stacey. (aleadfeather) wrote in vegancooking,

Stuffed Poblano Peppers, Pico de Gallo, and a Limeade substitution question

I had the most delicious Mexican, almost-completely-vegan lunch today.

I had stuffed poblano peppers, courtesy of Rachael Ray:
Charred Chili Relleno

4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
2 limes, juiced

Preheat broiler or grill pan to high.

Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix.,,FOOD_9936_37299,00.html?rsrc=search

And pico de gallo salsa with chips, also courtesy of Rachael Ray:
1 large tomato, cored, seeded, and coarsely chopped
1 white onion, coarsely chopped
2 limes, juiced
1/4 cup chopped cilantro
Salt and freshly ground black pepper


Mix ingredients together and season, to taste, with salt and pepper.,1977,FOOD_9936_18688,00.html

To drink I used a Brazilian recipe for limeade that I've known for a
Place in a blender:
1 lime
1/4 cup of sugar
1.5 tbsp of sweetened condensed milk
1.5 cups of water
3 icecubes
Strain, and drink

What could I substitute for the sweetened condensed milk and the sugar?  And in what amounts?  I like how the sweetened condensed milk makes the drink thick and frothy, but I'm in the process of transitioning to a completely vegan diet.  I know there are substitutions in the memories, but I was just wondering if anyone knew anything that would go particularly well with limes and in what amounts for this recipe.

Tags: beverages, ethnic food-latin american, substitutes-dairy-cream/condensed milk
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