January 23, 2014 January 23, 2014/ Morgan
This here is PURE GAME DAY FOOD. Or birthday food. For the Mr.’s 30th birthday I made a TON of yummy food – fried onion rings, kebabs, dips, and the most memorable to me was stuffed jalapenos.
Only memorable because I was 40 weeks pregnant (I was due on his birthday!) and somehow had a HORRIBLE reaction to the jalapenos on my skin. As in – I wanted to go to the hospital. It was horrific and NOTHING – no cure we read about online, no creams, NOTHING made it better except for keeping my hand in a bowl of ice water. The second it came out the pain was horrific. I had to actually sleep with my hand in a bowl of ice water while I was hugely pregnant. Stupidest mistake ever. DO NOT MAKE MY MISTAKE. Get some gloves. Imagine if I had touched myself while in the bathroom?!?!? I would have gone to the hospital and insisted on an epidural at that moment. It was very seriously that painful. Now I wear gloves.
Alright, I’ve got a bunch of awesome vegan healthy Super Bowl recipes coming up in the next several days so keep your eyes peeled for them!
These are so good that I had to hide them from myself (so that I could share them with the Mr. when he gets home!) I could have eaten at least 20 more. (Yeah I’m a bit of a volume eater! Ha!) They were too spicy for my daughter but I also picked up mini bell peppers to stuff so she could have those. She LOVES the tofu bacon so she just munched on that and the mashed potatoes. So if you can find those baby bell peppers use those instead so even you spice wimps can get your plant strong snack on! I saw some at Trader Joe’s and at Costco recently so check those places out if you can.
- about 15 jalapeno peppers
- 4-5 red potatoes, washed and diced (or about 2 cups leftover mashed potatoes)
- 1/4-1/3 cup non dairy milk (soy, almond, rice, etc)
- 2 Tablespoons roasted green chiles
- 1/3 cup corn (thawed if frozen)
- 1 clove garlic, grated with a microplane or minced very fine
- salt to taste
- 1 batch marinated Tofu Bacon – recipe here (Do not cook it yet!)
Preheat your oven to 425 degrees.
Put on some gloves if you know what’s good for ya. Cut the jalapenos in half lengthwise and remove the seeds and white ribs. Place cut side down on a parchment or Silpat baking mat lined cookie sheet.
Line another baking sheet and put all of your tofu bacon slices on it in a single layer. Bake both the jalapenos and tofu bacon for 10 minutes. Remove from the oven and set aside.
Meanwhile bring a pot of water to boil and add the potatoes. Boil until fork tender. Drain the water off and add in the non dairy milk, chiles, corn, garlic and salt to taste. Mash up with a potato masher or a fork. Add more liquid if necessary.
Now flip the jalapenos over and stuff them with the potato mixture. You might have some mashed potatoes left over (just eat it! yum!)
Now take a slice of the tofu bacon and wrap it around the jalapeno. Secure it with a toothpick. Place on the baking sheet. Continue to do that with the remaining jalapenos.
Bake for another 15 minutes, or until the tofu bacon starts to get a bit crisp.
Take out and EAT!!! YUM!! Best served with a big cold beer.
January 23, 2014/ Morgan/