+GFO
This is a ‘WOW’ appetizer. I mean it! Your friends will be impressed. It takes a little time, but transforms a classically bad-for-you appetizer into something better for you, vegan and full of gooey, melty cheese! —AS
MAKES 10 TO 12 POPPERS
10–12 medium jalapeño peppers
¾–1 cup (90–120 g) vegan cheese
FLAX WASH
¼ cup (28 g) ground flaxseed
¼ cup (25 g) almond meal
¾ cup (180 ml) warm water
BREADCRUMB MIXTURE
1½ cups (90 g) breadcrumbs (gluten-free or regular)
¼ cup (25 g) almond meal
2 tbsp (10 g) nutritional yeast
½ tsp garlic salt
¼ tsp smoked paprika
¼ tsp ground cumin
CILANTRO LIME MAYO DIP
1 lime, squeezed (about 2 tbsp [10 ml] juice)
1–2 tbsp (3–5 g) chopped cilantro, to taste
½ cup (110 g) vegan mayo
Preheat the oven to 350°F (177°C).
Wash the jalapeños and pat dry. Using a small sharp knife, cut off the very top of the pepper (where the stem is). Set it aside and use the knife to deseed the pepper. Try not to cut into the actual pepper as this will be holding all the melty, gooey cheese later. Repeat with all the jalapeños until each has been deseeded. Fill each pepper with about a tablespoon (15 g) of cheese, not packing them completely full. Using toothpicks, attach the stemmed cap of the pepper back onto it, pushing the toothpick into the jalapeño’s flesh to hold the pieces together. Lay on their sides until breading is ready.
FOR THE FLAX WASH
Combine the ground flax, almond meal and warm water. Whisk together and set aside to thicken.
FOR THE BREADING
In a large bowl, mix the breadcrumbs, almond meal, nutritional yeast, garlic salt, smoked paprika and cumin until combined.
FOR THE DIP
Simply mix together the lime juice, chopped cilantro and mayo. Refrigerate until ready to use.
Once all the steps are ready, dip the cheese-filled jalapeños into the flax wash, using a spoon to help evenly coat the pepper. Next, dip the peppers into the breadcrumb mixture, rolling them so they are evenly coated. Be gentle, as you want the toothpick-attached tops to stay where they are. Once coated in breadcrumbs, lay the peppers onto a waxed, papered or lightly greased baking sheet. Repeat until all peppers are coated and breaded.
Bake the stuffed, coated pepper poppers for 30 minutes, until the peppers soften and the cheese melts. Remove from the oven and serve with the cilantro lime mayo to balance out the spiciness.