So I had resolved to try to use this blog to post interesting stuff, as I do on Facebook, but in such a way that I controlled my data and had a permanent record of these things — as opposed to the ephemeral-yet-eternal Timeline of Facebook. Well, Facebook’s ease-of-use just beats the blog. But I’m going to try harder. Back to the Press This! bookmarklet…and some original posts, I suppose.

To get things off and rolling, I thought I’d share a recipe I worked up tonight.

I love chiles rellenos, especially those from the Chuy’s Tex-Mex restaurants in Texas. I wanted to try to veganize them and do something other than just filling them with Daiya vegan cheese. I also wanted to use Chuy’s approach of panko breadcrumb breading, as opposed to a flour-based breading, to retain some texture. I used a ground flaxseed-water mix instead of an egg wash to hold the breadcrumbs in place, which was pretty successful.

I made an approximation of the Chuy’s Deluxe Tomatillo Sauce to put on top. (I halved the recipe, and still had enough to use for a full pan of enchiladas, too!). I just made the regular tomatillo sauce in the recipe (very easy, with my trusty food processor) and then made vegan sour cream with cashews that I simply spread on top.

All in all, not too bad! Quite a bit of effort, but easier than a trip to Texas to satisfy my craving.

Vegan Chiles Rellenos a la Chuy’s

  • 4 large poblano chiles
  • Relleno filling of your choice: veggies, Daiya cheese, crumbled tofu or frozen soy crumbles with taco seasoning, soyrizo, spinach and mushrooms…
  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1 cup panko breadcrumbs
  • A sauce of your choice, such as tomatillo or ranchero — homemade or canned

Optional toppings: vegan cheese, cilantro, guacamole, salsa, and/or vegan sour cream

  1. Preheat broiler. Place poblanos on foil-lined baking sheet. Broil for 5-7 minutes per side or until partly blackened and soft. Remove from oven and cool.
  2. Meanwhile, cook filling for rellenos as needed.
  3. Preheat oven to 425 degrees.
  4. Cut a slit down one side of each poblano. (It looks like a pepper autopsy.) Remove seeds. Don’t worry about getting every single one out.
  5. Stuff each poblano with filling. Use a toothpick to hold closed if necessary.
  6. Whisk flaxseed meal with water in flat bowl. Spread panko breadcrumbs on plate. Prepare foil-lined baking sheet, maybe with a little cooking spray.
  7. Brush flaxseed mixture on top surfaces of stuffed poblanos. Pick up each poblano carefully and dredge bottom side through flaxseed mixture, then press into panko breadcrumbs on plate. Place on baking sheet. Sprinkle breadcrumbs on top of each pepper and press into place on bare spots if needed. Repeat for all peppers.
  8. Bake 15 to 20 minutes, or until breadcrumbs are golden.
  9. Top with chosen sauce and other garnishes as desired.

Sorry there’s no photo — clearly I need to work on my food blogging skills. Enjoy the chiles rellenos!

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