Needing an appetizer for company and always going overboard buying jalapeno I threw together a soy cheese stuffed goodie! Yes, they make a vegan soy 'yellow' cheese. I found the pepper and batter presented the flavor and the cheese some texture.
Quinoa flour and Beer made a nice crispy batter for these, and I good rave reviews as they were consumed. This batter was definitely a keeper when I first made with my Beer Battered Tomatillos a while back...
I also made a Soy 'Ranch' Dressing to dip these phat babies in...no one new any better till we had all eaten and they wanted more, so I let the cat out of the bag.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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