Entries from November 12th, 2011

Roasted Marshmallow S’more Milkshakes

1

12.11.11

Things are going to get pretty indulgent here. I hope you are prepared. It’s not often that I shove a recipe full of delicious richness in your face, so I hope your ready.

What is it about marshmallows that make them so…dreamy?

You first open a bag and reach into the pillowy fluffiness to pull out one perfect piece of heaven.  Plopped into your mouth, the little puffball is so soft and airy. Pure bliss.

I may be the only one who describes a marshmallow experience like this, but I know there is a marshmallow soft spot in everyone. So, I know you are going to love this.

The only thing that makes a marshmallow even better? Roasting.

On this pan I have two kinds of marshmallows [vegan on the top, jet-puff on the bottom]. You see I did a post about gelatin over at my other blog, and I wanted to try and incorporate the vegan version marshmallows into a milkshake recipe. I also wanted to make sure those people who could care less about gelatin have a recipe too! So, like the pleasing recipe developer I am—I made both! Also, I just wanted an excuse to have two milkshakes.

Roasted Marshmallow S’more Milkshake

makes 2 small shakes or 1 large shake.

1/2 cup mini marshmallows, plus a few for garnish
1 heaping cup ice cream
1/3 cup milk
1/2 teaspoon vanilla extract
2 teaspoons chocolate sauce
fresh whipped cream or prepared whipped topping
graham crackers for garnish

Directions

Place marshmallows on a aluminium-foil covered baking sheet and set under broiler for 3-4 minutes or until tops are browned. [Keep a close eye on these and keep the oven door OPEN].

In a blender, add ice cream, milk, vanilla extract and roasted marshmallows [remember to keep a few for garnish!]. Blend well. If the consistency is too thin, add more ice cream. If the consistency is too thick, add milk!

Put 1 teaspoon chocolate sauce into the bottom of each glass. Pour over milkshake and garnish with whipped cream, crumbled graham crackers and roasted marshmallows.

This one had an amazing, intense roasted marshmallow taste! Absolutely divine! :)

Now for the vegan one—>

Vegan Roasted Marshmallow S’more Shake

makes 2 small shakes or 1 large shake.

1/2 cup vegan marshmallows, plus a few for garnish
1 heaping cup non-dairy ice cream [coconut, rice or soy]
1/3 cup non-dairy milk [almond or soy]
1/2 teaspoon vanilla extract
2 teaspoons chocolate sauce [use cocoa powder, water and sugar]
coconut milk whipped topping
graham crackers for garnish

Directions

Place marshmallows on a aluminium-foil covered baking sheet and set under broiler for 3-4 minutes or until tops are browned. [Keep a close eye on these and keep the oven door OPEN].

In a blender, add non-dairy ice cream, non-dairy milk, vanilla extract and roasted marshmallows [remember to keep a few for garnish!]. Blend well. If the consistency is too thin, add more ice cream. If the consistency is too thick, add milk!

Put 1 teaspoon chocolate sauce into the bottom of a glass. Pour over milkshake and garnish with whipped cream, crumbled graham crackers and roasted marshmallows.

This was pretty tasty! Not as intense of a roasted taste but still yummy! Enjoy!

 

 

 

1 comment categories: Desserts, Drinks, Vegetarian

Crispy Honey Soy Tofu

6

05.11.11

Another request! These are so exciting :)

A friend from high school was searching for a tofu recipe, so I put my experimenting gloves on and FINALLY found a delicious way to make tofu! I was inspired last night while eating out. We ordered these lettuce wraps with “smoked tofu” and they were pretty tasty! Sweet, smokey and tangy–I had my flavors for the perfect tofu dish.

I have found that the key to tasty tofu is pressing it. Even extra-firm tofu is sold in water, so it soaks up quite a bit. To make sure it doesn’t come out rubbery, you have to press your tofu!

Place tofu between two plates with some sort of weight on top (I used two cans of beans) and let the tofu sit for a minimum of 1-2 hours. If you have time to do it overnight, try to! The longer it is pressed, the better. Make sure to drain the plates every so often.

Once your tofu has been pressed, cut it into halves both ways (half it standing vertically and flat)

Then, cut the four bars in half. Next, cut each “half side” into thirds.

You should have cubes this size.

Dredge the cubes into corn starch. Making sure to shake of excess.

Brown each side of the dredged tofu in canola oil over high heat. Transfer to a paper towel when crisp.

Cook the prepared sauce for 30 seconds over low heat then add the tofu to coat! Serve over rice with a drizzle of hoisin sauce. YUM!

I served mine with my coconut infused rice with a garnish of green onions. Perfection. :)

Crispy Honey-Soy Tofu

serves 2

2 tablespoons canola oil
1 package extra-firm tofu, pressed and cubed
1/3 cup cornstarch
Honey-Soy Sauce:
zest of one lime
juice of one lime
1 garlic clove, minced or grated
1/4 inch fresh ginger, grated (substitute with a pinch of ground ginger)
1/2 tablespoon honey
1 1/2 tablespoons soy sauce
1/4 of teaspoon chili powder
pinch of red pepper flakes

 

Directions

In a small bowl, whisk together all ingredients for the sauce and set aside.

Heat canola oil in a large pan over medium-high heat (Mine was between 7-8) Dredge cubed tofu in cornstarch and shake of excess. Brown each side of the tofu cubes in the canola oil. (Each side takes about 2-3 minutes) Once crisp, transfer browned tofu cubes to a paper towel and lower the heat. Once the pan has cooled off a bit, add in sauce and cook for 30 seconds. Toss tofu cubes back in and toss to coat. I even let the cubes sit for a minute or two to continue caramelizing the sauce.

Serve over rice with a drizzle of hoisin sauce (I thinned mine out with a little soy sauce)

6 comments categories: Entrees, Lunch, Vegetarian

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