Brown Rice Krispy Treats!!!

The Supplies!!!

Melting...

My lil helper!

Mixing

Finished Product!!

YUMMY!!!

Yes, It's True!!!  I have finally got my hands on Vegan Marshmallows!  I've been hearing about these for awhile now but the only way to get them was to order online, so I held out and finally they have turned up at our local Whole Foods.   Back to the point, My inner child is jumping up and screaming for joy, these bring back so many memories.  We always made these when I was a kid and with 5 brothers and sisters, they hadn't even had time to cool before they were eaten up!  Oh, but if only I had known that they had come from a base of animal skin and bones! EWW, officially grossed out.  If that is not enough to make you interested to try these vegan versions, well... I will try not to judge (too much, just kidding!) These are just as easy to make as you remember, melt the "butter" and add marshmallows, stir until melted and smooth, pour into cereal and put into a buttered pan, press with parchment paper and eat!! I used brown rice cereal to add some needed nutrition here and why not because we all know it's better for us!!!

Brown Rice Cereal Treats:
3 TSBP.  Earth Balance Vegan Butter ( this is the ONLY brand I will buy, it tastes like the real thing, get the original version, and it comes in sticks too!)
1 bag of Vegan Marshmallows (I used Dandies, they are expensive, but definitely worth it!!)
6 cups of Brown Rice Cereal

Nutritional Yeast and Salsa Con Queso

Nutritional Yeast, Flour, and Spices!

All mixed up!

Amazing, Cheese!!!!

I know it's been a little while, but what can I say except, I am trying my best to be up to date, which is some days not so easy:)  Anyways, as I was looking at my last post I realized that I had included one of the most awesome and easy to use ingredients! It has been a staple in my pantry since 2007!!  I remember the first time that me and my hubby made this dip (I have a heart around the recipe and the date I made it), if that tells you anything about how much we liked, yes I know we are such dorks! I first brought this to Sunday night dinner at my parents house, which is a big deal in my family b/c all my brothers and sisters are there and especially since my family is real honest about my vegan dishes (they are my toughest critics, but I love you guys for it;)!!  I was of course asked what was this made out of? and I began to list off ingredients and the second I said the word nutritional yeast, the look on every one's face, priceless!  They were all so grossed out, thinking it was real, active yeast.  So I had to calmly explain that nutritional yeast is INACTIVE, full of vitamins (esp the B's), and is a complete protein; on top of this is is naturally low in fat, sodium, and has no sugar, dairy, or gluten!  Basically this stuff rocks!! After the initial shock of it all, the dip was eaten up so quickly and I felt a tremendous amount of pride that I was able to bring something to Sunday night that everyone loved, so much so that I got the biggest complement a cook can get, my food was gone, quick!!! By the way, I served this in a fondue pot to keep warm because this is key to the yumminess factor!  I begin with the flour, nutritional yeast, all the spices in a pot; heat the pot to medium heat and slowly add the plant milk or water, using a whisk to constantly keep mixing it.  After it is well mixed I add the oil, miso, and mustard.  It will thicken within ten min, then you are ready to add salsa and serve warm!! This recipe adapted from The Ultimate Uncheese Cookbook (a great book by the way!)

Salsa Con Queso Dip

1/2 cup nutritional yeast (I get at whole foods in the bulk section)

1/2 cup flour (I like whole wheat pastry)

2 tsp. Bragg's

1 tsp. Chili powder

1 tsp. Garlic

1/2 tsp. Basil

dash of cayenne

2 cups of plant milk or water

2 TBSP. oil

1/2 tsp. yellow mustard

1/2 tsp. miso paste (this is usually by the tofu at whole foods or you can find at the Asian market!)

 add 1/2 cup Salsa to finished product!

Tofu Nuggets

tofu with spices

 

nutritional yeast and flour

all mixed together

finished product!!

Dinnertime!! Tofu nuggets with couscous dish(i will post this recipe soon!)

Yes, my three year old going for seconds!!!

Ok Ok.  I know tofu nuggets might not sound so appetizing to someone who doesn't like tofu, but before you judge, you must try.  Trust me you are hearing this from a woman that used to hate tofu, but no longer!!  So,  I always buy extra firm organic tofu for this dish because it really holds the shape and mimics the chicken best.  I start by pressing the tofu, this is a key step to the whole dish because if you don't do than the marinade/spice mix will not absorb and therefore not flavor the tofu.  If you are short on time, like I was last night I just wrapped with paper towels and squeezed the tofu to quickly remove the water. (If you have never bought tofu, it comes in a package filled with water, you cut into and drain, and then press!) This takes no time at all to do, then you cut into small bite size cubes, pour some olive oil and bragg's over it and then get creative and have fun!! Now, for the breading, I put flour and nutritional yeast over top, I do this as I go and shake the tofu to cover, as long as you have put enough oil and bragg's over top, it should cover the tofu without any problems.  You can always add more liquid if you need too!!  I then bake for 40 mins at 350 F on a silpat sheet (similar to parchment, but reusable!!) Ok, so I am trying to work out the kinks with putting pictures up here, so they are not in order , but I will have it worked out soon!!! Oh, and one last thing you will get some tiny pieces of breading and tofu that break from the shaking, but bake these as well and sprinkle over salad (we call them the Crackles!!) yum, they are addicting!!

Tofu Nuggets:

1 package Tofu

2 TBSP Olive Oil

2 TBSP Bragg's 

seasonings are to taste

I used chili, garlic, cumin, basil, salt and pepper, couple drops of hickory smoke liquid and a dash of vegan worcestershire sauce.

Breading:

1/4 cup flour and 1/4 cup nutritional yeast (adding more if you need, equal parts)

Bake for 40 mins at 350 and it's ready!!  My hubby likes to toss in barbecue sauce after they are baked too, gives it a wing type of feel!!