These are great- have some sauteed garlic greenbeans, heat
roasted hominy with a crumbled smoky cheez... drizzle with
chipotle sauce and coconut sour kreem or yogurt and then
put your assortment of other stuff on top.
There'll be extra roasted hominy, always good to have around
and a great addition to stews, hummous or vegan cheeses.
1 can hominy, drained
1-2 tsp. chili powder
salt and pepper to taste
a little oil to coat
Lightly grease a baking dish and toss the hominy in
there with the other ingredients.
Bake at 400 degrees for 25 minutes, turning occasionally.
1 C. halved green beans
2 minced garlic cloves
salt to taste
oil for saute or broth
Obviously, start the garlic for 1 min. over medium-high heat,
add green beans and cook until they seem delicious.
Coconut Sour Kreem
1 C. coconut cream
1 Tbsp. coconut water or broth (more as needed for texture you want)
1 tsp. prepared mustard
salt to taste
2 Tbsp. lemon juice or 1 Tbsp. cider vinegar
That's the easy way to do it...
you can culture it at about 105 degrees for 12-24 hours with
contents of 2 acidopholous tabs, if you want to be more elaborate.
There are sites out there which detail that process.
for Cheez you can use whatever one you like, I made a mayacoba
smoky cheez by using cooked canary beans as the base for a solid
fermented cheez (with a short ferment time) and added garlic, a little
mustard and liquid smoke to it. Coated it in smoked paprika.
diced white onion
chopped mizuna, spinach or arugula
12 itsy bitsy corn tortillas
- be sure to flame those on both sides or heat in a dry pan,
until nice and toasty.
I always do open flame on the burner with tongs (make sure they won't
I've been eating these damn things all week and am almost out of hominy.
I used the 16 oz. can
You could do cactus instead of the green beans of course, or chickpeas
rather than hominy if you felt like it.