Yay! Vegan Mofo Day 21! Happy Sunday!
Yesterday we visited the Farmer's Market and I picked up some beautiful poblanos. So what's for supper? You got it - Chili Rellanos! While most purests stuff them with cheese, I changed it up a bit. Try this recipe:
Chili Rellano Supper
2 poblano chiles, roasted, skinned*
10 mushrooms, sliced
Handful of Red Chard
6 asparagus spears, cut up
1/4 onion, sliced
2 tbsp Earth Balance
Dash Chipotle powder
Salt and Pepper
1 tsp cumin
1 1/2 cup Rice Parmesan
Saute the mushrooms, onions, asparagus and chard with the Earth Balance and spices. Cool slightly. Add the cheese and mix well. Stuff the chilies.
* Never roasted a pepper? Place the peppers directly on an open flame and allow them to get charred -turning them as they cook. Place them in a plastic bag with ice water, the skins will easily peel off. Pat them dry :)
For the coating:
Mix 2 tbsp vegenaise, 1/4 cup soy milk, and 1/8 cup Rice Parmesan together- dip the chiles and then dredge them in bread crumbs- bake 40 minutes. I served these with some roasted fingerling potatoes and yummy salsa. Spicy and smoky! Yum. Enjoy!