How To make Hominy (Vegan)
1 c Dry quinoa
1 cn Peeled cut tomatoes
1 cn Beans (I've used pinto,
Black, and kidney) 1 cn Hominy
x Spices - I use garlic, Onion, parsley, basil, Thyme Cook quinoa w/ 2 cups water. Add tomatoes, beans, hominy and spices and keep on low heat until all is hot. Posted by simmons@texaco.com (Bob Simmons) to the Fatfree Digest [Volume 13 Issue 2] Dec. 2, 1994 Source: Amy B. Ahmer FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Hominy (Vegan)'s Videos
How to Make Mexican Vegan Pozole Rojo | Pozole Vegano
Pozole has always been a special occasion meal in Mexico. People will serve it for birthdays, any an all sorts of parties, and it’s very popular during the holiday season and quite common to see pozole on offer at the Christmas dinner table.
Get the printable recipe
This veganized pozole rojo makes a great substitute for the meat versions. This delicious vegan recipe is made using mushrooms.
Of course, because there’s no meat in this, it’s not going to taste exactly like chicken or pork pozole. But in the 2 years that I’ve been making it this way, I’m fully satisfied every time the pozole craving strikes.
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Vegan Pozole Verde made in 30 minutes | Español al minuto 6:30
(Receta de Pozole verde vegano con puerco al minuto 6:30)
????Easy chickpea pozole verde recipe with vegan pork
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????Recipe????
7 tomatillos- remove husks + rinse clean
3 garlic cloves
1 serrano pepper + more to taste
2 wedges of onion
Sprig of cilantro split into two bunches
Handful of spinach
1/4 tsp salt
2 tbsp vegan bouillon + more to taste (Or in place of the bouillon in water you can use 7 cups of vegetable broth)
7 cups of water + 1 cup for the sauce
1-1/2 tbsp oil + more for to fry the enoki mushrooms
4 cans of chickpeas -drained and rinsed (I combined 3 cans of chickpeas with 1 cup of hominy)
(Save 2 tbsp of chickpeas/hominy to blend into green salsa)
In a small sauce pan over a medium flame boil the tomatillos and serrano pepper.
2 minutes after they come to a boil reduce the flame to low, cover and cook until tender. Be sure they do not burst, they could become bitter if they do.
In the mean time, as the tomatillos cook.. add 7 cups of water to a large pot over a low medium flame.
Along with 1 wedge of onion, 1 garlic clove and a few cilantro leaves. Also add the vegan bouillon, chickpeas/hominy.
Going back to the tomatillos, when they are tender turn off the flame and place them into your blender cup.
Along with the serrano pepper, dry oregano, 2 tbsp of chickpeas or hominy, 1 wedge of onion, 2 garlic cloves,
Small sprig of cilantro, handful of spinach, 1/4 tsp salt and 1 cup of water. Blend until smooth.
Next add 1-1/2 tbsp of avocado oil into a saucepan over a medium flame. Pour the blended green salsa into the hot oil. Fry for 2 minutes or until it comes to a roaring simmer/boil.
The next step is to pour the fried salsa into the simmering broth, *remove the wedge of onion, garlic clove and cilantro leaves from the broth before pouring the green salsa.
Mix to incorporate all of the ingredients. Place a lid over the pot and raise the flame to a medium high, cook for 10 more minutes or until it comes to a roaring simmer/boil. Turn off flame and serve.
Fried enoki
You will need:
Enoki mushrooms -cut 1-1/2 inches off the bottom, separate into smaller pieces just like in the video
Vegetable oil
Seasoning salt
Heat a pan over a medium high flame, add enough oil to fry the enoki, once its hot add the enoki mushrooms, fry on both sides until they become crispy and golden brown. Remove from heat, absorb excess oil with a paper towel and season with seasoning salt to taste.
#veganpozole #pozolevegano #veganonabudget
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Veracruz-Style Hominy | Delicious Vegan and Gluten-Free Dinner
#mexicanfood #vegan #glutenfree
A delicious and simple side dish or plant-based main course of plump hominy made a la Veracruzana or Veracruz-style with tomatoes, green chilies, green olives, capers, and parsley. Meet your new favorite healthy hominy recipe. Vegan and gluten-free!
You know I LOVE Mexican food. If you are looking for recipes that are guaranteed to work, be delicious, and never complicated, make sure you visit my website for this tasty recipe PLUS loads more! ????
◽️RECIPE:
Pssst!! Oh and here's the coconut-cilantro rice recipe:
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Chef Kate Ramos from ¡Hola! Jalapeño will show you how to make this super delicious Veracruz-Style Hominy that you will LOVE!
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HOMINY CORN PORRIDGE | EASY JAMAICAN BREAKFAST RECIPE (VEGAN FRIENDLY)!!
Hominy Corn Porridge is a creamy blend of softened hominy kernels, milk (swap for coconut milk and make it vegan), a pinch of cinnamon and nutmeg for flavour and sweetened with condensed milk or sugar.
Recipe:
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Vegan Kale and Hominy Pozole - recipe
Vegan Kale & Hominy Pozole - GF, Oil Free and So Hearty! If you are home with the virus this is such a comfort! Unfortunately, we both have the Corona virus and all recipes will be with whatever we have available.
In a large pot (we use le cruset as they are very safe as far as not leaching any toxins)
1 Box of Pozole Broth by Oceans Halo
2 cups of water
1 Bag Organic 365 Chopped Kale 12 oz
1 15 oz can of organic corn-if you are able to find organic frozen roasted corn that is the best
-keep 3 tablespoons out
25 oz can of Hominy juice and all--hold 3 tablespoons out
In blender put 3+ tablespoons of Hominy and 3+ tablespoons of corn along with a little of the broth and blend to a creamy texture and add to pot
1 7oz can of organic Rio Luna Large chopped green chilies -optional
1 teaspoon organic black pepper
1 teaspoon organic chili powder
1 teaspoon organic cumin
1 teaspoon cayenne - optional-omit if you don't like it spicy.
2 organic Bay Leaves
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