Oh, the Valley – where summer overstays its welcome, winter requires only minimal wardrobe modifications and, if we’re lucky, fall grants us a few sacred weeks of pumpkin-spiced bliss before it’s time to hang the holiday lights. Our window of autumnal opportunity is brief yes, but there is time enough to sneak in a few seasonal to-do’s like watching football every Sunday, finding the perfect pumpkin in the patch and eating all the sweater weather appropriate meals including the delicious pozole above. Like the vegan ceviche I posted about previously, this soup is completely plant-based and made to order by El Compa Vegano. With its rich warm broth and bright crunchy veggies, it’s the perfect thing to enjoy as summer says goodbye and autumn makes its official appearance.
Pozole is a dish that’s near and dear to my heart as it’s the very first thing Ella’s grandma (on her dad’s side) taught me to cook many years ago. Experiencing the same love that she put into her pozole in a version I can savor now as a vegetarian is just as special to me as it is satisfying and I’m still amazed at how El Compa Vegano – aka Jessie – was able to infuse all the flavor of traditional pozole into an entirely meat-free meal. It was literally love at first bite when I tried it a few Sundays ago and I couldn’t wait to spread the news on how infatuated I was – via my Instagram stories of course, accompanied by Etta James’ “Sunday Kind of Love”. In addition to classic seasonings, Jessie’s pozole is filled with perfectly cooked hominy and served with chopped cilantro, cabbage, sliced radish and lime but it boasts an extra ingredient that bucks tradition without sacrificing taste. Jackfruit, which has become the star of many vegan taco and BBQ recipes, works seamlessly as a meat replacement in this pozole too. Its texture is stringy (similar to pulled pork) and its flavor is mild so it absorbs all of the broth’s amazing spices. Jessie has truly captured the soul of authentic Mexican food in vegan form and I’m just happy to live close enough to experience it.
Whether you live in the Valley/LA area, are stopping by soon or just want to fill your social media feed with plant-based food inspo, make sure to follow El Compa Vegano (@veganfoodie818) on Instagram where Jessie posts mouth-watering-emoji-worthy photos as well as info on his pickup + pop-up locations/times. Also, if you have a moment to spare, check out my post on Jessie’s Coconut Mango Ceviche which is both fresh enough for summer and spicy enough to warm you up as autumn sets in! If you need me, I’ll be soaking up these first few days of faux fall in the San Fernando Valley before it heats right back up again…
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