Chili Rellenos - Healthy Cooking with Cindy
Cindy Becker, co-host of the TV show Your Health with Dr. Richard and Cindy Becker, helps special guest Lou Lambert prepare Barley Picadillo Chili Rellenos With San Antonio Ranchero Sauce, Basic Pearl Barley, and for dessert, Gingered Apricot Yogurt & Berry Parfait.
For the complete recipe as well as cooking tips and additional information, please visit our website:
Healthy Cooking with Cindy was brought to you by Bio Innovations.
Vegan Chiles Rellenos
These vegan chiles rellenos are crispy, melty, and spicy. Everything a chile relleno should be.
Find the recipe here:
Chiles Rellenos | Stuffed Roasted Poblano Peppers
Chiles Rellenos | Stuffed Roasted Poblano Peppers *Scroll to the bottom for recipe.
*Video en Español comienza al minuto 5:26 | Receta en Español se encuentra en el primer comentario de este video.
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????Recipe????
5 Poblano peppers
-Roast peppers on all sides until they become charred and blistered.
-Place peppers in a sealed container for 5 minutes. The steam will soften the skin making it easy to peel off.
-Remove charred skin.
-Cut a vertical slit on one side of the pepper, remove seeds.
-Rinse and pat dry with a kitchen towel.
????Batter
3/4 cup garbanzo flour
1 tsp black salt (egg salt) *Kala Namak
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp turmeric
1/2 tsp nutritional yeast
1/2 Tbsp onion powder
3/4 cup vegan milk -I used oat milk
-Place dry ingredients in a bowl, mix.
-Add milk, mix until the batter is lump free.
+1/2 cup garbanzo flour in a large plate to coat peppers.
????Making Chiles Rellenos
-Through the opening of each pepper fill with vegan cheese and other fillings of choice like vegan tofu, beef crumbles, sautéed or roasted veggies. My favorite veggie combination includes oyster mushrooms, corn and onion. *Do not over stuff to keep from spilling out.
-Close the opening with a toothpick
-Coat peppers in garbanzo flour, remove excess
-Coat peppers in batter, remove excess
-Add enough vegetable oil to a frying pan over low medium flame.
-When the oil is hot enough, fry coated poblano peppers.
-When golden brown on all sides remove.
***Remember to remove toothpicks before serving***
????Tomato broth
5 tomatoes (1lb 7oz) *Score an X at the bottom of each tomato to make peeling easier.
1 serrano pepper for a mild broth *Add 2 serrano's for a spicy broth.
1 cup water +more water to boil tomatoes
1/2 Tbsp vegan bouillon
1 large garlic clove
-Place tomatoes and serrano pepper in a small pot, fill with enough water to cover the tomatoes.
-Boil until tomatoes become tender. Turn off flame.
-Peel the skin off cooked tomatoes.
-Place tomatoes, serrano pepper, 1 cup water, vegan bouillon, garlic in blender cup.
-Blend until smooth and lump free.
????Infuse 1-1/2 Tbsp vegetable oil with a few onion slices over a medium flame.
-Remove onion when it caramelizes or leave in, your choice.
-Pour the tomato sauce through a colander into the hot infused oil.
-Slow simmer on low for a few minutes.
-Turn off flame when tomato broth begins to bubble.
????Serve with warm tomato broth. Eat right away for best results.
#veganchilesrellenos #veganfood #Mexicanveganrecipes
SMELL-O-VISION needs to be real for this Chili Oil Dumplings Recipe
LEARN HOW TO MAKE EASY CHINESE CHILI OIL DUMPLINGS RECIPE AT HOME!
LAY HO MA! I promise you, once you make these incredibly delicious dumplings they will be an on-going supply of these little guys in your freezer forever! Join me in this episode and learn how to make an easy Chinese chili oil dumplings recipe stuffed with a meaty tofu crumble.
Ingredients:
350g extra firm tofu
2 pieces garlic
2 small pieces ginger
4 sticks green onion
3 tbsp avocado oil
1 tbsp soy sauce
3 tsp dark soy sauce
1 tbsp potato starch
100g water chestnuts
30-32 dumpling wrappers (
2 tbsp chili oil (
1 tsp soy sauce
1 tsp black rice vinegar
Directions:
1. Pat dry the extra firm tofu with a paper towel, then place in a bowl. Mash the tofu with a fork and turn it into a crumble
2. Finely chop the garlic, ginger, and green onions. Set aside some of the green onions for garnish
3. Heat up a nonstick pan to medium heat. Add the avocado oil
4. Add and sauté the garlic, ginger, and green onions for 2-3min
5. Add and sauté the tofu crumble for 5-7min
6. Add the soy sauce and dark soy sauce. Sauté for another 2-3min
7. Transfer the tofu crumble into a mixing bowl. Add the potato starch and roughly chopped water chestnuts. Mix well with a spoon. Then, push the mixture to the sides of the bowl and allow to cool for 8-10min
8. Have a cup of water and a baking tray lined with parchement paper ready
9. Scoop a generous tsp of filling and place in the middle of the wrapper. Use your fingers to compress the filling. Spread a little bit of water around the filling and begin pleating the dumpling. Repeat until the mixture is used up. Be sure to press firmly to seal them!
10 . Bring a small pot of water to boil for the dumplings
11. Make the sauce by mixing together the chili oil, soy sauce, and black rice vinegar
12. Boil the dumplings for 3-4min (a couple minutes more if cooking from frozen)
13. Strain out the water and plate the dumplings. Spoon over the chili oil sauce and garnish with green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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You are watching:
Vegan Chiles Rellenos Part 1
Please use gloves before cutting and deseeding and removing the veins of the chiles. This was very delicious.
Chile Rellenos en Nogada - Stuffed Poblano Peppers with Creamy Pecan Sauce | Show Me The Curry
When we think of Chile Rellenos, an image of a rather large pepper stuffed with meat and/or cheese, egg battered and deep-fried, comes to mind. However, this is not your typical Chile Relleno. Behold the Chile Relleno en Nogada! First, it's not stuffed with meat and/or cheese. Second, it's not battered. Finally, it's not deep-fried. In this unique recipe, the peppers are roasted and then stuffed with lightly sauteed fruits (yes, you read that correctly) that are a bit salty, spicy and sweet. A rich, creamy pecan sauce is poured over the top for a dramatic finish!
Printable Recipe:
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