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Drunken Texas Hominy

Last weekend, the VegFam and I found ourselves deep in the country about a hour thataway from Houston, Texas. I do love to visit Houston, hell it's the city of my birth, but my body can't do it much more than once a year. After a few recent visits, I've started to wonder if the city and it's surrounding areas have ever even seen a fresh vegetable. Every restaurant menu is cover-to-cover text of fried meat and on occasion, a side of microwaved mixed frozen veggies; you know the kind where the carrots are diced really small and the peas are all dried out?! I survived on french fries and iceburg lettuce.

We had a wonderful time despite the (lack of) veggie situation. I mean look at this place: 

Isn't that view just breathtaking?


I even got to do one of my favorite things with one of my favorite people:
BandMan and Amber sitting in a tree: K-I-S-S-I-N-G


Anyway, this dish was the result of being let loose in an old-fashioned, what's a vegan?, Texas kitchen. The pictures are shitty and the dish isn't my best (although it was pretty damn good), but I thought it would be important to share how easy being vegan can be; even when you're in a non-vegan-friendly environment  and surrounded by everything but a vegetable.


2 c hominy
oil
1/2 onion, chopped
1/2 bell pepper, chopped
1/4 - 1/2 c ShinerBock
1 tbsp fajita seasoning
2 tsp chili powder
1/2 tsp red pepper flakes
  1.  Coat the bottom of a frying pan with oil and toss in your onion and bell pepper. When the onions start to soften, coat them in the seasonings. 
  2. Add in the hominy and cook until heated through. 
  3. Once the onion and bell pepper are cooked and the hominy is warmed, add the beer.
  4. Continue on the heat until all the liquid cooks out. 
  5. Serve


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