This traditional mexican dish has been turned around by my "jefa" (boss) the one and only Chef Maria! She did change the ingredients for this one and came up with a great vegan alternative.
Vegan Chiles en Nogada
For stuffing: Saute the onions, garlic, celery and carrot in oil for about five minutes. Add apples, apricots and raisins, saute until soft. Add cooked quinoa spices and honey.
Stuff peppers with the stuffing.
Warm in a 350 degree oven for approximately 20 minutes.
Garnish with pomegranate seeds and fresh cilantro. (Optional.)
Puree walnuts, cranberries, milk, cinnamon, brandy, salt & pepper. Keep warm for service.