Today Michelle and I will be cooking cheesy jalapeno poppers. For this you will need: 12 to 14 jalapeno peppers that are half, seeded and the ribs will be removedOne and a half cups of chickpeas, drained and rinsedOne 15 ounce package of the extra firm tofu3 TBSP of apple cider vinegar3 garlic clovestwo tablespoons of white miso paste1 1/2 tsp of smoked paprika2 tsp of onion powder1/2 cup of nutritional yeast flakes For garnishing, you'll have a quarter of a cup of the panko bread crumbs or you can make your own and half a teaspoon of smoked paprika. About Michelle Tree:Michelle Tree is a pod leader of Plant Based Living Winnipeg in Canada. She is a passionate food educator and animal advocate who believes in the power of whole foods to transform communities since founding the group in 2016, Michelle has grown her group to over 1400 members has hosted over 40 potlucks and meetups, held rallies, and campaigned for and spoken publicly about the benefits of a plant-based diet. Taking advantage of the opportunities for education. Michelle has completed the certificate in Plant Based Nutrition from eCornell and the Moving Medicine Forward Masterclass in Plant Based Clinical Nutrition. Michelle is also a member of PAC that is the Pod Advisory Committee that's put together by PlantPure Communities to help reignite pod leaders throughout the world. Finally, because of that I had the opportunity to interview her as well in that interview will be released in the near future. The Show Notes for this episode can be found on our website.Our Podcast WebsiteOur YouTube Channel Watch the Food Demo of Jalapenos PoppersSupport the show