Post Punk Kitchen Forum

our garden farted out a crepe ton of jalapenos this year.
are there any vegan jalapeno popper recipes?
do you just use daiya?

There's a recipe in Chloe's Kitchen. It's like jalapeño poppers with whipped maple butter or something. (If you don't have the book, I can PM you the recipe if you're interested - it doesn't seem to be part of the look inside feature on Amazon.)

thanks for the offer but im not gonna lie. maple butter and jalapenos doesnt sound like a flavor combo that i would enjoy.
apparently my husband is going to pickle the jalapenos so that should be interesting!
:-)

You can also just wash, dry, and freeze them for later use in cooked dishes.

i've made poppers with tempura batter. i don't have a recipe on hand, but i'm sure you could find some sort of batter recipe online. i've never used daiya, but i've made poppers and crab rangoons with a mix of tofutti and grated follow your heart mozzarella, and that works pretty well.

I have a jar of pickled jalapeno slices, they last for a longass time. I use them in nachos and in noochy sauce when I want to spice it up.

Maple butter and jalapeno doesn't sound very appealing to me either.

I was going to suggest pickling them as well. And also throwing them raw/simmered into all sorts of foods, including soups, stews, sandwiches, Mexican food, Indian food, Thai food, Vietnamese food. Oh and in cornbread. I'm jealous!

Every year my father smokes jalapenos and cooks them up with tomato sauce. Sort of like chipotle in adobo. They store well in the fridge.

Thanks for suggesting that, I had never heard of Chloe but I just went to her website and am now ordering her book. Maple and jalapeño sounds like a great combo to me, but I tend to have odd tastes haha.

not sure where you live but if you live somewhere where you get the Food Network Chloe was the first vegan to win Cupcake Wars on the food network. i tried looking on youtube but i could only find snippets. maybe you could catch a rerun of it on tv someday.

jdfunks, I want to make you these, mapleheart!

I have a shitton of Jalepenos, purple jalepenos and serranos too. They did really well in my garden this year. I find that big peppers in my garden are nowhere near as spicy (but just as flavorful) as the store bought brand, so I basically double the amount in any recipe.

Here is some stuff I make with them to use them up

Pasta De Los Angeles - recipe in AFR. Really really good. I use 2 green and one purple per recipe

Roasted salsa - use pretty much and roasted salsa recipe, but throw a bunch of jalepenos in there.

Pico de gallo - if your are not hot, them make pico! so good, i put it in salads or whatever. Make it with tomatos, shallots, jalepenos, and lemon, and add diced avacado and put on bruchetta. Its like non-mexican salsa stuff.

Chilli, black bean soup, tortilla soup etc. Goes great in any kind of latin soup.

Add diced or whole jalepeno to ANY curry/indan dish. I usually add at least 2

Pho. Add jalepeno's. yum.

I have never tried pickling them. They get eaten too fast!

i noticed last time we had a bunch and we made poppers (i think i may have been lacto-ovo then) that the store bought ones were also WAAAAY spicier!!!
i thought that was weird.

we pickled all the peppers we got.
the two small jars with red stuff in them are the pickled jalapenos. the green is jalapeno and the red is some other spicy peppers we had growing. all the other jars are (store bought) cukes.

we've never pickled anything before so we're psyched to see how it turns out!

let's do it!


There are 3 jars of pickled purple, black & green jalapenos and other hot peppers in my fridge right now. It makes me so happy to see.

im afraid of the pickled peppers because i dont do spicy but im really excited about the pickles.

my MIL made homemade pickled garlic scapes and we had them at thanksgiving last year and they WERE SOOOO GOOD.