Hello friends! We are getting close to Thanksgiving, and I am feeling so satisfied with my life.
I am thankful for my wonderful husband and our pets.
I am thankful for the loving support system that surrounds us, with our parents, siblings, grandparents, and so many parts of our family.
I am thankful for the abundant world in which we live and for all of the beautiful things that there are to see and experience on earth.
I am thankful for the delicious and healthy foods that are available to me, and I am thankful for the various opportunities that help me to create recipes and grow this blog with all of you.
In celebration of this grateful and happy time, I have been focusing on foods lately that I know will make my body happy, including a lot of whole foods. This recipe in particular is made entirely from whole foods, and excitingly it takes a recipe that has very low nutritional content and turns it into something with a lot of health benefits and a LOT of cheesy, jalapeño-y flavor.
When I was younger, one of my favorite meals was what my parents called “snack night,” where we would make our favorite snack items like potato skins, spinach artichoke rolls, taquitos, mozzarella sticks, and jalapeño poppers, and eat a few of each one for dinner. That meal was always very decadent and tasty, but as you can see it was not very healthy. At all.
I decided to start my work with healthifying “snack night” with the jalapeño poppers, and they have consistently turned out so amazingly. They are baked instead of fried, they are filled with cashews instead of cheese, and they are topped with walnuts and nutritional yeast instead of the typical breading.
This recipe breaks down into three parts: the jalapeño, the cashew cream cheese in the middle, and the walnut topping. You can see in the video below how to make each part and how they all work together, and then you can follow the recipe on your own at home to try out these fabulous jalapeño bites. If you do make them, let me know what you think, and show me how they turned out on Instagram, Facebook, or right here on Enjoying Earth!
Thank you. So much love to you,
- ♥ 4-5 jalapeños, halved and gutted
- ♥ 1 cup cashews
- ♥ 2 tablespoons nutritional yeast
- ♥ 1 teaspoon garlic powder
- ♥ 1 teaspoon salt
- ♥ 1/4 cup water
- ♥ 1/4 cup walnuts
- ♥ 2 tablespoons nutritional yeast
- ♥ 1/4 teaspoon garlic powder
- ♥ 1/4 teaspoon salt
- Boil the cashews in two cups of water for one hour.
- Drain cashews, and combine them with the nutritional yeast, garlic powder, and salt in a food processor. Pulse until the cashews are evenly minced.
- Add 1/4 cup water to the processor and pulse until a smooth puree is formed.
- Scoop out of processor and refrigerate if making ahead.
- Pulse the walnuts, nutritional yeast, garlic powder, and salt until a fine meal forms.
- Set aside or refrigerate if making ahead.
- Preheat the oven to 400 degrees.
- Cut jalapeños in half, gut them, and set them on a baking sheet.
- Fill each jalapeño with one-two tablespoons of the cashew cream cheese, and top with about one teaspoon of the walnut topping.
- Bake in the oven for about 25 minutes.
- Consume. Share if necessary.
- ♥ P.S. If you have some leftover walnut topping, it also doubles as a delicious vegan parmesan.
More Enjoying Earth:
- Firstly, let's all say thank you to the goddess behind It Doesn't Taste Like Chicken for creating the vegan mozzarella recipe that inspired this delicious macaroni and cheese sauce. You can find her original recipe here. You can also find the other recipe that I adapted from her mozzarella recipe: an…