Update 30 April 2012: Huzzah! The Internet really likes this recipe, and you should, too. When I make these, I include cardamom, which I find imparts a nice, earthy flavour to the mix. I forgot to include it in the original post, but I’ve now updated the recipe to include it optionally. Enjoy!
So a while back, a package arrived for me from a secret admirer. I was elated; Ryan was skeptical. In my opinion, one should never question free awesomeness, and I didn’t, until I wondered how someone had gotten my address…
…and then I had to do some hacking.
Luckily for me, Chicago Soydairy’s system wasn’t immune to some guessing-and-checking, and I have wicked awesome friends.
So I ended up with Dandies! They’re vegan marshmallows, people! I had a hard time not eating them, which is saying something, because if you haven’t noticed, there’s a dearth of sweet things on this blog, because I don’t really like them.
I mentioned that dessert should be two bites or so, and the evilly delicious thing about Dandies is that I can pop one in my mouth, eat it, and then get to another before starting to get sick of sweet things.
So I ate one whole package like this…mostly. I also shared them with Ryan, and with omni friends, who agreed that they were better than regular marshmallows.
BECAUSE THEY ARE. I don’t really remember marshmallows, because I didn’t eat gelatin when I was a vegetarian, so it’s been a decade or so. What I do remember, though, are sugary strings of weirdly flavoured poofy things, sometimes in colourful yet non-vegetarian-friendly shapes.
Chicago Soydairy isn’t lying when they say that Dandies are ‘The best vegan marshmallows. Ever!’ I’m going one step further and asserting that these are the best marshmallows. Ever.
They have a nice density and chew, a mild vanilla flavour, and sweetness that pleases rather than cloys. As I mentioned, omnis agreed that they preferred these to their cruel cousins.
With such an awesome product in hand, I had visions of making grand s’mores flambé, cupcakes with marshmallow fondant decorations, or other equally exotic and entertaining marshmallow creations, but eventually I realised that all that I really wanted was rice crispy treats…
I adapted the recipe from Kellogg’s, refused to intentionally butcher the English language, and used organic brown rice puffs instead of whatever genetically modified frankencorn Kellogg’s is passing off to consumers these days.
These were a little stiff at first, and I should have used more marshmallow, so don’t be afraid to go to town. They did soften after a day or so in tupperware, and got chewy just like rice crispy treats should be.
Vegan Rice Crispy Treats Recipe
By April 29, 2011Published:
- Yield: 1 9x13 (12-18 Servings)
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
Just like from childhood, except now without the horse bones and genetic modification!
- knob or two Earth Balance (EB)
- 16-20 pods cardamom seeds removed and ground (optional)
- 1-2 packages Dandies
- 6 c organic brown rice cereal (1 box)
- 1/4 c soy milk
- 1/4 c maple syrup
- 1 c fair-trade vegan chocolate chips
- Spray the inside of a 9x13 lasagna pan with non-stick spray (or, if you're lazy and don't mind calories like me, just rub a stick of butter all over it). Set aside close to the stovetop.
- Next, in a very large (enough to hold both marshmallows and crispies), non-stick pot, melt the butter over low to medium-low heat. I don't have the patience to do anything on low except simmer, which is why a gas stove suits me well.
- When melted, add the ground cardamom, then add the marshmallows and stir like mad with a silicon whisk or spatula until they're melted, gooey, and starting to turn golden.
- Then, dump in the crispies and stir with a silicon spatula until well incorporated. It might take a bit of elbow grease, but you'll get there.
- Quickly (QUICKLY!) dump the mixture into the lasagna pan and spread out evenly with the back of the silicon spatula. Set aside to cool.
- To make the chocolate drizzle, heat the soy milk in a small saucepan until boiling. Add the maple syrup and chocolate and whisk until smooth and shiny.
- Drizzle with a spoon over the crispies in whatever pattern floats your boat. Alternatively, double the recipe and pour over the crispies for a chocolate coating, or dip individual crispy treats in chocolate.
- When cool (less than a half hour), cut into squares and serve! These are best served fresh, but will keep for a while and soften as they go.