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Guess where I am going today? GERMANY! I’ll be at the Frankfurt Book Fair this week for work — one of the biggest publishing events in the entire world. I am super excited and can’t wait to tell you all about it. While I’m gone, I’ve asked a few of my friends to fill in for me over here at Take A Bite Out of Boca. Christie stepped up today with her Thai Eggplant dish, one of the yummiest vegetarian recipes I have ever heard of in my life! I have GOT to try this…
Hello there, Take a Bite Out of Boca readers! It’s me, Christie with A Kitchen Hoor’s Adventures to bring you a tasty post. Shaina reached out and asked for some guest posts and I wanted to step up and help out a friend! If you’re new to A Kitchen Hoor’s Adventures, it’s healthy-ish, realistic, food blog where I post about my good eats, life, the hubs, our dog, and whatever else strikes my fancy. If you like what you see here, then make sure to stop by and read some more! Thanks, Shaina, for inviting me to guest post on your blog today!
When I bought the Thai green eggplants, I had to make a posole! It just screamed, “Pair me with tomatillos then pour me over some hearty brown rice for a delicious #Meatfree Thai Eggplant Posole Over Rice!” So, I did!
I love me a good farmer’s market. Sadly, the one by work isn’t really a “farmer’s” market so much as it is just an open air food court. There’s kettle corn. LOVE! And there’s the sausage peeps who sell all different types of sausage including duck and lamb. There’s the paella people, curry people, crepe people, ice cream people, pottery people, marshmallow, cupcake, root beer, and empanada people. Yes, there’s one maybe two and sometimes three produce vendors.
I usually bypass all of these people and head to the back of the market for my fave produce vendor.
They have the most unique and different produce of any open air market I’ve been to recently. At any given point, you can find 3 to 4 different types of peppers. This week they had two different types of beets and radishes. There were four different kinds of eggplant, five greens, and rainbow chard. How can you NOT bee line to that place every week?
I bought two types of eggplant that week. They were both small eggplants. One was the
Thai green eggplant and the other was just a baby eggplant.
The Thai ones are green and striped. What else is green? Tomatillas. What can you make with tomatillas? POSOLE! Oh yeah. I’m there, baby! Thai Eggplant Posole. And it has hominy. I LOVE hominy. Don’t you? I think I could eat it straight from the can. Actually, I have.
I’ve always had posole on my “to make” list. It’s not really a bucket list. That’s for items like homemade croissant, puff pastry, baguette; things like that. There’s lots on my “to make”. It’s just a list of things I can make and want to make, but just haven’t yet. Do you have a list like that?
I don’t know about you, but I love LOVE anything that’s southwest, tex-mex or Latin American. Seriously. The flavors, the textures, the tastes; how can you not love that cuisine? I’m addicted to anything with cumin, chili powder, chiles, and corn of all types. I could eat it every week.
Honestly, how yummy does this look? The colors, the flavors, the textures all come together in a harmony of deliciousness that is this posole. And with the eggplant as the “meat” of the dish, it is very flavorful and hearty. You will not be missing the meat in this #meatfree meal. Trust me.
Yes, of course, you have have a dollop of sour cream on top of this dish. It adds that creamy coolness that offsets the slight spiciness of the broth. You could also bake some corn tortillas as a garnish, too.
Since I know the hubs isn’t a huge fan of soup for dinner, I served our posole over rice to make it more stew like for him for dinner. It made the posole more stew like and well, we don’t why from carbs, especially when it’s deliciously nutty brown rice.
I hope you have enjoyed my commentary and recipe. If so, please make sure to stop by A Kitchen Hoor’s Adventures to read more and find some new recipes for your family. I have recipes for meat free and meat eaters alike.
- 6 cups fat free vegetable broth
- 1 cup thinly sliced onion
- 1 cup chopped Thai eggplant
- 1 cup chopped tomatillos
- 1 cup chopped zucchini
- 1 cup roasted Hatch chiles, chopped (or 4 ounces chopped green chiles)
- 14 ounces white hominy, drained and rinsed
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons Hatch chili powder
- 8 whole corn tortillas, thinly sliced
- 4 cups hot, cooked rice