Many people have expressed to me that the most challenging part of going plant-based is giving up dairy. Fortunately, for people who enjoyed dairy, the plethora of nut-based cheeses available at most markets helps smooth the transition. A bonus lies in the nutrient profile of nuts over cow’s milk (fiber, iron, vitamin E) and so are a healthier (if you don’t have nut allergies) alternative, without sacrificing flavor! It’s not difficult to make your own nut-based cheeses, but it can be time-consuming. For that reason, I offer this recipe with a pre-made brand of cashew/scallion nut cheese which is bursting with flavor and the appearance of dairy cheese (to appease any fussy kid thinking they need cheese). I have no affiliation with the Treeline brand of cheeses, but I do recommend them for fantastic flavor, baking response, and texture. This recipe uses their ‘Scallion Flavor’ spreadable cheese, which consists of only: cashews, water, onion powder, dried scallions, lemon juice, salt, and L.Acidophilus.
You can also prepare this recipe with no nut-cheese at all, and it’s still incredibly tasty! The scallion nut-cheese simply adds a layer of flavor enhancement to the whole green onions I used while baking.
- 6 large poblano peppers, clean and remove tops.
- 1 small bunch of cilantro
- 1 -2 fresh avocados, removed from skin, pitted, diced
- 12 ounces of baked pintos
- 4 ounces of red enchilada sauce
- 2 TB hemp seeds
- hot sauce for serving
- coconut oil (optional, to grease baking dish)
- 6 green onions
- 6 ounces of nut-based cheese
- sprinkling of sea salt (optional)
- To begin this simple preparation, I preheated my oven to 425 degrees F.
- I rinsed and drained 12-ounces of pre-cooked pintos and placed them in a mixing bowl, stirring in 4 ounces of red enchilada sauce, 2 TB of hemp seeds, and a sprinkle of sea salt (optional). I allowed the mixture to meld while washing and preparing poblanos (cutting off tops) and green onions.
- With tops of peppers removed, I placed about 1/2-1 ounce of nut-based cheese into each pepper (being sure to spread lengthwise). Then, I placed a clean green onion into each pepper cavity and filled the remaining space with the pinto mixture.
- After lightly greasing the baking dish with coconut oil, I lined my peppers into it, covered loosely with foil and baked for 45 minutes. After 45 minutes, the peppers should be fairly soft, but I like a nicely blistered skin, so I removed foil and cooked for an additional ten minutes (oven baking may vary, adjust accordingly).
- Removing from oven, I allowed them to cool for a few minutes while slicing avocado and cilantro.
- The final step was plating the peppers and topping them with cilantro, avocado, and hot sauce (optional step…poblano peppers are naturally fairly mild and kid-friendly). They were a huge family hit!