V.I. Holistic Nutrition
  • Home
  • SERVICES
    • TALKS
  • ABOUT
    • FREQUENTLY ASKED QUESTIONS
  • BLOG
  • SHOP
  • CONTACT

BLOG

V.I. Holistic Nutrition

Hot Appetizers

6/30/2018

Comments

 

Stuffed Mushroom Caps & Baked Jalapeno Poppers

I am featuring these two appetizers together as you can use one container of Daiya Cream Cheese Style Spread to make both recipes and the smooth creaminess of the mushroom caps cools down the heat of the jalapenos
Picture
STUFFED MUSHROOM CAPS
Ingredients:
·         12 mushrooms
·         1 T. olive oil
·         1 garlic clove, minced
·         2/3 container Daiya Cream Cheese Style Spread
·         ¼ cup nutritional yeast
·         ¼ tsp. pepper
·         ¼ tsp. onion powder
·         ¼ tsp. cayenne pepper
Method:
1.    Preheat oven to 350 degrees. Line a baking sheet with parchment paper.  Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine, discarding the tough end of the stems.
2.    Heat oil in a small skillet over medium heat.  Add the garlic and chopped mushroom stems to the skillet.  Sauté until any moisture has disappeared, taking care not to burn the garlic.  Set aside to cool.
3.    When mixture has cooled, stir in remaining ingredients.  Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on the parchment covered baking sheet.
4.    Bake for 25 minutes or until the mushrooms are piping hot.
 
BAKED JALAPENO POPPERS
Ingredients:
·         6 large jalapenos, halved and seeded
·         1/3 container Daiya Cream Cheese Style Spread
·         ¼ cup nutritional yeast
·         ½ cup whole wheat bread crumbs
·         ½ cup whole wheat flour
·         ½ cup coconut milk (or other plant milk)
·         1 Tbs. nutritional yeast
·         1 Tbs. olive oil
·         1 tsp. sea salt
·         1 tsp. paprika
·         ¼ tsp. black pepper
Method:
1.    Preheat oven to 350 degrees.  Mix Daiya cheese and ¼ cup nutritional yeast together.  In separate bowls, put breadcrumbs, 1 Tbs. nutritional yeast, salt, paprika and pepper in one bowl. In another, pour in coconut milk. In another, put the flour.
2.    Stuff the pepper halves with the cheese mix, then dredge through the milk, then through the flour, back through the milk then through the breadcrumbs. Lay on a parchment lined baking sheet stuffed side up. Repeat this process one half at a time until all the peppers are prepared.
3.    Brush the tops of the peppers with olive oil (optional) and bake at 350 for 25 minutes.

recipe_hot_appetizers_mushroom_caps_and_jalapeno_poppers.pdf

Comments

    Author

    I am a registered holistic nutritionist, open-minded vegan and cooking enthusiast.

    Archives

    October 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    September 2016

    Categories

    All
    Appetizers
    Breakfast Recipes
    Desserts And Treats
    Detoxifying Bodywork
    Dinner Recipes
    Dips Spreads & Sauces
    Healthy Holistic Home
    Holistic Health Articles
    Juices
    Lunch Recipes
    Old-category
    Out And About
    Raw Meals
    Recommended Products
    Salads
    Smoothie Recipes
    Soups And Stews

    RSS Feed

    Join the Community
    ​Sign up with your email address
    ​to receive news and updates

Sign Up
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
Photo used under Creative Commons from Wisconsin Department of Natural Resources
  • Home
  • SERVICES
    • TALKS
  • ABOUT
    • FREQUENTLY ASKED QUESTIONS
  • BLOG
  • SHOP
  • CONTACT