Chili Rellano Dinner
Recipe:
2 poblano chiles, roasted, skinned
10 mushrooms, sliced
Handful of Red Chard
6 asparagus spears, cut up
1/4 onion, sliced
2 tbsp vegetable margarine
Dash Chipotle powder
Salt and Pepper
1 tsp cumin
1 1/2 cup rice cheeze
Saute the mushrooms, onions, asparagus and chard with the Earth Balance and spices. Cool slightly. Add the cheeze and mix well. Stuff the chilies.
Mix 2 tbsp vegenaise, 1/4 cup soy milk, and "parmesan cheeze" together- dip the chiles and then dredge them in bread crumbs- bake 40 minutes.
Served with roasted dill fingerling potatoes and red salsa (recipe from The New Vegan)