Make classic crispy marshmallow treats with Dandies

Who in the world doesn’t love marshmallow treats? But they can’t ever be vegan. Oh yes they can! With Dandies vegan marshmallows they certainly can.

How about this yummy childhood favourite?

Dandies Classic Crispy Treats

Dandies Classic Crispy Treats. Vegan! Click to order Dandies from Amazon.
Dandies Classic Crispy Treats. Vegan! Click image to order Dandies via Amazon.

Dandies Classic Crispy Treats Recipe

Ingredients

Microwave Instructions

In a microwave safe bowl, combine Dandies, margarine, and coconut oil. In 30 second intervals, with a quick stir between each, microwave until marshmallows are fully melted. Mix in cereal and stir until evenly coated with marshmallow cream. Press mixture into a 9×9 pan. Once cool, cut into squares, and enjoy!

Stovetop Instructions

In a medium pot on very LOW heat, combine margarine, coconut oil and marshmallows. Stir until fully broken down. Approximately 7–8 minutes. Mix in cereal and stir until evenly coated with marshmallow cream. Press mixture into a 9×9 pan. Once cool, cut into squares, and enjoy!

Recipe by Chelsie Jangord

But we are not done with crispy treats. Imagine serving these. Divine!

Cherry Vanilla Crispy Treat Cupcakes

Cherry Vanilla Crispy Treat Cupcakes made with Dandies marshmallows. Click to visit recipe.
Cherry Vanilla Crispy Treat Cupcakes made with Dandies marshmallows. Click to visit recipe.

Cherry Vanilla Crispy Treat Cupcakes Recipe

Ingredients

Frosting Ingredients

  • 1/2 cup vegan margarine (we like Earth Balance)
  • 3–4 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2 Tbsp of fresh minced cherries
  • A couple drops of pink food coloring (optional)

Instructions

Make the crispy rice treat mixture: In a microwave safe bowl, combine Dandies, margarine, and coconut oil. In 30 second intervals, with a quick stir between each, microwave until marshmallows are fully melted. Mix in cereal and stir until evenly coated with marshmallow cream. Press mixture into lined cupcake pan. Let cool and then frost!

Frosting

In a stand mixer combine 1/2 cup margarine, vanilla, cherries, powdered sugar, and food coloring. Mix until thoroughly combined. Add more powdered sugar, if needed to reach desired consistency.

Recipe by Chelsie Jangord

* A Note about Vegan Crisp Cereal

Regarding the crisp cereal called for in the treats below. It appears Rice Krispies are still not quite vegan. It’s about some of the additives.

So we recommend Erewhon cereals which are rated nice and crispy. And definitely vegan. Learn about Erewhon cereals here including store locator » You can also order Erewhon cereals from Amazon »

About Dandies

From the Dandies website

Dandies Marshmallows are made with all natural ingredients, contain no high fructose corn syrup or gelatin (they’re 100% vegan!), and are the first ever marshmallow to be Non-GMO Project Verified. Oh, and our marshmallows are kosher too!

Traditional marshmallows are loaded with unnatural ingredients and made with gelatin (a yucky animal-based ingredient, look it up). We recognized that these family-favorite treats desperately needed an ingredient-list makeover.

Dandies Marshmallows are indistinguishable from conventional marshmallows. Our light and fluffy marshies are perfect for roasting over a campfire, putting in hot chocolate (or coffee—try it!), classic crispy treats, s’mores, or just straight snackin’!

Related Reading

Just in case you were wondering!

Marshmallows — Are they really made with horses’s hooves? »

Hope you enjoy these treats. There’s more to come, so stay tuned.

Go Vegan. For Life!

Vegan beer-battered tofu sticks with ranch dressing

Hey. Do you have some extra firm tofu hanging ’round the fridge? Get it, press it, grab a bottle of beer and let’s go. Seriously!

Vegan beer battered tofu sticks with ranch dressing. Click to visit source.
Vegan beer battered tofu sticks with ranch dressing. Click to visit source.

