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Culinary Insight & Information Technology Excellence

"Stuffed Poblano Peppers (Chile Rellenos Style)" - New Recipe

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Beautiful presentation, as well as diverse textures (crunchy outside, and soft inside) makes this one of my favorite ways to serve rice.
This recipe can be found in the free vegan cookbook (e-book published by 
Vitalita):

A Taste of Vitality: Nutrient Dense Cooking


STUFFED POBLANO PEPPERS (CHILE RELLENOS STYLE)

NOTES : - GLUTEN NOTE: This is one of the few recipes in this cookbook that contains gluten (from the bread crumbs).  I have included this recipe because the crust that forms around these stuffed pepper has a great mouth feel.  To make it completely gluten free, use non-gluten bread crumbs.  Note that this recipe as listed here is not suitable for people who want to or need to avoid gluten.


Recipe By     :Mark Foy
Serving Size  : 5     Preparation Time :1:15
Categories    : 11-Compiliation Dishes

Amount  Measure       Ingredient -- Preparation Method
--------   ------------   --------------------------------

                        
PEPPERS
  10             whole  poblano peppers -- (there are often 5 or 6 peppers in a 27 ounce can)
                        

                      
 FILLING
  1             recipe  08-Spanish Rice -- (about 5-6 cups) (this is another recipe in this cookbook - SEE BELOW) (or simply use 5 or 6 cups of cooked rice for faster preparation)
     1/2           cup  hummus -- (could use the 02-Hummus recipe in this cookbook) (or simply use 2 Tablespoons of tahini)
                    

                
       BATTER
     3/4           cup  sorghum flour
     2/3           cup  water
     3/4      teaspoon  sea salt
                        ---
  1 1/4           cups  bread crumbs -- (unleavened whole grain bread crumbs such as panko works well) (to make the dish completely without gluten, use bread crumbs without gluten)

Amount  Measure       Ingredient -- Preparation Method
--------   ------------ -------------------------------
                
       BEAN
  1            cup  garbanzo beans, cooked -- rinsed, drained (see "Glossary of Cooking Terms" in above cookbook for more information about cooking beans)
                        ---
                    
   GRAIN
  4 1/2     cups  water
  1           teaspoon  sea salt
  1 1/2     cups  quinoa -- washed
                        ---
              
         ROASTED VEGETABLES
  1            medium  onion -- chopped
  4            small  Chioggia beets -- cut into 1" pieces
  6            garlic cloves -- diced into pea sized pieces
  2            small  sweet potatoes -- cut into 1/2" pieces
  2         tablespoons  olive oil
1/2      teaspoon  sea salt
                        ---
  2           cups  arugula leaves -- chopped
  1/2      cup  edamame, frozen, shelled -- thawed (optional)
                        ---
                        
DRESSING
  3/4        recipe  15-Yuzu-Umeboshi Plum Dressing -- (this is another recipe in this cookbook - SEE BELOW) (use additional amounts of dressing as desired)


Makes 10 stuffed peppers.

VARIATIONS:

- Instead of using chickpeas, try another bean such as white beans.

- Also possible to use a very quick cooking "bean" such as lentils (red or regular) in place of the chickpea.  In this case, it is not necessary to cook the lentils ahead of time; just add the dry lentils and water after the spices go in, and cook until done - then add the remaining ingredients (vary the water as needed) and proceed with recipe.

Per Serving (excluding unknown items): 499 Calories; 7g Fat (12.9% calories from fat); 15g Protein; 97g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1079mg Sodium.  Exchanges: 5 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 Fat.

Serving Ideas : Serve "15-Creamy Roasted Garlic Sauce" (see recipe).

SPANISH  RICE

Recipe By     :Mark Foy

Serving Size  : 8     Preparation Time :1:20

Categories    : 08-Grains


Amount  Measure       Ingredient -- Preparation Method
--------   ------------   --------------------------------

1           teaspoon  olive oil
  1              large  onion -- diced
  1              small  green bell pepper -- chopped
  3                     celery stalks -- chopped
     1/2      teaspoon  ground coriander
  1 1/2      teaspoons  cumin powder
  1 1/4           cups  brown basmati rice -- washed
  1 3/4           cups  no-salt-added vegetable broth -- (or water)
     3/4           cup  tomato puree -- (e.g., crushed tomatoes)
     3/4      teaspoon  sea salt

Heat a pot (appropriate for cooking rice on the stove top) over medium-high heat and add oil.  Add onion and saute for 8 minutes.  Add green bell pepper and cook for 6 minutes.  Add celery, coriander, and cumin, and cook for about another 5 minutes.  Add the rice and cook (stirring frequently) for 2 minutes.

Add broth, tomato puree, and sea salt to pot.  Stir.  Cover and bring to a boil.  When boiling, turn heat to low and simmer for 55 minutes.

VARIATIONS:

- Peas could be used as a decorative vegetable added at the end.

- Substitute 3 poblano peppers for the green bell pepper.

- "Spanish Quinoa" - substitute quinoa for the rice (use the same amount of liquid (vegetable broth plus tomato puree) since both brown rice and quinoa take 2 parts water to 1 part grain when cooked on the stove top), but it will only need to cook for about 25 minutes.

Per Serving (excluding unknown items): 136 Calories; 2g Fat (10.6% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 286mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

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