Ancho Corn and Tempeh Stuffed Pablanos

Stuffed Shirt.

Where did that idiom come from and does it have anything to do with the fact that stuffed foods seem classy and even a little snooty? I suppose that stuffed food takes a little more time and attention than the average dish, and therefore acquire an air of class and distinction and also a rightful place in the middle of the table.

I think that’s why everyone gets a tickle out of a turkducken, which overdoes stuffing to the point of irony, if not hilarity. I was freshly impressed by the folks at SuperVegan’s attempt to make a vegan turducken. Does adding sarcasm to any already overblown concept cancel one another out in some sort of figurative double-negative? Mmmm, no. It’s just cool.

Now, onward to my pablanos. I wouldn’t call these things overblown or even snooty though they taste great, are vegan, and cut a fine profile on a dinner plate. Perfect for a vegan dinner party because it’s not much harder to make 18 of these as it is to make 9 and they should, quite rightfully, claim a place in the middle of the table.

Serves: 5
Time: 1.5 hours

Ancho Corn and Tempeh Stuffed Pablanos

9 pablano peppers
3 large new potatoes
1 8oz package tempeh
2 cups vegetable stock (or a bullion cube)
2 + 3 tablespoons of olive oil
4 ears corn
1 large zucchini
1 cup finely chopped white onion
1 tablespoon finely chopped garlic (about 3 large cloves)
2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice
1/2 tsp oregano
1/4 tsp cinnamon
1 tsp ancho chili powder
1 tablespoon white or cider vinegar
salt and freshly cracked pepper to taste

If you’ve never roasted pablanos before you’re in for a treat - it’s easy and you get such unmistakable results whether you’ve got it right or wrong. Place the pablanos in a single layer on a baking sheet and put it under the broiler. Broil until the heat-facing parts of the pablanos are very black, then use a tongs to turn them so another side faces the heat. Repeat until they are very black all over. Put the pablanos in a plastic bag, twist the top to close the bag and let steam until cool enough to handle.

Slice the potatoes in half and cook them in a saucepan of boiling water until cooked through. You can test with a fork to see when they’re done. Put aside until cool (or rinse with cold water) and then cut into 1/4 inch dice.

In a small saucepan, cover the tempeh with vegetable stock (or a bullion cube and water) and simmer for about 10 minutes. Reserve the liquid.

Add a few tablespoons of olive oil to a skillet and sauté the zucchini for a few minutes then add the corn. Cook until barely soft. Salt and pepper to taste.

To make the sauce, sauté the onion and garlic in 3 Tbsp of olive oil. When they are wilted, add the tomatoes, oregano, cinnamon, ancho chili powder and vinegar. Cook until fresh tomatoes have turned to sauce or canned tomatoes have heated through and combined with spices. Add salt and pepper to taste. Remove from heat.

Once the peppers are relatively cool, peel off the skin but keep the stem intact. Cut a slit longways in each pepper and carefully brush out all the seeds. I run my peppers under a slow stream of water from the faucet to wash the seeds out. Be careful not to break the pepper and to keep the stem and the tip end in tact (resist pulling any ribs, as this slices the pepper.)

Combine the zucchini, corn, diced cooked potatoes, braised tempeh and one half of the tomato sauce. Stir. Taste and adjust for salt and pepper.

Preheat oven to 350°F.

On a large oiled baking sheet or two, lay out the pablanos opening side up. Slip spoonfuls of filling into each pepper - it can overspill the top some for a really “stuffed” look. Top with an additional tablespoon of tomato sauce.

Bake in the oven until just heated through, about 20 minutes.

Serve with brown rice, and maybe a salad too if you’re feeling snooty.

This entry was posted on Wednesday, July 18th, 2007 at 7:34 pm and is filed under Casseroles & Baked, Summer. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.