Hi yo. Happy Monday.
As expected, this weekend was a blast!
Our photo shoot was really fun and our photographer, Pamela Ruby, was so wonderful! We were super weird and awkward at first but we eventually got the hang of it - I hope! If you're looking to have some fancy photos done and you're in the Vegas area, I highly recommend her!
For the game on Sunday I decided to keep our snacks simple. I whipped up a few dips (guac, salsa, vegan ranch, and hummus - I didn't make the hummus) that I paired with some veggies, all natural tortilla chips, and pita bread. I also decided to give vegan jalapeno poppers a whirl. They were amazing. Seriously, so good you guys. You can find the recipe at the end of this post. I highly recommend making these little guys for your next party, or tonight. Whatever works for you.
Have a fantastic day!
xo
Vegan Jalapeno Poppers
makes 10 poppers
::ingredients::
-5 large jalapeno peppers (de-seeded and halved)
-Panko Bread Crumbs
-1/4 regular soy milk
-1+ cup of canola oil (can also use grape seed or olive oil)
FOR THE CHEESE MIXTURE:
-1/4 cup vegan cream cheese
-1/4 cup vegan pepper jack cheese shreds (you can also use vegan cheddar cheese)
FOR THE FLOUR MIXTURE:
-2 tbsp whole wheat flour
-1 tbsp nutritional yeast
-1 tsp garlic powder
-1/2 tsp chipotle powder (add more if desired)
-pinch of salt
-pinch of pepper
::instructions::
-Prep your jalapenos by halving them and carefully removing the seeds. Set aside.
-Get your "breading" station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.
-Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.
-Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated "fry" you may need to add more.
-Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.
-Transfer poppers to a paper towels to cool for a few minutes before serving.
-Get your "breading" station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.
-Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.
-Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated "fry" you may need to add more.
-Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.
-Transfer poppers to a paper towels to cool for a few minutes before serving.
-Best served right away!
*recipe adapted from kblog
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