>Vegan MoFo Day Sixteen: Hominy and Waffles
>This morning, I made waffles. I don’t think I have ever actually made them myself. I have fond memories of my dad making them, but I haven’t had home-made waffles in years. The recipe was the Ginger Pear Waffles from Vegan With a Vengeance. They were awesome. I have a ton of leftovers, and will be happily eating them for the rest of the week.
Last night, for dinner, I made a hominy casserole recipe that my gramma gave to me. It looked like it was going to be great. I was excited. It ended up being not so great.
I am giving you the recipe, because I think it has potential. The red is what I will do differently next time.
2 cans hominy, drained
1/2C butter I’m just going to leave it out next time
1/2 can drained, chopped chilies I used a whole can, and I will again next time
1C tofutti’s Better than Sour Cream I’ll just use 1/2C next time
1/2C vegan milk Leaving this out next time too
1C your favourite vegan cheese – I used Daiya
Salt and Pepper to taste
I think maybe next time I’ll add some greens or something too.
Mix together in a casserole dish. Bake at 350* for 35-40 minutes.
The recipe, as is, ended up being practically a soup. Very rich, kinda gross soup.
I saved the leftovers though. I’m going to bake a potato tonight, and I’ll reheat a bit of this and pile it on top – I think it’ll be okay.
Over a baked potato, this was alright. Its really, really rich. If i do it again, I’ll try it with a layer of mashed potato over the top of the casserole.