This offbeat chili is a pleasant introduction to whole hominy, if you’ve never tried it before. Hominy results from soaking corn kernels until the hulls come off. You’ll find canned hominy shelved near other canned corn products on supermarket shelves.
I tried this recipe which appeared in a recent issue of Sunset magazine, changing it to make it vegan and using vegetable broth for sautéing instead of oil. It was so delicious that there wasn’t a scrap left over and my husband couldn’t stop praising the dish. I was able to find baby canned artichoke hearts which are especially tender.
Bean and vegetable stews are a common dish eaten throughout Greece. This flavorsome stew originates from the Greek island of Crete.
This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”!
Use fire-roasted crushed tomatoes, if available, to give this recipe a robust smoky taste. If time permits, make it in advance. It tastes even better the second day.
Recipe Adapted from: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines
1 can crushed tomatoes in tomato puree — (28-ounce)
1 can chunky salsa — (14 1/2-ounce)…
This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours. Be sure to soak the beans overnight before you begin.
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