FRESH VEGAN Issue 4

Recipes from the book
Baked Jalapeños
Creamy filling is hidden by a crunchy coating, all
inside a spicy jalapeño, making an easy snack with
layers of flavor and texture. If desired, serve these
with the Rasta Salsa (page 16 of the book). Safety
first: Wear plastic gloves when handling the peppers!
Yield: 16 to 24 pepper halves, 2⁄3 cup (200 g) filling
For the filling
1⁄2 cup (70 g) raw cashews, soaked in 1⁄2 cup (120
ml) water for 3 hours, drained
1⁄2 cup (131 g) cooked navy beans
2 tablespoons (30 ml) vegan dry white wine
2 tablespoons (30 ml) fresh lemon juice
1 tablespoon (8 g) nutritional yeast flakes
2 teaspoons ume plum vinegar
1 teaspoon light miso
1⁄2 teaspoon onion powder
Salt and pepper, to taste
For the peppers
Nonstick cooking spray
8 to 12 medium-size whole jalapeño peppers
2 cups (56 g) organic cornflakes, crushed
1⁄2 cup (40 g) whole wheat panko crumbs
Rasta Salsa, for serving
To make the filling:
Combine all the ingredients in a blender or food
processor, and process until completely smooth.
Cover and refrigerate for at least 1 hour for the
flavors to meld. Taste and adjust the seasonings.
This can be made up to 4 days in advance. Store
covered in the refrigerator. If baking right away,
preheat the oven to 400°F (200°C, or gas mark 6).
If preparing in advance, the peppers may be stuffed
and coated, then refrigerated for 24 hours before
baking.
To make the peppers:
Lightly coat a baking sheet with cooking spray. Cut
the peppers in half and remove the seeds. Fill each
half with up to 1 tablespoon (17 g) filling, depending
on the size of the halves. Stir together the cornflakes
and the panko on a plate.
Dip the filling-stuffed side of each pepper into the
cornflake mixture, patting the crumbs to adhere to
the filling. Bake the peppers for 20 minutes, until
the crumbs are golden brown and the peppers are
slightly deflated. Serve with the salsa.
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