SUPERPOWER STUFFED POBLANO PEPPERS

SERVES 4 PORTIONS

FOR THE PEPPERS AND STUFFING

4 poblano peppers

3⁄4 cup quinoa

1 1⁄2 cups vegetable broth

1 tbsp coconut oil

1⁄2 cup diced white onion

1 clove garlic, minced

1 cup cooked black beans, drained and rinsed

1⁄2 cup corn, fresh, frozen or canned

1 chipotle pepper in adobo sauce, chopped small

1 tbsp adobo sauce

1 tsp chili powder

1⁄2 tsp ground cumin

1⁄2 tsp salt

FOR THE CASHEW CHEESE SAUCE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

2 tbsp nutritional yeast

1 tbsp tapioca starch (also called tapioca flour)

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 603kcal
Fat: 20.7g (6.4g S.Fat)
Carbs: 76.8g
Protein: 31.9g
Sugar: 11.3g
Sodium: 1601mg

METHOD

PEPPERS AND STUFFING:
Preheat the broiler.

Place the peppers on a baking sheet and place under the broiler on the top shelf. Turn with tongs frequently to ensure that all sides are blackened. Allow the peppers to cool before removing the blackened skin with a damp paper towel or peeling with a paring knife. Simply grab an edge of the skin with the knife and peel it away. Because the peppers will be stuffed, take care not to rip them up. They will most likely split naturally at one point, so use that as your entry point to remove the seeds. Place aside.

Rinse the quinoa and place it in a large saucepan. Bring the vegetable broth to a boil. Cook for about 15 minutes, or until all of the liquid has been absorbed, covered and reduced to medium heat. Remove from the heat and set aside with the cover on.

Heat the oven to 350°F (180°C, or gas mark 4).

In a large mixing bowl, combine the quinoa, beans, corn, chili pepper, extra adobo sauce, chili powder, cumin, and salt. Combine thoroughly. Stuff each pepper with 1/4 of the stuffing and place in a casserole large enough to hold them. Bake for 15 to 20 minutes, depending on the size of your oven.

CASHEW CHEESE SAUCE:
In a blender, combine all the ingredients and blend until smooth. Place the blended mixture in a saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes.

ASSEMBLY:
Remove the stuffed peppers from the oven and drizzle with the cheese sauce.

TEMPEH CHICKPEA STUFFED MINI PEPPERS

SERVES 6 PORTIONS

12 ounces multi-coloured sweet mini peppers

2 15-ounce cans chickpeas, drained and rinsed

3⁄4 cup tempeh, chopped

1⁄2 cup dairy-free mayonnaise

1⁄4 cup cider vinegar

1 tsp ground mustard

3 scallions, thinly sliced

1 tsp salt

1⁄4 tsp cayenne pepper

NUTRITIONAL VALUES

Calories: 156kcal
Fat: 8.5g (5.4g S.Fat)
Carbs: 20.2g
Protein: 2.1g
Sugar: 17g
Sodium: 31mg

METHOD

Remove the peppers' stem ends. Cut the cucumber in half lengthwise. Remove any seeds that may be present. Place aside.

In a food processor, combine the remaining ingredients. Four or five pulses are sufficient. The chickpeas should be large and chunky. Remove the blade and stir to ensure that the mixture is thoroughly blended.

Fill each pepper half way with 2 tbsp of the chickpea mixture. To serve, place on a plate.