appetizers

7 Layer Bean Dip

374E99E3-0479-44B1-A91C-C8073EDB5079Ok, So I’m going to be real honest here. Growing up, dad wasn’t really around. So football parties and get togethers weren’t a huge thing around our house. BUTTT for whatever reason… Superbowl parties always took place at our house! If I had to work during the game I found myself so bummed! I realized shortly after this behavior that it wasn’t that I was bummed to miss the game, but I was bummed to miss the party and eat food. LOL. Yes, it bummed me out to miss the food. I want good food too ok?! I was always in charge of making the dips. Bean dip, Onion dip, and Ranch dip. Of course, as you can probably imagine, 7 layer bean dip isn’t traditionally made vegan. So naturally I had to veganise it.

I am pretty sure I ave said this to you all before. When you are first transitioning, find a few of your favorite dishes and make them vegan! When your comfortable making something its so much easier to make it healthier with different swaps. So that is exactly what I did. I think Tofutti Brand makes a nice “sour cream” and for the cheese on top, Earth Island, formerly known as Follow your heart, makes a good shredded cheese. You do need to check your refried beans and make sure that they are also vegan. I was actually surprised that many refried beans still contain lard or other animals fats in them. I get it, they make it taste better, i guess… But they have been time and time again been called out for being unhealthy. But whatever, not trying to call anyone out here right now. I am just saying, check your beans at every meal.

If you wanted to keep it super wholesome and real, you could make a sour cream out of nuts, homemade, and you could take some black beans and spices and blend them into a dip to make “refried” beans. That is totally fine with me and I actually encourage it, I just know not everyone has the time to do that or learn it, at least perhaps not at this present moment.

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7 Layer Bean Dip

-1 can refried beans

-1/2 package taco seasoning

-1/2 package of sour cream (I like Tofutti)

-Home made or store bought guacamole 

-1/2 package of vegan cheese (I like Earth Island or Daiya)

-6oz Can of sliced olives 

-3 tomatoes chopped 

-4 scallions finely chopped

Method:

-Mix almost the entire half package of taco seasoning, save a little to sprinkle over the sour cream later, then save the other half package for next time you make this. 

-It’s a pretty easy layering game. Put the ingredients into a square Pyrex dish in the order the list goes. 

-Serve immediately, or cover and place in the fridge to set for a few hours. You can keep this dip up to 3-5 days. Bring this to a party and don’t say it’s dairy free, see if anyone says anything…

appetizers

Mexican Pan Corn

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Have you ever had Mexican Street Corn?? It has such a nice flavor and it has just a little more complexity than seasoned corn with seasoning salt or garlic salt. I had only had it once, a while ago. I was recently asked to recreate it, so I was up for the challenge of trying something new, that I had never personally made before. I looked up a few non vegan recipes and came up with my own version.

You can totally use canned corn in this recipe, but make sure you look for BPA free cans. Whenever possible, I try to cook with fresh ingredients. So I used fresh corn on the cob from the local farmers market. I do realize that canned corn is slightly faster and easier, so please do whatever feels best to you. At the end of the day, I want to provide yummy and helpful recipes to get you to the next level of health. Lets make this fun and easy!

One note I would like to make about this recipe, is to play around with the different vegan cheeses. I used a store bought shredded cheese because I didn’t have anything like Cotija cheese, which most recipes call for. I am sure there is something similar in the stores, something more dense and crumbly. Or I’m sure that there is a way to make something like the cheese, but for this recipe I just wanted to create something similar to enjoy. Again, you are the creator now, you can play and change as you see fit.

Corn is high in fiber and rich in Vitamin A, B, E and minerals. Because corn is nutrient dense and full of antioxidants and fiber, it can help prevent disease and keep a healthy lifestyle. Corn is so versatile, we eat it in stir fry, tortilla chips, and tacos. I love plain old corn on the cob, with a little drizzle of Vegan butter and salt. Changing it up and making Mexican corn will add some awesome flavor to your life. I don’t mind eating the same things over and over, especially when they’re tasty, I know they’re nutrient dense, and that they’re good for me. But, why not make something slightly different every once in a while? Go ahead, try this one out. Take your taste buds for a little ride!

