Chiles En Nogadas - Vegan Mexican Food

Ingredients

• 4–6 chile poblanos, grilled, peeled, and de-seeded
• 1 ½ cup walnuts, soaked in water overnight – then soaked in nut milk (Peeled walnuts are best to keep the sauce white but pricy – unpeeled soaked walnuts do just fine.)
• 1 ½ cup cashews, soaked in water overnight – then soaked in nut milk
• 1 ½ cups of plant based milk (I prefer oat milk)
• 1/3 cup vegan mozzarella cheese
• 1 date, pitted
• Salt to taste (optional)
• Water – for water frying
• 1 medium white onion, chopped fine
• 2 garlic cloves, chopped fine
• 4 cups Crimini mushrooms, chopped fine
• 1 large bell pepper, chopped fine
• 1 teaspoon vegetable oil
• 1 teaspoon vegan butter
• 3 teaspoons (1 tablespoon) low sodium tamari, or essential aminos
• 1 bay leaf
• 2 tomatoes, chopped small
• ½ cup parsley, chopped fine
• 1/3 cup pecans, chopped small
• ½ cup blanched almonds, chopped small
• 1/8 – ¼ cup cranberries (or raisins)
• 10 – 12 dried apricots, chopped small
• 1 apple, chopped medium
• 1 pear, chopped medium
• 1 peach, chopped medium
• ¼ cup parsley, chopped fine
• 1 pomegranate – de-seeded