This is the What A Dal recipe from Fresh From The Vegetarian Slow Cooker. I did a couple things different. I only used 1/2 cup of lentils and added about a cup of my leftover puréed mung bean soup from the other day. I added garam masala and Indian chili. After it cooked on low for about ten hours overnight, this morning I added 1 can of diced tomatoes that I drained and seasoned with salt and pepper. Then I let it cook on high for a couple of hours.
Crockpot beans! I cooked Mayocoba beans for the first time. So creamy and tender. I rinsed them first and added to the crockpot with sautéed onion and garlic, a tsp of dried oregano and filled it with water to about two inches from the top of the pot. Cooked on High from 9am and they were done by 12:30.
My very first Rancho Gordo heirloom beans!!!
I got black caviar lentils, flageolet, Santa Maria pinquitos, yellow eye and five bottles of hot sauce.
I made a delicious and spicy vegan pozole adapted from a recipe my friend gave me ten years ago.
Pozole with soy chunks
Ingredients for soup:
4 dried ancho chiles (I used guajillo and some arbol chiles) because that’s all I had (the arbol chile are spicy)
5 fresh tomatoes (or 1 can diced tomatoes which I used)
4-5 cloves garlic
1 (25 oz can) hominy, drained and rinsed very well
About 1 1/2 cups or more of dehydrated soy chunks
Toppings for the soup:
Shredded red cabbage
Fresh tomato, onion, cilantro, jalapeños made into salsa
Freshly fried corn tortillas
De-seed the ancho chiles. If using fresh tomatoes, add the chiles and the tomatoes to a pot of water to cover and boil until tomato is cooked. Pour into a blender with the garlic and blend until smooth. (If using diced tomatoes like I did, soak the chiles in boiling water for ten minutes. Add the chiles plus some of the soaking water, the garlic cloves and the diced tomatoes to a blender and blend until smooth.) This is the base for your pozole.
Fill a soup pot with two cups of broth or water. (I used a mushroom based broth) Add your pozole base and bring to a boil and let simmer.
Prepare your meat. Sauté half a chopped onion in olive oil in a separate pan. Drain and squeeze all the water out of the soy chunks. Add to the pan and cook until browned. Season with salt and pepper. Add this mixture to your pozole. Add the drained and rinsed hominy.
Bring everything to a boil and then simmer for an hour. Season with salt. Taste and adjust if you need to add extra broth.
Serve in a bowl topped with fresh cabbage, salsa, lime juice and avocado. Fresh corn chips or tostada on the side are a must.
This is the veggie pastitsio from The Olive and Caper cookbook. I subbed Vegan equivalents for the cheese and soymilk for milk etc... I omitted the eggs that were required for the betsamel topping. It’s do good!
Peach cinnamon pancakes that I had for breakfast. I used the ginger pear pancakes from 1000 Vegan Recipes and used what fruit I had (canned peaches). Yummy!