Sunday, September 09, 2007

Chorizo Stuffed Poblanos, Baked Rice, Tropical Slaw, and Ice Cream

This spicy meal was built around Chase’s request for Mint Chocolate Chip Ice Cream for dessert. All the recipes have chilies in them.

I think I mentioned earlier that Chase is pesto crazy these days. I had Smoky Tomato Pesto ready for us in the afternoon to eat with tortilla chips. I made it once quite awhile ago, and it is Chase’s all-time favorite pesto. It’s not beautiful, but it does taste amazing, using sundried tomatoes, toasted pumpkin seeds, serrano peppers, and a little pimenton for a smoky flavor.




The entrée was homemade chorizo stuffed into roasted poblano peppers. I can buy Lightlife soyrizo, which Chase loves, for $3.99 a pound, but now I can make it for under $2. I haven’t cooked much from “The Complete Vegan,” but I used 2 recipes from it for this meal, including Tofu Chorizo “Sausage.” The only ingredient that looked out of place was peanut butter, but Chase said it tastes exactly like the Lightlife. I made myself VWAV Breakfast Veggie Chorizo, using finely chopped mushrooms instead of TVP. Both of these recipes are very robust, and you probably wouldn’t enjoy them plain. Chorizo needs to be eaten stuffed into a tortilla, like I did, or a poblano, like the soyeaters did.

Once the fillings were made, we worked on the sides. I have never baked rice before and I have always thought it was a great idea. Using another recipe from “The Complete Vegan,” I made Baked Rice with Black Beans, Corn, Tomatoes, and Epazote. It also has 2 serrano peppers in it. I substituted green pigeon peas for the black beans just because. This was so easy to make and it turned out fantastic, which is a good thing because it makes 8 main dish servings! Somehow I didn’t get a picture of it in the giant casserole, but I got a shot of the leftovers I kept for myself, along with an epazote leaf. Around here we use epazote in homemade beans. (It’s supposed to reduce their gaseous effects.) Here’s the baked rice. And I was right – baked rice turns out perfectly.


While the rice baked for 45 minutes, we began work on the rest of the meal. I made “the best salad ever” - a wonderful spicy sweet Tropical Slaw. First I made a dressing of 2 T. miso mayo, 2 T. olive oil, 2 T. lime juice, 2 T. cider vinegar, 2 T. Dijon mustard, and the juice from a small can of pineapple slices. Then I made a base of chopped pineapple, avocado, red pepper, purple onion, mango, jalapeno, a small can of mandarin oranges, and a bit of fresh dill and cilantro. I mixed them all together in a big bowl and poured about half of the dressing into them, then let them chill until dinner.


It looked good enough to eat right then, but at dinner time I added in a bag of broccoli slaw and topped it off with toasted coconut and crushed tortilla chip “croutons.” Here’s a side shot.


And a top shot.


For the main event – We roasted the chilies on my stovetop. Chase is wearing the Ove Glove for protection. Anyone remember those?



After roasting and peeling, we stuffed the chilies with the tofu chorizo. The rice came out of the oven and we baked the peppers just to get warm, about 20 minutes. This is Chase’s plated pepper.



This is mine made with mushrooms, which I thought I would eat on leftover chili tops, but I put it into a tortilla.



I know it’s a pain sometimes to take pictures before we eat even though we’re quite used to it by now, but deep down Chase really likes food styling and photography. Here’s his lovely plate.



A spicy, high flavor meal needs a soothing dessert. We took an eating break while the ice cream maker churned, and 20 minutes later this Mint Chocolate Chip Ice Cream was the perfect ending. Chase topped his with leftover toasted coconut.




It was completely yummy and since we don’t really like leftover ice cream, we ate the whole quart :)

23 comments:

Holler said...

I t all looks good! I will have to start picking my jalepeno's soon! That is a good idea for filling them, I would have to let them grow a little longer first!

Isn't is the best, having an ice cream maker?

Celine said...

the ove glove! does it work well? I've always dreamed of roasting veggies like that, but I don't have the appropriate oven range.
mexican food for the win!

Vegan_Noodle said...

