Saturday, September 7, 2013

Recipe: Chili Rellenos with Cashew Sour Creme and Cacao Mole Sauce

I first had chili relleños at this beautiful raw restaurant in Winter Park, called Cafe 118 Degrees. I had been wanting to go there for years, so Sam and I went this year for my birthday. I tell you, this restaurant is amazing. We shared their taco salad and the chili relleños and  it was truly like heaven on a plate. If there weren't other people in the restaurant, I might have licked the plate clean. No joke. Even my non-vegan husband said he was surprised at how good a raw restaurant could taste.

We both fell in love with the restaurant, and I can't wait to go back. Their dessert list was to die for. They have some smores that are first on my to try list! If you are ever in the area, you should try it out!

After this decadent feast, I was dying to recreate this recipe at home.

This recipe is one that I love to make for a special occasion. It is beautiful, as well as delicious. I made this for my family, as well as my in-laws and everyone loved it. This is a great starter recipe for those new to veganism or raw foods. It is filling, satisfying, and delicious!

This recipe is more labor intensive, as well as higher in fat than most recipes I make, but it is so worth it.  And you can totally justify a splurge when it is this healthy. To make prep time easier, mix up the cashew sour creme and cacao mole sauce the night before.

Raw Vegan Chili Relleños
This recipe has many different parts, but don't be afraid! This dish comes together quickly once your nuts and seeds have been soaked. The dehydrating time is optional, but I think it is totally worth it.

4-5 poblano peppers
1 ear of sweet corn, corn cut off from the cob
Walnut Taco Meat
1/4 c cilantro, chopped
1/2 jalapeño, finely diced
Cashew Sour Creme
Cacao Mole Sauce

Slice the poblano peppers in half, and remove the seeds and veins inside the pepper. They are very hot, so be careful! The seeds and veins can burn your skin, so be careful not to touch them with bare hands. I have made the mistake of de-veining jalapeños with my bare hands before- they burned for 2 days. You have been warned!
 Mix the raw corn, cilantro, and jalapeño in with the walnut meat. Spoon the filling mixture into the poblano halves. These can be served as is, but I like to dehydrate them for a few hours so that they soften and the filling gets a bit crispy on the top. I like to dehydrate them at 115 degrees for 2 hours. Don't care about them being raw? Warm in the over at 300 degree until the peppers soften.
Drizzle the Cacao Mole and Cashew Sour Creme on top of the chili relleños before serving. Enjoy!

Walnut Taco Meat
This stuff is out of this world. I love sprinkling the leftovers into a salad the next day!

1 1/2 c raw walnuts, soaked 4-6 hours
1/2 c sundried tomatoes
1/2 small lemon juiced, about 2 T of juice
1-2 cloves of garlic
1 1/2 T chili powder
1 1/2 t paprika

Drain and rinse the soaked walnuts. Add the garlic and sundried tomatoes to the food processor and pulse until the two are diced. Add in the drained walnuts, lemon juice, chili powder and paprika. Pulse until well combined. The mixture should resemble cooked ground beef.

Cacao Mole Sauce
This sauce is a take on a traditional mole sauce. Its spicy, chocolatey, and smokey. Don't like cacao? You could omit it and have a great smokey pepper sauce. Yum!

1/4 c raw sunflower seeds, soaked for 2-4 hours
2 dried guajillo chiles
1 red bell pepper, chopped
4 T cacao nibs
4 T water
1 clove of garlic
2 T raw honey, or agave nectar
1 T cilantro, chopped
1 t cumin
1/2 t oregano
1/4 t cinnamon

Place the guajillo chiles in a bowl of hot water for 30 minutes to soften. You can find these chiles in the ethnic section on your supermarket. Or, you can use your favorite dried chile. Once the chiles have softened, drain them. Add all of the ingredients into a blender, and blend until smooth.

Cashew Sour Creme
This cashew sour creme is amazing! I keep it on hand all the time, and use it to top baked sweet potatoes and taco salads. Its amazing on anything!

2 C raw cashews, soaked in water for 4-8 hours
1 lemon, juiced
1/2 c water
Sea salt, to taste

Once your cashews are done soaking, drain and rinse the cashews. Combine all of the ingredients in a high speed blender, and blend until smooth. The cashew sour creme will thicken as it sets, so if it appears to be too thin, let it set up in the fridge for an hour or so, or overnight. If it become too thick, just add water until you achieve a sour cream consistency.



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