Feeding the Nerd Family Vegan

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Setting up a blog for vegan mofo

September 17, 2009

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Marshmallow Nut Fudge Recipe

Marshmallows are in season! Nobody around here sells vegan marshmallows, and we live in an incredibly hot climate. Taken together, these two things mean we have to wait until November to order Sweet & Sara marshmallows from the east coast. (They do offer insulating and cooling packaging, but it doubles the cost of the order. And this way they're a winter treat!) Here's how I made these bad boys. Marshmallow Nut Fudge 1 8.5 oz package Sweet & Sara Vanilla Marshmallows 1/4 cup Earth Balance stick 1 tablespoon water 1 cup chocolate chips 1/2 teaspoon vanilla extract 1 cup coarsly chopped walnuts Line 8x8 pan with foil. In medium saucepan over medium heat, add marshmallows, EB, and water. Stir occasionally until marshmallows are melted. Add chocolate and vanilla. Stir until chocolate is melted and evenly incorporated. Stir in nuts. Pour into prepared pan. Let cool and then refrigerate, wrapped in foil. When solid, cut into bite-sized pieces and enjoy!

Spice Jars, A Photo Essay

Before the veganity, I had some garlic salt and a jar of Italian seasoning. But when beans and rice are your template, herbs and spices make all the difference. So, my collection steadily grew until I faced the need to do something about it. Here is a brief photo essay on my birthday gift to myself this year: 40 empty spice jars! #1 Before. Unorganized and difficult to read labels. #2 Ben helping cap and label new jars. #3 My lovely spice jars all filled up and alphabetized. #4 On the shelf, arranged by family. Readable and ready to go! Next project will be that next shelf up.

Old Reliables

I love experimenting with new recipes, but at least a few days a week it's nice to have some standbys that you know will come together and everyone will eat. It helps if they're based on pantry staples, too. These two were dinner last night and the night before. Lentil Soup with Barley based on Nava Atlas' recipe in The Vegetarian Family Cookbook , which is, by the way, a great crossover book for vegetarians looking to cook more vegan meals. Another serious favorite around here, especially with Ben, is Chickpea Cutlets from Veganomicon by Isa Chandra Moskowitz . These are good in lunches the next day, too, or so they tell me. Here they're served with a simple whole grain mustard sauce. Tonight the experiments begin again!

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Setting up a blog for vegan mofo

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