Last night, however, I made stuffed poblano peppers and they were sure delicious! A recipe in the March 2012 issue of Vegetarian Times inspired me but I made a lot of modifications. Not only was it my first time stuffing a poblano but it was my first time eating one! While I'm not a huge bell pepper fan (actually, I don't like them at all), I really liked the poblano! It's very mild and, when broiled, has a buttery, soft texture.
Per the recipe's directions, I broiled the peppers for 15 minutes (but would probably do so for less time the next time I make this because they got almost too soft and tore easily) and then rubbed off the outer, charred layer of skin. I removed the seeds and stuffed the peppers with a mushroom 'meat' filling, consisting of organic grape tomatoes, chipotles, onion, garlic and spices.
Let me clarify just a bit here. The mushroom 'meat' to which I referred is not actually meat. I shredded two portobello mushroom caps, which I then sauteed. I am so used to roasting the caps whole, slicing them in strips or coarsely chopping them. Never before have I shredded them but I absolutely LOVE the texture shredding gives--utterly soft, moist from the mushrooms' natural water content and, well, meat-like! I'll definitely be shredding my mushrooms again!
Now for part two of this post: vegan caramel apples. With fall in full swing, I thought it would be festive to make some caramel apples! Very non-vegan in their original form, I veganized mine by creating coconut milk-based caramel instead of the usual, butter and dairy milk-based. For my apples, I used local Honeycrisps from Dietrich Orchards in Conklin, Michigan.
Caramel apples are typically made with Granny Smiths because the apples' tartness counteracts the sweetness of the caramel but I wanted to make mine a little different. Honeycrisps are fairly tart as well but they have a thinner skin, which I prefer, a greater crispiness and a beautiful red color. Win! Win! Win! I doused these babies in organic peanuts, wrapped them up and called it a day!