A Recipe & Herstory: Vegan Chile Rellenos + The Legacy of Dolores Huerta
In this episode of Savoring Her Story, I make a crunchy, plant-based New Mexico–style chile relleno — and share the story of Dolores Huerta, the feminist, labor leader, and civil rights icon whose legacy is too often overshadowed.
Learn how this flavorful dish honors a woman who fought for justice in the fields, on the streets, and in the hearts of millions.
THE RECIPE
🌰 Cashew Cream Cheese
Blend together:
1 cup soaked cashews
2 tablespoons lemon juice or a mix of lemon juice and apple cider vinegar or even a splash of kimchi or sauerkraut brine for a little fermented tang
1 tablespoon nutritional yeast
½ teaspoon each: garlic powder, onion powder, salt
2–4 tablespoons water, as needed for blending
2 Tablespoons of unsweetened plain plant-based yogurt
1 teaspoon white miso (I only have red miso, so I’m using ½ teaspoon—it’s saltier and funkier)
🔥 Roasted Tomato-Cashew Crema
I’m making double because this smoky crema is magic on tacos, grain bowls, or just a spoonful over black beans.
Blend together:
1 cup soaked cashews (soaked with 2–3 dried morita or chipotle chiles)
1 cup fire-roasted tomatoes
2 garlic cloves
A generous pinch of oregano
1 tablespoon lime juice
¼ to ⅓ cup water
Salt to taste
🌿 The Filling
In a mixing bowl, combine:
1 cup cooked farro (or use sorghum for gluten-free)
½ cup black beans (mine were made ahead with onion, garlic, a little chili powder, and cumin—canned is fine too)
1 minced garlic clove
¼ cup vegan cream cheese
2 tablespoons nutritional yeast
1 teaspoon each: cumin, smoked paprika, chili powder (feel free to play around with your favorite spices)
Salt and pepper to taste
Mash, stir, taste, and adjust until you’ve got a filling that’s creamy, chewy, and deeply flavorful.
Stuff your prepared poblanos and then prepare:
A bowl of seasoned cornstarch
A yogurt-flax batter:
½ cup plant-based yogurt
1 tablespoon flaxseed meal + 3 tablespoons water
Pinch of salt
A bowl of crushed Rice Chex cereal, seasoned with garlic powder, smoked paprika, baking powder, and salt
Coat each stuffed poblano:
→ Dip in cornstarch
→ Dunk in yogurt batter
→ Press into crispy cereal crust
Spray generously with oil and bake at 425°F for 20–25 minutes, flipping and respraying halfway through.