Here is a healthier option for the popular crunchy and crispy treat! Did you know marshmallows have gelatin in them?! Gelatin is made from collagen obtained from various animal body parts. YIKES!! So, we used vegan marshmallows (Trader Joe’s, and whole foods carry these!).
5 cups rice crispy cereal
4 tablespoons coconut oil
1 10 ox bag of mini marshmallows
1 teaspoon vanilla bean powder (vanilla extract)
A pinch of salt
Grease 8 x 8-inch pan (could use any size, really) with coconut oil and set aside
Over medium heat, in a large pot, melt the coconut and add the bag of marshmallows while stirring with a wooden spoon/spatula.
Continue stirring and add in salt and vanilla bean powder
Once the marshmallows are melted, pour in the rice crispy cereal, and stir until combined.
We held our March event last night, and this meal was a hit! Our guest chef cooked a healthy, quick, two pot vegetarian meal packed with protein and vegetables! And we all left with full belly’s and left overs.
I didn’t take pictures last night, but I snapped a few of the leftovers I just devoured ate.
2 cans of coconut cream/milk
1/2 can or jar of red curry paste (can purchase at Kroger, Walmart, or an international store)
2 potatoes (or sweet potatoes)
8 oz of sliced mushrooms
1 red bell pepper
1 green bell pepper
4 leaves of basil
2 stocks of celery
1 small white onion
1 branch of ginger
1 small box of Tofu (could substitute for chicken, or for additional veggies)
2 tablespoons of soy sauce
1 pinch of garlic powder
1 pinch of sugar
Salt and pepper to taste
Red chili flakes to taste (for additional spice)
In a large pot, combine coconut milk, a half of cup of water, soy sauce, salt, and red curry paste on high heat.
Dice your vegetables and Tofo
After the cream is boiling, add the vegetables (except basil) and Tofo to the pot and turn down to medium heat for about 15 minutes.