A few of you have actually noticed that I have been MIA from my blog as of the new year. Thanks for caring! I have been busy doing the back to school thing at Santa Fe College. It is a night school program for people with a four year degree in something other than education who want to become teachers. Right now I am getting ready for finals and am looking forward to the two week break in between mini-semesters.
But that’s not all I’ve been up to! No. I have been doing other stuff, too, but it is pretty much all a blur. One thing I do remember, thanks to photographic evidence, is that I was invited to celebrate sweet Shyam Bala’s 1st birthday yesterday. To add to the festivities, and to keep it simple in my kitchen, I made vegan Rice Krsipie treats. And because Shyamy’s grand-dad requested I post the recipe, here it is, a’la’ bad women’s magazines that publish recipes made from pre-fab ingredients. It is such a cheat and oh so American working mom.
So if you think I am going to share a recipe with you how to make your own vegan marshmallows from scratch, stop thinking that. You will surely be disappointed. This is a total combine already made stuff kind of recipe.
Some of you may be bored already, but if, like me, you grew up in a household where grilled cheese sandwiches and mac n’ cheese were exotic foods only to be eaten at friend’s houses, then you will surely understand the de-mystifying appeal of the following “recipe.”
VEGAN RICE KRISPIE TREATS
Get this, it’s just like regular Rice Krispie Treats, but with vegan subs!
10 oz. bag of vegan marshmallows, preferably vanilla’
2 tablespoons non-butter butter (Earth Balance)
6 cups Rice Krispies
Use a wide and tall pot. On medium heat, melt butter sub. Toss in marshmallows and melt, spreading around with silicone spatula or wide spoon. When marshmallows in a decomposed state, mix in Rice Krispies, off the heat and really mix well. Transfer to a lightly non-butter buttered glass tray and press. Cool and cut. Yum yum.