ingredients
1 dried ancho chili
1 dried guajillo chili
1 Tbsp. olive or vegetable oil
1 small red onion, diced (or 1 tsp. onion powder)
2 garlic cloves, minced
1 15-oz. can diced tomatoes - do NOT drain!
1 4-oz. can green chili peppers, diced
1/2 tsp. cumin, or more to taste
1 Tbsp. Mexican oregano
1 tsp. salt
2 medium potatoes, peeled and chopped
1 15-oz. can pinto beans, rinsed and drained
5 cups vegetable broth or vegetarian stock (try 5 cups water + 4 tsp. vegetable base + 2 tsp. commercial black, red or green mole)
2 15-oz, cans hominy, rinsed and drained
Juice of 2 limes

For a "with meat" version, add browned lean ground beef, pork shoulder or roast that has been simmered in water for 2 or more hours, or until tender, stewed boneless, skinless chicken or leftover Thanksgiving turkey that has been boned and skinned.

Garnish Suggestions
Cilantro, chopped
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Avocado, diced
Lettuce, chopped
Tomato, chopped
Red Sweet Peppers, finely diced

Preparation
Soak chilies in hot water for 20 minutes. Discard any stems and as many seeds as you choose to adjust the "fire" factor. Puree in a blender. Heat oil in a medium-size pot and saute garlic and onion (if using onion powder, don't add yet!) on low for 10 minutes. Add vegetable broth, tomatoes (with juice), chili puree (add a small amount and adjust at the end of cooking), green chilies, salt and spices (and onion powder if using in place of onion). Simmer the soup/stew for 10 minutes. Add hominy and pinto beans, return to boil and simmer for additional 15 to 20 minutes. Add lime juice. Taste and, if necessary, add more salt, lime juice or chili puree. Ladle into individual serving bowls and set out garnishes from which your guests can choose to make it their own! Serve with Mexican cornbread.

Mexican Cornbread

Ingredients
1/2 c. (1 stick) butter, melted
1/3 cup white sugar
4 eggs
1 15-oz. can cream-style corn
1 4-oz. can green chilies, well-drained
1 2-oz. jar pimientos, well-drained
Sliced jalapenos, if desired (add fresh or canned...you can make it as hot as you like!)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 cup Mexican blend cheese
1 cup all-purpose flour
1 cup white cornmeal
4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. cooking oil

Preparation

Preheat oven to 300 degrees F.  Coat the bottom of a 9- x 13-inch baking dish with oil and place in the oven. In a large bowl, beat together butter and sugar. Beat in eggs, one at a time. Blend in cream corn, chilies, jalapeno (if using), pimiento, spices and cheese.

In a separate bowl, combine flour, cornmeal, baking powder and salt. Slowly add flour/cornmeal mixture to cream corn mixture and stir until well-blended. Pour batter into hot pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the middle of the cornbread comes out clean. Serve with Posole.

Note: I usually do not like ANY sugar in my cornbread. In this recipe, however, I put a little sugar in it, as the cream corn already imparts some sweetness. If you desire a more savory cornbread, omit the sugar!

Easy Crock Pot Coconut Rice Pudding

I love coconut. I love it so much, I cook with it and eat it any way I can...flaked coconut, coconut milk, cream of coconut, coconut butter, Seven Keys Coconut Toast Spread (if you haven't had this, you have no idea what you are missing!) I love adding coconut to my rice pudding. There is something so satisfying about adding coconut to this Old South tradition. Maybe I should have called this post "I Love Coconut!"

Easy Crock Pot Coconut Rice Pudding

• 2 3/4 cups water
• 3/4 cups Jasmine or long-grain rice (I prefer Jasmine rice)
• 1 15-ounce can cream of coconut (NOT coconut milk...think Coco Goya, which is what I use!)
• 12 ounces evaporated milk, coconut milk (not cream) or soy milk, if you want to make this vegan
• 1 Tablespoon dark run or 2 - 3 teaspoons rum extract
• 2 teaspoons vanilla extract
• 1 cup golden raisins
• 1 teaspoon pumpkin pie spice blend
• Couple of healthy dashes nutmeg
• Dash of sea salt
• 2/3 cup sweetened, flaked coconut (optional)

In a 4 1/2-quart to 6-quart crock pot, stir together water, rice, cream of coconut, milk (your choice...evaporated is best for non-vegans and coconut milk is best for vegans, in my opinion), rum or rum extract, vanilla extract, golden raisins, pumpkin pie spice, nutmeg and sea salt. Cover and cook on Low for 4 to 5 hours.

