Palmerston Gardens

I recently found out that Laura has never (read: NEVER) had a Jalapeno Popper. Of course, this makes sense as they are made almost entirely out of dairy. But that would never stop me. Especially today when we have endless options to dairy products (cream cheese, yogurt, milk, daiya, sour cream, nacho cheese… the list goes on). All dairy free. All delicious.

So this is what I did. While cruising the food network blog, I found a typical popper recipe, simplified it and then veganized it. Ta-da. The result.

Pure bliss.

Laura was super impressed. And I know if you follow this recipe, you will be too.

Oh, and if you’re not a vegan, follow this anyway but substitute as needed. 

Ingreeds:

Da Pops

12 fresh jalapenos (cut in half lengthwise, seeds and crap removed)

1 small tub (or so) of vegan cream cheese (plain)

¾ cup of shreaded daiya cheese

½ tsp of cumin

(1/8 tsp cayenne if you’re a bad ass)

Da Batta’

Milk (soy)

Flour

1 cup Panko crumbs

Paprika

Garlic

Pepper

Salt

Instructions

Oven, 350.

Mix together Da Pops’ ingredients. And spoon into the hollowed out jalapenos.

In two bowls, pour out some soy milk (1/4 cup or more) and flour (less).

Dredge poppers in milk, then flour. Cool for ten or less minutes in the fridge. While chilling, prepare Da Batta. Only include as much spice as you like. I’d do a tblsp of paprika, tsp of garlic, S&P to taste.

Dip poppers once again in the milk, and then into panko. Chill and repeat so you have a nice coating.

Bake for 35 minutes or until the cheese starts oozing, with a brown top.

Then, Love your life. And I only managed to get a half of one of these before they were all gone. So eat as quickly as possible (once they’ve cooled).

Oh, and forgive the picture. My camera battery died so I needed to use the trusty iPhone. My apologies.