Wellness Wednesday: Plant-Based Chiles en Nogada

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeño peppers

Bell peppers are lower in heat and easier to find.

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat while chicken is often more affordable.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar flavor, while sunflower seeds are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy alternative, while water can reduce costs.

Roast poblano chiles over an open flame or under a broiler, turning to obtain even char until blackened.

Sweat the roasted chiles in a zip bag for 10 minutes.

Carefully peel the skins off the chiles, slit one side, and remove the seeds with a spoon.

In a skillet, sauté diced white onion and minced garlic in olive oil until soft.

Add chopped button mushrooms to the skillet and sauté until all liquid has evaporated.

Drain the rehydrated TVP well and add it to the pan, sautéing for another 5-10 minutes, adding additional olive oil if needed.

Stir in tomato purée, cinnamon, clove, pepper, and salt to the filling mixture.

Add diced peach, green apple, pear, dried cranberries, and chopped nuts to the filling mixture.

If using dry Sherry, add it now and let the alcohol evaporate for about 5 minutes.

Cover the skillet and cook the filling for an additional 5-10 minutes on low heat.

In a blender, combine soaked cashews, almond milk, goat cheese, agave syrup, cinnamon, and salt, blending until smooth and creamy.

Stuff the roasted chiles with the filling, placing them on a plate afterward.

Generously spoon the nogada sauce over the stuffed chiles.

Garnish with fresh pomegranate seeds and finely chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens