I made a few substitutions to Leigh's recipe to suit the vegetables I had on hand and included cooked black beans in place of crumbled tofu. I wasn't sure about the quantity of tomatillos that was used in her recipe as the tin size wasn't specified but I'm tipping it was larger than my small tin which meant that my stew didn't end up with a green colour. On the other hand I had more than enough hominy in my giant sized tin and after doubling the amount there was still plenty leftover.
The man loved the aroma of this meal when he arrived home from work and enquired what I was making for dinner. I warned him that the meal contained quinoa as he isn't the biggest fan and cleverly marketed it as a "Mexican meal" rather than a stew to keep him interested. Stews are one of his least favourite kinds of meals so I always keep the liquid to a minimum as he really doesn't enjoy soupy styled dishes. I adored the strong smoky flavours from the ancho chilli and smoked paprika throughout this dish and also enjoyed the mild corn flavour and chewy texture of the hominy. The only bothersome aspect was that the meal contained a slight metallic undertone which was most likely due to using such old tinned ingredients.
Susan from Kittens Gone Lentil posted about recipe testing for Leigh Drew's new cookbok "Veganissimo! Beautiful Vegan Food" last week, which will be released on the 15th of November and can be pre-ordered from booktopia now. I couldn't finish a post about one of Leigh's recipes without mentioning her book as I was also involved in some of the phases of recipe testing. As well as many of the curries and tandoori cauliflower cheese that Susan mentioned in her post, I was most excited by the above dish - Tostada Tofu Rancheros with Scrambled Tofu, Blackened Tofu and Roast Potatoes accompanied by Mint Salsa Verde and Guacamole. This meal was amazing! For a sneak peek of other delicious foods from Leigh's new cookbook, make sure you check out Susan's post.
