Vegan Pozole

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When the weather turns chilly the best way to fill up on is with a nice, steaming bowl of soup. It warms you up from the inside out.  When looking a great vegan soup I think pozole is a good way to go.  Traditionally, pozole is a pork and hominy soup with a spicy chile base but it is just as easy to nix the pork and still have a delicious bowl to fill up on.  As a bonus, the vegan version is ready to serve in less than an hour.

This recipe keeps the heat level on the mild side.  Ancho chiles tend to have a bite to them without being too hot.  If you feel the need to bump it up a notch you can always add guajillo or dried chipotle peppers.

In addition the garnishes play just as much a role in the soup as the soup itself so don’t skimp on them.  I like mine with a lot of lemon, lettuce, onion and a few slices of radishes. Plus I always crush up tortilla chips into the bowl and let them soak up the spice-filled broth. Continue reading

Spinachy Green Chilaquiles

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Regulation chilaquiles consist of tortillas (or chips), eggs, salsa and cheese.  A Mexican breakfast staple I prefer mine for dinner.  My version is not as heavy with the addition of spinach and roasted red peppers to balance out the eggs and fried chips.  Who can resist spinach, roasted reds and eggs smothered in tangy tomatillo salsa and slightly salty Oaxaca cheese? Continue reading