This refined inexperienced kale pozole from veteran cookbook creator Terry Hope Romero’s cookbook Present Up for Salad has a smoky edge, due to home-roasted poblano peppers, together with a creamy sweetness from white beans.
What you want:
For the seitan:
8 ounces seitan, sliced into skinny strips
2 tablespoons lime juice
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil
For the pozole:
¼ cup olive oil
1 giant yellow onion, peeled, quartered, and minimize into ¼-inch slices
4 garlic cloves, peeled and chopped
2 giant poblano peppers, roasted and diced
1 (14-ounce) can white beans
1 (14-ounce) can hominy corn, rinsed nicely
½ pound Yukon Gold potatoes, unpeeled and diced
2 teaspoons chili powder
1 teaspoon floor cumin
1 teaspoon dried oregano
1 teaspoon salt
4 cups vegetable broth
1 tablespoon lime juice
1 12-ounce bottle Mexican lager beer or 1⅓ cups vegetable broth
2 cups coarsely chopped kale
For the avocado radish salad:
4 purple globe radishes, scrubbed and thinly diced, about 1 cup
1 cup shredded purple cabbage
½ cup purple onion, finely diced
½ cup roughly chopped cilantro
1 giant tomato, diced
2 tablespoons lime juice
1 teaspoon salt
1 ripe Haas avocado, pitted and diced
For the toppings:
4 corn tortillas
1 tablespoon olive oil
Cilantro, for garnish
What you do:
- For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil. Add sliced seitan, cowl, shake to coat with marinade, and marinate one hour in fridge.
- For the soup, in a 2-quart pot over medium warmth, heat oil till shimmering and stir in onion and garlic. Fry till onion is delicate and clear, about 3 minutes, then stir in diced poblano peppers. Add marinated seitan and fry for 4 minutes, or till edges simply begin to get brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer. Enhance warmth to medium-high and convey soup to a fast simmer for five minutes, then cut back warmth to low and partially cowl.
- Simmer soup one other half-hour, or till hominy and potato are very tender. Stir in greens and simmer for one more 2 minutes to wilt. Flip off warmth and maintain coated till able to serve.
- Preheat oven to 350 levels and brush corn tortillas on either side with oil. Reduce tortillas into 1-inch-wide strips and place them on a baking sheet in oven for five minutes till crisp and browned.
- In a big mixing bowl, toss collectively radishes, cabbage, onion, cilantro, tomato, lime juice, and salt. Cowl and permit to marinate 10 minutes. Then fold in diced avocado.
- Ladle soup into broad serving bowls. Prime with tortilla strips, radish-avocado salad, cilantro, and serve with lime wedges.
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