Vegetarian “Like Water for Chocolate” Chiles with Walnut Sauce, stuffed with Lentils

For those of you who have taken a vegetarian (or vegan) cooking class from me this recipe will be very familiar. And for those of you who have not been lucky enough to take one of my cooking classes; I thought I would be kind enough to share this recipe with you.

Like Water for Chocolate is an amazing book, and a good movie, about a young Mexican girl (Tia) and her long and heart wrenching story of love and food. How these two mold her life, in both virtuous and ruthless ways.

This dish, Chiles in Walnut Sauce, are served at a wedding feast (and if I told you the whole story you would never read the book or see the movie, and you really need to read the book and see the movie);  putting several very special ingredients into the sauce and shares something very special with the wedding party.

“Like Water for Chocolate” Chiles with Walnut Sauce, stuffed with Lentils

Serves 8

1 ¼ cups     Red lentils

2                 Cinnamon sticks
2 ½ cups     Water

For filling

¼ cup          Cider vinegar
1 1/2 tbsp   Sugar
15               Dried apricots, cut into small cubes
1/4 cup       Golden raisins
1 cup           Water

½ tsp          Ground allspice

½ tsp          Freshly grated nutmeg
1/4 cup       Raw almonds, coarsely chopped
1cup           Yellow squash, small dice
1 tsp           Orange zest
4 oz            Oaxacan cheese, cut into small cubes

8 large         Poblano chiles (approximately 2 lb total), roasted, peeled and seeded

For sauce

½ cup                   Walnuts, roughly chopped
2 tbsp to ¼ cup    Raw almonds, roughly chopped
1 to 1 ½ cup         Half and half
1 tbsp                   Sugar
¼ tsp                    Salt

4 oz             Queso fresco, crumbled

½ cup          Fresh pomegranate seeds**

In a small saucepot simmer lentils and cinnamon sticks in water until just tender but not falling apart, 20 to 30 minutes, and drain.

Combine cider vinegar, sugar, dried apricots, golden raisins and water in a saucepot. Cook over medium low heat, simmering till fruit is plump and rehydrated, or until liquid is evaporated (about 8 minutes).

In a large bowl stir together ground allspice, nutmeg, almonds, yellow squash, orange zest and cheese. Add to cooked fruit; along with lentils, gently stir to combine. Season with salt and pepper.

Preheat oven to 350°F.

Divide filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a foil lined shallow baking dish, then cover with foil Bake until heated through and squash is tender, 20 to 25 minutes.

While the chiles cook, purée walnuts, almonds, 1 cup half and half, salt and sugar in a food processor or blender; until smooth and silky, about 2 minutes.

(Sauce should coat back of a large spoon. If sauce is too thin, add more almonds and puree. If too thick, add more half and half.)

Transfer chiles to plates; pour walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds and Queso fresco. 

* To roast the peppers; place the poblano pepper on a low flame on the gas burner or bbq and burn the outside skin. Don't be alarmed if you hear popping from the pepper. Place in a brown paper bag till cool enough to touch. Rub the burnt skin off of the pepper. Cut an opening on the side of the pepper and scrape out the seeds and membranes, leaving the stem intake (if possible).

**If pomegranates are not in season you can substitute finely diced dries cherries, cranberries or pomegranate flavored cranberries.

Chef Jenn's class in La Costa/Carlsbad and Del Mar

NEW CLASS~French Country Cooking Part 1~
04/20/2011

Come join Chef Jenn Felmley, Certified Culinary Nutritionist and caterer on a journey to France!

French country cooking is based on seasonality and the beauty of French cuisine, flavorful fresh herbs and simple ingredients. The class will showcase the amazing fresh seasonal produce that San Diego has to offer, cooked in the beatiful style of French Country cooking.This 4 week series will give you what you need to create amazing French dishes in your own home.

At Torrey Pines High School
4 weeks of cooking classes for
$143
Click here to register

~Spa Cuisine Workshop~
04/21/2011

Have you ever wanted to cook like they do at local spa’s like Cal A Vie or Rancho La Puerta? Then here is your chance.

Flavor, satisfying, healthy and good for you food!

Come join Chef Jenn Felmley, culinary nutritionist and caterer, for this hands-on class. She will teach you how to cook (and eat!) 2 delicious meals. Each class will showcase cooking, cutting, presentation and various culinary techniques
Come try some of great new recipes and some with bold new flavors.


At La Costa Canyon High School
2 weeks of Hands-on Classes for $83
Click here to register


and more in the months to come;

• Italian Trattoria Cooking 05/05/2011
• French Country Cooking Part 2 05/18/2011
• Gourmet Vegetarian 06/02/2011

To register online go to www.sdadulted.com

Or call (760) 753-7073 ext. 5103
For any other questions please contact Chef Jenn at (858) 212- 9054

Trials and Tribulations of Vegan Coconut, Ginger, Lemon Grass Tapioca Pudding

I love to play with my food!


Recently I have fallen in love with vegan cooking and have had a ton of fun both converting old recipes and finding new recipes.

This is a recipe I have used for years, but when I converted it to a vegan recipe I turned out to be quite a challenge. I first thought that I could just convert the milk in the recipe to coconut milk, but it could never be that easy. When I did so the color turned gray and very unappealing. Then I tried coconut water, still no good. Finally a trip to my local Asian market (Ranch 99) gave me the answer I was looking for. Creamed Coconut!!

