Guest guest Posted July 4, 2009 Report Share Posted July 4, 2009 what vegan marshmellow recipe???? "swpgh01.t21" Jul 4, 2009 7:09 AM vegan-network [100% veg*n ] Independence Day Vegan Cookout Vegans have long been meant to feel underrepresented on the Fourth of July. From greasy hamburgers to full racks of drippy ribs, Independence Day traditions are typically centered on a cruelty-filled dish. And ordinary meat analogs like soy-dogs or tofu sausages may be satisfying when cooked on a skillet or in a microwave, but they tend to turn into a strange mess when prepared on a grill.Celebrate your independence from an animal-based diet this Saturday by grilling a pineapple. Patriotic Fruit Salad makes a perfect side dish, and save room for vegan S'mores for dessert. Grilled PineappleThe perfect mix of savory sweet, this main course tastes more like dessert and is so refreshing in the summer heat.• 3 tbsp. vegan margarine• 1 tbsp. brown sugar• 2 tsp. lemon juiceCut your pineapple into patty-size filets approximately 1 inch thick. In a small saucepan, combine margarine, brown sugar, and lemon juice. Melt and stir until properly blended. Remove from heat and coat both sides of your pineapple filets with a kitchen brush. To cook, lay your slices of pineapple directly onto a medium-heated grill. Smoke for 4-6 minutes before flipping your pineapple onto other side. Remove from heat and serve immediately.Patriotic Fruit SaladThis refreshing, red-white-and-blue dish won't last long on a hot July 4th. Reserve some vegan marshmallows for S'Mores over an open fire with Tropical Source chocolate and graham crackers.• 1 whole watermelon• 2 ½ cups fresh blueberries• 2 cups small Dandies vegan marshmallowsCut open your watermelon and scoop with a melon baller to create little, bite-size pieces. You can use a small ice cream scoop if you don't have a melon baller. Toss with rinsed blueberries, marshmallows, and pieces of fresh spearmint.If you don't have Dandies vegan marshmallows, make your own at home with this recipe. Photo by Steve Woods, from www.sxc.hu. Author: Elizabeth Holli WoodElizabeth Holli Wood is an Examiner from Tampa Bay. You can see Elizabeth Holli's articles on Elizabeth Holli's Home Page. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2009 Report Share Posted July 5, 2009 sorry, the links never come out when I cut & paste ( nor do the pictures ), something to do with no doubt ( Hi police if your reading this.... ) Pan Use a small 8x8 baking pan for amazingly thick marshmallows or 8x12 for a more manageable, bite-sized marshmallow. Mix 2T of vegan powdered sugar and 2T of cornstarch together. Spray your pan with oil and dust with the sugar/cornstarch mixture. Set aside. Fluff The fluff part of this recipe was inspired by Jeanette Sutton's web site recipe for agar marshmallows at meatandeggfree.com. She deserves a tremendous amount of credit for her work on fluff, a key to marshmallow success. If you are looking for an agar marshmallow, try Jeanette's recipe. 5T soy protein isolate (available at many health food stores) 2t Baking Powder 1/4t guar gum 3/4C cold water Sugar Syrup 1.5C raw sugar 1C light corn syrup 1/2C water 1T Genutine Vegetarian Gelatin 2t vanilla extract Where Can I Buy Any Of These Ingredients? Genutine is a commercial product (click here to order) made primarily of carrageenan with locust bean gum and sucrose, according to their web site. It has no animal products in it. Not even close. To make the fluff, mix the dry ingredients together first in a stand mixer. Add the water and whip with a whisk for 10 minutes until you get stiff peaks and an increase in volume. The volume will not increase dramatically and fill the bowl as you might see when using the Angel Food Marshmallow Mix. However, you will see some increase and you should get stiff peaks. To make the sugar syrup, mix the Genutine with the raw sugar in a saucepan. Then add the water and whisk quickly. You should have a thick mixture. Add the corn syrup. Stir and heat on the stove. Use a candy thermometer and cook the mixture, stirring occasionally, until it reaches 230 degrees. By this time, it should be thick and gloppy. The mixture will begin to gel as one large mass and you will be able to catch sight of the bottom of your pan as you stir. Hurry up and stop cooking! Stir in the vanilla. WARNING! This is extremely messy, gooey and sticky. If you have a splatter shield for your mixer, go get it! Otherwise, you will likely need a hand-held steam cleaner to clean your mixer when you are done. I speak from experience. DOH! Turn the stand mixer on high and whisk the fluff as you quickly add the sugar syrup. DO NOT ADD THE SYRUP SLOWLY! The sugar gel is so sticky, it can climb up your whisk attachment and begin to gum up its connection to the mixer. Just dump it in with the mixer running as fast as it will go. Let whip for 10 minutes. Use a rubber scraper and pour the mixture into your prepared pan. Cover with a sheet of wax paper and push down the mix so it gets into the sides of the pan. Remove the wax paper and let cool in the fridge for at least an hour. When cool, turn out on a cutting board. Cut squares in the size you like and coat all sides with more of your corn starch/powdered sugar mix. Yields 30-35 marshmallows. Get your camera. Find a pretty plate. Put your marshmallows on it. Take a picture. Post it on a blog somewhere. Then apologize to your spouse for the colossal mess you made. Shelf life? As a vegan who has not had marshmallows in a very, very