Vegan Beer-Battered Tofu Sticks with Ranch Dressing

INGREDIENTS

Ranch Dressing:
1 cup vegan mayonnaise (I use Vegenaise)
1/3 cup vegan sour cream
1/4 cup unsweetened nondairy milk (I use almond)
1 tablespoon lemon juice
1 tablespoon dried or fresh chives
1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon dry mustard

Tofu Sticks:
1 (14 ounce) package extra firm tofu, drained and pressed
3/4 cup all-purpose flour
3/4 cup beer (preferably ale)
1 1/2 cups panko breadcrumbs
11/2 teaspoons salt
3/4 teaspoon paprika
1/4 rounded teaspoon black pepper
canola oil, as needed for the pan

INSTRUCTIONS

1. Prepare the ranch dressing by combining all ingredients in a bowl. Mix until thoroughly combined. Set aside.Cut tofu into 3/4” wide sticks. Pat dry.
2. In a small mixing bowl, mix together flour and beer until smooth. In a separate bowl, mix together panko, salt, paprika and pepper. Heat 2 tablespoons canola oil in a large frying pan over medium-high heat.
3. Dip each tofu stick into the wet mixture, then the dry mixture, turning to coat all sides. Carefully place into preheated pan and fry until golden brown on all sides.
4. Add additional oil if needed. Using a slotted spatula, remove the tofu sticks and place on a couple of paper towels to remove excess oil. Repeat until all tofu sticks have been prepared. Serve with ranch dressing.

I found this recipe on VegWeb created by user meg777. This is my favourite comment:

So I had to use white wine because I didn’t have any beer, and I was afraid it would ruin the recipe, but OMG! I used wildwood tofu and these sticks tast exactl;y like mozzarella sticks! Delicious!

I made mine with a pale ale. Gotta go now and make some more. Happy Saturday. ♥

Go Vegan. For Life!

Say cheese!

One change that holds people up from going wholesale vegan is no cheese. I get it. Or I used to get it. It’s been so long since I have had cheese I forget what the real stuff tastes like.

Saying that, I am crazy about mac ‘n cheese and especially this recipe. It has no nuts. Lots of cheese recipes involve cashews. Nope. Not this one. Like most of them though it does call for nutritional yeast.

Vegan Mac n Cheese by Brand New Vegan.
Vegan Mac n Cheese by Brand New Vegan.

Vegan Mac ‘n Cheese

You know how to boil water and cook macaroni (smile) so let’s get straight to the cheese part. The recipe’s author Chuck Linderwood — Brand New Vegan — describes it as:

“A simple but Creamy, Fat-Free, Vegan Cheese Sauce,  made without any nuts, tofu, or dairy.”

Amazing Vegan Cheese Sauce

INGREDIENTS

16 oz Yukon Gold Potatoes (about 3 medium)
2-3 large Carrots
1/2 cup Water (used to boil potatoes)
1/4 cup Nutritional yeast
2 Tbs Nutritional yeast (in addition to above)
2 Tbs Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Brown Mustard
1/8 tsp Turmeric

DIRECTIONS

Wash and scrub both potatoes and carrots, peel if desired and chop into uniform pieces and boil for 10 minutes.

Let cooked potatoes rest for 5 minutes and then with a slotted spoon, transfer the veggies to your blender. Retain potato water.

Add 1/2 cup potato water and pulse to mix.

Add remaining ingredients and blend until smooth and creamy.

Make Your Own Cheese

It’s a great idea and easy to make your own vegan cheese. I agree that it tastes much better and naturally fresher tasting than supermarket vegan cheese. To be fair, most anything you make yourself tastes better than mass produced fare, right?

Most vegan cheese recipes have cashews as their base. I am never going to sit and eat cashews as a snack, but boy do I like them for making vegan cheese.

Loads of vegan cooks have cheese recipes online, I mean loads. But I thought I would get you started with recommended lists by these two:

★ ChooseVeg

Here’s our first recommendation:  ChooseVeg: 12 Vegan Cheese Recipes That Will Change Your Life. Yes!

On the list at the link above is a recipe by Minimalist Baker called Vegan Cashew-Less Dip. This dip is cashew-, dairy-, soy-, and gluten-free! How does she do it? It’s base is eggplant. Yes, eggplant. Gawd is this good and reheatable too.

Easy Vegan Queso Dip by Minimalist Baker. Click image to visit this recipe!
Easy Vegan Queso Dip by Minimalist Baker. Click image to visit this recipe!

INGREDIENTS

US Customary – Metric

7-9 rounds of eggplant (sliced 1/4-inch thick // half of a medium eggplant yields 7-9 rounds)
Olive oil
Sea salt
1 1/2 – 2 cups unsweetened original almond milk
2-3 Tbsp nutritional yeast (see instructions)
1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s)
1 tsp cumin
1 tsp chili powder
2 tsp cornstarch (optional for thickening // sub another thickener if desired)
1/4 cup chunky medium salsa (slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
Smoked paprika and hot sauce (optional for added color and flavor upon serving)

★ Karissa’s Vegan Kitchen

Here’s another super list put together by Karrissa’s Vegan Kitchen. 14 Vegan Cheese Recipes That Taste Like the REAL DEAL!

