Lent is over, Greek Easter happened. I didn't smoke an entire lamb in my front yard like some of my diehard patriots; instead I ate pizza and copious amounts of brie. It was lovely! Although I do love cheese, I could have been completely tricked by the creaminess of these stuffed poblanos.
A few days before lent, I busted out dos poblanos waiting for some action in the fridge. Didn't know what I was doing, but blended up some soft tofu, 2 cloves of garlic, fresh dill from the front yard, and boom threw it in the shelled out poblanos, sprinkled with vegan cheese for me and Monterrey jack for him. These Mexican "Papoutsakia" or "Shoes" as we often call vegetable baking vessels in Greece, were pretty okay! The stuffing turned out unbelievable creamy and ethereal.
Vegan (or Not) Stuffed Poblanos
(serves 2 hungry bears)
2 large poblanos, cut lengthwise and de-seeded
1 12-oz pack of silken tofu (the kind used for smoothies)
2 cloves of garlic, minced
1/2 teaspoon salt
1 tablespoon fresh dill, chopped
1/2 cup cooked rice
vegan and non vegan melt friendly cheese
- Heat oven to 375 degrees. Arrange poblanos in a baking dish.
- In a food processor or with a blender, beat garlic, tofu, salt together until smooth. Pulse in rice and dill.
- Sprinkle some cheese at the bottom of the poblanos, spoon in tofu mixture, top with more cheese and sprinkle with paprika.
- Bake for about 30 minutes. Broil for another 5 minutes or less depending on your crispness preference.