Pozole-Bastardized

Traditional Mexican pozole is usually all porked up, but after passing by a can of hominy in the story, I decided to try to improv a non-traditional version.
I sauteed about a half an onion and two cloves of garlic in some olive oil.  Tossed in a large can of hominy.  After letting that soak up all the flavor for a bit, I added a cup of veggie broth, a cup of tomato sauce, a can of black beans, a hearty splash of Valentina sauce and a dash or two of cumin.  I let it simmer on low for a good fifteen minutes and topped it with avocado slices and tortilla chips.
Mexican grandmas not withstanding, people are going to like this easy soup.

Toffee-Topped Bars

Big thanks to my momma for making me these wonderful treats.  As usual, she claimed that they were not perfect, but I couldn't hear what she was saying from all the lip-smacking and mmming I was doing.
Something to bring to a potluck and impress for sure.

2 cups brown sugar
2 cups flour
1/2 cup vegan margarine
egg replacer equal to 1 egg
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup soy or almond or other milk
1 cup vegan chocolate chips
1/2 cup chopped walnuts

Preheat oven at 350.  Lightly oil a 13 x 9 inch baking pan.
Mix sugar and flour in big bowl.  Cut in the butter until it is all crumbly.  Remove 1 cup of mixture and set aside.
Add baking powder, salt, vanilla, non-dairy milk and egg replacer into the stuff still inside the big bowl.  Beat until it confesses or it is smooth.  Pour batter into baking pan.
Sprinkle the crumbly stuff you set aside on top of the batter along the choc. chips and nuts.  You can spread the topping evenly with a spatula.
Bake for 35 minutes.  Let those puppies cool.  Cut them into 24 bars.