Gypsy Pepper Poppers Recipe
Years ago, as some people remember, there was a delicious raw food restaurant in Santa Monica called Planet Raw. The jalapeño poppers were a big hit. They were truly so good. They were stuffed with cashew “cheese”, then they were dehydrated for hours!
Gypsy peppers are my #1 favorite pepper for stuffing. This recipe is a mix of ideas, that you can work with based on your personal diet preferences.
Yield: 10 Poppers
Gypsy Pepper Poppers
Creamy and fun!
Ingredients
- 4-5 Peppers (about 1/2 a lb)
- 1 Cup of Cashews
- 3-4 Tbsp. Nutritional Yeast
- 2 Heaping Tsp. Tamari
- 2 Tsp. Lemon Juice
- 2 Cloves of Garlic
- 2 Tsp. Dijon Mustard
- 1/2 Cup of Water (minus 2 Tbsp.)
- 1/2 Tsp. Chili Flakes
- Bread Crumbs
Instructions
- Soak the cashews over night in filtered water.
- Blend the cashews, nutritional yeast, smashed cloves of garlic, tamari, lemon juice, and mustard. Blend in a high speed blender until very smooth and creamy. Then add some chili flakes and mix for a few seconds.
- Preheat oven to 400 degrees.
- Slice each pepper and remove the seeds. Heat up some avocado oil in a large pan. Put each pepper outside down, on the pan. Let them brown on one side. You can cover the pan with a lid to cook the peppers down mroe before they go in the oven. No more than 10 minutes.
- Make some bread crumbs with a slice of sourdough bread or crackers, by blending it until they are crumbs. Put them in a bowl and mix it with a little olive oil, lemon rind, and chili flakes.
- Put the peppers on a baking sheet. Fill each pepper with cashew cream.
- Then add something green. A little agretti or parsley.
- Sprinkle the bread crumbs on top.
- Bake for 10 minutes.
Notes
You'll have some extra cashew cheese unless you're making a double batch.
And if you want to use cheese, just add sliced cheese, vegan or raw organic cheddar, or similar. Add slices of crispy garlic slices.
