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Recipe: Plant-Based

Recipe: Plant-Based "Chile en Nogada"


-2 bags of Ceviche from Asanté
-8 “Chiles Poblanos”
-2 red pomegranate, shelled
-80 grams of parsley, chopped
-100 grams of onion, finely chopped
-2 cloves of garlic
-50 grams of raisin, hydrated
-100 grams of almonds, peeled, toasted and chopped
-300 grams of pear, peeled and chopped
-300 grams of golden apple, peeled and diced
-50 grams of sugar
-5 grams of ground cinnamon

*salt and pepper to taste

For Nogada:
-1/2 kg of walnut, peeled
-100 grams of almond, peeled
-80 grams of sugar
-400 milliliters of white wine
-200 grams of vegan cheese
-Nutmeg, to taste
-Soy-milk or almond milk, to taste


-For the Chile:

  1. Put the chiles over direct heat to burn the skin slightly.
    2. Put them in a bag and let them sweat for 20 minutes
    3. Remove the seeds

-For the filling:

  1. Put the onion and minced garlic in a pan
    2. Add the Ceviche from Asanté for 3-5 minutes
    3. Add the almonds, raisins and acitrón.
    4. Add the pears and apples and cook for 5 more minutes

-For the Nogada:

  1. Add the white wine, almonds and walnuts to the fire; let it reduce and add nutmeg.
    2. Let it cool off
    3. Once cold, blend with the soy milk, vegan cheese and sugar
    4. Finally: fill the chiles, cover with the sauce and decorate with chopped parsley and the pomegranate grains.


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