We decided to start Cinco De Mayo early this week. Arriba! It's only the dos de mayo, but bring on the homemade vegan Mexican food, not to mention the Mexican Fiesta music channel on cable! Que caliente!
Tonight's menu included jalapeno poppers, bean dip, guacamole, and salsa! All homemade and all vegan! AMAZING! Since I'm posting about our authentic Mexican fiesta early, you have two days to gather the ingredients and have your own Cinco De Mayo dinner -- vegan style. The bean dip, salsa, and guac are pretty easy to make on your own. You can't really mess them up. Here's what I did for the jalapeno poppers. My husband proclaimed that these were the best poppers he's ever had in his life. No joke. And he's talking about those things stuffed with real cheese. Personally, I've never had a real jalepeno popper in my life, but apparently these are way better. I'll have to take his word for it. All I know is they were spicy, gooey, and amazing.
Make them now.
1/4 cup vegan cream cheese
1/4 cup DAIYA chedder cheese shreds
I also made another cheese mixture of tofu, pimentos, nutritional yeast and Daiya cheese. We kinda mixed the two together, but that cream cheese mixture by itself will work just fine too.
1 cup Panko Vegan bread crumbs
2 tablespoons nutritional yeast
1 tablespoon olive oil
3 tablespoons Egg replacer powder
6 tablespoons water
Preheat oven to 400
Split peppers half way through length-wise. Scoop out seeds. Be careful not to break the jalapeno completely in half.
Mix the bread crumbs, oil and nutritional yeast together.
Mix the batter.
Stuff the peppers with the cheese mixture. Roll the peppers in the batter and bread crumbs.
Place onto a cookie sheet and bake for 15-18 minutes, or until they look gooey and roasted and yummy.
Oh my goodness, you will think you've died and gone to heaven they are so good. But that's just me...
Happy Cinco de Mayo!