As the year comes to an end there’s no better way to celebrate than getting around the table with loved ones to enjoy delicious food.
Our partnership with ALDI allowed for the Culinary Kitchen to create two dishes that are perfect for any work potlucks, friendsgivings or holiday celebrations.
Using quality foods from ALDI, the El Nido Culinary Kitchen was able to prepare Vegan Chile en Nogadas and Calabaza en Tacha. ALDI is dedicated in providing support to Los Angeles’ disadvantaged communities, which is why they’ve pledged a $2,000 donation in an effort to combat local hunger in and around the Pacoima area.
Check out the recipes here, and be sure to try them out for yourself!
Yield: 6
For pairing: This dish goes great with black beans and potatoes, but can also go with rice/dirty rice or plantains.
INGREDIENTS:
Poblano Peppers:
6 poblano peppers, roasted, peeled and seeded
1 lb. mushrooms
1 yellow onion
4 cloves garlic, chopped
2 cups fennel or celery
1 cup carrot
3 leaves sage
Stonemill Iodized Table Salt and Stonemill Ground Black Pepper to taste (for filling)
Nogada Sauce:
2 lbs. Southern Grove Deluxe Whole Cashews Unsalted
4 cups boiling water
1 cup lime or lemon juice
2 tsp. Stonemill Iodized Table Salt
1 tsp. Stonemill Ground Nutmeg
1 clove garlic, raw
1 packet Baker’s Corner Active Dry Yeast
DIRECTIONS:
Poblano Peppers:
Nogada Sauce:
Yield: 8
INGREDIENTS:
Calabaza:
2 squash, acorn or butternut
2 cups piloncillo or Baker’s Corner Brown Sugar
1 tbs. Stonemill Ground Cinnamon
1 tsp. Stonemill Ground Nutmeg
1 tsp. Stonemill Pure Vanilla Extract
1 tsp. Stonemill Iodized Table Salt
4 cloves
1 tsp. chile flakes
2 cups water
Seed Candy Garnish:
Seeds from squash
2 cups Baker’s Corner Granulated sugar
1 tsp. Stonemill Ground Cinnamon
1 tsp. Simply Nature Organic Cayenne Pepper
DIRECTIONS:
Calabaza:
Seed Candy Garnish: