 I celebrated my 2??? birthday on July 3. I started my day by getting my hair done at DryBar, my new obsession...I even have the app on my phone to book appointments...someone please stop me :-S Yes, its a hair salon, but they only do shampoos and blowouts. Totally worth it for those events where you wanna turn some heads. Check it out sometime. They handed me a mimosa once i sat in the chair....my kinda birthday morning :-P Naturally, it had to rain that day, so instead of braving it with my fabulously blown out hair, I insisted that we call a car to go to dinner in the city...swanky ;-)  Then we went to Pala, which is a pizza place that has a full vegan menu, with gluten free options. in other words, its HEAVEN. Hari and I had the Arrabiata on gluten free crust, no cheese...and the Funghi E Salsiccia on gluten free crust w/ vegan cheese. YUM The real treat was the amazing Espresso Cream Cake from The Cinnamon Snail...hands down the best vegan baked goods I've ever encountered. Thanks HARI! My hubs loves me...and I love CAKE! (and him ;-) Vegan Chile Relleno This dish is a staple in Tex Mex cooking. Its the dish that we make fun of my dad for ordering no matter what Mexican restaurant we go to, but you can't blame him coz its so DANG DELICIOUS! "If it ain't broke...don't fix it" Now me being paranoid about calorie intake, won't be caught dead ordering this out anymore...oh, and there's the whole vegan obstacle...the pepper traditionally being stuffed full of cheese all...most would just say "ya win some, ya lose some." But not me...I refuse to let go of foods I love because I want to be healthier..."where there is a will, there is a way!!!" So here's my way....and I promise i'm done with cheesy sayings for this post Ingredients For Chile Relleno (serves 4) 4 poblano peppers 2 cups of chopped mushroom of your choice (i used oyster mushrooms coz they're my favorite) 3/4 cup of vegan cheddar cheese 1/4 cup chopped red onion 2 cloves garlic 1/2 jalapeno de-seeded 1/2 cup organic canned black beans, rinsed For Spicy Mango-Radish Salsa (pictured on right) 1 cup diced mango 1/2 cup chopped radish 1/4 minced red onion 1 jalapeno minced and de-seeded juice of one lime palm full of chopped cilantro salt and pepper to taste Directions: -Preheat oven to 450 Filling: -saute the onion, garlic, and mushrooms in olive oil on medium heat -turn off heat as soon as everything is cooked through -in a food processor, puree the onion, garlic mushroom mixture with the black beans and jalapeno -then fold the vegan cheese into the puree with a spatula -salt and pepper to taste -cut around the stems at the top of each poblano pepper and pull out the core, leaving the body of the pepper intact. -stuff the filling into the peppers and pop the stem back in after they're full -wrap the peppers in aluminum foil and set them on a baking sheet or casserole dish -bake in the oven for 25 minutes...the peppers will be juicy and the filling will be nice and melted...just like a cheesy sauce...yum -The salsa is easy...just toss all ingredients together -salt and pepper to taste -top the chile relleno with the salsa and revel in its deliciousness!!!! BON APETITE!
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