Nothing makes a meal more delicious than the sauce! The chipotle-cilantro cashew sauce I used to top these poblano peppers gave them such an amazing flavor. It can turn any plain veggie + quinoa meal into heaven, seriously. And you only need a tiny amount.
When I started my raw vegan journey, I really could not tolerate cashews. They were so harsh on my stomach. If you are struggling with any nut sensitivity like I was, just take some time off of eating them – a good few months. Then try again – the sensitivity often disappears!
And I am so glad it is gone now! I love using cashew sauce in different dishes to augment the flavor. I don’t believe cashews should be the main source of your calories, of course. Sauces made of nuts and seeds are there to give our meals a boost of flavor and creaminess.
You only need a small amount of this sauce to really enhance your taste bud experience. And it helps you get in more veggies – so who can argue with that?
The Cooking Process
It was so much fun creating these stuffed poblano peppers, topped with cashew sauce. First, I roasted the peppers. Most people roast vegetables in oil, but there is absolutely no need. Roasting oil-free simply means placing your veggies on a tray lined with parchment paper and turning on the oven. It’s that easy.
After properly roasting the peppers, I then decided to leave the seeds in. Because I am a spicy gal. They were not all that spicy – poblano peppers are pretty mild. But of course, you can scrape out the seeds.
While they cooked, I made my quinoa by just dumping all ingredients into the pot. And meanwhile, I blended up all my cashew sauce ingredients. It was that easy!
Make the recipe with me, step by step: https://youtu.be/fUNY0an11ho
It’s All in the Sauce – the Cashew Sauce
I love having easy, flavorful sauces on hand. They make every meal so easy to make, and taste awesome. Plus, sauces that are based on nuts, rather than oil, are so much easier on your digestion, and healthier for you.
Eating a bit of fat in your meal is important for allowing you to absorb all the fat-soluble nutrients in your meal. Don’t make it your main meal – just add it to your delicious carbs for a complete feast.
My love affair with sauces, dips, and dressings that are actually healthy (and oil free) made me create an entire online course entitled, “The Effortlessly Flavorful Vegan Kitchen”. In the course, you can learn all about flavoring your meals with simple, quick, oil-free sauces, dips, and dressings that literally take under 5 minutes to make. The course will also teach you about improving your digestion through not only food, but many different (and often surprising) lifestyle factors.
Remember, you can download the exact recipe for this week’s cashew sauce here. When you download, you will also enter the wait list for the course so you can be the first to hear all the details!
Now, let’s move on to making this delicious recipe.
- 6-8 medium poblano peppers (you can also use any other kind of pepper you'd like)
- 1 cup quinoa, soaked overnight in filtered water
- 2 cups filtered water
- 2 cups baby bella mushrooms, chopped
- 1 cup frozen corn
- 1 medium leak, washed very well and roughly chopped
- Chopped cilantro and a sprinkle of chipotle powder, or smoked paprika for less spice
- Start by pre-heating the oven to 500F.
- Place the poblano peppers on a parchment-lined baking tray, and put in the oven for 30-40 minutes, until they start to go a bit black on the outside.
- Meanwhile, drain and rinse your quinoa really well, and place it in a pot of boiling water with the mushrooms, frozen corn, and leek (be sure to wash the leek very well as it usually has a lot of mud on it). Cook for about 20 minutes, or until all water is absorbed.
- While these are cooking, prepare your sauce by placing all ingredients in the blender, and blending really well. Exact instructions here: www.soulintheraw.com/oil-free-vegan-sauces/. You will probably have a lot of sauce left over, but trust me, this will not make you sad in any way! Use it with any vegetables as a delicious drizzle.
- When the peppers are done, take them out carefully, and slice them in a half with a fork and knife as they will be very hot. You can take out the seeds to make them less spicy at this point.
- Then, stuff them with the quinoa mixture, and top with some cilantro for garnish, a drizzle of the cashew sauce, and a sprinkle of chipotle or smoked paprika.
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