Vegan Southwestern Stew
Describing vegan fare as hearty doesn't happen often but this stew, which uses onion, tomatoes, hominy, zucchini, squash and black beans, will more than satisfy in the cold winter months.
1 tbps. olive oil
1 cup onion, chopped
2 tbsp. fresh garlic, chopped
2 14 ½-oz. fire roasted tomatoes with green chilies in liquid, diced
1 15-oz. can hominy, rinsed, drained
1 cup black beans, cooked
1 medium zucchini, quartered lengthwise, sliced
1 medium yellow squash, quartered lengthwise, sliced
1 ½ tsp. ground cumin
¼ cup fresh cilantro, chopped
1. Fry onion in oil until lightly browned.
2. Add everything except cilantro.
3. Cover and simmer for 30 mins.
4. Season with salt and pepper. Stir in cilantro. Serve over steamed spelt.
Recipe by Matt Rapposelli, Ohio University