When creating recipes try to be aware of what cookware you are using. There are so many toxic chemicals that can be leached into our foods, using the right utensils can help in one aspect of chemicals finding their way into our body. Traditional non-stick coatings are manufactured with chemicals harmful to you and the environment. I like to use //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00JXOA59U&asins=B00JXOA59U&linkId=dd93763cb3d6c257bb4b54a72a4979d9&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>Ceramic non-stick cookware, because it is high heat resistant, it doesn’t chip, and it will not leach toxins into your food. The Pan I am using currently is //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=thesuperfoodg-20&marketplace=amazon&region=US&placement=B00N5F9NMS&asins=B00N5F9NMS&linkId=e48dfa1c73d37cb15136c6abce2259dd&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff“>GreenLife.

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Mexican Pan Corn

4 Cups Corn (Cut from about 4 ears, or canned)

Tablespoon butter

1 Tablespoon Mayonnaise

1/4 Teaspoon Salt

1/2 teaspoon chili Powder

Pinch of cayenne

1 Tablespoon Lime Juice

2 Tablespoons finely chopped Red onion

1/4 Cup cheese

1/4 Cup Cilantro

Method:

-If using fresh corn, remove the kernels and set aside.

-Heat the butter in the pan, then add the Corn, Mayonnaise, chili powder, cayenne, and salt. Stir on and off for 3 minutes.

-Remove from heat and transfer to a bowl. Add the lime juice, red onion, cheese, cilantro, and toss.

-Serve with extra lime wedges and cilantro for garnish.

Enjoy!!

Love, Stephie XoXo

 

 

 

 

 

 

 

 

appetizers, entrees

Indian Nachos!!

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Say what??!! Indian inspired nachos. Yes, I said what you read, Indian Inspired nachos!! As some of you may have noticed by now, I WILL do whatever I can for an excuse to make and enjoy nachos! I also like to be different, and I like a challenge. So of course, why not take so many of our favorite dish, nachos, and use different flavors? I recently found this fantastic company Maya Kaimal, who I will be doing a product review in more depth shortly on another post, and I thought, “I am going to use one of their wonderful simmer sauces and flavor some yummy veggies, then throw them onto chickpea chips with vegan cheese!!! Whoo hoo!!

The first year of becoming vegan, I was holding onto some of my favorite meals pretty strong. So you can bet that Plant based nachos, caesar salad, pizza, burgers, and mac & cheese were constantly in the mix. Of course, all of these things are still highly processed. So once I got use to being plant based and I felt more knowledgable, I felt more comfortable to branch out and try less processed meals. I started using more whole foods and beans or lentils to substitute for “meat.” Beans and mushrooms have a meaty like texture, or at least the firmness some of us crave in a meal. I find when it looks and feels similar with colors & texture and it has a great seasoning and flavor, it makes it easier to be satisfied with meals we are use to eating.

I took some vegetables that I am use to eating with Indian food, like cauliflower, broccoli, carrots, and garbanzos and sautéed them with Maya Kaimal’s Simmer Sauce! It is so easy because the flavor is already all there in the sauce, SO DELICIOUS! All you have to do is chop the vegetables, add the simmer sauce, cook, and then plate over the chips and cheese. It is just a fun spin on your usual Indian dish with just rice or potatoes.

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Indian Nachos

Ingredients:

-1/2 Medium Onion

– 2 Cloves Garlic

-1 Tablespoon Coconut oil

-1/2 Cauliflower Head

-1/2 Broccoli

-1/2 Bell Pepper

-1 Yellow Zucchini

-1 Can Garbanzo beans

-1 Jar of Maya Kaimal’s Madras Curry Simmer Sauce (or if you find another flavor of their many flavors, use that)

-Shredded Mozzerella (Or any other dairy free cheese you like)

-1 Bag of chickpea chips

Method:

-Chop all the veggies in smaller portions so they fall over the chips better. Start to sauté the Onions until translucent (about 3-5 minutes on medium heat). Then add the garlic to the onions and sauté for 2 more minutes. Add the broccoli and cauliflower and sauté for another 8 minutes.

-Add Zucchini, Simmer sauce,  bell pepper, beans and sauté for another 10 minutes.

