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Vegan Chickpea Tuna Salad Stuffed Poblano

Vegan tuna salad was one of those things I refused to try for a long time. It sounded so unappetizing, I don’t think I was a fan of real tuna salad to begin, with so trying a vegan version seemed almost illogical. When I finally did, I realized I was sooo wrong. I may not have liked tuna, but I certainly do like chickpeas! This vegan chickpea tuna salad has mashed chickpeas, tomato, onion, serrano pepper, vegan mayo, olives, and capers. It is just the right amount of spicy and it is stuffed into a roasted poblano pepper.

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

This is another one of those Mexican lent dishes I was talking about last week. It is meant to be eaten cold, like a salad, but if you like it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  Another way to eat this vegan chickpea tuna salad is in a sandwich, tostadas or with crackers. It is perfect for an on-the-go lunch and it is full of protein. I made it just a couple of days ago to photograph it, and my dad asked if he could try it. I was a little nervous since my dad is definitely NOT VEGAN, but he really enjoyed it!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

If you are looking for other recipes with poblano peppers you can try this traditional chile relleno filled with vegan cheese and fried until golden brown, or this roasted poblano pepper filled with quinoa and calabacitas and topped with a creamy vegan chipotle sauce. 

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.

The Recipe: Vegan Chickpea Tuna Salad Stuffed Poblano

I usually try and find a brand of chickpeas that are very tender and soft. Some are more firm than others, or you can always cook them yourself. The more tender your chickpeas are, the creamier your tuna salad will be. If you can’t find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. Enjoy!

This vegan chickpea tuna salad of mashed chickpeas, tomato, onion, serrano pepper, mayo, olives, and capers is stuffed into a poblano pepper.
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Vegan Chickpea Tuna Salad Stuffed Poblano Peppers

Cook Time 25 minutes
Total Time 25 minutes
Servings 2 Large chiles
Author Dora S.

Ingredients

  • 2 Large poblano peppers, roasted
  • 1 can (14.5 oz) Chickpeas, drained, rinsed
  • 1 cup Diced tomatoes, fresh
  • 1/4 cup White onion, finely chopped
  • 1 Serrano chile, finely chopped
  • 1 tbsp. Chopped Manzanilla olives
  • 1 tbsp. Chopped capers
  • 1-2 tsp. Vegan mayo (see note)
  • 1/2 -1 tbsp. Liquid from pickled jalapeños, or lime juice

Instructions

  1. Roast, peel, and deseeded the poblano peppers. Set aside. 

  2. Place chickpeas in a shallow bowl and use a fork to mash them up. 

  3. Add tomatoes. onion, serrano, olives, capers and mix well. 

  4. Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.

  5. Season with salt and pepper and taste. If necessary, add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.

  6. Place salad in fridge for 15 to 20 min. (optional)

  7. Stuff the poblano peppers with the chickpea salad and serve. 

Recipe Notes

 If you can't find vegan mayo or you are a no-oil vegan, you can substitute the mayo with mashed avocado or this oil-free vegan mayo. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”. Here is a small tutorial on how to roast poblano peppers. This dish is meant to be eaten cold, like a salad, but if you like, it can be eaten warm. If you choose to eat it warm, I recommend serving it with this chipotle tomato sauce.  

 

 

 

 

 

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Tomatillo Poblano White Beans | Instant Pot Recipe

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tart tomatillos, spicy poblano pepper, onion, cumin, and oregano. They can be made in less than 40 minutes in your Instant Pot. The recipe is from my new favorite cookbook The Ultimate Vegan Cookbook for Your Instant Pot. The author of the book is Kathy Hester, the blogger behind Healthy Slow Cooking.

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

I got an Instant Pot for Christmas, because I kept hearing so many great things about it, and how I was going to love it and so on. To tell you the truth I was unsure about the whole thing, because I’m more of a do-it-yourself than using an appliance. I have tried using a slow cooker before, and it just didn’t work out for me. I kept forgetting to put the food in the morning and by the time I remembered it was too late, and I would just cook whatever I was going to make on the stove. However, the Instant Pot is a pressure cooker, not a slow cooker, and that really appealed to me. Pressure cooking saves time, instead of cooking beans on the stove for two hours they can be done in 40 minutes!

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

It sounds good right? Well, the Instant Pot sat in the box for almost five weeks before I had the courage to try and figure it out. That’s where Kathy’s book comes in. Thanks to the book I was able to use the Instant Pot without a problem and realized that it’s actually quite easy to use. There are so many good recipes in this book, some that I didn’t even imagine could me made in the Instant Pot, like the Chocolate Tofu Cheesecake with a Hazelnut-Oat Crust. All the recipes are vegan and most can be made gluten-free and without oil. I can’t wait to try the Spicy Jackfruit Tinga and the Mole Sauce.

Now that there will soon be a new addition to this little family I am going to be relying on The Ultimate Vegan Cookbook for Your Instant Pot for some quick, delicious, healthy vegan meals.

