Good Morning! I don’t know about you, but I sure find vegan marshmallows to be just about the most exciting thing in the world. Marshmallows are super versatile – this post could easily have been titled 100 ways with marshmallows! You can pop them in your hot chocolate (and dandies are divine when they melt), eat them with ice cream and fruit, make your own ice cream with them (by chopping them up, swirling them into 2x cartons of Soyatoo + 1 can Soymilke condensed milk and freezing the mixture), you can decorate a cake with them and you can (and most definitely should) eat them toasted over a bonfire.
Today, I’ve picked three favourites that Dandies Vegan Marshmallows would be perfect for:
Vegan Campfire Smores
Courtesy of Happy Healthy Life.
8 Dandies vegan marshmallows
8 square vegan Graham Crackers (we don’t have these in NZ so I recommend Arnott’s Nice Biscuits, Homebrand Gingernuts or any other vegan bikkies you can find)
8 2″x2″ square dark chocolate pieces (Lindt pure dark would be best for this)
Campfire Method: Toast your marshmallows over the fire. Get your crackers and chocolate ready. Place the hot, black-charred marshmallows on top of the chocolate and smush them between the crackers. The hot marshmallow will help melt the chocolate.
Stove-Top Method: This will work best with a gas stove, but an electric stove will toast a marshmallow well-it just takes a while longer. Place the marshmallows on a long metal skewer. (Or do them one at a time with a fork) Toast them over the flame/heat. When they are toasted well, smush them between two graham crackers and a piece of chocolate. For more melted chocolate, place the smore in the microwave for 8 seconds. This will make it nice and ooey gooey.
Mmmmmm….I think I’ll have to treat myself to some smores this summer! Recipe number two:
Vegan Rocky Road
Adapted from Bittersweet Blog
1/2C Dulce De Soya (vegan caramel)
Preheat your oven to 180C and lightly grease an 8-inch square pan. Beat the Nuttelex until softened and then cream in the sugar. Add the flour, oats, baking soda, salt and chopped nuts, stirring to combine. Once all of the ingredienlts are evenly dispersed and you achieve a crumbly mixture, remove 1/2 cup and set aside. Dump the remainder into your prepared pan and press it in with your fingers so that it fully covers the bottom in a level layer. Bake for 15 – 20 minutes until lightly browned around the edges.
Meanwhile, combine the crumb mixture that you saved with the whole mixed nuts, marshmallows, and chocolate. Have this ready when the pan comes out of the oven.
Once baked, pour the caramel over the warm bars and spread to cover. If your topping is a bit too firm to spread, microwave it for a few seconds before pouring it on. Sprinkle the mixture of sweet morsels over the top and disperse evenly, pressing them in very lightly. Bake for another 15 – 20 minutes, until the marshmallows are puffy and nicely browned. Let cool to room temperature, and chill in the refrigerator for at least 30 minutes before cutting or you will end up with one sticky [albeit delicious] mess!
NB: If this all sounds like too much effort, just use an 8-inch square pan lined with baking paper and refridgerate a mixture of chopped nuts, Dandies, turkish delight/glace cherries and 500g dark chocolate.
And our third and final recipe:
Courtesy of Vegan Marshmallows
1 can mandarin oranges
1 can crushed pineapple, drained
2 bananas, sliced
1C grapes, halved
1 C flaked coconut
2C Dandies, cut into mini-size pieces
1C pecan pieces (or brasil nut pieces)
1-2 containers of Soyatoo Topping Cream
1C maraschino cherries
Mix oranges, pineapple, bananas, grapes, coconut, marshmallows and pecan pieces. Whip the vegan topping if necessary and fold into fruit mixture. Garnish with cherries and chill.
Now the tricky bit is deciding which one of these recipes to make. Leave a comment below or on facebook and tell me which recipe I should make and post!
Stay tuned for more Chicken-Mania as we launch into our campaign against battery farming.