What you might as is creamed coconut, not to be confused with coconut cream, Creamed Coconut or known as Coconut Concentrate is the unsweetened dehydrated fresh meat of a mature fruit of coconut ground to a semi-solid white creamy paste. It is shelf stable! Creamed coconut (or other wise n=known as Coconut Concentrate) is creamy white color and tastes rich, creamy and mildly sweet with the essence of coconut.
Creamed Coconut can be used as ingredient for food and beverages that require coconut flavor. Such as sauces, soups, curries, cake, toppings, desserts, and so much more!

Here are the recipes for my Ginger, Lemon Grass, Coconut Tapioca; both the Vegan and original recipe. The vegan recipe will be featured in my Thai Vegan hands-on cooking class at Sea Rocket Bistro.

Which do you like better?

Coconut, Ginger, Lemon Grass, Tapioca ( Vegan)
Serves 6

2 (2 inch piece) Ginger, peeled and roughly chopped
2 tsp Lime zest
4 stalks Lemongrass, tops removed, smashed and roughly chopped
2 ½ + 1 ½ cups Water
1 (50 gram) package Creamed coconut
½ cup Small pearl tapioca* (not quick-cooking)

1 cup (or as needed) Coconut milk
3 tbsp Sugar

1 Mango, peeled, cut into cubes

Combine ginger, lime zest, and lemongrass in a sauce pot add 2 ½ cups water. Bring to boil, boiling for 5 minutes. Remove pan from heat and let steep uncovered 5 minutes.
Pour mixture into strainer and press on solids to release flavored liquid. Discard solids in strainer.
In a separate sauce pot, bring 1 ½ cups water to a boil and add creamed coconut. Stir to dissolve creamed coconut in water (a few small lumps is ok)
Add flavored liquid into a sauce pan along with tapioca, stir to combine and bring back to a boil. Reduce heat to medium and simmer uncovered until pudding thicken.
Once liquid has been absorbed add additional water as needed (just enough to thin out tapioca to prevent scorching or burning), stirring constantly.
Continue to add additional water and cook till tapioca is cooked through, stirring frequently, about 35 minutes.
Stir in 1 cup coconut milk and sugar. Cook till sugar is dissolved. Transfer to bowl, cover and refrigerate overnight.
Add additional coconut milk to taste, more coconut milk will make for a thinner creamer pudding.
Serve layered with mango cubes.

Ginger and Lemon Grass Tapioca (Original)
Serves 6

2 (2 inch piece) Ginger, peeled and roughly chopped
2 tsp Lime zest
4 stalks Lemongrass, tops removed, smashed and roughly chopped
2 ½ cups Water

2 cups Whole milk
½ cup Sugar
½ cup Small pearl tapioca* (not quick-cooking)
1 (14-ounce) can Coconut milk

1 Mango, peeled, cut into cubes

Combine ginger, lime zest, and lemongrass in a sauce pot add 2 ½ cups water. Bring to boil, boiling for 5 minutes. Remove pan from heat and let steep uncovered 5 minutes.
Pour mixture into strainer and press on solids to release flavored liquid. Discard solids in strainer.
Add flavored liquid and milk into a sauce pan along with tapioca, stir to combine and bring back to a boil. Reduce heat to medium and simmer uncovered until pudding thicken.
Once liquid has been absorbed add additional water as needed (just enough to thin out tapioca to prevent scorching or burning), stirring constantly.
Continue to add additional water and cook till tapioca is cooked through, stirring frequently, about 35 minutes.
Stir in coconut milk and sugar. Cook till sugar is dissolved. Transfer to bowl, cover and refrigerate overnight.
Serve layered with mango cubes.

Tempeh, the I can’t believe it’s not meat; meat!

My advanced coking class (Part 3) in San Marcos recently had there “Iron Chef” night; an evening for students to explore their creativity and to challenge themselves.

The theme was Vegetarian (inspired by Dr. Jenn) and students were given a choice of meat substitutes. The students came up with some amazing inspired creations.

One of the options being tempeh, an item that many students (and people in general) are not familiar with. I am here to help you get familiar with it.

Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, or I should say a log and holds together like a firm veggie burger. Many commercially prepared brands add other grains, and also add spices and extra flavors. When you mix grains and tempeh; you get a great texture and nutty flavor. Although tempeh is made from soy, it has a unique texture (think a soy bean and mushroom veggie burger, in a good way) and is nothing like tofu.

If you aren't fond of tofu don’t fear the tempeh!

It is also very high in protein and calcium, as well as beneficial isoflavones and a great vegetarian option other than tofu.

My preference is to steam (or boil) tempeh to soften the and remove any possible off flavors before marinating, cooking and serving. To steam, place the full “log” in a steamer for approximately 10 minutes, flipping half way through. Then add to a stir fry (instead of tofu), or crumble into soups or chili.

Because of its firm texture, you need to slice tempeh into small dices or cubes (so as not to overdo it), not more than 3/4 inch thick.

For class we steamed the log of tempeh, coated it in a BBQ spice rub (allowing 15 minutes to rest and absorb flavors), brushed the entire log in oil and grilled till warmed through. Served on a grilled baguette with cheddar cheese and caramelized onions. SOOOOO YUMMY!