Guys. Whoa. hold up. I’m about to blow your taco night out of the water.
Where we live in Brooklyn, we have a lot of amazing restaurants near us – including all types of Spanish food. But when I make Spanish food at home it’s always one of two things: tacos or enchiladas. Which are totally great! Except, there’s more to spanish food than that. So when I was at the farmers market the other day and I saw some gorgeous poblano chiles, I thought – what kind of food lover would I be if I didn’t make chiles rellenos. A pretty bad one, that’s what.
Much to my boyfriend’s chagrin, I decided to make them vegan. (Pretty sure he would have loved it if I stuffed them with pork, covered them with cheese and deep fried them.) But, guys, seriously, these are GOOD.
Sooo, once I found the chiles I started scouring the farmers market and recipe planning in my mind. Tomatillos? Check. Fresh ears of corn? Check. Cute little cherry tomatoes? Double check. By the time I left the farmers market I had a plan: Chiles stuffed with onions, garlic, corn, tomatoes, mushrooms, quinoa, faux-chicken and a handfull of raisins. I’d top it all off with a spicy, thick tomatillo sauce, and to keep it vegan a dollop of carob cashew crema instead of cheese. The crema is totally molé inspired and the carob is very subtle, but compliments the spicy tomatillo really well. Its actually so tasty I kept eating some straight from the blender with a spoon… for quality control purposes, of course.
You could make it this dinner even heartier by adding black beans or garbanzo beans, though the two chiles I ate were pretty filling, or if you aren’t vegan you could definitely add meat or cheese.
- 10 Poblano Chiles
- 1 cup Quinoa
- 2 cups Vegetable stock
- 1 Yellow Onion
- 3 cloves Garlic
- 2 Ears of Corn
- 1 cup chopped Cherry Tomatoes
- 1 cup chopped mushrooms
- 1/2 Avocado cut into small cubes
- 2 "faux" Chick'n cutlets, any brand, chopped
- 1/8 cup Raisins
- 1 pint Tomatillos
- 1/2 Jalapeño Pepper
- 1/2 Red Onion
- 1/2 cup chopped fresh Cilantro
- 1 cup Raw Cashews
- 1/4 cup water
- 2 teaspoons Nutritional Yeast
- 1 teaspoon powdered Carob
- 2 teaspoons Cinnamon
- 2 pinches Cayenne
- 1 teaspoon Ginger
- 1 teaspoon Cumin
- 1/2 teaspoon salt
- 1 knob Coconut Oil.
- Overnight, let the cashews soak in a bowl full of water, or for 30 minutes in hot water.
- Preheat oven to 350 and while heating husk corn. Roast corn for 30 minutes, and if desired, lightly char the kernels over an open flame.
- In a medium pot add quinoa and vegetable stock. Prepare bring to a boil and then reduce heat to low. When all stock is absorbed and quinoa is fluffy, turn heat off.
- Turn on your broiler and line a large cookie tray with parchment paper, and place the Poblano Chiles on top. Cook the chiles under the broiler for 3-5 minutes until they puff and are lightly charred. Remove and let cool to the touch. Reduce oven heat back to 350.
- In a large sauteé pan heat the coconut oil on medium high heat. When warm, add 1/2 of a chopped yellow onion, and allow them to soften. Once softened add 1 clove of chopped garlic, ginger, cumin, 1 teaspoon of cinnamon, a pinch of Cayenne and mushrooms. Once it becomes fragrant, reduce heat to medium and add faux chick'n, corn, tomatoes, avocado, quinoa, raisins and a 1/4 teaspoon salt.
- While the filling is cooking in the sauté pan, husk the tomatillos and place them in a blender along with jalapeño, red onion, 1 clove garlic, and cilantro. Blend until smooth and pour into a pot. Heat sauce on medium heat, stirring occasionally, until sauce reduces to a thick consistency.
- Once the peppers have cooled enough to touch them, slit them down the middle, leaving a portion of the top and bottom uncut to keep the chile from falling apart while stuffed. Stuff them with the filling from the sauté pan and place them on a baking sheet and put them in the oven for 20-30 minutes or until hot. (Will vary based on size of chile).
- While stuff chiles are cooking, in a blender mix the cashews, water, 1 clove of garlic, 1/2 yellow onion, nutritional yeast, 1 teaspoon cinnamon, carob, 1/4 teaspoon salt.
- When stuffed chilled are cooked remove from the oven and spoon tomatillo sauce over the stuffing. Add a spoonful of cashew crema to taste.