How To make Chili Relleno (Tofu) Casserole
7 oz Green Chilis (can) whole
14 1/4 oz Firm tofu
3/4 lb Jack cheese, grated
3/4 lb Sharp cheddar, grated
7 oz Green chilis (can) diced
6 Eggs
12 oz Evaporated milk
1 c Salsa
Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a 13x9 baking dish. Place tofu on paper towel and gently squeeze out excess
moisture. Crumble and blend half the tofu with jack cheese. Blend remaining half with sharp cheese. Pot chilis with a layer of Jack-mix followed by a layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole. Spread top of casserole with salsa. Bake at 350
How To make Chili Relleno (Tofu) Casserole's Videos
Vegan Chiles Rellenos
These vegan chiles rellenos are crispy, melty, and spicy. Everything a chile relleno should be.
Find the recipe here:
Vegan Chile Rellenos
Vegan Chile Rellenos
6 Large Hatch Green Chiles (hot) or Large Poblano Peppers (mild) or your large pepper of choice
6 Tomatoes
2 Jalapeños (optional)
4 Large Garlic Cloves or 6-8 Small-Medium Garlic Cloves
1/2 Onion (optional)
Set Oven to 450°F
Put Garlic Salt on Pans
Layout chiles/peppers, tomatoes, jalapeños, garlic cloves
Put Garlic Salt on top of them
Bake 15 minutes
3:09 Tofu Cheese:
Firm or Extra Firm Tofu
1/3 Cup Nutritional Yeast
1 Tablespoon Chili Powder
1 Teaspoon Garlic Salt
Set to the side
Flip chiles/peppers
Bake for 15 more minutes
4:27 Sauce:
Put baked tomatoes, garlic cloves, jalapeños (no stems)
Blend
I used a 10-inch x 13-inch pan (depends on the size of the peppers)
Pour half of the sauce in the pan
Let chiles/peppers cool for 5 minutes
Cut peppers open and then wash the seeds out and stems(optional to remove stems)
Skins may fall off, no need to peel them off
Fill with cheese
Pour remaining sauce over the top
Put foil over the top of the pan
Bake 20-25 minutes
Take foil off
Bake 5 more minutes
Let cool 5-10 minutes
Enjoy
9:22 Queso (if too hot):
Put everything in food processor/blender
Add 1/2 Cup Nutritional Yeast
Blend
Enjoy
10:04 Bloopers
1:40 No Oil Info:
Dr. Greger
Dr. Esselstyn
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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.
????Instagram:
????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
Easy Stuffed Peppers Recipe
This classic Stuffed Peppers recipe is a hearty, healthy, and flavorful recipe that the whole family will love. Colorful bell peppers stuffed with beef, rice, and tomatoes, then topped with mozzarella cheese and baked until perfectly tender, these stuffed bell peppers are the perfect weeknight dinner.
RECIPE:
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How to Make Healthy Vegan Chili
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Vegan Chiles Rellenos
Chiles Rellenos
- 4 chiles poblanos
- 1 cup chickpea flour
-1 cup water
- 1/2 tsp baking powder or 1/4 tsp baking powder
- 4 roma tomatoes
- 4 tsp vegan chicken bouillon
- 3-4 cups water
- 1/2 onion
- 1 garlic glove
-salt to taste
- cornstarch
-vegan cheese (I used Violife)
or you can make this one:
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