Sunday, 21 July 2013

Jalapeno Poppers

This original recipe is from The Sexy Vegan's "The Cookbook" but I found the recipe on Sexy Vegan Mama.

Jalapeno Poppers
Makes 20 poppers


1 cup whole raw walnuts
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
Pinch of ground chipotle
1/4 teaspoon mustard powder
1/4 teaspoon salt, plus more as needed
2 tablespoons extra-virgin olive oil
1/2 teaspoon yellow miso
4 tablespoons water
1/3 cup canned mild green chiles (either whole or diced)
10 jalapeno peppers, halved lengthwise and seeded (use latex gloves to avoid later eye stingage)
3/4 cup unbleached all-purpose GF flour
3/4 cup unsweetened nondairy milk
2 cups GF bread crumbs
Oil or cooking spray, for spritzing


Preheat oven to 400F/200C and prepare a cookie sheet with foil and a light spray of oil.
In a food processor or blender, grind the walnuts, nutritional yeast, garlic powder, onion powder, turmeric, paprika, chipotle, mustard and salt into a fine meal.
Then add 1 tablespoon of the olive oil, the miso, water, and green chilis, and puree unil combined. Season with salt and pepper to taste. Stuff each jalapeno half with the walnut filling, until the stuffing comes to the top edges of the pepper.

For the breading station use two plates and a bowl.
Put 1/4 cup of the flour on one plate, season with salt and pepper, and mix.
Place your bowl next to that, add 1/2 cup of flour, and whisk in the milk until you have a smooth batter that's bit thinner than that of pancakes.
Season that with salt and pepper as well.
On the remaining plate, season the bread crumbs with salt and pepper.
Lightly coat each stuffed pepper with flour, then dip it into the wet batter, and then coat with the bread crumbs.
The filling is thick enough that it won't fall out; just be gentle during the coating process to ensure it stays put.
Place the stuffed and breaded peppers on your cooking vessel, give them a light spritz of oil or cooking spray, and bake until golden brown, 30 to 35 minutes.

Let cool for 5 minutes before eating. They go very well with homemade vegan ranch!

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