Last weekend we headed up the road to Cosmo’s Vegan Shoppe to pick up some of those new Teese Mozzarella Sticks and other random bits.
There might have also been a baked good bonus for local folks, Peanut Butter Rocky Road Poundcake that Leigh baked from Hearty Vegan Meals For Monster Appetites. Which were delicious, by the way. Back to that cookbook though. Kevin picked it up and started flipping through it. Next thing I knew it was in the bag coming home with us. Yay!
As I was looking through trying to figure out what I wanted to cook from this book while making my shopping list, I may have gained 10 lbs. Banana Split Waffles? Maple Bacon Doughnuts? Crispy Mac & Cheese Balls? You get the idea. So one of the recipes I picked out was the Cornbread-Stuffed Poblanos. Okay, so they use mayo or sour cream for the moisture instead of soy milk. Still, they weren’t deep-fried so it seemed like a good place to start.
And they were really good. Using salsa in the batter made them extra tasty. And the pepper roasted up a bit while they baked. Even so, I think next time I make them I’ll back off the sour cream, the option I used, and just substitute soy milk to make them more of an everyday kind of dish.
The sides are Jicama Salad I had leftover from a potluck and we split a Gutenfleischer’s vegan steak that I heated up on the George Foreman.
