Posole - Native American Thanksgiving
From
Our Daily Bread
Adapted for vegan:
2 lg cans of hominy
3 or 4 cans of vegetable broth or stock
2 or 3 green chiles (roasted and peeled)
1 lg onion, diced
3 or 4 large carrots, diced
3 or 4 stalks of celery diced
Salt and pepper to taste
1/2 tps EACH oregano, garlic, cumin
1 Tb Chile powder
2 Tb fresh cilantro, minced
Yet another appropriate Thanksgiving dish is Posole,
which is indigenous to the Native American southwest. Posole is really
considered most traditional around Christmastime and is always served
New Year's Eve and/or New Year's Day for good luck. However, Pueblo
peoples have made posole for generations and it is a staple winter dish.
Saute the onions and celery until the onion is
transparent. This can be done with water and veggie stock or with
spray-type coatings. Dump everything else in and bring to a low boil.
Simmer until you like the texture. The hominy should be really soft,
almost to the break-up-and-really-form-a-thick-stew stage.
Serve posole with cornbread and a crisp green salad.
Please consider your tolerance for spices. The heat will come from the
green chiles and the chile powder, as well as the black pepper. If you
want a little more color in the stew, you could throw in some kernel
corn. Hope you enjoy.
Vegan Waldorf Salad
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serves 6-8 people
4 large, ripe apples such as Braeburn or Gala
1/2 cup raisins
1/2 cup walnuts, or other nut, chopped
2 stalks celery, chopped
2 leaves Romaine lettuce, torn into bite-size pieces
1/4 cup Vegennaise brand non-dairy mayonnaise (found in the refrigerated
section of your local health food or whole foods store)
Wash, dry* and core the apples; slice and cut into
bite-size pieces into large bowl. Add walnuts, raisins, celery and
lettuce. Stir gently to mix. Add Vegennaise and mix well.
*I have found it is important to dry the apples after
washing them so that the Vegennaise adheres to the apples.
Confetti Succotash
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12 oz frozen yellow corn
8 oz frozen white corn
12 oz frozen lima beans
12 oz frozen soy beans*
1/8 cup soy margarine
Salt and pepper to taste
In a large pot, heat 1 inch of water to boiling. Add
lima and soy beans; cover. Return to a boil and cook for 5 minutes. Add
corn, cover, and continue cooking for another 3 - 4 minutes. Remove from
heat and strain away water. Add soy margarine to succotash and stir to
melt. Season to taste with salt and pepper.
*Available in the frozen vegetable section of many
health food stores and whole food supermarkets. Buy them for this recipe
without their pods.
Garlic Green Beans
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3 one-pound cans of French cut green beans
or 2 small bags frozen French cut green beans
or 3 boxes frozen French cut green beans
Marinade:
2/3 cup oil
1/2 cup sugar
5 cloves garlic, minced
1 Tb salt
Make one day ahead. If frozen beans are used, cook
first.
Mix marinade and toss with beans. Heat thru before serving.
This makes enough for a crowd, but can be cut down for
2-4 servings
Go on to November
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