Hominy, Tomatillo, and Squash Stew

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Recipe for Ginger-Lime Tofu " Cream " to follow-

 

 

* Exported from MasterCook *

 

Hominy, Tomatillo, and Squash Stew

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound frozen tofu

1 cup whole hominy -- soaked overnight

1 dried chipotle chile or another dried

smoked hot chile

1 mild dried chile such as pasilla or ancho

1 tablespoon extra-virgin olive oil

2 medium onions -- diced (2 cups)

salt

2 garlic cloves -- minced

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 pound tomatillos -- husked and halved (quartered if large)

1 pound winter squash (red kuri, buttercup,

kabocha, delicata) -- cut into large cubes (about 4

cups)

1/2 cup fresh corn kernels (1 ear), plus 1 ear of

corn cut crosswise into 1-inch wheels

1 medium red bell pepper -- stem, seeds, and membrane removed,

cut into 3/4-inch squares

2 scallions -- cut into 1-inch pieces

watercress for garnish

choopped fresh cilantro for garnish

 

This stew is light, bright, with lots of body. You have to plan ahead, as

you'll need some frozen tofu and soaked hominy on hand. In fact, it's always a

good idea to keep some tofu in the freezer so you can use it on a whim. If

you've never frozen tofu, you will be amazed at how the texture magically

transforms into something completely different. Choose a squash with edible

skin, since leaving the skin on helps the squash maintain its shape.

 

Squeeze the tofu to remove any excess water. Crumble the tofu into large pebbly

pieces by hand or in a food processor fitted with a metal blade. (A food

processor is definitely easier.) Set aside.

 

Drain the soaked hominy and place in a medium pot with 8 cups water. Bring to a

boil and simmer, partially covered, for about 1 1/2 hours, or until the hominy

is tender. Reserve the cooked hominy and cooking liquid separately.

 

Meanwhile, cut the stems off the chipotles and ancho. Discard the seeds, and

place the chiles in a pot. Cover with water, bring to a boil, then turn off the

heat and let the chiles soak for 15 minutes in the hot liquid until they are

softened. Transfer the chiles to a food processor or blender with 1/4 cup of

the soaking liquid and puree; set aside.

 

Warm the oil in a medium pot. Add the onions and a little salt and saute over

low heat about 5 minutes, or until the onions are translucent. Add the garlic,

oregano, and coriander and saute for another 5 minutes, or until the onions are

soft and starting to brown. Add the crumbled tofu, chile puree, and tomatillos,

combine well, and cook another 5 minutes.

 

Add the squash, hominy, and reserved cooking liquid plus enough water to make 3

cups. Cover the pot, bring to a boil, then reduce the heat and simmer,

partially covered, for 15 minutes, or until the squash is tender.

 

Add the corn kernels, corn wheels, and bell peppers and cook 5 minutes. Add the

scallions, salt to taste, and umeboshi vinegar. Cook 5 minutes, or until the

peppers are softened.

 

Serve with a garnish of watercress and chopped cilantro.

 

FREEZING TOFU Freezing tofu completely changes its texture. It becomed chewy,

can be crumbled eaasily, and absorbs flavors even more readily. Firm tofu

freezes best. To freeze tofu, remove it from the water it is packaged in, wrap

it in plastic, and place it in the freezer. It will turn somewhat yellow in the

process of freezing, which is fine. When you are ready to use it, defrost the

tofu overnight in the refrigerator or by steaming it for 15 to 20 minutes. When

the tofu is cool enough to handle, sqeeze out as much water as you can with your

hands. It is now ready to be crumbled by hand or in the food processor.

 

 

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Per Serving (excluding unknown items): 56 Calories; 3g Fat (41.7% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0