My snowy week away with friends and family is over, and we have only a few weeks until our next snowy ski/boarding trip with my aunt and uncle, which means that Gord will once again be busting out fantastic vegan recipes. I’ve never been so full in my life as I was staying at their house. When we weren’t shredding up on the mountain, we were swimming in a sea of olive oil, hummus and wine (no complaints here). I realized I had forgot to post these though, and I did promise Gord that I would.
I was skeptical of these at first. I normally make stuffed jalapenos with cream cheese and cheddar, then wrapped in bacon and baked…butttt…that ain’t vegan. The nice thing about these though, unlike the incredibly non-vegan ones, is that these are really good cold! Actually, I found they were better once they had been sitting in the fridge for a bit and had time to chill, you know how I like to let flavours mingle. And they’re only 4 ingredients (plus a glass of wine or corona) so they’re really easy to make. They’re refreshing, crisp, and you can make them as spicy or as mild as you like.
Now if you don’t like olives, this definitely is not the snack for you, so you should probably just move along, because the stuffing is literally just chopped olives. We’re an olive family though, everything from appetizer platters, pasta, deep fried olives or martinis – olives normally make an appearance in our dinners.
The only thing I may have changed (sorry uncle Gord, you can correct me if I’m wrong about any of this) is that I would’ve maybe baked the jalapenos a bit longer to get them a bit softer. With that in mind, I do get why it’s good to keep the jalapenos a bit crunchy, it’s a nice texture contrast to the soft, chopped olives. I also think that I put way to much oil on the jalapenos, so I actually ended up patting them down with paper towel before putting them in the oven, so it may be something to be cognizant of. Anyways, we ate these with mexican food, and they were a really good compliment, which is no surprise since it’s lime and jalapenos! Oh oh oh, but I was thinking…how good would these be with garlic stuffed olives? You can experiment with the olives here, how fun!
I made these really mild, I took all the seeds and the ribs out of the jalapenos, but if you like it spicy – leave some in! Remember to wear gloves when you’re working with these, especially cleaning out the jalapenos…if you don’t…you’re gonna have a bad time. You can wash your hands all you like right afterwards, but it’s still gonna sting if you touch your eye or basically just any part of your body. Have you ever done that? I have, and if you have too then I’m sure you’ll never do it again. If you really dislike someone though, then feel free to do this bare handed and then touch them. Otherwise, just wear some gloves. Even disposable dish washing gloves will do. Safety first people! Gord, if I’m missing anything else in my blabber, do tell! Oh, also these can be left in the fridge for a few days afterwards, and the leftovers are just as delicious – bonnnuuuusss!! The longest part of making these is waiting for your beer to chill all the way through!
Olive Stuffed Jalapenos (Vegan)
- 12 jalepenos, halved and de-seeded
- 2 cups green stuffed olives
- 24 slices lime (about 3-4 limes, depending on size)
- A couple tbsp. grapeseed oil or olive oil
Preheat the oven to 250 fht. (Thank you for the correction, uncle Gord!)
With disposable gloves on, slice the jalapenos in half lengthwise, leaving the stems on.
Use a serrated grapefruit spoon or a spoon and a knife to cut out the ribs and the seeds from the jalapeno. If you like it a bit spicy, leave a few of the seeds in, but not too many. Make sure you really clean them out!
Brush each jalapeno half with grapeseed or olive oil. Put in the oven and bake for around 15 minutes or until the jalapenos soften up..think of them like al dente jalapenos (or a bit softer, to your preference)!
Meanwhile, put the olives in the food processor (or one of the fun handheld choppers) and process until the olives are finely chopped.
Once the jalapenos are baked and cooled, stuff each half with the chopped olives.
To garnish, peel the limes (important so you can and slice into small wedges to fit onto the jalapenos. I think it’s easiest to peel the limes with a knife, very carefully.
Place one slice of lime on each jalapeno, and serve cold! Does it get any easier? I think not.