- 4 long, mild to medium chili peppers, (poblano are a great choice)
- 1 tbsp olive oil for drizzling
- 1 clove garlic, cracked
- 10 ounces triple washed spinach, stems removed and coarsely chopped
- Dulse or kelp granules to taste
- ½ cup Alkalizing Vegetable Mineral Broth
- 3 cups cooked quinoa
- 1 cup tomatoes, pureed
- 2 cups almond “cheese”
Description / Directions
Make almond “cheese”: 1½ cups soaked almonds and water (or raw apple cider vinegar) pureed in blender, set aside.
Preheat a griddle or grill pan.
Seed chili peppers and grill peppers over medium heat 3 or 4 minutes on each side, until tender.
Transfer peppers to a broiler pan or baking sheet, hollow side up.
Place a small skillet on the stovetop and add 1 tbsp water and a crushed clove of garlic. Heat over medium heat and add spinach in bunches until it is all wilted and is giving off liquid.
Season greens with dulse or kelp.
Remove spinach and drain. Set aside.
Preheat broiler to high.
Combine ½ cup AVM Broth and quinoa in the skillet you cooked the spinach in and reheat over medium flame.
Add 1 cup tomato puree and heat through.
Pile spinach and tomato quinoa into peppers, mounding them up in the center of each pepper. Top liberally with almond “cheese”.