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.

The Recipe: Tomatillo Poblano White Beans

Soak the beans the night before, this will shorten the cooking time. If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste. Enjoy!

These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tomatillos, spicy poblano pepper, onion, cumin, and oregano.
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Tomatillo Poblano White Beans

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Author Kathy Hester

Ingredients

Saute Ingredients

  • 2 cups Chopped tomatillos
  • 1 cup Chopped poblano, seed and stems removed before chopping
  • 1 cup Chopped Onion
  • 1/2 Jalapeño, without seeds, or use more to make it hotter
  • 1 1/2 tsp. Ground cumin

Pressure Cooker Ingredients

  • 1 1/2 cups Dried Great Northern beans, soaked for 8-12 hours and drained
  • 1 1/2 cups Water
  • 2 tsp. Dried oregano
  • To Taste Salt and Pepper

Instructions

  1. For the sauté, add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.

  2. Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
  3. For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes. 

  4. Allow the pressure to release naturally.

  5. If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.

  6. Add salt and pepper to taste before serving.

Recipe Notes

If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste.

I received a free copy of this book in exchange for my honest review. All thoughts and opinions are my own.

 

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Vegan Roasted Tomatillo Enchiladas

We are moving to Hawaii!!! I don’t even know where to begin. I am nervous, excited, sad, a little bit of everything. Are there any vegans in Hawaii? How about Mexicans? We have never been there, so I don’t know what to expect.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The start date for my husband’s new job is the last week week of April. I know, so soon! The good thing is we have done this so many times before that the packing process does not seem daunting anymore. Nevertheless, there is a lot of work to be done.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

Our life continues to be a wonderful adventure, Maryland, D.C, Carlsbad, South Carolina, Orange County, and now Hawaii. I hope our kids remember it that way and don’t suffer too much from leaving their friends behind. All I have to say, is that this blog just got a whole lot more interesting! Sourcing ingredients might be a challenge though, but I plan to continue making delicious vegan Mexican recipes. Even if it’s on an island in the middle of the Pacific Ocean.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The funny thing is, when I was a teenager I wanted to be a missionary. I had rose colored visions of traveling the world helping people and serving God. Sometimes I still think about it and how amazing it would’ve been. Well, it turns out I did become a sort of missionary. Maybe not quite the way I had in mind, but God has his ways and they are definitely a mystery. Everywhere I go I try to be a witness of God’s love and mercy, and help others as much as I can. Now I get to do that in Hawaii, and wherever else we might go next.

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

I am sad though, because I’m going to miss our wonderful friends who have supported us and helped us out in so many ways. We will never be able to repay them. Fran & Ren, Marisa & Neil, and Kristen & Jeremy we love you and will miss you terribly, but don’t think because we are far away that you will be getting rid us. You are stuck with us forever. No matter how far away we are, you know you can always count on us.

I guess we should talk about the recipe now, but stay tuned to find out what it will be like for a vegan Mexican and her family to move to Hawaii. #mexicaninhawaii

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.

The Recipe: Vegan Roasted Tomatillo Enchiladas

One of my sisters has become vegan!!! Vegan I say!! Can you believe it? She requested a recipe for enchiladas and I was happy to oblige. Roasted tomatillo enchiladas are one of my favorites. The tortillas are filled with sautéed onions, garlic, poblano peppers, corn, and pinto beans. Then they are bathed in a savory roasted tomatillo sauce and drizzled in a smooth almond crema. Top them with thinly sliced onions and some chopped cilantro. You can make this a quick dinner by buying already made tomatillo salsa. Enjoy!

Vegan roasted tomatillo enchiladas, filled with sautéed onions, garlic, poblano peppers, and pinto beans. Bathed in salsa and almond crema.
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Vegan Roasted Tomatillo Enchiladas

Cook Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Author Dora Stone

Ingredients

Filling

  • 1 tbsp. Vegetable oil, optional
  • 1/2 Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 cup Corn, kernels
  • 1/4 cup Vegetable stock
  • 2 Poblano peppers, roasted, peeled, cut into strips
  • 1 cup Pinto beans, canned

Almond Crema

  • 1/2 cup Almonds raw
  • 1/4 cup Soy milk unsweetened
  • 1 clove Garlic
  • 1 tsp. Lemon juice

Garnish

  • 12 tortillas
  • 1 quart Tomatillo salsa (see note)
  • 1/2 Onion sliced into paper thin rings
  • 1 tbsp. Cilantro chopped

Instructions

  1. Preheat oven to 350F.
  2. To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 - 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
  3. Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
  4. To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
  5. To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
  6. Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
  7. Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
  8. Garnish with onion slices and chopped cilantro.

Recipe Notes

To make this a quick weeknight dinner you can buy the sauce already made and skip the roasting and peeling of the poblano peppers. You can find a recipe for a tomatillo salsa here.