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Newsletter - Animal Writes sm
19 November 2000

RECIPES
 

Posole - Native American Thanksgiving
From Our Daily Bread

Adapted for vegan:

2 lg cans of hominy
3 or 4 cans of vegetable broth or stock
2 or 3 green chiles (roasted and peeled)
1 lg onion, diced
3 or 4 large carrots, diced
3 or 4 stalks of celery diced
Salt and pepper to taste
1/2 tps EACH oregano, garlic, cumin
1 Tb Chile powder
2 Tb fresh cilantro, minced

Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Year's Eve and/or New Year's Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish.

Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.

Serve posole with cornbread and a crisp green salad. Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. If you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy.

Vegan Waldorf Salad
Corrynthia@aol.com
serves 6-8 people

4 large, ripe apples such as Braeburn or Gala
1/2 cup raisins
1/2 cup walnuts, or other nut, chopped
2 stalks celery, chopped
2 leaves Romaine lettuce, torn into bite-size pieces
1/4 cup Vegennaise brand non-dairy mayonnaise (found in the refrigerated
section of your local health food or whole foods store)

Wash, dry* and core the apples; slice and cut into bite-size pieces into large bowl. Add walnuts, raisins, celery and lettuce. Stir gently to mix. Add Vegennaise and mix well.

*I have found it is important to dry the apples after washing them so that the Vegennaise adheres to the apples.

Confetti Succotash
Corrynthia@aol.com

12 oz frozen yellow corn
8 oz frozen white corn
12 oz frozen lima beans
12 oz frozen soy beans*
1/8 cup soy margarine
Salt and pepper to taste

In a large pot, heat 1 inch of water to boiling. Add lima and soy beans; cover. Return to a boil and cook for 5 minutes. Add corn, cover, and continue cooking for another 3 - 4 minutes. Remove from heat and strain away water. Add soy margarine to succotash and stir to melt. Season to taste with salt and pepper.

*Available in the frozen vegetable section of many health food stores and whole food supermarkets. Buy them for this recipe without their pods.

Garlic Green Beans
rwedeman@attmail.att.com (Robin S Wedeman)

3 one-pound cans of French cut green beans
or 2 small bags frozen French cut green beans
or 3 boxes frozen French cut green beans

Marinade:
2/3 cup oil
1/2 cup sugar
5 cloves garlic, minced
1 Tb salt

Make one day ahead. If frozen beans are used, cook first.
Mix marinade and toss with beans. Heat thru before serving.

This makes enough for a crowd, but can be cut down for 2-4 servings

Go on to November is Adopt A Turkey Month!
Return to 19 November 2000 Issue
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