Here’s the Recipe!
- 8 jalapeño peppers
- 1/3 cup lime juice
- Remove stems, and slice pepper in half, lengthwise, ensuring that the flat sides will be on the bottom when you stuff the peppers.
- Remove seeds and pith from peppers, and reserve for future spicy sauces, dips, dressings, soups, and other recipes.
- Place peppers in shallow casserole dish.
- Pour lime juice atop each pepper.
- Place marinating peppers in the dehydrator for 4-6 hours at 115 degrees. *Note: leave in dehydrator for longer the more cooked texture you want to re-create. Leave in the dehydrator for shorter time if you want the peppers to still be crunchy.*
- 1/4 cup cultured sunflower seed cheese
- 3 button mushrooms
- 1/2 cup celery
- 1/4 cup cilantro, chopped (garnish)
- Place all ingredients in high speed blender (except cilantro), and blend until smooth.
- Remove marinating peppers from dehydrator, and stuff with stuffing.
- *Return to the dehydrator for another hour or so for flavors to meld and the texture to get even better and more cooked-seeming.* I did not say this in the video!
- Garnish with cilantro, and serve with dipping sauce.
- 1/4 cup cashews, soaked for 4 hours, rinsed & drained
- 1 lime, juiced
- 1/4 tsp smoked paprika and/or chipotle powder
- 1/2 cup filtered water, as needed to adjust consistency
- Place all ingredients in high speed blender, and blend until smooth.
- Pour into dipping bowl, and serve with peppers. You can drizzle some of the sauce atop the peppers for a nice presentation.
Vata – This is a great recipe for you! Jalapeños are warming. Lime juice brings good acidic and sour tastes. In the filling, be mindful of the celery and mushrooms, as they may aggravate vata. You can play with substitutions, like peeled zucchini, carrot, and ground flaxseed in the stuffing for each of those potentially problematic ingredients. The sunflower seed cheese will be pacifying for you, as well as the cilantro garnish. The dipping sauce is a great choice for you. Include the spices, if you like them, and add a pinch of salt, if it works for you!
Pitta – This is a HOT, warming recipe…so yeah. Be mindful of that! If your pitta is aggravated, today is not the day for this recipe. If not, well, then, proceed with caution. You have been warned! Use moderation. The peppers are the only truly problematic ingredient here, aside from the other heating spices in the dipping sauce and potentially the cashews. You could substitute soaked sunflower or pumpkin seeds or almonds for the cashews to make the dipping sauce more agreeable. But really, the spices would be the first thing I’d adjust, tone down, or eliminate completely. You can also substitute small bell peppers for the hot peppers for a more pacifying recipe.
Kapha – Get ready to fire up! Heat is your friend. Lots of fats are not. If you are diabetic or prediabetic, be careful with this recipe, as it is higher fat. You can always reduce sunflower seed cheese to 2 tbsp in the stuffing, and add more veggies to make a tasty stuffing. Also, consider reducing cashews in the dipping sauce, or substituting soaked sunflower or pumpkin seeds or almonds for the cashews to make the dipping sauce more agreeable. You can always make a fat-free dipping sauce with peeled zucchini, cauliflower, lemon or lime, cilantro, and spices. Be generous with the spices throughout the recipe, and add some spices (like cumin, chili powder, smoked paprika, paprika, coriander, and/or chipotle powder) into the stuffing, if desired!
Don’t know your dosha?
Go here! It’s 100% free!
FREE or by donation SWEET recipe e-book: Raw Food Ayurveda: Volume 1
Raw Food Ayurveda: Volume 1 is available in paperback here.
Check out my SAVORY recipe e-book, Raw Food Ayurveda: Volume 2 here.
Do you want ongoing support in achieving your health goals?
Check out the coaching that I offer here.
I chef retreats too!
Email me firstname.lastname@example.org if you need a raw vegan chef for your retreat!