My favourites from Karissa’s List are the Vegan Parmesan Cheese, and how about some Jalapeño Cashew Cheese Spread by Cadry’s Kitchen. Oh my stars! It’s crazy good.

Jalapeño cashew cheese is a delicious addition to a vegan cheese board or use it as a sandwich spread. From Cadry's Kitchen.
Jalapeño cashew cheese is a delicious addition to a vegan cheese board or use it as a sandwich spread. From Cadry’s Kitchen.

Feedback

We appreciate your feedback. Let us know if you have any questions or if there is any way we can help. Share recipes, tips. Would you like to do a vegan guest post? Cool!

The vegan lifestyle is fun, tasty and most wonderful of all it’s compassionate to everyone and the planet too. It doesn’t get any more “feel goody” than that. Peace Love and Horses!

See also

https://www.veganricha.com/category/cheese »

Updated Oct 10, 2018

20 easy vegan recipes to inspire you

Fall is just around the corner and the time of year when I love baking most of all, well before the holiday season. How about you?

I hit the www for some inspiration and found 20 Easy, Vegan Recipes to Inspire You & Your Family, from guess who, One Green Planet.

No, I am not going to list them all here. But there is one in particular that got my attention. It just so happens to be the first one up on OGP’s list. I just made them and wow.

One Bowl Gluten-Free Chocolate Cherry Muffins. One Green Planet.
One Bowl Gluten-Free Chocolate Cherry Muffins. One Green Planet.

Yes they’re gluten-free but it doesn’t matter whether or not you need that, it doesn’t impact the flavour one iota. Promise.

Bonus? Who doesn’t love a one bowl recipe?

The creator of this recipe Jessica DeMarra says they are borderline cupcakes. They are luscious enough to be!

One Bowl Gluten-Free Chocolate Cherry Muffins (Vegan)

Ingredients

  • 2 tablespoons flax seed meal + 5 tablespoons warm water
  • 1 cup unsweetened applesauce
  • ¼ cup melted coconut oil
  • ½ cup dark brown sugar
  • ¼ teaspoon fine grain sea salt
  • 1 ½ teaspoons baking soda
  • ¼ cup + 1 tablespoon unsweetened almond milk, divided
  • 1 1/3 cups gluten free baking flour
  • ½ cup unsweetened cocoa powder, measured and then sifted
  • 1/3 cup unsweetened shredded coconut + more for garnish
  • 10-12 fresh or frozen dark cherries, cut in half

Preparation

  1. Preheat oven to 375 degrees and line a muffin tin with 10 paper liners. Set aside.
  2. In a large bowl, mix the flax meal with the water and let it sit for 5 minutes until it is gluey. Add the applesauce, oil, sugar, salt and soda and whisk until fully combined. Add ¼ cup of almond milk and whisk again. Add the flour, the sifted cocoa powder and coconut to the mix. Stir with a wooden spoon or spatula until just mixed, do not overmix! The batter will be thick but if it is too thick add the extra 1 tablespoon of almond milk.
  3. Using a spring-action ice cream scoop*, scoop the batter and release into the lined paper cups. Gently push 2-3 cherry halves into the batter and top with a sprinkle of coconut. Do not overfill with cherries; they will release a lot of water as they cook resulting in an uncooked center. Continue until all the paper cups are filled. I add a little bit of water to the non-papered tins before baking.
  4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes in the pan, remove the muffin and let cool completely on a cooling rack.
  5. Serve by itself or with a generous dollop of raspberry jam.
  6. Store at room temperate in an airtight container or freeze for up to one month.

Enjoy!

About Jessica DeMarra

Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate. Before going vegan, she was a hardcore carnivore and held the second place standing for a chicken wing eating contest. Recognizing the need for a change, she now makes taking care of herself and the planet a priority. Jessica’s curvaceous cat Barb is her constant companion in her place of peace: her kitchen.

Source link »

Why Vegan?

This is why. One Green Planet reports that, while thousands of people evacuated from Hurricane Florence, millions of animals drowned on factory farms, including at least 1.7 million chickens trapped inside cramped, squalid cages. Read more »