Red Pepper Poppers

The day before, make the bacon.

Eggplant Bacon

• 1 eggplant
• 2 tablespoons olive oil
• 1/4 cup water
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle peppers (I get them pre-ground)
• 2 tablespoons agave (or liquid sweetener of your choice)

1. Using a vegetable peeler or mandolin, slice the eggplant into strips about 1/8″ thick. Set aside.
2. Mix together marinade ingredients.
3. Place eggplant in marinade, making sure all is covered. Cover and let soak for 2-3 hours.
4. Dehydrate at 116 for at least 12 hours, or until crisp.

The day of:

Pine Nut Filling

• 1 1/2 cups pine nuts (presoak for 4-5 hours.)
• 1/2 cup cashews (pre-soak for 4-5 hours)
• 1 1/2 lemons (juice from)
• 1/4 cup water
• 2 tablespoons nutritional yeast (not considered raw, but used frequently in raw food recipes)
• 1 tablespoon smoked paprika
• pinch salt
• 1/2 red pepper

1. Place all ingredients in food processor and process until smooth.

Assembly

• 10 cayenne peppers
• pine nut filling
• eggplant bacon

1. Cut peppers in half and remove seeds. I use plastic gloves when doing this. Be careful to not touch your face while doing this. The heat is in the seeds.
2. Fill pepper halves with pine nut “cheese” and top with eggplant bacon. Enjoy!!