‘The capacity to learn is a gift; the ability to learn is a skill; the willingness to learn is a choice’
This is another recipe that I made at culinary school. I bring it to you because it was the tastiest dish of the day. It also happens to be incredibly well balanced from a nutritional perspective, packed with veggies and protein.
Tempeh has 30g protein per cup. Quinoa has 8 grams per cooked cup and is a complete protein. I also added Tofu cream cheese (see previous recipe) as a cooling topping. Tofu gives you 20g protein per cup. Tempeh is also a pre and probiotic, as are the veggies.
Mr B loves the stuffed poblano’s and I tend to just eat the filling. You can substitute the veggies out for anything you have in the fridge, making it the perfect sustainability dish, using up all the odds and ends to make the filling.
From an Ayurvedic perspective Tempeh is grounding, making it a great ingredient to add in during the Autumn months.
If you’d like to know more about how to adjust your diet for the Autumn, please join me over zoom, on 18th October, when I will be co-hosting an Autumn Retreat. I’ll be doing a live demo and talking you through how to eat to enhance your immunity and digestion (see below and feel free to contact me for further details).
Yield- 8 stuffed poblanos (with 1⁄4 cup filling each)
Ingredients:
Chilies:
- 8 poblano chilies
- 1 tablespoon extra-virgin olive oil
Tempeh:
- 1⁄2 cup apple juice
- 2 tablespoons tamari
- 2 teaspoons mustard
- 1 bay leaf
- ½ pack tempeh (4oz)
Filling:
- Tempeh (as above)
- 3 tablespoons extra virgin olive oil
- 1⁄2 bunch scallions, minced (2-3 tablespoons)
- 1⁄2 medium carrot cut into small dice (1⁄2 cup)
- 1 teaspoon sea salt or to taste
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 large cloves garlic, minced (1 tablespoon)
- 1⁄2 cup cooked quinoa
Method:
– Preheat oven to 350°F degrees. Rub poblanos with olive oil. Transfer chilies to a baking tray
and roast until skins blister and pucker, approximately 15 to 20 minutes.
– Remove chilies from oven and transfer to bowl. Cover bowl to steam poblanos for 10 minutes.
– Remove poblanos from bowl. Slit one side of chilies vertically from stem to tip, making opening large enough for stuffing. Remove seeds. Set aside.
– Cut tempeh in half horizontally. Transfer tempeh to small sauté pan with marinade ingredients. Simmer uncovered on low heat for 20 minutes.
– Transfer tempeh from pan to paper towel-lined baking sheet to cool. Crumble with hands and set aside.
– Heat 1 tablespoon of oil, add scallions and carrots to pan, lower heat and add salt, paprika, and cumin. Cook on a low heat until the vegetables begin to soften; add garlic and cook 1-2 minutes more. Transfer mixture from pan to medium bowl.
– In same pan, add remaining 2 tablespoons of oil. When oil is hot, add crumbled tempeh. Cook on medium heat until tempeh is browned. Transfer tempeh to bowl with sweated vegetables. Add cooked grain; mix to combine. Season to taste and set aside.
– Place about 1⁄4 cup filling in each poblano.
