Hop Hop Hop
A special just for followers - a special sale price on our big marshmallow bunnies AND up to 4 can ship for one price! All orders over $20 (excluding shipping) get a free gift and all orders over $50 ship totally free.
Great big marshmallow bunnies! Your choice of available flavors, the pictured ones are chili mango and double vanilla. The chocolate truffle is a neat nonfat take on the Easter tradition of chocolate rabbits, strawberry are fun and pink, vanilla is always a hit and matcha makes for a unique flavor the screams Spring. You get 1 of this big ol’ bunnies - they’re almost 6” tall. These guys come individually wrapped, too. Hurry, they’ll be hopping away soon :)
Dairy free, corn free, gluten free, egg free, no dye, no artificial flavors
Ingredients: kosher gelatin, organic evaporated cane juice, water, organic Tahitian vanilla bean, natural sea salt
Continuing with the banh mi fixation - this is the stuff that is on the sandwich that gives it that sweet, sour, salty, crunchy awesomeness. It is made from daikon, which is a large mild type of radish is very rich in vitamin C (excellent during cold season) and very low in calories. And it is shockingly easy to make. This is how I made mine:
1 medium sized daikon (you can use part of a large one but they seem to have a lot less flavor)
1/2c rice wine vinegar
1/2c lukewarm water
2 tbsp raw sugar
2 tsp sea salt, divided
reusable container that can hold 2 cups, anything will work but I used a mason jar
Chop daikon and carrot into matchsticks, they must be small and uniform to pickle quickly. You should have about 1 1/2 - 2 cups. Pour one teaspoon of salt over the daikon and carrot, work the salt into them well and then let sit for 10 minutes or until they are noticeably smaller and flexible, this happens fast. Rinse well, place them into the container you’re going to keep them in. In a bowl combine your vinegar, water, sugar and salt, mix until well combined then pour over your vegetables. Put the lid on your container, shake it a bit then sit it in the fridge for an hour. They’re ready to eat. For some reason it reminds me a little of coleslaw, but they’re super light, tasty and make a great side dish(or topping on sandwiches, of course). I’m still surprised at how simple and easy this is considering how amazing the flavor is! They will keep in the fridge for at least a month … if they last that long :)
Tamales are a Christmas tradition for a lot of families, I know they are over here! They are, however, usually made with lard and meat broth in the masa as well as meat fillings and often butter. So this makes finding a vegan tamale troublesome. They are, however, very easy to make!
3c instant masa (this is found in many super markets now, it may say nixtamalized masa, usually says para tamales)
1/2c vegan shortening or pure coconut oil
1tbs baking powder
few cups of your favorite broth (I honestly have no exact measurement, just until the consistency is right) and any flavor will work though i love mushroom and veggie
Whip up your shortening until it’s bit fluffier and very soft. Add the masa and baking powder and mix well … it will be very crumbly. With your mixer on medium-low, begin dribbling in your broth 1/4 cup at a time. Once your mixture looks like thick peanut butter it’s done. I usually let it rest for at least an hour before making my tamales. Fillings are limited only by imagination, you can put anything you like in there.
For sweet tamales, instead of broth use some juice. Pineapple juice and apple juice work great and your filling ingredients can just be mixed right into the masa. Pineapple, walnuts and raisins is one of my favorites. My dad made some with cocoa powder in the masa and strawberries inside that were amazing! **edit: I just made some sweet tamales with pineapples, pecans and coconut milk in the masa - super, super delicious. So coconut milk makes a really nice, rich replacement for broth!
I’m not going to give tamale rolling instructions here, I figure you either know how to do that already or you can shuffle over to youtube and find some good video guides :)
And they are still completely awesome.
1/2c vegan shortening(I use earth balance, love it’s flavor) or coconut oil
1.5c raw sugar
1 tsp sea salt
1/2c tapioca flour
1/2c rice flour
vanilla (either seeds or extract)
a few teaspoons cold water
1/2 bag vegan chocolate chips
Cream shortening, sugar, salt and vanilla until lighter in color and fluffy. Add your flours and the mixture should come together slightly dry and crumbly, you can add a teaspoon of water at a time until it makes a solid dough. Add chocolate chips, mix until combined and then chill for at least an hour. Roll into truffle-sized balls. Melt the other half of your chocolate chips and dip your truffles. These are delicious and super easy. You can always use all purpose flour and real butter if you like, the results will be similar. For a peanut butter cookie dough variation omit the chocolate chips and use just 1/4c of shortening, adding 1/4c of peanut butter. :)
Since it has been made known to me that there are those that do not love tumblr as I do (shockandhorrorface), I am updating the rules for all of my nonbloggy friends ;)
Check out the giveaway page here, and please check out our new facebook page … there’s a none-too-subtle box over on the left that I cannot figure out how to make less tacky. Boo.
Bonus, pretty marshmallows:
Colorful food seems to taste better. I have no idea what to call this, I just took all of these odds and ends that needed to be used up and threw them in a pan with garlic. They were all typical Italian ingredients so I figured they would go together okay and not be horrible. Then it tasted really awesome.
1 c crimini mushrooms, stems removed (I freeze the stems and keep them to use in soup)
1 zucchini cubed
1 large eggplant, or 5 little bitty adorable Indian eggplants which is what I had on hand, also cubed
4 cloves garlic, minced
handful of grape tomatoes
Start with olive oil and your garlic in a pan over medium heat, you want to cook the garlic but not brown it. Then throw in the mushroom caps and cook for 5 minutes or so, then add everything else and toss it a bit. Raise pan to medium-high heat and brown everything a little … I just waited until the tomatoes popped and declared it done. I threw parmesan on top. Really surprisingly delicious, and the bright red, purple, green and brown were very festive :)
Well, sort of. It turns out I didn’t have everything I wanted to make fudge. So I made some pumpkin caramel dip for the granny smith apples I’ll be picking up at the co-op tomorrow.
1lb brown sugar
1/2 stick butter
1 c evaporated milk
1tsp vanilla extract
1tsp baking soda
pumpkin pie spice(to taste)
1/2 c pumpkin puree
Melt the butter in a medium, heavy saucepan. Add the sugar and spice then bring to a full boil, add milk and continue to keep at a boil while stirring. You can use a candy thermometer or you could be old school and use a glass of ice water like me … you dunk a drop of the mix in the water and if it forms a nice firm ball you’re set(and so it is, har har). Once it has reached that point you toss in the baking soda and remove from heat, which will go poof so lets hope your saucepan was big enough. I don’t know that there is any point to the baking soda honestly, I think we always just did it because it’s fun to make your food explode a little. Add in your pumpkin and vanilla and stir really well. Pour into a bowl and chill. This is seriously delicious and will be an excellent dip for fruit. If you add a package of cream cheese and mix it makes a wonderful dip for parties, too.
Waiting all those hours and having to smell that wonderful aroma. I’m drooling.
The same thing happened over the garlic mushrooms. While I’m glad they really do eat well I can’t help but think “Man, my kids are weird”.