Chile Rellenos Casserole

Source: sweetvegtable.com (Katie Allen)- slightly modified by Aimee
https://sweetvegtable.com/chile-rellenos-casserole/

Stuffed Poblanos

• 4 poblano peppers, halved & deseeded
• 1 tsp olive oil
• 1 can pinto beans, drained
• 2 cups corn kernels, drained
• 2 brown and wild rice microwavable pouches (or 3 cups cooked rice)
• 1/2 cup tomato salsa
• 2 tsp southwest blend or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
• 1 cup vegetable broth
• salt & pepper to taste
• 1/2 cup cotija cheese or queso fresco
• 1 cup shredded pepper jack cheese
• Optional: sliced green onions for garnish

• Southwest Sauce Drizzle

  • 1/2 cup sour cream
  • Juice of 1/2 a lime
  • 1 tsp southwest or taco seasoning (cumin, adobo, garlic, smoked paprika, red chili flakes)
  • Pinch sea salt
  • 2 Tbsp water
• Roast Poblano
  1. Move oven rack to be one notch below the top. Preheat oven to 425 F.
  2. Halve poblanos and scrape out seeds and ribs.
  3. Place poblanos on baking sheet (no oil). Roast for 10-15 minutes, checking occasionally.
  
  
  Make Filling While Poblanos Roast
  1. Heat oil in a large pan over medium heat.
  2. Add pinto beans, hominy or corn, salsa, Southwest seasonings, and salt/pepper to taste. Adjust spice level to taste.
  3. Squeeze rice pouches to break up clumps. Add rice to the pan.
  4. Pour in vegetable broth.
  5. Increase heat to medium-high, and heat through. 
  Assemble
1. Remove poblanos from the oven. Leave the heat on. 
2. Transfer poblanos to a casserole dish, “pocket” side up.
3. Scoop the rice mixture into the poblanos. Spread any remaining mixture across the top.
4. Spread shredded cheese and crumbled cotija on top.
5. Transfer the casserole dish to the oven, also on the upper rack.
6. Turn the oven to broil. It will only take a few minutes for the cheese to start to melt. 
• Make Southwest Crema While Cheese Melts
  1. In a small bowl, stir together sour cream, lime juice, Southwest seasonings and water. Adjust spice level to taste.
  2. Remove dish from the oven. Drizzle crema on top using a spoon.

Chickpea Veggie Stew

Source: veganricha.com

Ingredients

• 2 TB olive oil
• 1 cup onion chopped
• 4 cloves of garlic
• 1 cup chopped tomato
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cinnamon
• 1 tsp oregano
• 1 tsp thyme or use a tsp fresh rosemary
• 2 large potatoes cubed small ( I use yukon gold or white,)
• 1.5 cups carrots
• 1/2 cup (74.5 g) other veggies like peppers mushrooms, zucchini, broccoli
• 2 (15 oz) cans chickpeas drained
• 1.5 tsp salt
• 2 cups (250 ml) water
• 2 cups (244 ml) non dairy milk such as coconut milk almond milk or cashew milk
• 4 cups Spinach
• cashew cheeze (optional)
• freshly ground black pepper for garnish , lemon juice (optional)

Instructions

• Add oil in the Instant Pot on saute. Add onion and garlic cook until golden. 
• Add the chopped tomato and mix. Add the spices and herbs and mix in.
• Add veggies, chickpeas, salt, and water and mix.  **wait to add milk**
• Pressure cook for (manual, hi) 5 minutes, let the pressure release naturally.
• Fold in milk & spinach and let wilt. Add thick cashew cheeze for creamier soup and mix in. Add black pepper and lemon juice. Taste and adjust salt and flavor.