-While the vegetables and sauce are simmering, in between stirring every 2 minutes, start plating them chips. Get a nice pile of chips and either sprinkle the cheese on top of the chips, so that when you put the hot topping on it melts, or just add it to the mix of vegetables. Either way is fine and up to you. Own it! Enjoy it. Be proud you made something new and fun!

Love, Always, Stephie <3

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appetizers

Coleslaw

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With the Fourth of July coming up, I thought it would be appropriate to post a healthy recipe of Coleslaw. It is pretty straight forward. Coleslaw is great alone, with your BBQ items, on sandwiches, and even a topper on some yummy tacos. Traditionally coleslaw uses mayo and sometimes buttercream as well. This is still a creamy version but it leaves out the cholesterol and other unhealthy features. Instead of using sugar, I used date Syrup! Dates are full of antioxidants, they’re  less sugar than honey, they’re vegan, gluten free, and rich in potassium and minerals. I really enjoy D’vash brand

I recently made some pulled jackfruit sandwiches and I added the coleslaw on top. It added a nice, light, creaminess to the sandwiches and just all around flavor. Let me know when you try this and how you like it, I am interested to know what you use it on or eat it with. -Happy eating!! And Happy Fourth Loves!!

-XoXo, Stephie

 

ColeSlaw

-14 Oz Package of Cabbage

-1 Carrot Shredded

– 1/2 C. Vegan Mayo

– 1 Tablespoon Date Syrup (d’vash)

– 1 Tablespoon Lemon Juice

– 1 Tablespoon White Wine Vinegar

– 1/4 teaspoon Salt

– 1/2 teaspoon Black Pepper

Method:

Combine all ingredients in a bowl, except the cabbage. Once you’ve made a dressing, add the cabbage and toss well, about 2-5 minutes. Then set aside and let marinate in the fridge for at least 3-4 hours, OR BETTER YET, overnight!

 

 

breakfast

Breakfast Nachos!!!

 

Who doesn’t like Nachos?? And don’t we all enjoy a good breakfast meal or brunch?? Well, I do, thats for sure! So often I am asked how breakfast can ever be the same again after going plant based, or how it is even possible to have a good breakfast meal. I PROMISE you, it can happen. There are loads of options, you just have to get creative. Breakfast, especially a good scramble, has always been my favorite meal. So naturally, I figured out how to make a breakfast scramble pretty quickly. Once I had that covered, I felt like the next step was to get even more creative and add a twist… I could have nachos at least once a day. I don’t know if it has something to do with the crunch of the chips, or perhaps the creaminess of the sauce and all the flavors coming together, BUT I LOVE THEM!! Heck, I would even order loaded veggie nachos without cheese or sour cream, ADD ALL the guacamole and still be a happy camper at a non vegan restaurant. Though lets be real, the creamy cheesiness makes me pretty happy.

So I decided I would make breakfast nachos! DUH! It was one of those spur of the moment decisions I made for mothers day Brunch last year and it was a hit!! Get ready though, these aren’t just regular nachos with salsa, guac, and cheese… I like to add ALLLLL the toppings. K, BYE! Just kidding, I’m not going anywhere yet, I still have to write the recipe. Here is the thing that is beautiful about nachos, you can add and subtract whatever you please to the dish. I am only writing an outline to you, it’s your decision if you want to go out on a limb and get creative and magical and substitute anything else you would like. Or maybe this time you make it ingredient for ingredient and then add a spin to your next batch..? Life is about creating! Get creative, Be creative! Happy Tuesday loves.

 

Breakfast Nachos

For the Queso:

