Date: Wed, 09 Nov 94 21:40:31 EST
From: Bobbi Pasternak (firstname.lastname@example.org)
Here's an article from the Nov/Dec '94 issue of Vegetarian Journal.
A HOLIDAY CELEBRATION
By Nanette Blanchard
The following recipes are adapted from my upcoming cookbook,
_'Tis the Season: A Vegetarian Christmas Cookbook_, to be
published in August of 1995 by Fireside/Simon & Schuster.
ZUCCHINI AND HOMINY SOUP
This is a vegetarian version of posole, a dish made by Pueblos
and Hispanics for feast days and special celebrations. Serve it
with sage breadsticks. Hominy is a flavorful, chewy type of corn
kernel that is treated with lime and dried. It is available either
canned, frozen, or dried. A mail-order source for hominy is Los
Chileros de Nuevo Mexico, PO Box 6215, Santa Fe, NM 87502;
(505) 471-6967. You can substitute frozen corn kernels for
an even more colorful soup.
2 Tablespoons apple juice
1 onion, diced
3 cloves garlic, minced
4 zucchini, sliced
1 cup peeled and chopped mild green chile peppers
6 cups vegetable broth
4 cups cooked yellow hominy (or 2 16-oz. cans)
1 teaspoon ground cumin
2 Tablespoons fresh chopped cilantro
Saute the onion and garlic in apple juice for 3-5 minutes. Add
zucchini and green chiles and cook over medium heat, stirring
occasionally, another five minutes. Add broth, hominy, and
cumin and simmer, covered, over low heat for 45 minutes. Stir
in cilantro and serve.
Total Calories Per Serving: 89; Fat: 1 gram