Thursday, October 02, 2008

Spice Girls: Vegan Stuffed Chile Peppers and Zingy Mashed Potatoes

My fabulous roomie Ruchi recently inherited a bag full of wicked-hot chile peppers from her friend Mala, who received them from her weekly batch of CSA (Community Supported Agriculture) produce. What a windfall!

Ruchi and I decided to use all the peppers in one night to make stuffed peppers and spicy mashed potatoes. Since Ruchi has recently committed to being vegan (thanks to Skinny Bitch, a book I couldn't stand to read more than 5 pages of), I formulated a delicious vegan filling to stuff the peppers with.

If you ever decide to make stuffed chile peppers, you have a couple of options.
The "boat" method: slice the pepper in half long ways, scoop out the pithy part (and the seeds: they can taste bitter if you leave them in, and I promise, you're not discarding the spiciest part of the pepper), and fill each half with the filling.
The "bullet" method: slice only a small portion the top part of the pepper off (with the stem) and use a small utensil (like a paring knife, but be careful!) to scoop out as much pith and as many seeds as you can. Then you put the filling in and press it down until you can't fit any more in.

I like the bullet method best: I think it looks prettier. However, when you bite into a bullet-filled pepper, you are more likely to have an explosion (kind of like an over-filled jelly donut!). Either way, these peppers taste great and have a delicious spicy kick! The mashed potatoes were also very tasty.

Be creative with your food! Ruchi thought of an ingenious way to use last night's creations for lunch today: she wrapped up a stuffed pepper with some mashed potatoes in a roti (an Indian flat bread) for an interesting "burrito!"

Helpful Tips for Handling and Eating Spicy Food
Always remember to wash your hands very, very thoroughly after handling chile peppers with your bare hands. Also avoid touching your eyes or face. The peppers Mala gave us were quite potent, and even though I washed my hands several times, I still had burning sensations on my nose from scratching an itch! If you're really worried about it you can always handle the peppers while wearing latex gloves.

If you ever eat a pepper that is just too spicy, so spicy you feel ill, nauseous, or just completely overheated (this really can happen: it has happened to me!), whatever you do, do NOT drink water. This will just spread the spicy capsaicin all over your mouth and down your esophagus: hello, heartburn! The best way I have found to soothe the burn is to eat some high-fat yogurt. Drinking milk also helps, as does eating a piece of bread.

Carly and Ruchi's Vegan Stuffed Chile Peppers
Feel free to substitute your favorite veggies, add spices, etc. Be creative!

6-8 hot chile peppers (any kind will do), hollowed out and seeded
3 TBSP chopped crimini mushrooms
2 TBSP canned spinach (drained)
1 half of a roasted red bell pepper, chopped fine
3 cloves of garlic, pressed or minced fine
3 or 4 TBSP panko bread crumbs
2 TBSP Better-Than-Cream-Cheese (Tofutti)

Preheat oven to 400˚ F.
Mix all ingredients except the chile peppers until well combined. Stuff the chile peppers with the mixture. Place stuffed peppers on a cookie sheet and bake in the oven for 30-45 minutes, until peppers are soft and the filling is steamy. Enjoy, but keep a glass of milk handy!

Zingy Mashed Potatoes (Vegan-friendly)
If vegan isn't your thing, or you don't have a vegan roommate that you love sharing food with, you can substitute butter for Smart Balance and regular milk for soy milk. If you really want to load up on animal product, try using chicken stock instead of water to boil your potatoes...Yum!

4-6 medium Idaho potatoes, peeled and cubed
4 cloves garlic, pressed
3 hot chile peppers, cored, seeded, and diced
salt and pepper
3 TBSP SmartBalance
1 or 2 TBSP unsweetened soy milk

Put the potatoes, garlic and peppers in a pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are fork tender (about 20 minutes). Drain the potato mixture, then transfer to a mixing bowl. Add salt and pepper to taste, then use an electric hand mixer to mash the potatoes (you can also just mash them by hand with a potato masher or a fork). After mashing, add the Smart Balance and the soy milk and mash again (with electric mixer or by hand) until smooth. Enjoy hot or cold!

4 comments:

Ruchi said...

yum! eating that "burrito" at work the next day made me get a buzz from the spicyness! Also, CHINA STUDY (not skinny bitch, as entertaining as it was)is the real reason for being vegan :-)

Mala said...

Ahh!! I'm so excited that the peppers were put to such delicious (and attractive) use. And you lived to tell the tale!

shreeda said...

hey; im ruchi's younger (probably one of the youngest, hahaha) cousins

thats pretty cool; a whole blog entry dedicated to hot peppers; Lol wouldn't expect that (:



one of my favorite sections in this entry is how to handle spicy foods; i usually end up chugging a whole glass of water
hahaha

Jeremy LaBuff said...

First of all, yay for spicy food.
Second, a quick shout out to Ruchi's chai making skillz.
Third, another tip for handling spicy foods: Suck it up and take the pain like a...human?