While pudding cooks, toast coconut. Heat a small skillet or saute pan over Medium heat until hot. Add coconut and toast, stirring constantly, until deep golden (don't overbrown or scorch). Transfer to plate.

When pudding is ready, remove inner crock from crock pot base and allow to stand 10 minutes. To serve, spoon pudding into serving bowls and sprinkle with toasted coconut, if using. If not serving pudding right away, press plastic wrap against top of pudding in bowl (literally press the plastic against the pudding). This step avoids a skim forming on top of the pudding. Refrigerate until ready to serve, up to two days. Simply pull off plastic wrap and top of pudding will be skim-free! Place in serving bowls and sprinkle on toasted coconut that has been kept in a plastic storage bag. Enjoy!

Note: This recipe can be vegetarian or, if you choose to use soy milk, vegan.

Wheat Meat or Chicken Jalfrezi & Broaden Your Palate!

Westsoy Seitan...Wheat Protein Strips

What is "Wheat Meat?" you might ask. When I first started down the vegetarian/vegan road to better health, I had to find good alternatives to meat and I tried many. Wheat Meat is also known as seitan and its texture and taste are very satisfying...and it provides a great source of protein in your diet. I love Westsoy Seitan Strips, but it also comes diced and in crumbles.This recipe is easily adaptable whether you want to keep it vegan or add poultry. I have made it both ways but, when using chicken, I buy only free-range, certified 100% organic chicken. Eating clean and healthy protein is absolutely crucial if you want to prevent disease and premature aging, increase your daily energy and live longer. I have included the vegetarian choices for protein that I've used in the past and that is the way I've made it most of the times I've prepared this dish. Believe me, if you use seitan, you won't miss traditional meat! Jalfrezi  is a type of curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. Instead of traditional soy sauce (which is a mixture of wheat and soy), we use tamari, an organic, gluten-free (all soy) soy sauce whose flavor goes way beyond it's saltiness...our favorite brand is San-J Organic Tamari. We have discovered the wonderful spice blend called Garam Masala. We use it in SO many of our dishes and it gives our Jalfrezi some of its wonderful flavor. Order it in bulk (we get our bulk spices from Spices, Inc.) or make your own. If you choose to make this dish with all the suggested non-meat options, it is 100% vegan!

"Chicken" Jalfrezi

“Chicken" Jalfrezi

Ingredients

• 4 teaspoons vegetable oil
• 1 large onion, finely chopped (I have an onion sensitivity, but can use onion powder without a reaction, so I use 1 tsp. onion powder instead.)
• 3 cloves garlic, minced
• 2 Tablespoons tomato paste
• 2 cans Rotel tomatoes (with chilies or jalapenos)
• 1 cup organic vegetable broth (or chicken broth, if desired)
• 2 teaspoons white vinegar
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 small red bell pepper, seeded, pith removed and chopped
• 1 8-oz. package Westsoy Seitan Strips*
• 1 15-oz. can organic chickpeas* (aka garbanzo beans), drained and rinsed
• 1 Tbsp. tamari
• Salt and pepper to taste
• 4 sprigs fresh cilantro, for garnish

*If you choose to use poultry, use 1 pound chopped cooked organic chicken

Directions

1.    Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes and vinegar. Season with turmeric, cumin, coriander, chili powder, (onion powder, if using) and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.

2.   Mix the red bell pepper, seitan and chickpeas (or cooked chicken, if using) into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Add tamari. Season with salt and pepper, if desired, to taste.** If you like your Jalfrezi with a little thinner sauce, just dilute with additional vegetable broth or water. Garnish with cilantro sprigs. Serve over rice.

**If you put this dish on Low in a slow cooker for 3 hours, the flavors "marry" well, plus you can make it ahead a bit; put cilantro on after cooking.