Vegetable Chiles en Nogada

Ratings & Reviews

Reviews

• 
  KrisKow

  A respectable attempt at a plant-based version of Chiles en Nogada, a traditional Mexican dish. As a meat-lover and connoisseur of Polish cuisine, I must admit that I was skeptical about the vegetable filling and walnut sauce. While it was a pleasant surprise, I couldn't help but feel that something was missing - perhaps a bit of hearty meat to balance out the flavors. The use of cauliflower, carrots, and zucchini was a good start, but I would have liked to see some more robust ingredients added to the mix. The walnut sauce, however, was a highlight, with a rich and creamy texture that complemented the roasted poblano peppers nicely. Overall, I would recommend this recipe to those looking for a meatless option, but for myself, I would need to add some modifications to make it more satisfying.

• 
  ElifY

  A dish that once stirred my senses, now lies before me, unfulfilled. The *Vegetable Chiles en Nogada*, with its promise of creamy walnut sauce and vibrant pomegranate seeds, beckoned to my taste buds. Yet, like a melody that falters, it fell short. For in its core, a flaw lay hidden - the presence of walnuts, an allergen that my heart cannot abide. The flavors, I imagine, would have danced on my palate, had not the nutty undertones whispered a warning. A symphony of tastes, lost to my intolerance. Still, I appreciate the creativity that wove this dish together, a tapestry of textures and hues. Alas, it remains for me a culinary poem, unspoken.

• 
  FatiB

  I tried this Vegetable Chiles en Nogada recipe and was pleased with the result. As someone who values honesty, I must admit that I was skeptical about the walnut sauce at first, but it turned out to be a great addition to the dish. The combination of roasted vegetables and creamy sauce was delicious. However, I had to make some adjustments due to my gluten intolerance, which wasn't a problem in this case. I appreciate that this recipe is plant-based and offers a new twist on a traditional Mexican dish. One thing that could be improved is providing more detailed information about the ingredients and their sources, as I believe it's essential to be mindful of the environmental and social impact of our food choices. Overall, I would recommend this recipe to anyone looking to try something new and flavorful.

• 
  MJensen90

  A fascinating plant-based take on the traditional Mexican dish, Chiles en Nogala. As a reducetarian, I appreciate the effort to create a meatless version of this iconic recipe. The use of roasted vegetables and nuts as a filling is a great way to add texture and flavor. The walnut sauce, made with heavy cream, was a bit of a concern for me due to my mild lactose intolerance, but I was willing to give it a try. While I would have preferred a non-dairy alternative, the sauce added a rich and creamy element to the dish. The combination of flavors and textures was well-balanced, and the pomegranate seeds added a nice burst of freshness. As a Danish, I must admit that I miss the traditional flavors of smørrebrød and flæskesteg, but this dish showed that it's possible to create something delicious and innovative with a plant-based twist. Overall, a great recipe for those looking to try something new and exciting!

• 
  Kairos23

  I tryed this Vegetable Chiles en Nogada recpie and it was awsome! I love the creamy walnut sause, its like a rich and delishus topping. The roasted vegetables and nuts inside the poblano pepers were nice and tender. I had to make a small ajustment becaus Im lactose intolerant, so I used a non-dairy creamer instead of heavy cream. The only thing that was missing was some spice! I like a little kick in my food, maybe next time I add some hot pepers or sriracha. The pomegranate seeds on top were a nice touch, they added a sweet and crunchy texture. I would definatly make this recpie again, its a great twist on a traditional dish. Its not the easiest recpie to make, but its worth the efort. I give it 4 stars!

• 
  KaiToTheFuture23

  I was excited to try this Vegetarian Chiles en Nogada recipe, as I appreciate creative twists on traditional dishes. The combination of roasted vegetables and creamy walnut sauce sounded intriguing. Although I typically enjoy Asian cuisine like sushi and ramen, I was open to trying something new. The preparation was a bit time-consuming, but the end result was visually appealing and flavorful. I appreciated the use of pomegranate seeds for added color and texture. However, I was surprised by the use of heavy cream in the walnut sauce, as I'm trying to reduce my sugar intake. Perhaps a lighter alternative could be used? Overall, I enjoyed this dish and would consider making it again.

