Recipe of the Month: Vegan Chile Relleno

A long time pescetarian and ardent lover of all animals alike, it was only a matter of time before the Vegan bug bit me, especially growing up and living in LA. After spending an afternoon at an Animal Sanctuary in Southern CA and meeting a few amazing animals rescued and rehabilitated, I knew I had to, at least, try. Here is a filling and delicious take on a classic Mexican dish, Chile Relleno, which translates to a “refilled pepper.” It can very easily be made using animal cheese, or without any cheese at all. Being a Vegan is certainly not for everyone and I’m a firm believer that it is about finding ways to make it fit into your life, but I would suggest taking the time to learn about farm factory practices and make the choice for yourself. Hope you enjoy!

Vegan Chile Relleno

Serves: 1

Ingredients:

1 Poblano pepper

3-4 large kale leaves, stalks removed and sliced into thin strips

1 small, white sweet potato (Any kind will work, but I like the O’henry or Hannah variety)

3 tablespoons leeks, thinly sliced

1 medium Portobello mushroom

2 tablespoons Garlic sauce (can be found at Whole Foods)

2 tablespoons Olive Oil

1 teaspoon liquid smoke

Tabasco

Salt and pepper

Daiya shredded cheddar “cheese” (optional – can be found at Whole Foods)

Steps:

Preheat your oven to 400 degrees

Using a fork, puncture the potato and throw it in the oven for 15-20 minutes, depending on its size.

While your potato bakes, turn one of your burners up to a medium high heat and place the Poblano pepper directly on the flames. Every couple of minutes and using tongs, turn the pepper, until the skin is charred and blistered. This will both soften the pepper and add a little smokiness.

While your potato bakes, turn one of your burners up to a medium high heat and place the Poblano pepper directly on the flames. Every couple of minutes and using tongs, turn the pepper, until the skin is charred and blistered. This will both soften the pepper and add a little smokiness.

Once the pepper is dark and toasted, remove it from the flame and allow it to cool for a few minutes before removing the stem and cutting the pepper open to remove the seeds and membrane.

Over a medium heat, add your olive oil to a small sauté pan. Beginning with your sliced leeks and followed by your kale and mushrooms. Season with a pinch of salt and pepper and continue to cook for about 8 minutes until the leeks and kale have softened and the mushrooms have begun to brown.

Your potato should be fork or knife tender. Don’t hesitate to cut it open and check its doneness. Once it’s done, remove it from the oven and scrape the inside of the potato into a small mixing bowl. Use a fork to mash the potato. (I love the flavor and texture of the skin, so I will slice it into thin strips and add it in, but that is up to you.)

Add the sautéed veggies to the bowl and using a spoon or spatula, combine them all until mixed and evenly distributed. To bind the veggies, I add my garlic sauce and mix until combined. And finally, my liquid smoke and a few dashes of Tabasco.

Using a small spoon, scoop the vegetable mixture into the Poblano pepper. It will definitely be a full little pepper. Place the pepper on a small sheet pan.

If you’re choosing to use daiya (or regular cheese) sprinkle a small handful on top and stick your chile relleno back in the oven for a few minutes to allow the cheese to melt.

I like to top mine with a little fresh tomato, though avocado or salsa would also be delicious.

Enjoy!

Written by California Carter, Melancholic Magpie’s Resident Chef

Interview with Mariska Nicholson of Olive + M

As someone with highly sensitive, acne-prone skin, I’m always on the quest for gentle beauty products that pack a major punch. That sounds like a huge oxymoron, and it is – this is why I’m largely unsatisfied with all of the facial cleansers, toners, face creams (the list goes on) that I come in contact with. Olive + M products, however, withstood my demanding criteria. Most people wash their face with sudsy cleanser, but washing with an oil-based cleanser is a true revelation. Olive + M’s oil cleanser will leave your skin feeling, smooth, glowing, and supple. Oil cleansing is the perfect anecdote to any and all types of skin issues. Dry or oily, mature or acne-prone, oil cleansing is the answer. Get to know more about the science behind oil cleansing and the Olive + M brand with founder Mariska Nicholson below.

Melancholic Magpie: What inspired you to start Olive + M?

Mariska Nicholson: I have been using oil on my skin for over a decade! A few years back I got to the bottom of a bottle of oil I was using and I thought to myself, “what is in this stuff?”  I began researching natural plant-based oils and their properties, and then mixing blends in my kitchen. I loved all the knowledge I was acquiring about the beauty of these oils that Mother Nature has provided. I became an obsessive ingredient deck reader and educated myself on all the toxic chemicals that were in most of the products in my bathroom, it was transformative! Friends and family started asking me about my glowing skin so I shared my blends with them. It became clear to me that using oil on your skin was something I was called to educate women on, so I found an angel investor and formulated my personal regime; cleansing oil, face oil and body oil.  Olive + M was born!

MM: Many people find cleansing with an oil to be counterintuitive. Can you explain how cleansing with oil is actually beneficial even to those with oily or acne-prone skin?

MN: First of all, let us understand that oil dissolves oil. When you use oil to cleanse your skin, you are massaging the oil formula into your skin that will go deep into your pores dissolving the oil that has hardened with dirt and impurities and then replacing this grime with beneficial oils.

Your skin is the largest organ of your body and it produces oil naturally to heal and protect it. When we use harsh chemicals to clean our skin we are stripping the naturally occurring oils from the skin creating a platform for our skin to then freak out and produce more oil to compensate for it’s loss. With this overproduction of oil, we end up with problematic skin.

MM: Do you see yourself adding other oil-based products to the line?

MN: Yes. For the women’s line we are working on some oil-based lip and body scrubs as well as some oil perfumes. And we are also working on a line for the babies!

MM: Are there any DIY beauty recipes that you rely on outside of Olive + M products?

MN: Well, I like to share with my customers that almost weekly I will put a little sodium bicarbonate (baking soda) in the palm of my hand and then add the cleansing oil to it to use as an exfoliating cleanser. And my sweetheart is hooked on the coffee scrub I make for him and keep in the shower. When the container is low he puts it on the kitchen counter as a gentle reminder for me to make more…he does not like to go a day without it!

MM: For those who want to keep their beauty routine as chemical- and cruelty-free as possible, what makeup brands would you recommend?

MN: I like Well People.  I don’t wear a lot of makeup so when I do, I want it to look and feel natural. Not only do they make a superior product but they are organic, super clean and yes, cruelty free! I love the bronzer stick especially with summer, And I am addicted to their lip gloss!