Thursday, May 16, 2013

Vegan Not Vegan Stuffed Poblanos

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. 


Sippity Sup said...

They are pretty and the name is extra fun. GREG

Magda said...

I love this, Anna! I wish I could find poblanos here. I've never tasted them.

PS It's papoutsakia :)

Banana Wonder said...

GREG - hah glad you appreciate!

Magda - Efxaristw gia to correction! I bet you could find some other amazing chiles and then we could somehow trade?

Anna @ The Littlest Anchovy said...

Hope you had a wonderful Easter Anna! Love these! I can only get dried poblanos here as far as I know but I might use your stuffing in other chili forms that come my way. Hope you are well!!

Banana Wonder said...

Anna - Tragic how much of the world is missing out on poblanos! I might need to send you some seeds. Thanks for the Easter wishes!

Ivy said...

They look delicious, although I'd prefer the Montery Jack ones :) Just that you know, papoutsakia are only referred to eggplants with minced meat filling and bechamel on top. Stuffed vegetables are just called gemista.

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