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Cashew Cream Stuffed Jalapenos with Mexican Brushetta

Recently, I went over to PaleoChick's pad to help out with the garden. We did a lot of yard work that day. Well, she did a lot of yard work that day. I did a lot of standing around with the occasional weed pull here and there. At some point we started harvesting her garden and it was a shit ton of food. We had a food party later that evening and this just so happens to be one of the dishes we made together.

The jalapenos, garlic cloves, and tomatoes were straight from her garden to our plates. This dish was probably my favorite of the Harvest Party Fresh Feast.

I'll be making this a lot. Guaranteed. Except next time I won't deseed the jalapenos. I like spice. Also, I'll make tons more.




6 jalapenos, halved and deseeded if you don't like spicy foods
1 c cashews
1/2 c veggie broth
2 garlic cloves
2 tbsp nutritional yeast
juice of 1 lemon
2 tomatoes, chopped
1 avocado, diced
cilantro, roughly chopped
salt and pepper, to taste
  1. Preheat your oven to 400
  2. Throw dat cashews, broth, garlic, nooch, and lemon juice in a blender. It should be pretty thick when it's done blending. Stuff your jalapenos with that stuff and put them in the oven for 25 minutes or so.
  3. While your jalapenos are roasting and the cashew cream is getting browned, mix together the remaining ingredients and top your jalapenos with them when they are done.  I garnished mine with lemon zest and it was perfect.

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