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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.
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Vegan Chiles en Nogada
Vegan Chiles en Nogada
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
each
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
each
Ingredients
Instructions
  1. 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.
  2. Stuff peppers with the stuffing.
  3. Serve with walnut sauce.
  4. Warm in a 350 degree oven for approximately 20 minutes.
  5. Garnish with pomegranate seeds and fresh cilantro. (Optional.)
Sauce
  1. Puree walnuts, cranberries, milk, cinnamon, brandy, salt & pepper. Keep warm for service.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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