Chili Rellenos | The Rawtarian

Ingredients

• 5 Fresh Anaheim Peppers
• 1 tablespoon Whole Coriander seed
• 1 tablespoon Celtic sea salt
• ¼ cup Apple Cider vinegar
• 1½ cup Water
• ½ lemon, juice and half
• 1 pound Macadamia or Cashew nuts
• 1 tablespoon White miso
• ¼ Avocado
• ½ Red Bell Pepper
• 2 cloves Garlic
• 2 tablespoons Nutritional Yeast flakes, optional
• 4 Cascabel dried chilis, or other, broken up
• 6 Sundried Tomatoes
• 2 Sphinx Dates, pitted
• 1 cup Reserved Cheese Filling
• 1 Sauce Starter Contents
• ½ Lemon, Juice only
• 1 teaspoon Coriander, Ground
• 1 teaspoon Cumin, Ground
• 1 teaspoon Cinnamon, Ground
• ½ cup Water, Reserved from sauce starter
• 1 head Romain Lettuce, Chiffonade
• .33 cup Cilantro, Chiffonade
• .33 cup Italian Parsely, Chiffonade
• 1 Roma Tomato, Seeded and small diced
• 2 Small carrots, peeled and small diced
• .33 cup Scallions, chopped small
• 1 Valencia Orange, Supremed
• 1 cup Broccoli, chopped small
• 1 teaspoon Celtic sea salt
• 1 tablespoon Olive Oil