Colorful, cozy comfort food that warms you from the inside out. Using dried chiles gives this dish authentic flavor. Perfect for your holiday celebration table, or dinner anytime. The toppings give you great flavor and texture contrast, so don’t skimp on the fixins!
30 oz hominy, drained and rinsed
3-4 whole dried New Mexico chiles
2 tsp ancho chile powder
½ tsp crushed chile flakes
8½ cups vegetable broth
1 lb crimini mushrooms, sliced
½ medium white onion
2 large garlic cloves
1 tsp coarse sea salt, plus more to taste
1 tsp dried Mexican oregano (or sub regular)
1 large bay leaf
2 Tbsp olive oil
8 oz green cabbage, shredded
6 whole radishes, thinly sliced into rounds
Pinch dried Mexican oregano
Lime wedges – just a squeeze of juice
Non-dairy sour cream
Bring small pot of water to a boil. While water heats, use scissors to open chiles and remove hard stems, seeds and veins.
Once water boils, place de-seeded chiles, ancho chile powder, onion and garlic in the pot. Simmer at low heat until chiles have rehydrated and onion and garlic have softened.
Once softened, reserve boiling liquid. Place boiled ingredients in blender and add about ½ cup boiling liquid. Blend until you have smooth sauce. If needed, add more of the boiling broth to get smooth consistency. Strain sauce through strainer and set aside. Discard the rest of the boiling broth.
Over medium heat, add 2 Tbsp olive oil to large soup pot. Add mushrooms and sauté for about 8 minutes or until soft. Add in chile sauce. Add 1 tsp coarse sea salt and stir; add 1 tsp Mexican oregano and stir. Add hominy and stir again. Add vegetable broth and bay leaf, stir until well-combined.
Turn heat to medium-low, cover pot and simmer 30-45 minutes, until hominy is very tender. As pozole cooks, slice/chop toppings.
Taste/adjust seasonings. Cool slightly and serve with toppings.
Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.
1 cup short-grain rice (like sushi rice)
1 cup plus 2 TBsp water and more for rinsing rice
2 inch square of kombu (optional)
3 toasted nori seaweed sheets (used to roll sushi)
1½ tsp tamari
½ tsp sesame oil, more for coating glove
Sesame seeds, for garnish
Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear. Drain well.
On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid. Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.
Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes. Discard kombu.
Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.
In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.
Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove? Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.
Repeat until rice is finished; garnish with sesame seeds.
What is Gomasio? It’s a Japanese seasoning blend. “Gomasio” means “salt & pepper,” as it’s traditionally made with black sesame seeds and white sea salt.
With this delicious combination of toasty sesame seeds and salty seaweed, you can add a nutritive boost and subtle richness to just about any savory recipe. Switch up your table salt with this spice mix and customize it to your heart’s content.
1 cup raw unhulled sesame seeds
½ cup dulse flakes
2 Tbsp hemp seeds
2 Tbsp milk thistle seeds
1 Tbsp Himalayan pink salt
Optional Additional Ingredients
Use 2 tsp to 1 Tbsp according to your taste:
Dried nettle leaf
Peppercorns – finely ground
Dried holy basil
Dry toast the sesame seeds by gently warming them in a pan over medium heat, tossing or stirring constantly.
When the oil begins to release and the seeds start to turn golden, remove the seeds from heat and place in a bowl to cool. Be very careful not to let them burn!
Next, toss all ingredients together until well mixed.
Make cauliflower steaks on the grill and also in the oven. Both work great and it’s an easy way to get your veggie quota!
½ cup olive oil, plus more for grill
1 large head cauliflower (about 2 ½ pounds)
2 canned chipotle chiles in adobo, finely chopped
1 Tbsp adobo sauce or ¼ cup adobo seasoning, such as Frontera Chipotle Pepper Adobo
5 garlic cloves, finely minced
5 Tbsp sherry vinegar or red wine vinegar
3 Tbsp mild-flavored (light) molasses
2 Tbsp paprika
1 Tbsp dried oregano
1 tsp cumin powder
1 Tbsp kosher salt to start, more to taste
Lemon wedges for serving
Cutting cauliflower steaks: Choose a large cauliflower. Trim off the leaves and the bottom of the core. Place coreside down and slice the cauliflower in two down the middle. Continue slicing the cauliflower making about 1-inch slices. You’ll get 3-4 steaks from each head. Reserve the sides and any florets that pop off for another meal, or put them in a grill basket and cook ‘em that way. The steaks are very fragile.
Be careful adding them to the grill or flipping them, so they don’t break apart.
Stir chiles and adobo sauce (or adobo seasoning), garlic, vinegar, molasses, salt, paprika, oregano, cumin and ½ cup oil in a medium bowl to combine.
Heat grill to medium (350°). Brush sauce on one side of each cauliflower steak and place steaks, sauce-sidedown, on grill. Brush other side with sauce. Grill cauliflower until charred and beginning to soften, 7-8 minutes.
Turn, brush cooked side with sauce, and cook 7-8 more minutes until second side is charred/softened like the first side. Turn again, move to indirect heat, and brush with remaining sauce. Cover grill and continue to grill steaks until tender (paring knife slides into steak center with little resistance), 15-20 minutes.
Transfer cauliflower steaks to a platter and serve with lemon wedges.
Purée jam, coconut water, lime juice and salt in a blender until smooth.
Add fresh blueberries and pulse just enough to break up some of the berries.
Pour into molds up to ½ inch from the top, insert sticks and freeze until solid – at least 3 hours.
Berry-Chia Seed Jam
Chia seeds are the key to quick and easy fresh, homemade jam. Their gelling power can transform ripe fruit into a low-sugar, spreadable jam in about 20 minutes! Chia jam is a little more “saucy” than regular jam, but you can still enjoy it on toast, yogurt or oatmeal just like usual. A great way to enjoy summer fruit!
2 cups fresh fruit – berries or stone fruit
1 to 2 Tbsp freshly squeezed lemon juice
1 to 2 Tbsp honey, agave, maple syrup or sugar (add more if you’d like)
2 Tbsp chia seeds, plus more if needed. **
**Note: Start with this ratio of fruit to chia seeds. For thicker jam, stir in more chia seeds one teaspoon at a time.
Remove stems, seeds, pits and skin from the fruit as needed. Chop large fruit into small pieces and leave berries whole.
Put fruit in saucepan over medium heat and cook 5-10 minutes until it breaks down and becomes syrupy. Mash fruit with spatula or potato masher, making it as smooth or lumpy as you’d like.
Remove from heat.
Stir in 1 Tbsp each of lemon juice and sweetener. Taste. Add more of either as needed. Add the chia seeds, stir to combine. Let stand 5 minutes, check for thickness. Add more chia seeds, 1 tsp at a time for thicker jam. Cool to room temperature.
Transfer jam to a jar. Will thicken further and keep in the fridge for about 2 weeks, or can be frozen for up to 3 months; thaw before using.
Note: Don’t want visible chia seeds? Puree jam in a blender or with an immersion blender.