A perfect party snack! (If you can avoid eating them all before you get to the party. They are addictive!) This recipe is adapted from the Red Pepper Poppers over at the amazing Rawmazing. I had no idea that eggplant could make such a great bacon substitute!
You will have to prep the bacon 1 day ahead and the raw sour cream 2 days ahead.
Raw Sour Cream:
3/4 cup soaked cashews
Contents of 1 Probiotic capsule
1 Tbsp lemon juice
Dash of sea salt
Combine all ingredients in blender adding water until it's smooth and creamy. Place contents in bowl, cover loosely, and let sit at room temperature 1-2 days to ferment. Stir and taste it a few times a day. When desired sourness is reached cover and put in fridge.
Slice eggplant thin using a vegetable slicer (a knife will work if you don't have one.) Marinate for about 2 hours in a bowl with:
1/2 cup water,
2 Tbsp olive oil
1 tsp. paprika
1 tsp. chipotle
1 Tbsp agave.
After marinating, dehydrate for 24 hours or until crispy.
1 cup pine nuts
1 cup raw sour cream
2 Tbsp nutritional yeast
1 tsp. paprika
Dash of salt
Blend all ingredients in blender until smooth (adding water as necessary.)
This will make enough cheese to stuff about 20 jalapenos sliced in half. Make sure to scoop all of the seeds and innards out of the jalapenos or they will be really hot! After stuffing I prefer to let them dehydrate a few hours so that the flavors can settle in and they will be nice and warm (and it seems to reduce the heat of the peppers as well.) Top with eggplant bacon and ta-da!
Our life is the sum total of our choices. We always have a choice.