Dr. Urvi Shah, MD, with Memorial Sloan Kettering Cancer Center recommends this recipe for cancer patients looking to eat more plant-based meals. Dr. Shah's research has found strong correlations between plant-based meals and better health-related quality of life for cancer patients. Try the below creamy pepper and corn dish paired with tortillas or rice.
Rajas con Crema
Total time: 50 min (prep time 10 min, cook time 40 min)
INGREDIENTS
- 4-5 poblano peppers
- 2 tbsp avocado oil
- 1 yellow or white onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups frozen corn
- 1 cup raw cashews
- 1 1/2 cup plain unsweetened almond milk (or any plant milk)
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp ground nutmeg (optional)
Instructions
- In a bowl add raw cashews and cover with hot water. Let sit for 20 minutes then strain.
- In this step you could either roast your peppers on an open flame, rotating and making sure it gets evenly charred OR preheat oven to 500 degrees F (260 degrees C) line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes then add garlic. Add poblano pepper strips and corn; season with salt and pepper, then cook for 5-7 minutes. Reduce heat to medium-low.
- In a blender, combine soaked raw cashews, almond milk, juice of 1 lemon, salt, garlic powder and ground nutmeg. Blend on high until smooth. Stir in cashew mixture and keep on simmer for about 5 minutes. Taste and adjust seasonings as needed adding salt and pepper.
Source: Fueled Naturally
Dr. Urvi Shah, MD, with Memorial Sloan Kettering Cancer Center recommends this recipe for cancer patients looking to eat more plant-based meals. Dr. Shah's research has found strong correlations between plant-based meals and better health-related quality of life for cancer patients. Try the below creamy pepper and corn dish paired with tortillas or rice.
Rajas con Crema
Total time: 50 min (prep time 10 min, cook time 40 min)
INGREDIENTS
- 4-5 poblano peppers
- 2 tbsp avocado oil
- 1 yellow or white onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups frozen corn
- 1 cup raw cashews
- 1 1/2 cup plain unsweetened almond milk (or any plant milk)
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 tsp ground nutmeg (optional)
Instructions
- In a bowl add raw cashews and cover with hot water. Let sit for 20 minutes then strain.
- In this step you could either roast your peppers on an open flame, rotating and making sure it gets evenly charred OR preheat oven to 500 degrees F (260 degrees C) line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes then add garlic. Add poblano pepper strips and corn; season with salt and pepper, then cook for 5-7 minutes. Reduce heat to medium-low.
- In a blender, combine soaked raw cashews, almond milk, juice of 1 lemon, salt, garlic powder and ground nutmeg. Blend on high until smooth. Stir in cashew mixture and keep on simmer for about 5 minutes. Taste and adjust seasonings as needed adding salt and pepper.
Source: Fueled Naturally