Another blog that I frequent is Veg Obsession. Isobelle created the site as a means to share the delicious vegan recipes she makes with her friends and family. Through Veg Obsession Isobelle wants to show people that delicious, mindful, and compassionate eating is easy to achieve. One of the main reasons Isobelle is vegan is for her daughter and her future…it is clear that she is a very committed mommy!
While cruising through Isobelle’s site I came across her recipe for Crunchy and Healthy Jalapeno Poppers. I contacted her and she has graciously agreed to share the recipe on Veggie Grettie. Traditionally jalapeno poppers are laden since they are loaded with cheese and fried. Isobelle fixed that problem by filling the jalapenos with hummus and baking them.
Enjoy this healthy variation!
My husband and I love spicy! We have a jalapeno plant in the back yard that has been producing plenty of peppers. And, of course, all of them are used. I used to make jalapeno poppers with Toffuti “cream cheese” (which are a lot healthier than the traditional fried poppers with the greasy/fatty real cheese). But, my husband suggested trying to make it even healthier. So, he gave me the idea of hummus in the jalapeno, and I am so glad he did, because this is wonderful and delicious!
*Jalapeno peppers are very good for you. It helps cure headaches, congestion, and it even helps fight off cancer!
*Garbanzo beans are also super healthy!
Ingredients:
- Fire Roasted Tomato Hummus
- 10 to 15 jalapenos
- 2/3 cup of unsweetened almond milk
- 1/5 cups of Panko bread crumbs (You can use gluten free panko)
- 1 to 1.5 cups of whole wheat flour (or gluten free flour mix)
- 1 tsp of salt
Directions:
- Make hummus.
- Preheat oven to 385 degrees.
Slice the top off the jalapenos, cut them in half (lengthwise), remove seeds and placenta.
Note: if you like REALLY spicy poppers, you can add the seeds and jalapeno placenta to your hummus.
Spoon hummus into jalapenos.
Dip the jalapeno in the unsweetened nut milk (almond milk). Then, roll the jalapeno into the whole wheat (or gluten free) flour. Dip it into the nut milk again. Then, roll into the panko bread crumbs. Place onto a slightly greased cookie sheet and spray a little bit of olive oil onto the poppers (just a little bit!).
Bake for 25 minutes and then enjoy!
For a printable version of this recipe click here.
Also, for those who can’t handle the heat, you can try these hummus stuffed bell peppers.
http://vegobsession.com/2011/09/09/crunchy-and-healthy-stuffed-bell-peppers/
Wow! I absolutely love jalapeno poppers. I thought they were gone from my life, until now! Thanks to the creator and to you for sharing. As a side note, I recently discovered vegan “We Can’t Say It’s Cheese” vegan cheese substitutes from WayFare Foods. I’ll try this inside the poppers, too. 🙂
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