Home grown goodness!

We have had some crisp cool weather along with some light rain the past couple of days so we just let Mother nature water the garden. Today with clear skies, back out to our garden I went. Needless to say our produce enjoyed Mother natures gift and have blessed us with some delicious goodies. I picked some Romain lettuce, tomatoes, and DH brought in about 17 jalapenos.

Here is one of out tomato plants

We still have maybe 6 or 7 heads of Romain lettuce growing.

Future popper.:o)

Now, most of you know that I am not a huge fan of super "HOT" foods. Don't get me wrong, I love a good dish of spice just not the kind that burns my mouth so bad that I can't enjoy or taste the food. DH on the other hand believes the "HOTTER" the better. I wanted to surprise him with something fun and with all those jalapenos I figured why not make something that I have never made nor eaten. Jalapeno Poppers. Seeing that I never liked cream cheese, the kind from a cow, poppers have never been in my diet, but tofutti cream cheese I love so why not give them a shot. I found a recipe on the Tofutti website and went for it. DH dipped his in salsa of course and I dipped mine in organic ketchup. Can you say delicious? Oh my gosh! DH was thrilled and so was I. If any of you out there want to give them a try, here is the recipe I used. I have also put my version of it below. The ingredients are the same with the addition of seasoning the flour and bread crumbs and the directions are a bit more detailed.







Vegan Poppers

12 jalapeno peppers, sliced in half lengthwise, tops and seeds removed
8 ounces Tofutti Better Than Cream Cheese (I use the one without transfats)
1 cup soy milk (I used plain)
1 cup flour (season with salt and pepper)
1 cup bread crumbs (I used a mixture of homemade and panko seasoned with salt and pepper) oil for frying

Preparation:

Cut the peppers in half and scrape out the seeds. Keep the halves together because you have to put them back together. Fill each half of the pepper with Tofutti and put the halves back together.
Put the soy milk and the flour into two separate bowls.
Dip the stuffed jalapenos into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos into the soy milk again and roll them through the breadcrumbs. Allow them to dry then repeat the process to ensure that the entire surface of each jalapeno is coated.
In a large skillet or deep fryer, heat the oil. Deep fry the jalapenos for about 3 minutes or until golden brown then transfer them to paper towels to drain.

I still have some peppers left so I whipped up a batch of Jalapeno Corn Muffins thanks to Beverly Lynn Bennett, The Vegan Chef.

We finished up this delicious meal with a wonderful, cooling green salad dressed with a Dijon mustard and cilantro dressing. Quick, simple, and tasty.

Go for it folks!

You know you want to. :o)