Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
In a heavy skillet, heat oil on medium-high.
Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
Gently mix in breadcrumbs and nutritional yeast.
On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)
In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
Gradually mix in water to form a batter of medium consistency.
Heat 1-1/2 inches of oil in a large skillet over medium heat*.
Lightly roll each stuffed chili pepper in flour.
Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary.
Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
Remove and drain on absorbent paper.
In a food processor or blender, puree garlic and onion with tomato sauce.
Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
*The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.
If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.
Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts. Divide into 2 parts and role out. Cut with large cookie cutter
Add cream enough to make medium moist mixture. Put 1 Tablespoon mixture on each piece of cut dough. Fold dough over so cheese mixture is enclosed in a pocket. Place in boiling water and cook for five minutes.
Simmer onion in small amount of oil in skillet. Then add cheese pockets and simmer for five minutes and add 1 cup sour cream and 1 cup yogurt. Add seasonings (savour and accent). Simmer on very low fire for 10 minutes. Sprinkle with Parsley and serve.
In a mixing bowl, combine the strawberries and 1/2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F.
Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together.
Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky.
Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour.
Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1 inch thickness. Cut the biscuits using a 2 1/4-inch round cookie cutter.
Place them on the baking sheet and bake until golden, about 30 minutes.
Remove from the oven and cool completely.
To assemble, cut the biscuits in half. Place the shortcakes in the center of each plate. Spoon the strawberries over the shortcakes. Place a scoop of the ice cream in the center of each biscuit, Garnish with chocolate sauce and powdered sugar.