This is a delicious & quick recipe for those who love spice & cheese but cant necessarily digest the dairy-version. I tried it on the weekend and was quite impressed with it but I definitely wanna modify this recipe to make it more nutritious!
1 jalapeño, sliced lengthwise and seeded
2 slices bread (Preferably sprouted bread which has way more protein than non-sprouted bread)
1-2 Tsp. vegan margarine (Earth’s Balance)
1 Tbsp. vegan cream cheese spread (Daiya or Go Veggie!)
1 tsp. 1 tsp. panko bread crumbs
Preheat the oven to 400°F.
Place the jalapeño on a baking sheet or in a baking dish and roast for 15 minutes.
Spread the vegan margarine on one side of each slice of bread, then spread the vegan cream cheese on the opposite side.
Top with the vegan cheese shreds and place on a heated frying pan.
Allow the vegan cheese to slightly melt, then push the jalapeños into the melted vegan cheese. Sprinkle bread crumbs on one side of bread, then top with the other slice, vegan cheese side down.
Rotate until both sides are golden and crispy.
ZK’s Serving Suggestion: Serve with Fresh Iced-Tea, Avocado pieces & Pico de Gallo