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.

Polenta Honey Cornbread

Earlier tonight I made some chili and wanted some cornbread to go with it.
Well I didn't have cornmeal but i did have Bob's Redmill Polenta, I didn't have eggs so had to substitute a little extra oil, and ran out of sugar and had to compensate with Really Raw Honey.

It was quite a pleasant surprise. The top was beautifully carmelized and it was sweet and delicious all over. If I made it again I would probably use more flour than polenta just so it's a little less crumbly and sticks together better.

OMG FISH TACOS

i made these tonight for bradley and myself from a recipe that i found here, and let me tell you, they were DELICIOUS. i modified it a bit (we made it without peach and bell peppers, with a radicchio-veganaise-and-lime slaw and fresh pico de gallo instead; and i added roasted garlic and habañero peppers to the poblano cilantro sauce, and used toasted pine nuts instead of pistachios), but the end result was great.

i definitely recommend the poblano cilantro sauce -- it was easy, creamy, and so fresh, and we have enough left over to use as sandwich spread and salsa and who-knows-what-else for the rest of the week. yum.

breakfast tacos with tempeh

this morning i decided to make some breakfast tacos to get the day going right. this is extremely easy and very delicious! first i heated some oil and pressed garlic on the stove. i added some tempeh and red onion and let the mix simmer until the tempeh reached a nice golden brown color. next i added egg right into the mix. since the other things were pretty hot by now the egg cooked very fast so make sure to stir pretty constantly. i seasoned with salt and pepper with a dash or two of tony chachere. once this was done i heated some corn tortillas in the microwave (if you cover them with a damp paper towl they get deliciously soft)! other taco ingredients included chopped romain lettuce, feta cheese, and valentina salsa picante. yummmmy!!

Vegan Avocado Ice Cream

3 ripe avocados
2 – 3 T. lime juice (depending on the strength of the lime)
½ c. sugar
2 c. soy creamer (or any non-dairy milk)
1 c. soy milk (or any non-dairy milk)
2 T. tequila (optional)

Place avocado flesh in a blender. Add the lime juice, sugar, and 2 cups soy creamer. Blend.
Pour into ice cream maker. Freeze according to your ice cream maker’s instructions.

Taken from this blog
http://veganicecream.blogspot.com/2006/11/avocado-ice-cream.html

lentil soup

for the lentil soup i made last night, i modified a recipe i found here.

i basically doubled the recipe, but used less vegetable stock, omitted the spinach and red wine vinegar, and added cayenne pepper for spice.