What a meal!! Chase did do some very nice plating! It is definitely a good time for chili peppers, they are everywhere down here in Houston right now.

Must say that mint choc. chip ice cream is my fave and your looks soooo dreamy...

Veg-a-Nut said...

You have done it again. Another wonderful meal. I will have to check that book from the library again and try the chorizo. I have an ice cream maker on my wish list. Which kind to you have?

Monika K said...

This meal looks AWESOME! I love how you developed a spicy menu to go with the crisp mintiness of the ice cream.

Hat's off to you!

Monika K said...

P.S. I'm totally stealing that tropical slaw salad recipe!

Vicki's Vegan Vice said...

I LOVE how the meal was built around Mint Chip Ice Cream! I'd love to try the pesto dip - recipe? and the main event looks like so much fun! (I'm a closet pyro) Your enthusiasm (and Chase's) for food styling and photography really shines - what a great family hobby! They say a family that eats meals together, stays together -- this takes it to a whole 'nuther level! :)

Judy said...

Ok, I know I say it all the time, but you are the most inspiring food blogger I know of. Everything, and I mean EVERYTHING you make always looks and sounds fantastic. And I love when you do themes with ingredients.

When can I come to dinner?

Vivacious Vegan said...

That is a meal fit for a king! Dianne, you always outdo yourself. That salad sounds very interesting. Not a combination I would have thought of but thinking about it now I can definitely "taste" it. I would love to give it a try soon.

The Little Vegan said...

mint chocolate chip is my favorite flavor ever!

Midwest Vegan said...

What a great meal -- I love mexican food and I never thought to do the Veggie chorizo with mushrooms in place of the TVP. I'm definitely trying that.

Did you use your own recipe for the ice cream or one from blogland?

aTxVegn said...

Thanks, amigos! I'll answer some of your questions.

Celine - the Ove Glove does work. I think Chase had it in the flames and it didn't even smoke!

Sheree - I have a CuisinArt ice cream maker I got as a gift (that I asked for). I think it's $40-50, but you get soft serve ice cream in 20 minutes.

Hi, Vicki! It THRILLS me that Chase likes to cook with me. I was given the pesto recipe by a chef in a cooking class. It was a printed handout, so I think I'll share it in my next post.

Judy, THANKS SO MUCH! You have a standing invitation for dinner at my house anytime.

Crystal, Chase used to hate fruit in his salad and now he loves it. I like it because it practically makes its own dressing.

MWV - I used the recipe from the blog A Vegan Ice Cream Paradise. I like Agnes' recipes because they are milk based, not tofu. I've played around with the different milks and I've decided the creamiest is 1/2 coconut and 1/2 almond milk. I also use 2 teaspoons good vanilla extract in every recipe.

VeggieGirl said...

this IS quite a meal!! a perfect "opening act" before the delicious mint-chip ice cream :0)

bazu said...

I want the best salad ever! I want the best salad ever!

It all looks so good. I love roasted poblanos!

Cherie said...

That's the world's most perfect meal! I love the various photographs and then the end result!

erica said...

Wow, you are doing so much better than I with the no soy. I'm so proud of you! It's tough as a vegan to be soy free.

Vegan*asm said...

Mm, stuffed poblanos. And that ice cream looks fabulous. Now that I'm finally in Austin we really should get together and have a big dinner feast!

Vicki's Vegan Vice said...

I'd love it if you did -- thanks, Dianne! :)

madeinalaska said...

ya all eat sooo flippen good in your neighborhood!! if I was invited it would be SOOOOOO worth the 1000 dollar plane ride and two days to get there from here!!!..... take care and hugs to everyone!!
Julee

urban vegan said...

I love the smoky, mellow taste of chipotle...I'll bet those stuffed poblanos were tasty. They sure look good. But then again, everything on your blog looks good.

Johanna3 said...

Wow! what a great meal!

stonielove said...

wow, what a colorful and flavorful plate!

Melody Polakow said...

Wow.. it all looks so good... I am in lust with the stuffed poblanos.. and the rice and salad.. and of course, the ice cream.. You make the best Sunday meals...