Just after Easter, I bought a huge bag of Sweet & Sara toasted coconut marshmallows. Since then, I’ve been eating one or two occasionally. From the minute I saw them, I knew I wanted to make rice crispy treats with them. I haven’t had them in years. Until now. I finally bought some brown rice crisp cereal (Whole Foods brand is vegan).
2 Tablespoons coconut oil
2 heaping cups toasted coconut marshmallows
4 cups brown rice cereal
Melt coconut oil and marshmallows in a medium pot. The marshmallow melt kind of funny – definitely not like non-vegan ‘mallows. Once the oil and ‘mallows are mixed together, add cereal. Press into 8×8 greased pan. Let cool and enjoy.
Tonight’s recipe combines my two favourite things – Brussels sprouts and coconut.
1lb frozen Brussels sprouts (of course, you can use fresh, but if you do, I’d add probably 1/4C liquid – water or broth)
2T Earth Balance Coconut Spread
a few T dried coconut flakes (unsweetened!)
a splash of soy sauce
Throw all the ingredients into 2qt slow-cooker. Cook on low for about 2 hours.
I served mine with leftover spicy orange black beans and brown rice.