VEGAN CHILES EN NOGADA

As Mexican cuisine is full of tasty dishes, it is believed to be one of the most cultural-rich and sophisticated culinary-arts worldwide. Even though most Mexican meals were originated during the Pre-Hispanic era, there is one that is nationally renowned for being exclusively prepared for Mexican Independence, Chiles en Nogada.

INGREDIENTS :

Six chiles poblanos ( roasted, peeled and seeded)

For the stuffing :-

• One and half lbs of plant-based ground meat
• 1 garlic clove
• 1/4 cup chopped onion
• 2 cups tomato purée
• Salt to taste
• 1/2 cup pear peeled and diced
• 1/2 cup golden delicious apple diced
• 1 large peach diced
• Pinch of cumin
• 1 tsp ground cinnamon
• Pinch of ground cloves
• 1/4 cup of raisins
• 1/4 cup pine nuts

For the sauce (nogada) :-

• One and half cup peeled walnuts
• One and half cup non dairy cream
• 3/4 cup almond milk
• 3 tbsp sugar
• 2 tbsp dry sherry
• Pomegranate seeds for garnish

RECIPE :

• Sauté onion and minced garlic clove over medium heat for 3 minutes, add vegan meat, cook for 3 minutes. Add tomato purée and all the spices, then cook for 5 minutes.
• Add salt to taste, 1/4 cup of water and the fruit. Lower the heat and simmer for 10 minutes. Set aside and add pine nuts.
• While it cools prepare the nogada.
• In a blender add walnuts, cream, milk, sugar and sherry. Blend until creamy, add more milk if you like the sauce less thick, add a pinch of salt too if you like.
• Stuff the chiles, heat them in and oven at 375 degree Fahrenheit for 25 minutes. Take them out of the oven and before serving top them with Nogada sauce and pomegranate seeds.

Recipe by Cristina Shabatian ( @yummiedelights)