-1 Cup White Beans

-1/4 Cup Water
-1/4 Cup Nutritional Yeast
-1/4 Red Bell Pepper (cut into 4 pieces)
-1 Tablespoon Jalepeno
-1 Tablespoon Lemon
-1 teaspoon Salt
-1/4 teaspoon Garlic Powder
-1/4 teaspoon Onion Powder
-pinch of Cumin
  • Put all ingredients in a high speed blender and blend until creamy; for about a minute.
For the scramble Topping:
-1/2 Large Onion
-3 Cloves Garlic
-1 1/2 Zucchini
-1 1/2 Cups Broccoli
-1/2 Bell Pepper
-10 Mushrooms
-1 package extra firm tofu
-1 Handfull of Spinach
-1 Package of Soyrizo
Optional Toppings:
Guacamole (make your own, or use my recipe in the dips section)
Sour Cream (Tofutti brand is great)
  • Chopp the onion and sauté with a pinch of salt on medium heat for about 5 minutes, or until translucent. Then add the garlic and sauté another 2 minutes. Add zucchini and broccoli and sauté for about 5 minutes, add taco seasoning or salt+black pepper+cumin+cayenne to season. Then add bell pepper and mushrooms and sauté another 5 minutes. Take the tofu out of the package, drain the water, and crumble it over the pan to give it a “Scrambled” look. Add more seasoning and cook another 5-10 minutes to allow the tofu to soak up all the flavors. At the end, I like to add a heaping handful of spinach, which will look like a lot at first, but it will wilt down pretty quickly. Once the spinach is wilted down the scramble topping is ready.
Towards the end of cooking the scramble, empty the soyrizo into a different pan on low heat and add a little water to break up the mixture. Let it warm up for about 5 minutes and it will be ready to serve.
Option to add black beans as well. Warmed up or straight out of the BPA free can. BOO-YA.
After you have all of the components ready, THROW THAT ON A PLATE AND PILE HIGH!!! Well, if I were you, I would pile high. That means more nutrients and more food. Not that I am advocating to over eat, but ya know, I am sure you’ll want to eat now… Enjoy Beautifuls!
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dessert

Creamy Avocado Cacao mousse

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Can you imagine, creamy, luxurious, decadent, goodness in your mouth? Like, legit smooth, feel good vibes all up in your mouth? Do I have you drooling yet? Or are you wondering where the heck I’m going with this…? Haha.

I honestly couldn’t believe my ears when avocado and cacao and mousse came to me all in one sentence. How is it possible that savory avocado can be also a sweet treat?? Well it can, it is, and it will be. Right here. Right now. I reveal…. Creamy Chocolate Mousse. Ta daaaa! Oh and it’s super yummy, cuz Duh.

So, anyways, I am always trying to create recipes of things I use to eat before, when I was still taking in dairy, meat, and gluten. I have found this love of dark chocolate and anything related to it. I also love a good creamy ANYTHING, especially pudding or mousse, since both of those I can’t normally have!!

This avocado mousse is seriously decadently amazing. Test it out and let me know what you think. Your taste buds will definitely thank you and I will Give you an accolade for winning in the health department!! PLUS, you are intaking healthy fats, fiber, magnesium, potassium, AND antioxidants to give your body and cells life and the tools to combat illness and toxins coming you way!!

Creamy avocado mousse
Ingredients:

• 3 Ripe avocados
• 10 soaked dates
• 3/4 Cup Almond or Coconut milk
• 3/4 Cup cacao Powder
• 1/2 teaspoon Stevia
• 1/4 teaspoon Salt
• A pinch of cinnamon
• Option: can add 2 Tablespoons

Process:
– Allow dates to soak for at least 30 minutes.

– put dates and milk in blender and blend until broken down to a liquid paste-like consistency. Then add the cacao powder, salt, and cinnamon.

– Once everything is blended together, add the avocado and blend until creamy, about 1 minute.

– Taste and see if it needs a little Stevia for sweetness, add it now. Also, if it could use a little salt add a pinch more.

– This mousse tastes best after sitting in the fridge for 2-3 hours. By sitting and chilling, it will gain more of a “mousse” consistency and the flavors will developed a little more.

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sauce, dip, dressing, green, vegetable, creamy, healthy, clean, goddess, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
dressing, dips, and sauce

Green Goddess Dressing

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Let’s be real here for a moment, who doesn’t love sauce and dressings? Well, I guess I could name a few people in my life, but when it comes to myself, the more sauce and creaminess, the better. The only problem with sauces, is that they’re often loaded with a ton of ingredients that are unnecessary or not good for you. A lot of salad dressings have dairy, wheat (to thicken), and/or pasteurized egg. When I’m eating out I always make sure to ask the server, “Are any of your dressings dairy, wheat, or egg free?” I know it seems like a lot, but it’s not. It’s actually a lot what they’ve put it in there, you know??! Let’s keep it simple and whole people!! Also, if your scared your server is going to be irritated, honestly, that’s their problem, not your emotion to own. If anything, you’re doing them a favor, because if they don’t know the answer to the question, now they can go find out and know for the next person. Because, most likely, someone will ask sooner than later anyways. You must fuel and feed your vessel correctly and well, don’t apologize for that.

