Chile En Nogada
Chile En Nogada recipe comes courtesy of Vegan Wellbeing – Raw Vegan Chef (Claudia). We had the privilege to make this wonderful recipe and fell so much in love with it that we asked her if we could post it on our site.
If you love Mexican food but not a fan of too spicy of a dish this is the recipe for you! Just the perfect comfort dinner dish that you need to try.
Also, make sure to check out more from Claudia:
Vegan Wellbeing – Raw Vegan Chef (Claudia)
Instagram: https://www.instagram.com/vega
Email: veganwellbeing11@gmail.com
Similarly, if you missed the interview we had with Claudia on our podcast make sure to check it out: Ep4 – Interview with Vegan Wellbeing | Think Plant-Based!
Ingredients
- Nogada Sauce
- 1 cup Almond Milk (Or Make It Yourself!)
- 1/2 cup cashews
- 1 tsp salt
- 1 tsp lime or lemon juice
- Filling
- 1/2 plantain (cut into cubes)
- 1/2 apple (cut into cubes)
- 1/2 pear (cut into cubes)
- 1/2 peach (cut into cubes)
- 1 Tbsp onion (cut into cubes)
- 1 Tbsp cashews
- 1 Tbsp mulberries
- 1 tsp cumin powder
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp goji berries
- 1 Tbsp almonds
- 1 Tbsp walnuts
- 1 tsp salt
- 2 Tbsp nutritional yeast
- 1 Tbsp coconut oil
- Millet
- 1 cup millet
- 2 cups water
- 3-4 Chile Poblano or Sweet Bell Pepper
- Pomegranate seeds & chopped parsley (as toppings)
Instructions
Sweet Bell Peppers
- Pre-heat the oven to 400F (200°C).
- Roast the sweet bell peppers in the oven for around 20 minutes until they soft.
- Take them out and let them cool down.
- Once the peppers are cooled down cut open and remove the seeds.
Millet
- Boil 2 cups of water with 1/2 tsp of salt and add the millet.
- Cook for 20 Minutes.
Nogada Sauce
- Blend cashews, salt & lime (or lemon juice) and add the almond milk to make the sauce.
Filling
- For the filling, start by pan frying the onions in coconut oil.
- Simmer for a couple minutes.
- Next, add the chopped plantain, apple, pear, peach, red onion into the pan.
- Similarly, add the nutmeg, salt, cinnamon, cumin powder, nutritional yeast, almonds, walnuts, mulberries, cashews and goji berries.
- Simmer for another couple minutes.
- Next, add the cooked millet and the filling to a large mixing bowl. Mix well.
Chile En Nogada
- Add the filling inside the roasted sweet bell peppers and turn them around.
- Pour the Nogada sauce on top of the sweet bell peppers.
- Decorate with pomegranate and parsley.
- Enjoy!
Notes
Enjoy while still warm or can also be eaten cold.