Great Day Kitchen, 1/23/18 - Vegan poppers & cheeseburger tater tots
FRESNO, Calif. (FOX26) —
Chef Ashley Hankins-Marchetti, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious vegan food.
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Vegan Jalapeño Poppers
- 15 jalapeno peppers (plump)
- 8 ounces vegan cream cheese (room temperature)
- 1/2 cup vegan shredded cheddar cheese
- 1 cup non-dairy milk (unsweetened)
- 1 cup flour (all-purpose)
- 1 dash salt
- 1 cup breadcrumbs (plain, dry)
- Slice jalapeno peppers in half lengthwise; remove seeds.
- Combine the cream cheese and Cheddar, mixing until well blended.
- Fill the jalapeno pepper halves with cream cheese mixture and press halves back together.
- Put non-dairy milk in a shallow bowl.
- Combine the salt and flour in a shallow bowl.
- Put bread crumbs in a shallow bowl.
- Dip the peppers in the milk, then in the flour, coating thoroughly.
- Set them on a sheet of foil or waxed paper to dry for about 15 minutes.
- Dip the medium-high the milk again, then in the breadcrumbs.
- Let them dry again for 10 to 15 minutes.
- If necessary, dip again lightly in the milk and again in the bread crumbs and let dry again.
- Meanwhile, heat oil in deep fryer to 370 F.
- Deep fry the breaded jalapeno peppers in batches for about 3 minutes, or until they're golden brown.
- Transfer jalapeno poppers to paper towels to drain and cook. Serve hot.
Vegan Cheeseburger Tater Tot Bites
- 1/2 cup vegan mayonnaise
- 1/4 cup ketchup
- 2 TBS sweet pickle relish
- 1 TBS dill pickle juice
- 1 tsp white vinegar
- 48 frozen tater tots
- 12 oz vegan ground beef crumbles
- 1/2 cup onion, finely diced
- 1 cup vegan cheese shreds of your choice (we used Daiya brand)
- 2 TBS vegan mayo
- 2 TBS ketchup
- 2 TBS yellow mustard
- 2 TBS pickle relish
- 1 TBS olive oil
- Salt and Pepper to taste
- Red onion
- Preheat oven to 425°F.
- Brown vegan beef crumbles with oil in a skillet over medium-high heat according to package directions.
- Off heat, add 1/2 vegan cheese shreds, mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine.
- Salt and pepper to taste. Set aside.
- Grease a muffin pan and place three tater tots in each cup. Bake for 10 minutes.
- After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
- Fill the tater tots with the vegan crumble mixture and top with additional 1/2 cheese shreds.
- Place the tater tots back in the oven and cook for another 15 minutes.
- Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.
- While the cheeseburger tots cool mix together all of the special sauce ingredients.
- Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.