Stella’s Tex-Mex Hominy Bake

Tex-Mex Hominy Bake

Though it involves a rather long list of ingredients, this recipe is so quick and easy! It’s also hot with fire and warm with comforting Tex-Mex goodness. It’s really good, if I may say so myself.

Stella’s Tex-Mex Hominy Bake

16 oz pre-cooked white hominy
16 oz pre-cooked beans (pinto or kidney work well)
2 cups pre-cooked white or brown rice
1/3 cup white onion, diced
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 tsp cayenne pepper
1 tsp cumin
1/2 cup Sour Supreme
1/2 cup nutritional yeast
1 small jalapeno, seeded and finely diced (use less if you prefer a milder flavor!)
1 Tbsp olive oil
juice of one lime
1/4 cup vegetable broth or water
2 corn tortillas, cut into thin strips
salt and pepper to taste
1/2 cup vegan cheese, shredded (optional)
hot sauce to taste (optional)

1. Preheat oven to 350°. In a small pan, saute the onion, garlic, and olive oil for a few minutes until fragrant. Stir in cumin, red pepper flakes, cayenne pepper, and lime juice. Reduce heat and simmer.

2. Combine all other ingredients, except tortilla strips and cheese, in a large casserole dish. Pour in onion and garlic, including all liquids, and stir thoroughly until well mixed.

3. Sprinkle shredded cheese over top of dish, if using. Then top with latticework of tortilla strips. Bake for approximately 30 minutes or until nicely browned. Broil briefly at the end for extra crispy tortilla topping, but be careful not to burn them. Serve with hot sauce (I love Cholula brand!) or salsa and additional sour cream, if desired. A cilantro garnish would also be lovely, but alas, I do not have any.

Tex-Mex Hominy Bake

Cross posted from stellatex.

Fair food

Well, our trip to the State Fair of Texas turned out pretty well. It was overcast and cool but never rained, and we had not only beer and fries, but managed to find what we can only assume was a vegan burrito. The owner of the food stand in question came out, phone attached to ear, diamond encrusted Texas-shaped pinky ring on finger, and diligently answered our questions before ordering the kitchen to whip up a bean, lettuce, tomato, and guacamole burrito with side of jalapeños – even giving us a big discount. He even had Firemen’s #4 – on tap! I hadn’t seen this stuff outside Austin before, so, all in all, we were pretty happy fairgoers.

We also managed to totally avoid the livestock “show” while visiting the automobile building, the Hall of State, and the Midway, where we took a scream-filled ride on the pirate ship. Win.

Fair food

The boy loved the retro State Fair beer cups. They’ve looked like this for as long as I can remember.

mofo

Cross posted from stellatex.

Another enchilada recipe!

This time, an enchilada pie!

green enchilada pie 2

Stella’s Green Sour Cream Nochicken Enchilada Pie

2 cups vegetable broth
1/2 package Soy Curls*
3 Tbsp canola oil
1.5 cups vegan cream of mushroom soup (I used vegan portobello soup; or make your own)
1 4 oz. can diced green chiles
1 cup spinach, washed and roughly chopped
1/3 cup cilantro, washed and roughly chopped
6 oz. sour cream (1/2 container of Sour Supreme)
1/4 cup diced green onions
2 Tsp cumin
8 oz. cheese, shredded (I used FYH Monterey Jack)
salt and pepper to taste
12 corn tortillas

1. Preheat oven to 350°F.

2. In a medium saucepan, bring vegetable broth just to a boil and reduce heat; add Soy Curls and allow them to expand over ten to fifteen minutes, stirring occasionally.

3. Meanwhile, in a large food processor or blender, purée soup, chiles, spinach, cilantro, sour cream, cumin, salt, and pepper, keeping some cilantro apart for garnish. Set aside.

4. Drain Soy Curls and add to pan with 1 Tbsp canola oil. Sautée over medium high heat, stirring often, until curls are nicely browned, and remove from heat.

5. Grease a medium to large, oven safe dish (up to 12″ in diameter) with remaining canola oil. Pour in one cup of the soup mixture and top with three corn tortillas, fanning them out from the center if necessary to ensure they cover the diameter of the dish.

6. Add 1/3 Soy Curls, 1/4 of the shredded cheese, and 1/3 of the green onions. Repeat with three more layers, using all ingredients except 1/4 of the cheese.

7. Top with the remaining shredded cheese and any dribbles of the soup mixture which are left over.

8. Bake for about 25 minutes, or until cheese is golden brown and sauce bubbles, broiling for the last three minutes or so if necessary. Allow to cool for at least ten minutes before slicing.

9. Garnish with cilantro and serve with rice, beans, guacamole, salsa, and any other Mexican sides you desire!

melty cheese

green enchilada pie 2

soy curls

* Thanks to Alin for the Soy Curls, straight from Portland!

Cross posted from stellatex.