Chiles en Nogada STUFFED POBLANO CHILES WITH ALMOND SAUCE

Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these Vegan chiles have a minced Portobello, quinoa, filling enhanced with chopped fruit, and a creamy almond sauce.

INGREDIENTS
For the filling:
2 Tablespoons olive oil or use 2 Tablespoons of water or veggie broth to sauté
4 Tablespoons diced onion 1-2 cloves garlic, minced 2 Roma tomatoes, diced with seeds removed 1 cup cooked quinoa
2 cups chopped baby Portobello mushrooms, or substitute 2 cups cooked lentils. 1 apple, chopped into small cubes
1 pear, or peach chopped into small cubes, or both 1/4 cup raisins, about 3 tbsp. 1/3 cup pine nuts, plus (optional) 1/3 cup Slivered almonds 1 pinch/shake of cumin 1 pinch/shake of cinnamon, and clove
1 pinch/shake. Ground black pepper
For the sauce:
1 cup almonds, soaked for 2 hours . 1 cup almond milk 1/2 cup coconut milk or more as needed 1 tbsp. sugar, adjust to taste 1 tsp. White wine
Kosher salt, to taste
The chiles:
8 poblano chiles, roasted, with skin and seeds removed.

PREPARATION

For the filling:
1. Sauté the mushrooms in a skillet, or for better flavor, cook whole mushrooms on a gas BBQ grill, cool and then chop.
2. Heat oil/broth/water in a heavy bottom pot and add onions and garlic. Cook for 3-4 minutes, or until onion is softened.
3. Add chopped tomatoes and more vegetable broth or water as needed, and then bring to simmer for 3-4 minutes.
4. Add chopped apple and pear, and more broth as needed to simmer for another 3-5 minutes. Then add the cooked quinoa and roasted mushrooms.
5. Add pine nuts, slivered almonds, raisins, and spices, stir and remove from heat.

For the sauce: 1. Make almond sauce: Place almonds in a 2-qt. saucepan, and cover with water; bring to a boil, and cook for 5 minutes. Drain and transfer almonds a blender along with the milk, and sugar, and puree until very smooth and thick, at least 2 minutes. Season with salt, and transfer to a bowl; cover and refrigerate until ready to use. Ok to make the sauce the day before.
The chiles: 1. Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning, until blackened all over, about 20 minutes. Transfer chiles to a bowl, cover with plastic wrap, and let cool. Peel and discard skins, then cut a slit down the length of each chile and remove and discard seeds and ribs while keeping chile intact.
Place about 2-3 tbsp. filling inside each chile, and close chile around filling to form a tight roll. Refrigerate until ready to use.