Photo credit: The Plant Pure Chef

Instead of always asking, “What can I bring?”, this season, you will be saying, “Just wait until you try what I am bringing!”  Whether you eat exclusively plant-based , or you enjoy trying a few dishes a month, we all would love more delicious, and nutritious recipes. I am sure that we can all agree that it is really fun to be the one to bring that amazing dish that everyone is talking about! These “Cheezy” Jalapeño Poppers from The Plant Pure Chef are guaranteed to be a big hit at the holiday parties this year. Especially when there are more friends and family learning about the many benefits of eating more whole plant foods, and that there are many wonderful alternatives to their old favorites. Slightly spicy, creamy and smoky; these poppers, always make me wish that there were more!

Laura Platt

“Cheezy” Jalapeño Poppers

Recipe by Kim Campbell, The Plant Pure Chef
https://www.plantpurechef.com/

Serves 8-10
Prep Time: 30 minutes
Cook Time: 10-15 minutes

Ingredients:
12-14 jalapeño peppers, halved, seeded and ribs removed (If you prefer a less spicy pepper, you can also use sweet mini peppers.)
1 1/2 cups chickpeas, drained and rinsed
One 15-ounce package extra-firm tofu
3 tablespoons apple cider vinegar
3 garlic cloves
2 tablespoons white miso paste
1/2 teaspoon smoked paprika
2 teaspoons onion powder
1/2 cup nutritional yeast flakes

Garnishings:
1/4 cup panko bread crumbs
1/2 teaspoon smoked paprika

Directions:

1. Preheat oven to 425° F. Line a baking sheet with a silicone mat or parchment paper.
2. Slice the peppers lengthwise and remove the seeds and ribs by scraping them out with a spoon. The seeds and ribs are the spiciest part of the pepper! You may want to use gloves for this part as the capsicum oils from the jalapeño peppers can cause burning on the skin, especially if you rub or touch your eyes or face. Set the peppers aside.
3. In a food processor, add the remaining ingredients and blend until smooth and creamy.
4. Evenly fill the jalapeño with the creamy mixture. If you have any leftover filling, refrigerate for up to 5-6 days. Leftover filling makes a perfect sandwich spread or veggie dip.
5. If desired, garnish the peppers with panko bread crumbs and smoked paprika.
6. Place the peppers onto the prepared baking sheet and bake for 10-15 minutes or until golden brown. Serve warm.

Laura Platt has been enjoying a Whole Food Plant Based Lifestyle for almost two years, for her health, the environment and for the animals. She is happy to be a part of a local Winnipeg  group called Plant Based Living Winnipeg, and  has just completed an online Plant Based Nutrition Course with T. Colin Campbell Centre for Nutrition Studies. You can follow Laura’s Plant Based Instagram @lauraloon71.