12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed
8 oz. plain nondairy cream cheese, softened (try Tofutti brand—www.tofutti.com)
1 cup soy milk
1 cup flour
1 cup vegan breadcrumbs
Oil for deep frying
• Fill the jalapeño peppers with the nondairy cream cheese.
• Put the soy milk and the flour into two separate bowls. Dip the stuffed jalapeños into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapeños to dry for about 10 minutes.
• Dip the jalapeños into the soy milk again and roll them through the breadcrumbs. Allow them to dry then repeat the process to ensure that the entire surface of each jalapeño is coated.
• In a large skillet or deep fryer, heat the oil to 370°F. Deep fry the jalapeños for about 3 minutes or until golden brown then transfer them to paper towels to drain.
Makes 4 servings