Vegan Queso

If you're not from Texas and know some Spanish, you may wonder what people are talking about when they ask for a bowl of queso.  You want a bowl of cheese?  In a way, yes.
Queso is a Tex-mex cheese dip which I have de-dairyed and kept delicious.


What you need:
3/4 cup almond milk (unsweet is best for this)
1 generous cup of nutritional yeast
1/2 cup flour
2 tbsp of margarine
squirt of yellow mustard
squirt of soy sauce
Can of tomatoes and chilies (e.g. Rotel)

What you do:
Melt the margarine.
Whisk flour and milk in a bowl, add to pot with nut. yeast and stir well.
Reduce heat.  Throw in everything else.  Heat for just about 5 minutes while stirring.
More milk will make for a thinner version.  More of the nut. yeast will make it cheesier and thicker.  More of the margarine will make it fattier and creamier.

Grab some chips and dig in.

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.