Ok, SO, every time I see “Goddess” dressing on a menu or in the store, I get sooooo excited. It’s always so flavorful and has such a unique taste. I love having it a little thicker and chunkier, but a smooth and creamy sauce is also really nice, so whatever your heart desires, create it…

DISCLAIMER: You do not have to be just a goddess to make this. By all means though, all my cooking goddess’, get on with it!!

Green goddess dressing
• 1/2 Cup Tahini
• 1/4 Cup water
• 3 tablespoons fresh parsley
• 3 Tablespoons Chopped Green Onion
• 1/2 teaspoon Salt
• 3 cloves garlic
• 1 teaspoon Tamari
• 2 Tablespoons Lemon
• 2 Tablespoons Apple Cider Vinegar
• Optional Add 1/2 Avocado

1. Combine all ingredients in food processor and pulse (for chunkier consistency) or just purée (for smooth consistency), depending on whether or not you’d like it smooth and creamy or have a little texture.

2. Add more water, to desired consistency. Use lesss water for a dip, more water for a dressing.

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avocado, guacamole, salsa, pico de gallo, mexican food, appetizer, dip, sauce, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
appetizers

Holy Guacamole, is that fresh Pico De Gallo??!!

B83D006A-7757-4842-8AEC-52DFC37269C7               I can eat Mexican food pretty much at all times! I love the flavors and roasted/sautéed veggies you can get at a restaurant or make from the comfort of you home.

Something I like, whether I’m eating a Mexican meal or am just wanting a snack, is chips & Guac & Salsa. Yummmm, even if I’m watching my lady figure, you can find me making an exception with stuffing tortilla chips and dips in my mouth.

Sure, you can make a pretty standard guacamole but if you would like to spruce it up a bit try this super fresh and delicious version I made the other day! While I was at it, I thought, “Well, if I’m going to put in the time and effort, misawell chop similar ingredients and make a Pico De Gallo to accompany the lonely guacamole.” I’m sure by now you’ve destinguished some of my weird quirks of throwing out corny humor… Oh well, gotta stay enetertained somehow, right?

So if you’re looking for an appetizer or snack idea, or want to add a garnish to your next meal, check out these two recipes, they are SO FRESH and SO CLEAN. I even used both the next day as a little salad dressing on my greens, Viola!! Low calorie, healthy, and clean topping/dressing/dip/eat with a spoon dish.

Guacamole:
• 4 Avocados
• 1/4 Sweet Onion (chopped)
• 3 cloves garlic (Minced)
• 3 sprigs green onion
• A few sprigs Cilantro
• Juice of 1/4 Lemon
•Juice of 1/2 Lime
• Salt & Pepper to taste

Instructions:

Chop the onions, garlic, green onion, and cilantro. Add the Lemon and Lime Juice, let marinate for 15 minutes to an hour. Then add Avocado and seasoning, mix. If you’re feeling crazy, you can add some tomatoes too, for more substance. Last but not least, I’m not sure if this is just a take, but it definitely works on my end, keep one of the Avocado pits and throw it inside the guac, it will help keeping it lookin’ fresh and clean baybay!!

Pico De Gallo:

• 4 Tomatoes
• 1/2 Sweet Onion
• 1/2 Jalapeño (can use 1 for more spice)
• 2 Cloves Garlic
• A few sprigs Cilantro
• Juice of 1/2 Lemon
• Juice of 1/2 Lime
• Salt & pepper to taste

Instructions:

Chop onion, garlic, and Jalapeño. Add Lemon and Lime Juice, allow the citrus to soak the first Ingredients for 30-60 minutes. Then add the tomatoes and seasoning. The longer the mixture sits, the more flavor you’ll receive. Not going to lie, the waiting part doesn’t always work for me… But you will be rewarded with even more flavor, if you try.

