I recently bought Terry Hope Romero’s Viva Vegan book. She makes amazing vegan versions of some of my Latin favorites. I am a huge fan of Terry. I credit her and Isa Chandra Moskowitz for teaching me how to cook and helping me maintain a vegan diet while never feeling deprived.
Viva Vegan has innovative creations and wonderful substitutions for classic favorites. The only thing I wish is that book was hardcover, so I could more effectively hit the next person over the head with it who says, “but how can you be vegan, you’re Mexican?”
When I saw the Posole recipe, I knew it would be the first one I tried. Growing up in a Mexican family, Posole or menudo was a regular tradition on Sunday mornings.
Even as a young omnivore, I was grossed out by the large pieces of pig that crowded the bowls of those traditional dishes. I did enjoy all the side fixings (cilantro, onions, lime, radishes, etc.) plus tortillas with butter, which I would generally just dip in the broth of the dishes while poking around for hominy.
Terry’s vegan version brought back a traditional, comfort version of this meal without the animal ingredients. The recipe called for pinto beans, instead of pork and vegetable broth + beer instead of chicken or beef.
I served the Posole up with all the delicious fixings; shredded cabbage, cilantro, radishes, lime and avocado. I also warmed up corn tortillas with Earth Balance and dipped it in the Posole. Absolutely delish!
I also made Portobello Feijoada. This is actually a Brazilian dish that I had never tried before, but it sounded amazing. It contained black beans with sliced portabella mushrooms, simmered in spices and liquid smoke.
I served this over brown rice seasoned with cilantro and lime. This was a hearty and flavorful meal and with quite a bit leftovers to last throughout the week.
I am looking forward to trying more recipes from the book. They are absolutely packed with flavor and nostalgia.