august wrap up

It's hard to believe that August is coming to an end and September is literally just around the corner. It is equally hard to believe that I blogged all month, offered 9 new recipes, and finished my first tutorial video about aquafaba.

In that light, I think a recap of the month is in order, just in case you missed something. It's also nice to see a wrap up of a fun-filled month of goodies.

This month, I introduced you to a new way of cooking dinner: Pantry+

Pantry+ is where I offer you a recipe that consists of around 10 ingredients, about half of which are from a limited pantry and the other half are fresh or non-pantry ingredients. By virtue of the ingredients list, the recipes lend themselves to being quick and easy --- with a little foresight on my part to ensure that they actually are Q&E.

Other recipes I shared this month are some comfort food recipes from around the world and the US, including a healthy dip, a stew and a few sandwiches.

1. Blackened Moroccan Chickpea Patties were my first Pantry+ offering and they are easy to put together and have that Moroccan flare with the help of Ras el Hanout spice mixture.

2. Zucchini Satay with Spicy Lime Sauce and Quinoa was another Pantry+ recipe. It is another complete meal with limited ingredients and unlimited flavor. If you haven't made it, yet, don't delay. Summer squash is almost gone.

3. Classic Philly Roast Sandwich introduced you to Philadelphia's other famous sandwich, but made it much better because it is all plant-based. Seriously, this is a great sandwich!

4. Sriracha, homemade, fresh and plastic free. Very easy to make, although it takes a few days to ferment, this healthier sriracha is a must make, especially if you want to play with the spice level of this extremely popular hot sauce.

5. Caprese Sandwich is another Pantry+ recipe and it is one I was very excited to share. Caprese salad was always one of my favorites and this one does justice to the sandwich and the cows.

6. Roasted Cauliflower in Coconut Curry is another Pantry+ recipe. It is an aromatic, delicious curry made possible with the addition of garam masala, an Indian spice mixture.

7. Arrabiata Mostaccioli is a comfort classic for sure. Make sure to use some wonderful vegan cheese that melts well for the full "baked" experience. Even if you don't go for the cheesiness, the rich sauce is well-worth the effort.

8. Lentil-pepita Pate is easily a Pantry+ recipe, but because it isn't a complete meal I decided not to call it that. This is, however, a decadent pate that is healthy, protein-rich and so delicious slathered on crackers, vegetables or added to sandwiches.

9. Red Pozole is a classic Mexican stew that is served at parties because it can sit and simmer for hours and only get better. It is also better reheated, so, again, a great party dish. It is completely customizable with the various toppings and very delicious.

I do have to say that the surprise recipe of the month was the Roasted Cauliflower in Coconut Curry (#6). It was not just easy to make but even though it only had the inclusion of one spice mixture, the curry was flavorful and rich. My husband and I kept going back for seconds, it was that good.

Next month brings us the end of summer and the beginning of autumn so expect to see dwindling summer vegetables, an increase in autumn flavors and spices and some aquafaba recipes, as my new cookbook Aquafaba is less than 5 weeks from releasing. Lots of excitement (and cinnamon and nutmeg) in the air!

red pozole

Pozole is traditionally a stew made with pozole corn [AMAZON], which is corn that has been soaked in limewater, or has been nixtamalized. This is pozole in dried form and needs to be simmered for a few hours before using.

I had one can of hominy left in the pantry, and since hominy is an adequate replacement for the dried version, I felt the immense need to make a red pozole, which I have been eyeing for a year or so now.

Shredding the meat is the common way of serving this stew and since I still had a few cans of jackfruit left in the pantry, that, too, became an addition. Rinse both canned ingredients well before using and shred the jackfruit.

Because jackfruit is not a stand alone ingredient, in my opinion, being a bit too watery and lacking much substance, I added chickpeas to the mix. Of course, with aquafaba comes a lot of chickpeas and I keep needing to find great recipes to use them in.

Instead of the quick savory seasoning I supply in this recipe, using nutritional yeast, sage and oregano, you can use a commercial brand. Onions, garlic and cilantro are required ingredients for the white pozole, which is the stew before you add the chili paste.

The chili paste is really an easy combination of whatever dried chilies you have hanging around. California chilies are very mild and you can adjust the proportion of spicy chilies to this mild one for a very mild, but still flavorful, chili puree.

Combine the dried chilies with cumin, onion and garlic and cook it until the peppers are soft. Strain the peppers, creating a puree, and you have just made a flavorful addition that will transform your white pozole into a red pozole.

Simmer the soup for another 15 minutes and serve with a range of toppings: cabbage, cilantro, lime, radishes, tortilla chips, onion, and oregano, that you crush between your hands before adding to the individual bowls, are all traditional additions.

Red Pozole
Makes 6 servings

Soup:
8 cups vegetable broth (or 6 cups broth and 2 cups water)
1 (25-ounce) can hominy, rinsed and drained
1 (20-ounce) can green, young jackfruit, rinsed, drained and pulled apart
1 (15-ounce) can chickpeas, rinsed and drained
1 medium onion, finely diced
6 garlic cloves, crushed
6 sprigs cilantro
3 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon dried oregano (Mexican, if you have it)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 bay leaf

Chili base:
2 dried California chilies, stems and seeds removed
2 dried kashmiri chilies, stems and seeds removed
1 dried ancho chili, stem and seeds removed
1/4 medium onion
3 garlic cloves
1/2 teaspoon ground cumin
1/16 teaspoon ground cloves
1 cup water
3 tablespoons neutral oil

Toppings:
Red radishes, sliced
Cilantro leaves
Cabbage, shredded
Lime wedges
Dried oregano (preferably Mexican oregano)


1. Add all the soup ingredients (the broth, hominy, jackfruit, chickpeas, onion, garlic, cilantro, nutritional yeast, sage, oregano, salt, black pepper and bay leaf) to the pot of a pressure cooker. Pressure cook the soup for 30 minutes, allowing for natural release. If cooking on the stove-top, cook, partially covered over medium heat for 1 hour. Add more water as it reduces. Remove and discard the cilantro and bay. Set the soup aside.  
2. Add the chiles, onion, garlic, clove, cumin and water to a medium saucepan. Bring to boil, reduce to simmer, and cook, covered until tender, about 10 minutes. Blend the pot of chili and water and pass the mixture through a fine mesh strainer. Press out as much of the pulp as possible.
3. Heat the oil in a medium saucepan over medium heat and add the chili puree. Cook, stirring occasionally, until thickened, about 6 to 8 minutes. Add the reduced puree to the soup. Bring the soup back to a boil and cook for 20 minutes to marry the flavors. Taste and adjust seasoning. 
4. Serve the soup hot with the toppings, as desired.



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