Chiles En Nogada
Chiles en Nogada, or Stuffed Chiles in Walnut Cream Sauce, is the traditional dish in Mexico for the Independence celebrations that fall on the eve of September 15 and carry on into September 16, Mexico’s Independence Day. The dish features the colors of the Mexican flag: green (from both the chiles and the parsley garnish), white (the creamy nut sauce), and red (pomegranate seeds).
A Recipe for Vegan Chiles en Nogada
Adapted from: http://nutricampeones.com/chiles-en-nogada-vegan/
Ingredients (serves 6)
• 1 small onion
• 2 plump cloves of garlic
• Olive oil
• Bay leaves, thyme, and marjoram
• 1/3 cup non-GMO texturized soya, already reconstituted and cooked with herbs and seasonings to taste (shredded seitan or tempeh could also be used)
• 1/2 cup chopped oyster or other mushrooms
• 1/3 cup slivered almonds or pine nuts
• 1 apple, peeled and cubed
• 1 pear, peeled and cubed
• ½ cup raisins
• 5 tomatoes, pureed
• Salt and pepper
• 6 large Poblano chiles
• 1/2 cup walnuts
• 2 T sugar or honey
• 1/3 cup tofu
• 1/2 cup almond milk
• 1/8 cup Sherry
• Grated nutmeg
• Powdered cinnamon
• Cleaned seeds of 1 large pomegranate
• Sprigs of parsley
Prepare the filling for the stuffed chiles
Chop the onion and garlic finely and saute in a little olive oil in a heavy pot. Add the bay leaves, thyme, and marjoram and stir until their aroma is released. Add the prepared texturized soya and let brown slightly, then add the mushrooms, cubed fruit, raisins, almonds or pine nuts, and finally the pureed tomatoes; allow to come to a gentle boil and season with salt and pepper.
Prepare the chiles
Wash and dry the chiles. Impale each chile on a fork and roast it over an open flame until the skin is charred. Place in a paper or plastic bag and let sit for about 15 minutes. Carefully peel off the charred skin layer, slit open along one side, remove the seeds and veins, and wipe clean and dry.
Prepare the nut sauce
In a blender, combine the tofu, almond milk, remaining 1/4 cup walnuts, 2 T sugar or honey, a pinch of nutmeg, cinnamon, salt, pepper, and the Sherry. If the mixture is too thick, add a little more almond milk. Blend until smooth and creamy.
Put it all together
Place a spoonful of filling in each chile. Center on a plate and smother in the nut sauce. Garnish with pomegranate seeds and sprigs of parsley.