Monthly Archives: February 2010

Vegan Rice Krispie Treats

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 ┬ámuch 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.

Roy and Vegan Rice Krispie Treat Topped w/ Non-Vegan Whipped Cream. From a Can.

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.”


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.



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