Right now we're at the edge of 2 seasons overlapping. One slowly gives way to the other every year and if you're like me you're deeply immersed in both. That overlap time can be a time of slight confusion coupled with excitement. I'm obviously talking about the summer growing season and football season!

So now that we've FINALLY gotten some summer-like weather here in New Jersey (all of June was rain, July was abnormally cool) I'm seeing my backyard crops finally perk up and yield their proper amounts. On top of that the NFL pre-season starts in a week and it's time to consider what kind of tasty, green-conscious and animal-friendly snacks I shall be indulging in as I root for another NY Giants Superbowl win.

So I take a stroll through my yard and look at the various meals that are possible. One thing that I've missed ever since going mostly vegan is jalepeno poppers. It shouldn't have taken me this long to realize that they'd be easy to make, but it finally dawned on me to give it a try. The truth is there are some vegan alternatives that are great, and almost just as good as the real thing that we all grew up eating, and then there are some that no matter how hard they try, they just can't quite get right.

So here is a quick recipe I threw together last night to try and test the palatability of vegan poppers.

You'll need:
6 Large Jalepeno Peppers
1 Block of Vegan Cheddar Cheese (or Monterrey Jack Cheese) - your favorite brand will do. 
    *NOTE: Most of the blocks of "vegan" cheese still contain casein, a milk protein. Your searching will depend on how strict you are as a vegan*
Tempura Batter (can be bought in a box or prepared at home from scratch. Very easy to make)
Plain Bread Crumbs
Olive Oil
Vegan Sour Cream

What you do:
1) Remove the ends from the peppers. If they are really large, cut them in half to make 2 tubes, and remove the core and seeds
2) Cube the vegan cheddar and slide inside the pepper tubes.
3) Dredge the poppers in the tempura batter and then immediately roll in bread crumbs
4) Fry in a deep fryer or a frying pot for about 3-4 minutes at around 350 degrees
5) Remove from oil to a paper towel on a plate to drain and cool slightly.
6) Serve with vegan sour cream on the side for anyone who can't take the heat.

Now, I came up with this completely out of the blue yesterday and I'm glad to say it was a success. I didn't have any left to take pictures of, so maybe the next time I make them I'll share an image or two. The great thing is that they come out exactly like the real thing, and possibly better. The cheddar I used was kind of mild, so I may try another brand next time. It's all trial and error but they're very easy to make and are great snacks for the big game, or a Ghost Hunters marathon.