 

smoothie, coconut, cacao, antioxidant, almond milk, protein, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
Smoothies // Smoothie bowls

Cacao Superfood Smoothie

Cacao Superfood Smoothie

 

As a little girl, I loved when my mom would make anything with chocolate in it. I loved chocolate sauce on my ice cream, peanut butter cups, chocolate chip cookies, you name it, I wanted to be eating and enjoying it. As I grew older, I realized chocolate had dairy and refined sugar in it. I still purchase Dark Chocolate and certified dairy free now, but I try to keep it on occasion. This smoothie helps me to still be able to enjoy chocolate and I know its good for me.

I love Chocolate so much!! Don’t you? If you would like to slurp something super nutrient dense and also yummy tasting this smoothie is fantastic. At the end of the day, not only do I want to have a good meal that tastes good, but I also want to make sure it is packed with optimal nutrients. Cacao has magnesium, antioxidants, and healthy fat. It is great for a little kick in energy and satisfies that chocolate bar craving. I also added maca root and beet powder for added energy. I am so thankful to be be able to have these ingredients at hand to put into a smoothie in order to fuel myself. Feel free to add other ingredients that sound good to you.

Ingredients:

  • 1 Tablespoon chia seeds
  • 1 tablespoon Flaxseed
  • 1 Banana
  • 2 Dates
  • 1/2 Cup Spinach
  • 1 Tablespoon Beet Powder (I like MRM brand)
  • 1 teaspoon Maca Powder
  • 1/4 teaspoon Cinnamon
  • 1-2 Cups Non Dairy Milk (Trader Joes has a great unsweetened Vanilla Almond Milk)
  • Go Raw Cacao Granola For topping 🙂
Process:
If you have a powerful blender like the Vitamin or Kitchen aid, or blend tech, etc. I like to throw in and grind the seeds dry first so that they become a powder.
Then put all other ingredients into the blender and blend. You can add liquid to desired consistency and ice if you would like it colder.
I LOVE eating smoothie bowls. So I usually use a little less liquid so I can create a bowl thats thick enough to hold sliced bananas, unsweetened shredded coconut, cacao nibs, goji berries, and hemp seeds! The possibilities are endless, Enjoy loves.

 

jalepenos, cheesy, gooey, creamy, spicy, bbq, party, summer, veggie, nutrition, blogger, vegan, glutenfree, healthy, plant based, dairy free, recipe, fitness, eat, yummy
appetizers

Jalepen-YO Face

IMG_9774Do you have a fun summer party, get together, or house party you’re attending or hosting? Why not create a simple cheezy jalapeño appetizer that’s going to get everyone Lit? I Love using this recipe for Super Bowl parties too.

I love creamy and silky textures in a recipe. When I went plant based I was so afraid of leaving cheese, yogurt, ice cream, and other dairy items. I thought for sure that I would never be able to enjoy creamy foods in my diet. Little did I know of the great creamy alternatives and even that nuts like cashews are very creamy when soaked and blended with liquid. A tip I will give you, when working with creamy dishes, add the slightest bit of crunch on top to balance texture and enhance the complexity of the dish.

If you are bringing this as an appetizer don’t tell anyone its plant based and just see what they say. It is truly my favorite thing to see people enjoy the dish and later in conversation see their face light up when they realize it was Vegan and has no cholesterol.

Ingredients:

• 10 Jalapeños, cut in half length wise and seeds removed
• 1 tub non-dairy cream cheese (you’ll use half-so you can also double this recipe)
• 1/2 C. Dairy free cheese (I like Daiya pepper jack shreds)
• 1/4 C. Nutritional Yeast
• 1/4 teaspoon Paprika
• 1/4 teaspoon Pink Himalayan Salt

Create process:

– preheat oven to 350 degrees.
– Rinse and slice jalapeños in half, remove seeds and any white extra flesh inside.
– Place jalapeños on a baking dish and bake for 6 minutes.
– Combine all the ingredients in a mixing bowl with a spoon or spatula while jalapeños get a quick pre bake.
– Let jalapeños cool, then fill them with the mixture.
– For added cheezy look place a few shreds of cheese on each jalapeño separately.
– Cool for 12 minutes. Take out and cool.
– Option to garnish: green onions or fakin bakin bits

*** Don’t eat before your guests arrive or before you get to the party, people WILL be disappointed….

Love,   Stephie