Stuffed Poblano Chili

Here in the Southwest, chilies are available year round. One of our favorite dishes is the one for poblano chilies stuffed with quinoa show in the video from the Kitchen Shaman YouTube Channel.

This recipe isn’t in the “easy” category as it involves a number of steps, but you can follow along with the video and you’ll end up with a satisfying dish.

Try this recipe out on some of your friends and see if they don’t say “Oh yeah vegan cuisine has flavor!”


Making Veg Balls

Getting the many health benefits of raw fruits and vegetable through juicing can be a lot of work. It also generates quite a bit of waste. If you cringe at the thought of throwing away food, you probably wonder what you can do with the pulp that’s left over?

One common solution that some people have found useful is to get a dehydrator and make fruit leather or fruit strips, but here’s another brilliant idea from the YouTube channel BestJuicer — along with two other recipes you can use for harvest/Thanksgiving all made from with your juicer.


Do you have creative ideas for using juicer pulp? Share them with us on Facebook or Twitter.

Red Chili Chocolate Quinoa

Welcome to Things Vegans Cook. We will be posting recipes to entice you to begin cooking vegan food that will have your friends and family fawning over you. Here’s one of our favorite quinoa recipes to help get you started.

Red Chili & Chocolate Quinoa

Red Chili Chocolate Quinoa

a hearty and satisfying dish that brings together flavors of the new world.
Course Main Course
Keyword chocolate, quinoa, red chili
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Kitchen Shaman


  • 1/2 cup quinoa soaked in water for an hour
  • 1 1/4 cup water
  • 2 tsp cocoa powder
  • 1 tsp brown sugar muscavedo or similar
  • 2 tbsp garlic minced
  • 1/4 cup roma tomatoes diced small
  • 1 tsp salt or to taste
  • 1 tsp white pepper
  • 1 tsp coriander ground
  • 2 tbsp cashew crema
  • 2 ea acorn squash sliced into rings and roasted


  • Mince the garlic, dice the onion, and dice the tomatoes.
  • Heat up a large skillet. Toast the quinoa in this skillet using the dry method (no oil). Be careful because the seeds will pop out.
  • Add water, red chili, chocolate, and sugar.
  • Stir the mixture.
  • Bring to a boil, reduce heat to a medium low temperature and cover.
  • Cook until the quinoa absorbs all the water and is done. Approximately 20-25 minutes.
  • While the quinoa is cooking, sauté the onion and garlic together in a pan.
  • When the quinoa is done, mix in the onions and garlic saute.
  • Stuff the quinoa into the acorn squash shells. Cook in the oven for 6-8 minutes.
  • Arrange on plates and drizzle with Tomatillo Sauce. Add a dollop of cashew crema.
  • Top with fresh diced tomatoes and chiffonade cilantro.
  • Serve with Roasted Red Potatoes.