VEGAN JALAPENO POPPERS

In my past I really enjoyed cheesy jalapeno poppers so I was excited to make this recipe using jalapenos from my garden. I made the first batch according to the recipe but found it tedious and the filling a bit bland. I almost gave up but decided to work with the recipe and then really enjoyed the second batch. Although dipping the poppers in raspberry preserves sounded strange, it was wonderful! Next time I will spend the money and buy Kite Hill Vegan Cream Cheese with Chives rather than trying to make my own.

Find original recipe at “Brand New Vegan”: Vegan Jalapeno Poppers.

What I did differently for preparing the jalapenos:

-I made a batch slicing the jalapenos into "rings" as he suggested but it was a hassle getting the cream cheese inside so next batch I sliced lengthwise.

-Removed the pith and seeds which was most successful when jalapenos cut lengthwise.

What I did differently for the Vegan Cream Cheese

-Used firm tofu which is what he recommended in his comments

-Did not add extra water

-Added a whole scallion

-Also added 1-2 TBSP fresh chopped cilantro, 1 clove garlic, and 1 TBSP nutritional yeast

-Can chill to thicken

What I did differently for the batter:

-Used white whole wheat flour because it is what I had

-Added some water so not as thick

What I did differently for the breading:

-Reduced salt to 1/4 tsp