Description

Chiles en nogada, or chiles in walnut sauce, is a festively-colored central Mexican dish generally enjoyed around the Christmas holiday. It’s warming, savory, and filling, and this vegetarian adaptation that skips the batter-fry does not fall short. I made it for a small holiday potluck at Dr. Weil’s house once, and he asked me afterwards for the recipe – a personal victory for me given his elevated palate and high health standards. The aromatic spices will fill your house, and the color, texture, richness, and contrasting tang will have you hooked.

Ingredients

Scale

6 large poblano chiles, roasted and peeled. Note: when I made these for the potluck, after roasting and peeling, I found the chiles to be too spicy, and used one large can of whole roasted green chiles (rinsed and drained) for more predictable heat.

Stuffing:

1 tablespoon extra virgin olive oil
¼ large onion, diced
1 apple, cored, peeled, seeded and coarsely chopped
2 tablespoons of raisins, softened in warm water
2 tablespoons unsalted almonds, chopped
¼ teaspoon cinnamon
¼ teaspoon cumin
¼ teaspoon of smoked paprika (optional)
Pinch of nutmeg
Salt and pepper to taste
6-8 ounces firm or extra firm organic tofu, crumbled
3 cloves of garlic

Sauce:

¾ cup of almond milk
½ teaspoon Grade B maple syrup
½ cup finely chopped walnuts

Garnish:

1 pomegranate, seeds separated (cranberries will do, off-season or in a pinch)

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil over medium heat in a large pan. Add the onion, apple, raisins, almonds, cinnamon, nutmeg, cumin, smoked paprika, nutmeg,] a pinch of salt and pepper, and sauté until onion is translucent. Add tofu and garlic, and cook a few minutes longer. Stuff the chiles with equal portions of the mix.
Blend the almond milk, walnuts, and maple syrup. Pour nogada sauce over chiles, and sprinkle with pomegranate seeds right before serving.