2 weeks Ago By Lauren Toyota
Satisfy your cravings for a fiery, smoky, cheesy bite with these delicious poppers from Lauren Toyota’s Hot for Food Vegan Comfort Classics cookbook. Serve them with buffalo cauliflower wings and vegan sliders for the ultimate party platter. What you need:For the sundried tomato aioli: 1⁄4 cup dry-packed sundried tomatoes1⁄2 cup vegan mayonnaise2 tablespoons lemon juice1⁄4 teaspoon chili powder1⁄4 teaspoon mustard powder 1⁄4 teaspoon sea salt1⁄4 teaspoon ground pepperFor the poppers: 1 cup vegan chive cream cheese3 tablespoons finely chopped chives2 tablespoons finely chopped cilantro1 garlic clove, minced1⁄2 cup chopped vegan bacon8 jalapeño peppers 1⁄2 cup bread crumbs1⁄2 teaspoon smoked paprika 1⁄2 teaspoon garlic powder1⁄2 teaspoon sea saltVegetable oil spray, for coatingWhat you do:For the aioli, in a small bowl, soak sundried tomatoes in warm water for 10 minutes and then drain.
Into a blender, add sundried tomatoes and remaining ingredients and blend until smooth. Preheat oven to 375 degrees. In a medium bowl, mix cream cheese, chives, cilantro, garlic, and bacon.
Place in refrigerator. With a paring knife, cut jalapeños in half lengthwise and scoop out flesh and seeds, being sure not to break peppers. In a shallow dish, combine bread crumbs with paprika, garlic powder, and salt.
Line a baking sheet with parchment paper. Stuff jalapeño halves with cream cheese mixture. Some of the mixture should be slightly piling out of halves, but not overflowing.
Sprinkle tops with bread crumb mixture, coating well. Place on baking sheet and lightly spray with oil. Bake 18 minutes or until golden brown.
Serve immediately with aioli as a dip.Satisfy your cravings for a fiery, smoky, cheesy bite with these delicious poppers from Lauren Toyota’s Hot for Food Vegan Comfort Classics cookbook. Serve them with buffalo cauliflower wings and vegan sliders for the ultimate party platter.
What you need:For the sundried tomato aioli: 1⁄4 cup dry-packed sundried tomatoes1⁄2 cup vegan mayonnaise2 tablespoons lemon juice1⁄4 teaspoon chili powder1⁄4 teaspoon mustard powder 1⁄4 teaspoon sea salt1⁄4 teaspoon ground pepperFor the poppers: 1 cup vegan chive cream cheese3 tablespoons finely chopped chives2 tablespoons finely chopped cilantro1 garlic clove, minced1⁄2 cup chopped vegan bacon8 jalapeño peppers 1⁄2 cup bread crumbs1⁄2 teaspoon smoked paprika 1⁄2 teaspoon garlic powder1⁄2 teaspoon sea saltVegetable oil spray, for coatingWhat you do:For the aioli, in a small bowl, soak sundried tomatoes in warm water for 10 minutes and then drain. Into a blender, add sundried tomatoes and remaining ingredients and blend until smooth. Preheat oven to 375 degrees.
In a medium bowl, mix cream cheese, chives, cilantro, garlic, and bacon. Place in refrigerator. With a paring knife, cut jalapeños in half lengthwise and scoop out flesh and seeds, being sure not to break peppers.
In a shallow dish, combine bread crumbs with paprika, garlic powder, and salt. Line a baking sheet with parchment paper. Stuff jalapeño halves with cream cheese mixture.
Some of the mixture should be slightly piling out of halves, but not overflowing. Sprinkle tops with bread crumb mixture, coating well. Place on baking sheet and lightly spray with oil.
Bake 18 minutes or until golden brown. Serve immediately with aioli as a dip..
