Locro: Argentinian Hominy Stew with Quiquirimichi

Hominy is something I love but often forget about. When looking for different hominy recipes, I came across a popular Argentinian recipe for stew and thought I'd put my own spin on it. This would also be a great crock pot recipe, left for hours to stew and simmer while you are out.

 
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White hominy, tender butternut squash, soyrizo, chickpeas, garlic, corn and tomatoes make up this hearty stew served with a spicy red bell pepper sauce.

Argentinian Hominy Stew
serves 6
2 tbl extra virgin olive oil
1 large white onion, medium dice
10 oz vegan chorizo
2 cups butternut squash, small dice
6 cloves of garlic, minced
1 1/2 tbl salt
1 tbl tomato paste
1 tsp cumin
1 tsp dried oregano
1 tsp white pepper
1 tsp cayenne
1 bay leaf
1-28 oz can white hominy, drained
1-15oz can chickpeas, drained
1-15oz can diced tomatoes
4 cups water
2 cups fresh or frozen corn kernels
1/4 cup scallions, roughly chopped, for garnish

In a dutch oven or large pot sauce the onion in olive oil until tender, 5 minutes. Add the chorizo, squash and garlic and saute 5 minutes more. Season with salt, tomato paste, cumin, oregano, pepper, cayenne and bay. Stir to combine and cook 5 minutes more. Add the hominy, chickpeas, tomatoes, water and corn.
Bring to a boil, reduce to a low boil and cover. Cook for 30 minutes until the squash is tender.
Pour into bowls and garnish with scallions and quiquirimichi sauce.

Quiquirimichi Sauce
1 tbl extra virgin olive oil
1 red bell pepper, small dice
1/2 red onion, small dice
1 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp cayenne
1/8 tsp pepper
2 tbl water

Saute the bell pepper and onion in olive oil until tender and caramelized, 10 minutes. Season with paprika, red pepper flakes, salt, cayenne and pepper. Cook 2 minutes more. Transfer to a blender and blend with water until smooth.

Carrot Cake Overnight Oatmeal

What better way to start the day then to have prepared your breakfast the night before? Having never used my crockpot for oatmeal, I was anxious to make it and amp it up with some unusual toppings. All of the components of carrot cake (nuts, raisins, coconut) are no brainers in oatmeal so why not go the extra mile and add fresh grated carrot and some spices? My prediction was right and Carrot Cake Oatmeal was officially a hit!

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Old fashioned oats slow cooked overnight with sweet carrot, pineapple, coconut, raisins and walnuts and spiced with cinnamon, ginger and nutmeg.

Carrot Cake Overnight Oatmeal
serves 3
1-15oz can coconut milk
3 cups water
1 1/2 cups thick rolled oats
1/4 cup shredded carrot
1/4 cup organic light brown sugar
1/4 cup small diced pineapple
1/3 cup raw shredded coconut, divided
3 tbl raisins
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
3 tbl toasted walnuts, roughly chopped

Combine the coconut milk, water, oats, brown sugar, pineapple, half of the coconut, raisins, cinnamon, ginger and nutmeg in a crock pot and cook overnight on low for 8-10 hours or whenever you wake up!
Toast the remaining coconut and garnish on top of the oatmeal along with the walnuts.

Jackfruit Breakfast Tacos with Tofu Scramble & Winter Salsa

The jackfruit carnitas trend has been around for a bit now and I don't see it going away anytime soon. And why should it? Any fruit that can be cooked and shredded and taste perfectly meaty and substantial is a vegan's dream. The key to perfect shredded jackfruit is time. You need several hours to allow the fruit to break down so it can be easily shredded with forks.

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Tender, shredded jackfruit simmered for 6 hours in a rich tomato sauce spiked with cumin, garlic, chili and cayenne. Served with tofu scramble and a quick salsa made with ingredients perfect when you can't find ripe tomatoes. Virtually fat free, gluten free and filled with vitamins A and potassium, jackfruit is a perfect ingredient for breakfast tacos and an even better way to start the day.

Jackfruit Tacos
serves 3
1-20 oz can young, green jackfruit in water or brine (not syrup), drained and rinsed**
1/2 yellow onion, halved, thinly sliced
3 garlic cloves, smashed
4 cups vegetable broth
1-15 oz can tomato sauce
1/4 cup ketchup
2 tbl chili powder
1 tbl cumin powder
2 tsp garlic powder
2 tsp pepper
2 tsp salt
2 tsp paprika
1 tsp cayenne
6" corn tortillas
vegan sour cream

Combine all of the ingredients(except tortillas and sour cream) in a crock pot and cook on high for 6 hours or until the jackfruit can be shredded with forks and the mixture is thick. Check every couple hours to make sure it has not dried out, add water if necessary.
**Jackfruit can be found at most any Asian grocery store. Make sure to buy specifically 'Young, Green Jackfruit' in water or brine, not the yellow kind in syrup. Unripe jackfruit provides the starchy, firm qualities you need to simmer for hours and then easily shred. It is prepared as a vegetable would be. Save ripe jackfruit for sweets and desserts.

Tofu Scramble
3 tbl extra virgin olive oil
1/2 red onion, medium dice
1 jalapeno, seeded, small dice
2 garlic clove, minced
1 lb extra firm tofu, drained & pressed
2 tsp cumin
1/2 tsp turmeric, optional for color
salt & pepper, to taste

Saute the onion and jalapeno in olive oil until tender and lightly caramelized, 7 minutes. Add the garlic and crumble in the tofu. Season with cumin, turmeric, salt and pepper. Saute for 15 minutes, stirring occasionally, until the tofu has lightly browned.

Winter Salsa
yields 3 cups
1-28oz can whole, peeled tomatoes
4oz roasted green chiles
1/4 cup cilantro
1/4 red onion, large dice
2 garlic cloves
2 tsp sea salt

Combine all of the ingredients in a blender or food processor and pulse to your desired consistency. Taste and season with salt if necessary.

Sloppy Janes

Sloppy Jane, the sister to Sloppy Joe, is a little more refined and effortless. She has pizazz and stands out in a crowd. Unlike her brother she really shows her Southwestern roots but still maintains that traditional flavor you grew up with as a kid. She is mock meat free and relies on cremini mushrooms and black beans to give a hearty and even sloppier bite than Joe has ever been able to bring to the table. Let's face it, Jane was the favorite child.

Cremini mushrooms, black beans, red onions and green chiles slow simmered in a crock pot for 5 hours with hints of sweet and sour flavors. Serve on toasted rolls with sweet potato fries.

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Sloppy Janes
serves 4-6
3 garlic cloves

1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 small red onion, roughly chopped
8 oz cremini mushrooms
1-15oz can tomato sauce
1-15oz can black beans, drained
1-4oz can fire roasted green chiles
1/4 cup organic light brown sugar
3 tbl tomato paste
2 tbl apple cider vinegar
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
1 tsp sea salt
1 tsp cumin
1/2 tsp black pepper
4-6 hamburger buns, toasted

Pulse the garlic, carrot, celery, red onion and mushrooms in a food processor into small chunks.
Transfer to a crock pot and add the remaining ingredients. Cook on high for 4 hours then remove the lid and cook one hour more.
Taste and season with salt and pepper.