Chiles en Nogada (veggie version)

This vegetarian version of the classic Mexican dish (see wikipedia for history) is fantastic, if you ask me. The name means something like peppers with walnut sauce. Traditionally done with green peppers, so the display is like the Mexican flag (green, white, red).

A decent amount of work, but most chopping can be done while cooking, so it can be done quite fast once you have prepared it a few times.

• 1 tofu cake (prepared, see below)
  
• 2 medium onion, chopped
  
• 1 tsp cinnamon
  
• 1 tsp cumin
  
• 1 tsp salt
  
• 1/4 tsp red pepper / mild chili powder
  
• 3 lg tomatoes, chopped (or can)
  
• 2 small apples, chopped
  
• 1/2 cup raisins
  
• 1/2 cup almonds, chopped finely
  
• 6 large bell peppers
  
• 2 to 3 cups tomatoe juice
  

For sauce

• 1/2 cup (145 ml) sour cream
  
• 1/2 cup walnut pieces
  
• 1/2 cup cream cheese
  
• some milk
  
• 1 tsp cinnamon
  

Prepare tofu: Freeze it overnight, then have it thaw. Squeeze out as much water as you can, then crumble tofu by hand. You should have something that looks like a white version of shredded beef (which it is replacing).

Saute onion, garlic and spices until done. Add tomatoes, apple, raisins; simmer for 8 minutes or so, until apple is soft. Add tofu, almonds, salt and simmer 10 more minutes.

Cut peppers in length through stem (use a very sharp knife) and clean. Fill peppers, place in baking dish and pour tomato juice around them. Cover dish with lid or foil, as tightly as you can. Bake at 200C for 40 minutes approx, check peppers to see if they are done. Too long is not a problem.

Mix all sauce ingredients together, add milk to right consistency (I like it thick) and let the flavor develop a bit. Serve sauce at room temperature.

Great with rice and a green salad.