Football Season Recipes V1: Jalapeño Poppers by quornflour

#vegan #recipe @PunkRawkLabs @Leinenkugels @reedsgingerbrew
#football #foodie #glutenfree #GF #poppers

It is football season, which means tailgate parties, beer and finger foods.

I have recently been really into Punk Rawk Foods aged cashew and macadamia nut cheeses, so this weekend I decided I would make some jalapeño poppers.

They are pretty simple and you could even make a lot in advance to freeze and bake them to reheat later.

Unless you have a deep fryer, you will need a pot to fry them in, (I use my smaller -5 qt – cast iron Dutch oven), a pair of tongs and a wire skimmer or strainer.

You will also need:

  • 6-8 small jalapeños
  • 1 tin Punk Rawk Labs cheese (the nacho cheese is pretty amazing with this)
  • ½ cup chickpea flower
  • ½ teaspoon salt
  • ¼ teaspoon powdered cayenne pepper
  • 1 teaspoon cornstarch
  • 1/3 cup Reed’s Ginger brew (for gluten free) or Leinie’s (I prefer Summer Shandy or Honey Weiss)
  • Canola oil (for deep frying)

First up, slice the jalapeños in half the long way and scoop out the seeds, fill the halves with the cheese.

In a bowl mix the rest of the ingredients (except the oil), the batter should be similar to cake or pancake batter thickness, add more flour if you need it thicker, or more liquid to make it thinner.

Coat the stuffed jalapeños completely in the batter and then fry until golden. Serve them up with your favorite other snacks.

Your guests may not even realize the cheese is non-dairy, so unless they care, there is no sense to tell them.

Pretty Purple Slaw, a recipe by quornflour

Well, it isn’t really summer, but with the blue skies and sunshine and above zero temps, it sure feels like it.

So I made some fish and chips and slaw. Coleslaw is one of those foods that is either delicious or gross, it makes me sad when I have bad slaw. From the number of places I have had it in Minnesota, it seems to be pretty much a fact that Minnesotians can’t make slaw. No offence guys, but mayo and cabbage slaw does not make.

Here is what you need:

  • ¼ cup rice vinegar
  • 1 tablespoon mustard seeds
  • 2 tablespoons finely chopped red onion
  • 4 teaspoons of brown sugar
  • ½ a cup miracle whip
  • ¼ cup crushed pineapple
  • ½ a head of red cabbage chopped into thin strips
  • ¼ cup craisins
  • ¼ cup finely chopped pecans

In a bowl add vinegar, mustard seeds and red onion and set aside for about an hour.

Add the sugar miracle whip and pineapple and mix well. Stir in cabbage, nuts and craisins and let sit for at least an hour in the fridge.

Banana Bread: a Recipe by quornflour

I never seem to be able to get to bananas before they brown. Once they go brown they are too sweet. I picked up a few bananas last week and then things just got crazy and once again they browned before I thought about it.

As the sweet smell wafted through my apartment, I figured I should make some banana bread.

I cannot eat much soy, so I try to switch out my oils to non-soy based oils and fats. One of those common soy fats is brand named Crisco (vegetable shorting). A good swap out for Crisco is coconut oil. Coconut oil is a saturated fat, that in years back got a bad rap for being a saturated fat but is now looked at as a healthy fat because of the way your body digests it.

Anyway, my 84 year old friend gave me this recipe and then I swapped it out. Switching out the oils worked great.

Here is what you need:


  • ½ Cup of Coconut oil
  • 1 Cup of sugar
  • 2 eggs
  • 4 medium sized browned bananas (mashed)


  • 2 Cups of flour
  • ½ teaspoon of salt
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda


  • ½ Cups of walnuts or pecans broken into small pieces (optional)

Here is what you are going to do:

  1. heat your oven to 350⁰
  2. in a large bowl fluff the sugar and the coconut oil until it is thoroughly mixed

  1. add the eggs and beat the eggs into the oil and sugar
  2. add the smashed bananas
  3. in a smaller bowl combine and mix the dry ingredients (save for the nuts)
  4. add the dry ingredients and mix in a little
  5. add the nuts and finish mixing completely

  1. grease (with coconut oil) your bread pans, I like the small ones, but you can also use a regular side loaf pan
  2. pour your batter into the pans
  3. bake for 45-60 minutes (depends on the pan size, the smaller ones take less time)
  4. remove when they are browned on top and you can poke them with a toothpick and it comes out clean

Serve warm or room temperature, it is super delicious with cream cheese!

Raw Nut Butter – home smooshed by texaskillet


Well… that is it. I got tired of looking for raw nut butter that was not made by some brand I didn’t trust.

So I decided it was time to make it myself. Yay!!!

I love finding new excuses to use my grinder attachment and my Kitchen Aid mixer. So fun!

Bonus: super simple squirrel


To start: Purchase as many oz’s as you want of any raw nut, I like to get mine at Trader Joe’s.

I know it may seem strange that I shop there given their love of whole wheat and all things Mango,

both of which I do not love, but hey, I am not the sort to hold a grudge.


-Bust out the mixer, add your grinder attachment

-SOAK your NUTS – This removes those nasty little phytates we talked about before

-Slowly feed in the nuts (you don’t want to clog your kitchen appliance)

-Take the shreds and then switch to regular mixer mode

(remove grinder, replace cap, insert mixing hand/hook/beater)

-Start mixing your shreds to a creamy consistency

-If you find that it is too dry, feel free to add some Olive Oil

(more nutty flavor and healthful monounsaturated fats; about 75%)

-Then if you like your nut butter ready to go out of the jar, you can add some Raw honey to the mix.


Last step: Find a sealable chalice suitable for your bounty and seal it up tight and store it in the fridge.

Hint: It is rumored that the upside down storage for nut butters makes it so all the oil is not at the top when you go to use it.

It is seriously that easy and way delicious.


Then all you need is some Udi’s GF bread and you are sooo soo ready for the best peanut butter toast EVER… oh and a cup of coffee. J



Goin’ Nuts by quornflour

Candied nuts are a great addition to salads, snack mix, cereal or on their own, but the price for them is a little insane. Especially when you consider how easy they are to make. Honestly.

All you need is some brown sugar, butter, salt, cayenne pepper, water and nuts.

I prefer pecans, but you can use the same recipe for almonds or walnuts I suppose.

Start by melting 2 tablespoons of butter in a large cast iron skillet on medium heat.

Add ½ cup of brown sugar, ½ teaspoon of salt and ½ teaspoon of cayenne pepper.

Mix it down until the sugar starts to melt.

Once melted add ¼ cup of water and mix and reduce until it is a nice syrup.

Put a few drops on a cold plate to make sure it is reduced down. It should be tacky to the touch but not liquid.

Add 1 lb of pecans and stir until all of the nuts are covered.

Here is the ingredient list:

  • 2 T butter
  • ½ t kosher salt
  • ½ t cayenne pepper
  • ½ C brown sugar
  • 1 lb pecans
  • ¼ C water

Spread out on a greased baking sheet and put in an oven for an hour on the lowest temp setting.

Remove from the oven and let cool, when cool store in an airtight container.



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