Malik Kenyatta Yakini is co-founder and the executive director of the Detroit Black Community Food Security Network (DBCFSN).  DBCFSN operates D-Town Farm, a seven-acre farm in Detroit that grows more than 30 different fruits, vegetables and herbs.  The organization is also spearheading the opening of the Detroit Food Commons and the Detroit People’s Food Co-op in Detroit’s North End.  Yakini views the “good food revolution” as part of the larger movement for freedom, justice and equity. He has an intense interest in contributing to the development of an international food sovereignty movement that embraces Blacks communities in the Americas, the Caribbean and Africa.  

 

Stuffed Poblano Peppers with Cashew Lime Crema

Filling

10 Large Peppers for stuffing

1 onion, chopped

4 small elongated red peppers, diced

2 habanera peppers, diced small

2 cups cherry tomatoes

8 oz. baby Portobello mushrooms, sliced

2 cups chopped kale

2 Tbs. chopped garlic

1-½  t. salt

½ t. pepper

1 can black beans

1 cup frozen organic corn

Cashew Lime Crema

3 cups cashews, soaked 3 hours or more, then drained

2  cups water

juice of 1 lime, plus 3 Tbs. Lime juice

1 t. chipotle powder

1  t. salt

2 cups cooked brown rice

1 t. cumin Crumb Topping

1 t. chipotle powder ½ cup unsweetend organic corn flakes, crushed

½ t. smoked paprika ½ cup crushed tortilla chips

chopped parsley or cilantro for garnish

 

Procedure

  1. For Crema- Blend all ingredients in blender or food processor until smooth. Adjust to taste.

 

For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few more minutes. Add the spices, salt & pepper, along with the mushrooms and kale and cook for 5 minutes, until they are soft. Add the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the beans and frozen corn and the brown rice and continue cooking for a few minutes, letting the flavors come together.

 

Stuff the Peppers;

  1. Cut the peppers in half and scoop out the seeds and ribs from the peppers. Lay them out in a single layer in a baking dish or roasting pan. Fill each pepper with the filling.  Pour half of the Cashew Crema over the peppers, and sprinkle with the crushed crumb topping .

 

  1. Bake in 350 oven for 40 minutes, until peppers are soft.
  2. Serve with remaining cashew lime crema on the side and enjoy!
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