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5 tbsp vegan butter (We love miyokos) 1 10oz Bag Vegan Marshmallows (Dandies is most widely available!) 5 cups of crispy rice (must be crispy!) 1 tsp vanilla extract Pinch of sea salt 1 tsp matcha tea 1 tbsp white miso 2 tbsp warm water or non-dairy milk Melt vegan butter in a large pan. While butter is melting, whisk together matcha, miso, and warm water or milk. Add marshmallows to melted butter, and whisk vigorously until melted. Add vanilla and sea salt. Stir in the matcha miso mixture until well combined. Remove from heat, and stir in rice krispies. Taste for more salt if you'd like! Line 8x8 pan with parchment and press mixture in the pan. (Best to oil fingertips!) Garnish with...
JACKFRUIT "CHICKEN" SALAD 2 cans of jackfruit, rinsed and drained. Break up large chunks with your hands, or give it a quick chop. Sautée in a little olive oil to remove the water from the brine. Add a dash of sea salt! This step isn't necessary, but helps with the flavor! Vegan Mayo//1 cup cashews 1 cup water 1 clove garlic 1 tbsp nutritional yeast 1 tbsp white miso 2 tablespoons Dijon Mustard 2 tablespoons apple cider vinegar 1 tsp sea salt Blend all ingredients until smooth. 1 cup chopped celery 1 handful parsley, chopped 5-6 chives, chopped 1/4 cup capers Assembly// Toss jackfruit with 1 cup vegan mayo, celery, parsley and chives. Chill in fridge for an hour...
