Baked Jalapeno Poppers (VeganMoFo #2)
I made these last week and they were sooo incredibly good. Fresh jalapenos in-season are about a million times hotter than the ones you get in the grocery store the rest of the year, so these were killer hot. Like, stomach-on-fire, oh-my-god, I'm-gonna-die hot. But then, of course, I'd eat more of them anyway.
I baked them rather than deep frying, but given how much vegan cream cheese is packed into these suckers I suspect the baking didn't do much toward making this a healthy snack :o)
Next time I would blend the cream cheese with some spices--maybe cumin and chili powder. And maybe even some nutritional yeast, or do half cream cheese/half soy cheese. But they were good even this basic way.
Baked Jalapeno Poppers
14 whole fresh jalapenos
8 oz. vegan cream cheese
3/4 c. flour
1/4 c. cornmeal
salt and pepper
1 cup soymilk
Preheat oven to 425. Cut the tops off the jalapenos; then slice one side of the pepper from end to end and cut out the seeds. Rinse them under running water. Stuff each with cream cheese.
In a bowl, combine the soymilk, 1/4 c. flour and a little of the cornmeal, and some salt and pepper. In another bowl, combine the remaining flour and cornmeal. Dip each pepper into flour, then into the soymilk mix, then into the flour.
Spray a baking sheet lightly with oil. Lay the peppers on the sheet; bake 7 minutes, then turn and bake another 7 minutes.
These weren't the most photogenic ever, but they were soo delicious.
I baked them rather than deep frying, but given how much vegan cream cheese is packed into these suckers I suspect the baking didn't do much toward making this a healthy snack :o)
Next time I would blend the cream cheese with some spices--maybe cumin and chili powder. And maybe even some nutritional yeast, or do half cream cheese/half soy cheese. But they were good even this basic way.
Baked Jalapeno Poppers
14 whole fresh jalapenos
8 oz. vegan cream cheese
3/4 c. flour
1/4 c. cornmeal
salt and pepper
1 cup soymilk
Preheat oven to 425. Cut the tops off the jalapenos; then slice one side of the pepper from end to end and cut out the seeds. Rinse them under running water. Stuff each with cream cheese.
In a bowl, combine the soymilk, 1/4 c. flour and a little of the cornmeal, and some salt and pepper. In another bowl, combine the remaining flour and cornmeal. Dip each pepper into flour, then into the soymilk mix, then into the flour.
Spray a baking sheet lightly with oil. Lay the peppers on the sheet; bake 7 minutes, then turn and bake another 7 minutes.
These weren't the most photogenic ever, but they were soo delicious.