New Mexican Hatch chile peppers are stuffed with red quinoa, veggies, and cashew cheese for a mouth-watering main course that’s vegan and gluten-free. It’s topped with bright cilantro-lime “cream” sauce and a simple salsa of corn, sweet bell peppers, and fresh cilantro.
This is recipe number two using the Hatch chile shipment. Click here for the Scalloped Potatoes with Roasted Hatch chiles recipe. This time, I left the mild chiles whole, letting them be the vessel for a savory stuffing of sauteed veg and red quinoa mixed with an easy “cheese” made from raw cashews.
vegan, gluten-free, low-sodium, reduced-sugar diets
Cilantro-lime cream sauce
Add a large handful of cilantro to the rest of the cashew paste. Squeeze in the juice of one lime. Process, adding 1 T. of water at a time until you get a creamy sauce consistency.
Corn and red pepper salsa
Mince one red bell pepper, add the cooked kernels from one ear of corn (or about 1 C. frozen corn, cooked), mince some cilantro. Mix well. Add sea salt and black pepper to taste.
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.