Here is the edited version of the live stream we did on cheezy jalapeno poppers. We hope you enjoy it.
Ingredients:
*12-14 jalapeno 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:
*Preheat oven to 425° F. Line a baking sheet with a silicone mat or parchment paper.
*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.
*In a food processor, add the remaining ingredients and blend until smooth and creamy.
*Evenly fill the jalapeño with the creamy mixture. If you have any leftover filling, refrigerate for up to 5-6 days. The leftover filling makes a perfect sandwich spread or veggie dip.
*If desired, garnish the peppers with panko bread crumbs and smoked paprika.
*Place the peppers onto the prepared baking sheet and bake for 10-15 minutes or until golden brown. Serve warm.
About Maya Acosta:
Maya Acosta is a co-leader of the Plant-Based DFW Pod located in Dallas, TX. For years Maya has been passionate about helping everyday people understand that they have the power to upgrade their health. Maya’s desire had been to provide resources for patients in order to empower them. Plant Based DFW has offered guest lectures, plant-based potlucks, documentary screenings, and walks with the doc. She is also the host of the Plant Based DFW podcast show which features lifestyle medicine.
About Michelle Tree:
Michelle Tree is the Pod Leader of Plant-Based Living Winnipeg in Canada. She is a passionate food educator and animal advocate who believes in the power of whole foods to transform communities.
Since founding the group in 2016, Michelle has grown PBLW to 1400+ members, hosted over 40 potlucks and meetups, held rallies, and campaigned for, and spoken publicly about, the benefits of a plant-based diet. Taking advantage of the opportunities for education, Michelle has completed the Certificate in Plant-Based Nutrition from e-Cornell.
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More about us:
➤ Visit our website: plantbaseddfw.com/
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Thank you for watching (Edited) Cheezy Jalapeno Poppers with PlantPure Pod Leaders | Michelle Tree and Maya Acosta
