Stuffed Poblano Peppers with Avocado Whip
Keeping with our winter warming trend, I decided to make a more hearty dinner using poblano peppers. Okay, normally this recipe would have just about everything we wouldn’t post on this site. But that shouldn’t stop us from adapting any meal to fit our raw-vegan sensibilities.
I chose the poblano peppers because it’s heat index is mild to medium once warmed in the dehydrator. With a flavor more reminiscent of a jalapeno, I thought it would make the perfect pepper for anyone trying to make this at home. Don’t fret if you don’t like any spice, this recipe with work with bell peppers too. And for those of you who like more heat, go for it. Our local New Mexican hatch chile would be a winner.
I originally wanted to figure out how to do this recipe with mashed potatoes. Back in NYC there was this restaurant on 1st Avenue around 75th Street. They made the most delicious Chile Relleno style stuffed potato. Decades have passed, but the flavor lingers in my memory and damned if I wasn’t going to try.
No poblano peppers went to waste in my attempts, but damn, many, many potatoes went into the compost. I got close, but just not close enough for the Russets to be edible. And I didn’t want to make it with sweet potatoes. If you decide to use either, please let us know. If you master the raw potato, I want to know what you did right.
RAW VEGAN RECIPE: Stuffed Poblano Peppers with Avocado Whip
Prepare Poblano Peppers
2 poblano peppers cored and seeded
Slice pepper down center to easily remove seeds and splay. Place cored and seeded pepper in dehydrator, face down for 3 hours at 115 degrees. Turn over for an additional 3 hours. When done, it should be slightly shriveled at the edges and softer to the touch. The smell of the pepper will permeate your house (I love this smell!).
Preparing Rice
1/2 cup of Forbidden Rice soaked in filtered water for 6 hours or overnight
2 tblsp olive oil
1/8 cup chopped mushrooms (I used baby Bella’s)
1/8 cup chopped cauliflower
3 scallions (sliced thin)
1/8 cup chopped carrots
1/8 cup chopped zucchini
1 tblsp lemon thyme
pinch salt
Place all ingredients except the rice in a heat resistant bowl (microwave and dishwasher safe bowl is good). Put in dehydrator at 115 degrees for 3 hours, mixing well every hour. When done, toss in rice.
*Forbidden Rice is the only rice you can eat raw. It requires no heating, just soaking.
Whipped Avocado
1/2 avocado
2 tblsp oat milk
pinch cayenne pepper
Mash or whip avocado with a fork, add oat milk (any alternate milk will work but try to stay away from the sweeter nut milks).
Stuff peppers with vegetable rice, garnish with avocado whip and shake a little cayenne pepper on top and enjoy!
