Method:
Remove tops of anaheim chilis and cut an opening lengthwise along one side of the chilis, creating a pocket. Remove seeds and veins. Place anaheim chilis in a water-tight container and cover with water, vinegar, salt, juice of half lemon (plus that half lemon), and coriander seeds. Cover and refirgerate for up to 3 days.

Soak Macadamia nuts in water for 24 hours, drain and set aside. Place miso and half cup of water in food processor and process until miso is dissolved. Add macadamia nuts and add just enough water to cover, then pulse until the nuts are chopped small, about the size of cottage cheese. Place entire mixture in a jar, cover with cheese cloth or a paper towel and set in a warm location for 12 hours (on top of a dehydrator or fridge). Mixture should separate and rise slightly as it ferments. After 12 hours drain the mixture well and empty in the center of a square of cheese cloth (or seed milk bag) and, drawing up the sides, squeeze out as much liquid as possible until mixture is very dry. This can then be refirgerated until the following day or used immediately.

Place the strained cheese mixture into a food processor and add garlic, avocado, red bell pepper, salt and nutritional yeast and process until fluffy. Add water a little at a time until mixture holds the consistency of cream cheese and the nuts have been broken down as much as possible,
Drain the anaheim chilis and pat dry lightly. Set on a plate and stuff each chili with enough cheese mixture to fill the cavity of each chili. There should be about 1/2-1 cup cheese mixture left over, and this can be left directly in the food processor for making the sauce. Refrigerate stuffed chilis while sauce and salad preparation is done.

Soak the sundried tomatoes, dried crushed chilis and dates in water for at least one hour. This can be done prior to making the seasoned cheese and stuffing the chilis, as this was adequate time for soaking. Drain and reserve soak water. Place the sundried tomatoes, dates and dried chilis to the reserved cheese mixture and process until blended, adding the reserved soak water a little at a time until consistency is runny but thick, like a cream sauce. Add lemon juice, salt, cinnamon, ground coriander and cumin and blend until smooth, tasting along the way and adjusting the spices as needed.

Chop the ingredients for the salad, toss together with the supremed orange (peeled and segmented) lemon juice, salt and olive oil.

Arrange two stuffed chilis on a plate, drizzle the sauce generously over the chilis and top with the salad. Enjoy.