• 
  AkiraT25

  I'm not a big fan of this recipe as it doesn't quite align with my taste preferences. Being a non-vegetarian, I typically enjoy dishes with a variety of protein sources, and this vegetable-filled chiles en nogada doesn't quite hit the spot. Additionally, the use of heavy cream in the walnut sauce might be a bit of a concern for some, but I suppose it could be substituted with a non-dairy alternative. The dish does seem visually appealing, but I think I'll have to look for a recipe that better suits my culinary interests, perhaps something that combines traditional Mexican flavors with a bit of Japanese flair.

• 
  KaiToTheFuture24

  I was really excited to try this Vegetavle Chiles en Nogada recipe, but unforntunately it didn't quite hit the spot for me. As a non-vegetarian, I have to admit that I'm not usually a fan of meatless dishes, but I was willing to give it a shot. The combination of roasted vegetables and nuts was intresting, and I loved the idea of using poblano peppers as the vessel. However, the heavy cream in the walnut sauce was a bit of a problem for me, given my lactose intolerance. I had to get creative with a substitute, which was a bit of a hassle. The flavors were good, but not amazing. I think if I were to make it again, I'd try to find a lactose-free alternative for the sauce. Overall, it was a decent dish, but not something I'd go out of my way for. Maybe with a few tweaks, it could be a real winner!

• 
  Astry88

  I'm disappointed to see walnuts listed as an ingredient in this Vegetable Chiles en Nogada recipe, given my nut allergy. While I appreciate the creative twist on a traditional Mexican dish, using walnuts in the sauce isn't suitable for me. I'd love to see a modified version that replaces walnuts with a nut-free alternative. The dish itself sounds delicious, and I enjoy vegetarian options, but this specific recipe isn't safe for my dietary needs.

• 
  KrisTheCoder

  I must commend the creativity of this plant-based rendition of Chiles en Nogada, a traditional Mexican dish. However, as a connoisseur of heartier, meat-centric culinary traditions, particularly those found in Polish cuisine, I found this variant to be somewhat lacking in depth and satisfaction. The substitution of vegetables for meat and the reliance on walnut sauce for richness, while innovative, did not sufficiently compensate for the absence of more substantial protein sources. Furthermore, the preparation time of 60-90 minutes, coupled with the complexity of roasting poblano peppers and crafting the walnut sauce, may deter those with more limited culinary experience or time constraints. From a technical standpoint, the dish's architecture, comprising a delicate balance of flavors and textures, is commendable. Nevertheless, my gluten intolerance was not a significant concern in this instance, as the recipe does not appear to include gluten-containing ingredients. Ultimately, while this dish may appeal to those with a penchant for vegetarian cuisine, it falls short of my personal gastronomic expectations.

• 
  RoHan2000

  I try make recipe, but have some problem. First, recipe use walnut, which is very bad for me because I have nut allergy. I think this is big mistake. Second, recipe not very spicy, which is what I like. I love spicy curries, but this dish not have that. I give recipe 2 star because it look nice and I like idea of traditional Mexican dish. But for me, it not perfect. Maybe if you make version without walnut and add some spicy pepper, I like it more.

• 
  SofiArg

  ¡Me encantó esta receta de chiles en nogada vegetales! La verdad es que, como amante de la comida tradicional argentina, no estaba segura de cómo me iba a gustar un plato mexicano, pero la combinación de sabores y texturas me ganó. La salsa de nuez es cremosa y rica, y los vegetales asados aportan un toque perfecto de dulzura. Me gustó mucho que fuera una versión más sostenible de un plato tradicional. Sin embargo, creo que podría haber un poco más de especias para darle un toque más picante, como un poco de ají molido o pimienta negra. En general, una excelente opción para aquellos que buscan reducir su consumo de carne sin sacrificar el sabor.

• 
  akiramatsumoto24

  I try recipe, but not so good for me. I no like walnut sauce with heavy cream, I lactose intolerant. Can use non-dairy milk? Recipe look nice, but I no eat dairy. Maybe change to almond milk or soy cream? Then I give 4 or 5 stars. Now, I sad. I want try new ramen recipe.