|Hominy, Comfort in a Bowl|
This dish is ideal in the autumn, when squash first arrives and you are looking for warmth and texture with some spiciness, it is a one pot meal that always satisfies. Serve topped with avocado and tofu lime sour cream.
Recipe adapted from Voluptuous Vegan by Myra Kornfield
Hominy, Tomatillo and Squash Stew
1/2 pound frozen tofu, thawed (freezing makes the tofu firmer)
1 cup whole hominy, soaked in water overnight
1 dried chipotle (or 1 tsp chipotle powder)
1 mild chile such as pasilla or ancho if available
1 tbsp extra virgin olive oil
1 stalk celery, finely chopped
1 tsp dried oregano
1 tsp ground coriander
1/2 pound tomatillos, husked and halved
1 pound of winter squash (butternut, kabocha, delicata) cut into large cubes, about 4 cups
1/2 cup fresh corn kernals (or frozen)
1 medium red bell pepper, cut into 3/4 in squares
1 tsp umeboshi vinegar
Chopped coriander leaves for garnish
- Squeeze the tofu to remove any excess water. Crumble the tofu into large pebbly pieces by hand. Set aside.
- Drain the soaked hominy and place in a medium pot with 8 cups of water. Bring to a boil and simmer, partially covered, for about 1.5 hours or until the hominy is tender. Reserve the cooked hominy and cooking liquid separately.
- Meanwhile, cut off the stems of the chipotles and ancho, discard the seeds and place the chilies in a pot, cover with water, bring to a boil, then turn off the heat and let the chilies soak for 15 minutes in the hot liquid until they are softened. Transfer the chiles to a food process or blender with 1/4 cup of the soaking liquid and puree, set aside.
- Warm the oil in a medium pot, add the celery and saute over low heat for about 5 minutes, or until they are soft, add the oregano and coriander and saute for another 5 minutes. Add the crumbled tofu, chile puree and tomatillos, combine well and cook for another 5 minutes.
- Add the squash, hominy and reserved cooking liquid plus enough water to make 3 cups. Cover the pot, bring to a boil, then reduce the heat and simmer, partially covered for 15 minutes, or until the squash is tender.
- Add the corn kernels and bell peppers and cook for 5 minutes, add salt to taste and umeboshi vinegar. Cook 5 minutes or until the peppers are softened.
- Serve with a garnish of chopped fresh coriander leaves, avocado and tofu, lime sour cream.