Category Archives: Vegan

Vegan Marshmallows, S’Mores & A Giveaway

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Image from wesleying.org

Until last year, I’d never had s’mores. (gasp!)

S’mores are one of those things that we vegetarians virtually never can partake. So, when everyone else is huddled around a fire pit happily toasting their marshmallows on a stick, we are trying to balance some dark chocolate on a stick to heat it up and sandwich it between the graham crackers – sans ‘mallow (don’t tell me I’m the only one who has done this).

The reason we vegetarians (especially vegans!) don’t get to join the s’more making parties is because marshmallows have 2 key ingredients that don’t work in the veg/vegan way – gelatin and (for the vegans) egg whites. And without those two ingredients, it’s REALLY (and I mean really) hard to create the perfect texture and flavor of the marshmallow.

After going years and years without rice krispy treats, rocky road, or s’mores, I finally went on the mighty quest for the ultimate vegetarian marshmallow (chronicled here and here). I tried a number of varieties and finally found marshmallow perfection in the form of Sweet & Sara.  S&S has literally perfected the vegetarian marshmallow and – dare I say it? – it is even better than a “real” marshmallow (your non-veg friends will never know the difference – they’ll just know they are having a super gourmet marshmallow). S&S’s ‘mallows are light, fluffy, perfectly textured morsels of gooey goodness that melt just right when making a krispy treat, hold up in a cup of hot chocolate and melt into spectacular s’mores.

I also have to keep plugging for S&S. I’ve been following her on FB and Twitter for a while. Not only do I love what she stands for and her business ethics, I also love how down to earth she is. She replies to tweets, responds to Facebook messages and signs each order invoice. She’s a super cool, normal vegan person who is making our vegetarian culinary lives that much better.  Thank you, S&S for giving me the opportunity to taste the delightful concoction that are s’mores!

Sweet & Sara Marshmallows

How to make s’mores:

  1. Put your marshmallow on a stick
  2. Toast it over an open fire (or cheat and microwave it for 30 seconds)
  3. Smash the hot marshmallow in between two graham crackers with a square of chocolate (I prefer 70% swiss dark and even a smear of peanut butter on the cracker!)
  4. Eat, being careful not to burn your tongue on the sticky ‘mallow. (Note: This is a very messy process, so just go with it, smear the chocolate all over your face and go ahead and lick your fingers. There are no manners with s’mores)

And now…. Because I just can’t keep this delicious goodness to myself, I want to pass the happiness on to YOU – my very special and kind readers – just as a thank you for reading my (somewhat sporadic) blog. And what better time than now as we move into summer and camping season?

I’m giving away Sweet & Sara marshmallows!

How to enter:

  • Comment on this blog post (Make sure to use your real email address so I can contact you later. Don’t worry, it won’t be posted for anyone else to see and I promise not to ‘spam’ you!)
  • Get additional entries by 1) Telling your friends by re-posting on your own Facebook page or blog OR 2) Liking my Facebook page and/or Following me on Twitter. Once you posted, liked, friended, followed, or whatever you did – come back and add an additional comment for each instance, telling me where you posted about the giveaway. I’ll randomly pick one lucky winner and send you a box of S&S marshmallows.

The giveaway contest will end next Wednesday (5/18) night at midnight, pacific time. All comments must be entered by that time and a comment will be randomly selected as our winner.

Good luck, and happy s’mores!!!

And the winner is…..

Comment #7 – Janice -  who says, “oh, wow, I’ve never heard of VEGAN marshmallows. I wonder how they taste “differently”.”

Congrats, Janice. I hope you enjoy them as much as I do!

Slow Cooker White Bean Vegetarian Chili

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This is easy-shmeasy. I loved it. My husband (aka meat eater) loved it, too. Score! It was so yummy, we didn’t take any pictures. (Fail!) The way I see it, recipe = 1, no pictures = -1, so the end score = nill. I’ll take that and post it anyway….

Edit on 11/26. I made a second batch and took pictures this time. Here you go!

Vegetarian White Bean Chili

The seasoning measurements are all approximates. Feel free to play with the seasonings. I just kept dumping and tasting until it tasted the way I like it. Enjoy.

Slow Cooker White Bean Vegetarian Chili

2 servings

  • 1 can white beans, drained
  • 1 cup fire roasted salsa
  • 1 clove (or 1 t) garlic, minced
  • 2/3 cup faux ground meat crumbles (if frozen, defrost first)
  • 2/3 cup vegetable broth
  • 1/4 t oregano
  • 1/8 t ginger
  • 1/4 t cayanne pepper
  • 1 Tbsp chili powder
  • 1/2 t cumin
  • 2 Tbsp jalapeno, minced
  • 1 Tbsp butter
  • Salt & Pepper

Throw everything into a crock pot. Turn it on. Let it cook for about 4hrs on high, 6hrs on low or until hot and bubbly. Eat.

Nutrition: 210 cal, 3.5g fat, 30g carb, 9 fiber, 3g sugars, 18g protein

Chewy Trail Mix Granola Bars

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20100923_granolabar-1

I’m a huge fan of Kashi TLC Granola Bars. My husband and I buy them in bulk at Costco for quick grab-n-go snacks. I know that granola bars really aren’t that difficult to make. The problem was I’d never found a recipe I really liked. They usually ended up being too crunchy (I like chewy bars), too dense, too high fat, or too – I don’t know – Just “too”!

Until I found a couple of key ingredients that has helped me turn the corner in the elusive perfect granola bar recipe – Peanut Flour (aka PB2) and Brown Rice Syrup.  The peanut flour helps keep them together and adds a lovely protein punch and the brown rice syrup is thick and sticky enough to keep them chewy.

They are still “too”. This time, they’re “too good” and I can’t stop eating them. :)

I love these and I hope you do “too”… Have fun playing with the ingredients. The base recipe works, so whatever you want to toss in to your own preference, have at it!

Chewy Trail Mix Granola Bars

Makes 8 bars

  • 1 cup oats
  • 1 cup high fiber cereal (Trader Joe’s or Fiber One) OR 1 cup of unsweetened, whole grain cereal of your choice
  • 1/4 cup brown rice syrup
  • 2 Tbsp agave nectar
  • 1 t olive oil
  • 1/4 cup lowfat peanut flour or PB2
  • 1/4 t kosher or sea salt
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries (or other dried fruits)
  • 1/8 cup mini dark chocolate chips (optional)
  1. Preheat oven to 375 F. Generously spray a 9×5 loaf pan with nonstick spray.
  2. Spread oats and almonds over a baking sheet.  Bake for 10-15 mins, stirring once midway through. When the almonds have turned slightly darker and are fragrant, remove from oven.
  3. While oats and almonds are baking, combine brown rice syrup, agave nectar, olive oil, peanut flour and sea salt in a large bowl.
  4. Remove oats and almonds. Turn oven down to 300 F
  5. Place hot oats and almonds in the syrup bowl, add fiber cereal and cranberries stirring until completely coated.  Pour mixture into loaf pan.
  6. Using the back of a spoon that has been lightly sprayed with nonstick spray, lightly press the mixture into the pan until the top is smooth and the mixture is slightly compressed. Do not press down too much or your bars will be to dense, but if you don’t compress them slightly, they will fall apart. Sprinkle mini chocolate chips over the top.
  7. Bake for 20 mins. Remove from oven and let cool for approx 20 mins. Slide a knife around the edges of the pan and very gently (so as not to lose all your chocolate chips) invert the pan onto your hand or cutting board. Slice into 8 even bars.

Nutrition: 140 cal, 3g fat, 27g carb, 5.5g fiber, 4g protein