Vegan Chiles En Nogada

• 5 poblano peppers, seared under the broiler, then peeled
• 1 small onion, diced
• 3 cloves of garlic, diced
• 1 carrot, diced
• 1 rib of celery, diced
• 2 apples, diced
• 1/4 cup raisins
• 1/4 cup walnuts, chopped
• 1 teaspoon cinnamon
• 1/2 tsp. allspice
• 2 tsp. honey
• salt, pepper
• To make the walnut sauce, in a blender, puree:
• 1/4 cup walnuts
• 2 T. dried cranberries
• 1 whole wheat tortilla soaked in water, and squeezed dry
• 1/4 cup soy milk
• 1/2 tsp. cinnamon
• 1 tsp. brandy or sherry
• 1/4 tsp. cinnamon
• salt, pepper

1. Saute the onions, garlic, celery and carrot in oil for about five minutes. Add apples and raisins, saute until soft. Add spices and honey.
2. Stuff peppers with the stuffing.
3. Serve with walnut sauce.
4. Warm in a 350 degree oven for approximately 20 minutes.
5. Garnish with pomegranate seeds and fresh cilantro. (Optional.)

peppers, onion, garlic, carrot, celery, apples, raisins, walnuts, cinnamon, allspice, honey, salt, walnut sauce, walnuts, cranberries, whole wheat tortilla soaked, soy milk, cinnamon, brandy, cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/vegan-chiles-en-nogada-1279437 (may not work)