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Posts Tagged ‘vegan options’

RECIPE: Jalapeño-Brie Poppers with Blueberry Dipping Sauce

26th Sep 11 (Mon) 2 comments

For this month’s Eugene Veggie Supper Club…

Jalapeño-Brie Poppers

…

Recipe below is for 8 peppers, but it’s easily scalable

Ingredients:

  • 8 medium sized jalapeño peppers
  • 2 tubes of crescent rolls
  • 1-8oz. wheel of brie or other soft cheese
  • optional: blueberry dipping sauce (from this recipe)

Preheat oven to 375°

Steps: super easy

  1. Wash, halve & de-seed the jalapeño peppers.
  2. Cut brie wheel into 16 approximately half-ounce pieces.
  3. Open crescent roll packages.
  4. Place 1/2 oz. wedge of brie into jalapeño half and roll up in one crescent roll.  Make sure to ensure cheese is fully covered, or you’ll have a higher risk of significant cheese leakage.  Note: I made these with one whole jalapeño for each crescent roll, and it was too much to fit... they still turned out OK, but I think they’d be better with a half pepper per roll.  Experiment with what you think works best.
  5. Place on baking pan (greased or lined with parchment paper) and bake for 16-20 minutes, or until browned.
  6. Serve warm and enjoy!

If you’re vegan, you can also try it with commercially available vegan cheese, or try to make you own vegan brie.  I haven’t tried this yet, but this vegan brie cheese recipe may work out for you.  Also, you’ll want to find a suitable vegan crescent roll (Pillsbury crescent dinner rolls are vegan if you don’t get the “butter flake” variety).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Chromeo – Business Casual

jalapeno

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RECIPE: Bleu Cheese Buttermilk Biscuits

21st Mar 11 (Mon) 4 comments

I’m late on posting this… too busy at work.  For last month’s vegetarian supper club in Eugene, we did a snowshoe trip; so the goal was to make something yummy that was also transportable.  I opted for…

Bleu Cheese Buttermilk Biscuits

(click for larger)

makes about 8 biscuits

Ingredients:

  • 2 1/2 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 2/3 cup chilled solid vegetable shortening, cut into smaller cubes
  • 1 cup crumbled bleu cheese
    (you could possibly find a vegan blue cheese variety, but that might be tough)
  • 1 Tbl chopped fresh rosemary
  • 1 Tbl chopped fresh thyme
  • 1 cup buttermilk  (for vegan… see comments section)
  • 1 Tbl milk/soy milk/rice milk/etc

Steps:

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Whisk first 4 ingredients in medium bowl to blend.
  3. Add shortening. using fingertips, rub in until coarse crumbs form.
  4. Mix in 3/4 cup cheese, rosemary and 1 1/2 teaspoons thyme.
  5. Make well in center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
  6. Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into squares.
  7. Transfer squares to baking sheet. Brush with 1 tablespoon milk/soymilk/ricemilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper.  The biscuits can be prepared 4 hours ahead, just cover & chill until ready to bake.
  8. Bake biscuits until golden, about 20 minutes.
  9. Serve warm or at room temperature… or in a warming hut at Gold Lake, Oregon.

(click for larger)

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David Bazan – Live at Electrical Audio

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