Poblano Peppers Stuffed with Mushroom Chorizo and Sweet Polenta

So I've rediscovered this great little year round farmer's market about 2 miles away from my house. The produce section is pretty legit and there are signs hanging near/around the produce that tells you exactly how far away that veg, or fruit, was grown (man, I dig that even when it says it was grown 450 miles away - at least I know). Besides fruit and veggies, they also carry a variety of things that I want and some that I don't. Want: spices; grown, dried, and in some cases, blended right here in Boise, Idaho. Want: assorted fruit jams made here in Boise, Idaho from seed. Don't want: milk, meat, and honey, locally raised killed/violated on small farms here in Idaho (although I don't want these things, I'm glad there's an alternative to the factory farming bullshit that comes out of the super chain grocery stores.)

Regardless of that almost-rant at the end of the previous paragraph, I'm so glad this market and I have reconnected. On our first date, I pulled out with apples, mangoes, peaches, blackberries, raspberries, garlic, onions, cactus, spaghetti squash, green beans, and poblano peppers - which brings us to one hell of a comfort meal.

Don't let the long ingredient list scare you away from this because it's worth it. You're worth it! If you don't feel like making the mushroom chorizo head over to your local Whole Foods (or whatever) and grab some already done up vegan chorizo. And about the Daiya cheese. You don't need it, but it's damn good in this recipe. Maybe you should just treat yourself, ok?

4 poblano peppers
1 batch of Mushroom Chorizo (below)
1 batch of Sweet Polenta (below)
1/4 c Daiya Cheddar Cheese Shreds
  1. Preheat your broiler and char the shit out of those poblanos. When they are mostly blackened, remove from the broiler and let cool. After the poblanos are cooled, you should be able to peel the blackened skin off and slice a "T" lengthwise;   this will allow you to gut and stuff the peppers.
  2. Carefully stuff the bottom of the pepper with about 1/4 c of Mushroom Chorizo and then about 1/2 c of Sweet Polenta on top of that. Top with Daiya Cheddar Cheese Shreds and pop back under the broiler. Let cook until the Daiya melts (because it totally does that). Top with cilantro and inhale.

Mushroom Chorizo

1lb criminis, minced
2 tbsp olive oil
1 tbsp vegan worcestershire sauce
1 tsp liquid smoke
1 tbsp cumin

1 tsp coriander
5 whole cloves, ground
1 tsp ground bay leaves

1/4 tsp cinnamon
1/2 tsp thyme
1 tbsp garlic powder
salt and pepper, to taste
2 tbsp paprika mixed

1/2 tsp cayenne powder
3 tbsp apple cider vinegar
  1. Mix all ingredients together and cook on the stove top until all the liquids cook out. Set aside.

Sweet Polenta 

1 c polenta
2 c water
1 can of corn
1 can of creamed corn
1/3 c raw sugar
3/4 c Daiya Cheddar Cheese Shreds
2 tsp garlic powder
1/4 c nutritional yeast
1 tbsp olive oil
1 tsp salt
  1. Boil the polenta, or grits, in the water until the polenta is soft and all the water has cooked out. Mix together with the remaining ingredients. Set aside.


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