Posole Verde:

**This is the one that Bradley and I were telling y'all about. It's so delicious and really easy, and it would be perfect soup for the last of this freezing cold weather. It's from A Year in a Vegetarian Kitchen.

Ingredients
1 bunch coarsely chopped fresh cilantro stems and leaves (about 2 1/2 cups)
1/4 cup fresh oregano leaves
6 ounces tomatillos, husked, washed, and halved
2 medium jalapeño chiles, stemmed and seeded
2 1/2 cups water (I think we used veggie stock here, because we had some extra)
2 tablespoons canola oil
1 large onion, chopped
2 15-ounce cans white or yellow hominy, rinsed and drained
Salt

Garnishes (we skipped all but the last two)
1 medium head romaine lettuce, thinly sliced crosswise
2 small tomatoes, cored and cut into 1/2-inch dice
4 medium radishes, thinly sliced
Lime wedges
Flour or corn tortillas, warmed

Instructions
1. Place the cilantro, oregano, tomatillos, chiles, and 1 cup of the water in a blender and puree, scraping down the sides of the jar as necessary, until smooth, about 1 minute.

2. Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until golden, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cilantro mixture, hominy, remaining 1 1/2 cups water, and salt to taste and bring to a boil. Reduce the heat and simmer to blend the flavors, about 15 minutes. Adjust the seasonings, adding salt to taste.

3. Ladle the posole into bowls and serve immediately.

Seitan Recipe

This is the one i was tellin yall about

2 cups vital wheat gluten
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon cumin seed
1/4 teaspoon garlic powder
2 cups water
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
1/2 teaspoon onion powder
2 (4 inch) pieces dashi kombu (dried kelp)

NOTE: I usually add a quarter of a cup or so nutritional yeast, to make it a LITTLE firmer, but like i said, this stuff has the texture of veal, SO TENDER.

ALSO: instead of using 8 cups water, i use 7 cups water, 1 cup veggie stock, makes it a little more flavorful if thats even a word

ALSO ALSO: i put the cut up seitan in the water before it's done boiling because it makes it thicker and a little less rubbery

In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.

In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.