Monday, June 24, 2013

Let's get Poppin! Vegan Jalapeno Popper!!!

Who doesn't love the classic jalapeno popper?  Well guess what?  You are going to love it even more now that this version is actually healthy for you!!!  There are always ways to make your favorite, unhealthy "cheat" food vegan AND healthy without missing out on the flavor.

How is that possible you ask?  Easy peasy!  First off, we are going to replace the cream cheese with a vegan version that is equally as tasty and creamy as the real things.  Secondly, we are going to bake these suckers and go oil free! 

So what I love the most about this recipe is the dipping sauce.  In college, my husband and I would always order poppers when we wanted to "treat" a hangover.  In retrospect, this theory makes no sense- why fill your body with more crap when you feel crappy??  You live, you learn.  Anyway, it always came with a strawberry jam.  Ever since, I can never even imagine another dipping sauce to use for these little pieces of heaven.  The combo of sweet and spicy hits home!

 Vegan Jalapeno Poppers

 Don't feel like torching your taste buds?  I have a trick:Just boil and simmer those peppers!  Directions below....(if desired)
I consider myself a heat freak, but would rather choose the method of reducing the heat level to enjoy a yummy finger food. 

whole jalapenos cut length-wise and de-seeded

1 cup raw cashews
1 lemon juiced
2-3 tbsp water
2-3 tbsp nutritional yeast

To Dredge:
1/4 panko crumbs
1 tsp egg powder replacer and 2 tsp water
2 tsp nutritional yeast
s+p (to your taste)

Strawberry Sauce:
1 c quartered strawberries
1/2 c sugar
1 lemon juiced
Combine all ingredients in a sauce pan.  Heat on medium until the juice from the strawberries start to excrete, then turn on low and let sit for about 30 minutes, stirring once in a while.  Lightly blend if desired.

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