Posted by Mariah | Posted in 21-Day-Adventure Cleanse, Appetizers & Sides, Soups | Posted on 04-05-2011
When I was a kid, one of my absolute favorite dinners was this: Bohemian-style dumplings drenched in brown butter, sausage patties, sauer kraut and hominy fried in bacon grease! These menu items were all lovingly made by my German-Bohemian-Irish grandma, Bette, whom I adored. Whenever I eat hominy, I think of her. And my mom still makes those awesomely buttery dumplings. I eat hominy now sans bacon, of course. This recipe is a nutritious alternative to the hominy-in-bacon-grease dish, but still has that same old down-homey-ness.
28-oz. can hominy
2 tsp. olive oil
1 small onion
1 small red pepper, diced
2 cloves garlic
2 carrots, sliced
14-oz. can garbanzo beans
2 cups fresh spinach, chopped
1/2 cup fresh cilantro, diced
1/3 cup quinoa
1 tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder (optional)
7 cups vegetable broth (or 7 cups of water and five tbsp. Bragg’s Liquid Aminos)
salt and pepper to taste
- Saute onion in olive oil for about five minutes on medium heat, till they are clear. Add garlic and saute until fragrant, about two minutes.
- Add red peppers and carrots and continue to saute until they soften. You may need to add broth or Bragg’s to keep the veggies from over-browning and sticking to your pan.
- Add spices, hominy and garbanzo beans and saute for two more minutes.
- Add broth or water.
- Bring to a boil, then lower to a simmer. Add quinoa.
- Simmer for 10 minutes or until quinoa opens up.
- Add spinach and cilantro to your pot and serve after spinach has wilted.
- Serve with more cilantro and salt and pepper. Or, go crazy and add a big dollop of sour cream or guac and lots of tortilla chips.