Today's recipe test produced this souped up version of chiles rellenos, with a creamy walnut sauce. Poblanos are fried and peeled, then stuffed with a vibrant spiced filling of onions and garlic, tomatoes, fruit, and seitan. The recipe suggests pomegranate seeds as a topping - the idea, which I love, is to use the flat leaf parsley, seeds, and sauce to represent the colors of the Mexican flag. I subbed roasted red peppers, but I bet pomegranate seeds would be great with this. The sauce was made with a base of soaked walnuts and home made tofu sour cream. Each bite was full of different flavors, and the filling invites all kinds of variations. Stuffed peppers require some patience, but the payoff is always a treat.Earlier this week I made a block of cheese of the Colby/Cheddar variety, from Jo Stepaniak's Ultimate Uncheese Cookbook. Cashews, tahini, miso, nutritional yeast, and other ingredients are brought together with the magic of agar powder. It's very tasty, and works pretty well for sandwiches and grilled cheez - I crumbled some in a simple beans and rice bowl too, which was great. When it's mixed with hot food, or reheated, the agar softens up and "melts" nicely.
5 comments:
Your not-chiles rellenos look fantastic. The Mexican flag garnish is too cute.
wow very interesting! I've never had rellenos before...and like jenn said...the garnish is too cute! tee hee!
have a good one mikey!
ohh yes peanut butter and maple syrup...excellent combo!!
stuffed poblanos are one of my favorites! Your sauce looks delicious and would make a great creamy substitute for the typical cheese.
Mike, these really look like something you would get at a super fancy restaurant! You always manage to plate your food in a most drool-inducing way!
Your block of cheese is so impressive!
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