Spicy Skillet Posole

This spicy skillet posole will warm your bones!  This is perfect for dreary, rainy night...or especially those winter months.  

You will need:
-1/2 large onion
-1 bell pepper (I recommend orange or red)
-12 oz sausage substitute (We used Helen's Kitchen Veggie Chorizo)
-1 cup mushrooms
-2 dried chili peppers (We used chipotle peppers)
-4 cups of water
-1 large can of hominy (25oz)
-Vegan sour cream (we used Tofutti)
-Vegan cheeze shreads (we used Daiya pepper jack)

What to do:
-Saute onions, peppers, mushrooms, chorizo together in a deep skillet with olive oil.
-While that is in the pan, put 4 cups of water and the 2 dried peppers in a blender.  Blend on high until the water is red and the peppers have completely mixed in with the water.
-Allow the chorizo to brown up and the veggies to soften.
-Once they have reached your desired state, pour the chili water into the skillet.
-Add can of hominy and let the mixture simmer.
-Allow the mixture to reduce by 1/4 and the hominy to soften.
-DING! Done!

Serve with a dollop of sour cream and cheese (vegan, of course)

3 ingredient 1 step Cashew Milk

Tired of paying $4 or more for non dairy milk? Tired of all the extra shit they put in the non-dairy milk? Well, this cashew milk is light, delicious, and takes less than 10 minutes to make!

You will need:

-3/4 cup raw cashews

-4 cups of water

-1 tbl agave nectar

What to do:

-Place all ingredients into your blender (it will need to be a good one, like a vitamix) and blend until cashews are completely blended. 

-Chill and enjoy!