Monday, May 5, 2014

Spicy Raw Vegan Stuffed Peppers

It's fiesta time! In Mexico and in the United States people of Mexican descent get a perfect chance today to celebrate their Mexican origins. Cinco de Mayo is also a wonderful occasion to explore Mexican cuisine or at least get inspired by the variety of spices, colors and aromas that are used by Mexican cooks. 

For today's Mexican-themed lunch I created a simple raw appetizer. It is very colorful, rather easy to make and quite delicious. 

To make my creamy filling I used nuts but if you are not a vegan you can also use raw milk cream cheese. Also, depending on how big your peppers are you might need more nuts for the filling.

  • 10 baby peppers
  • 2 1/2 cups macadamia nuts, soaked in water overnight (use cashews if you do not have macadamias)
  • juice of 1/2 lime
  • 5 Tbsp virgin olive oil
  • 5 Tbsp almond milk
  • 2 garlic cloves
  • 2 hot peppers with seeds
  • pinch Celtic sea salt
  • hot pepper flakes for garnish

  • Wash and pat dry the peppers. Cut each pepper in half and remove the seeds. Set aside.
  • Place all the remaining ingredients (except the hot pepper flakes) in a blender ad process until smooth. Adjust the taste to your personal liking. If the creamy filling is too thick add more almond milk to dilute it just a bit.
  • Using a pastry sleeve fill each piece of pepper and arrange it on a platter. 
  • Sprinkle the filled peppers with hot pepper flakes and enjoy them in good company!

Wishing everybody very happy Cinco de Mayo - in radiant health - passionately raw - Dominique

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