long time, the shelf life is about 24 hours before you eat all of them from off the shelf. I do not know how long they will last if you do not eat them. Perhaps someone can post a comment. Mini Marshmallows If you want mini marshmallows, after mixing, immediately put the mixture in a piping bag and pipe out your mini marshmallows in the size and shape of your choice. Happy cooking! Posted by Dave Soleil at 11:49 PM Labels: carrageenan marshmallow recipe, Genutine marshmallow recipe, marshmallow recipe without gelatin, vegan marshmallow recipe, vegetarian marshmallow recipe 16 comments: Jeff Pinzino said... Bravo! Looking forward to getting the necessary ingredients to give it a try. April 30, 2009 11:34 AM itstartedwithafish said... I am sooooooooooo grateful !Now all I need ist some isolate (still can't figure out which one to buy since you said "no shake mix") and some locust bean gum (yup, no genutine for me *rats*) and then I'll be whipping awaaaaaaaay. YAAAAAYYYYYYYYY !Thanx to you and your patient wife ))))Hugs, KiKi May 3, 2009 7:36 AM Dave Soleil said... Hey Kiki!Glad you're excited about the recipe. I'm not certain you will need locust bean gum. That's just a guess, but I believe there is so little of it in the mix that it may not make a big difference. I think you will need some sort of gum for the fluff mix. That seems to be essential. If you have some other kind of gum, you may want to try that and see what happens.Dave May 3, 2009 2:11 PM Anonymous said... bless you.i look forward to watching for new versions or feedback. May 16, 2009 9:44 PM Anonymous said... THANX,IM MAKING S'MORES TONIGHT! May 22, 2009 2:09 PM Angela said... Brilliant!Now I can eat all the sweet & sara's marshmallows I've been hoarding in the fridge, because I can make more at home! June 2, 2009 7:03 PM supercarrotaway said... awesome. so excited to try. June 2, 2009 8:54 PM Anonymous said... HelloI tried making these the other day,and although they went white and fluffy, I found that there was an overriding taste of the soya protein isolate (which I don't like!). I added 3t of vanilla to try and cover the flavour, but it didn't work. Is this how the marshmallows are supposed to taste, or am I doing something wrong? I used unflavoured pure isolate. June 8, 2009 7:01 AM Dave Soleil said... Hi,Sorry to hear the soy taste was too strong for you. That's the first time I've heard that but nonetheless, everyone's taste buds are different. I don't pick up that taste. Other recipes you will find on the internet all use some sort of soy protein isolate or Versa Whip, which is soy protein hydrolysate. They also use agar which can impart a seaweedy taste. Some people taste it. Others don't. You may want to try the Angel Food commercial vegan marshmallow mix. It is the only mix or recipe that does not contain any soy listed on the ingredients and you can make it at home. Or, maybe you have access to another source of pure vegetable protein that is not soy? A pure source of protein is essential for any marshmallow recipe, vegan or not. Emes gelatin was found to contain more than 50% animal protein. Gluten flour does not work. I tried that one already.Also, try adding the vanilla after about 8 minutes of whipping rather than right off the stove. Vanilla is mostly alcohol and it can burn off very quickly in the sugar syrup leaving little flavor behind.See what you can come up with and report back. After all, the recipe is open source. Let us know what you find out. June 8, 2009 3:42 PM veggie wedgie said... Do you think this would work if I used pea protein instead? I have tried the angel foods vegan marshmallow mix but mine came out too soft and melted [but still delicious] maybe it was the weather of the fact I used agave syrup instead of corn. June 12, 2009 4:02 PM Dave Soleil said... From what I found online, pea protein would very likely work great. It has the same protein content as soy. I haven't come across it at my local stores, but if you can get it, try it! I don't see any reason why it would not work. Also, the angel food mix came out soft for me too using the regular ingredients. I believe, this was because the directions state cooking times and not temperatures. Candy making is a pretty exact science. They could improve their results by providing temperatures. For the cost of the mix, it is a tough sell to experiment with it much. June 12, 2009 11:53 PM Alice Leonard said... Hi, Alice here from Angel Food! Congratulations on cracking the code and thanks for mentioning our marshmallow mix here! I've actually added the cooking temp back into the instructions (105 celsius) because of unreliable results. The time-based recipe appeals because not everyone has a candy thermometer, but I'm happy now that I can give people the time version and the temp version! June 14, 2009 8:20 PM Dave Soleil said... Great news from Angel Food! June 14, 2009 8:33 PM Anonymous said... Hi Dave,thanks for getting back to my question (re: soy protein too strong a flavour for me, June 8th).I shall give your suggestions a go - I may have added vanilla too early. I shall let you know how it goes. June 15, 2009 5:15 AM Dave Soleil said... Try out the pea protein isolate if you can find it too. I think it would work. I just can't get it in my area. June 15, 2009 7:51 AM ginger said... yum! i'm so doing this! and then i'm dipping them in chocolate and rolling them in graham cracker crumbs and eating them!thank you! thank you!!!! i'll be sure to come back and let you know how it went. July 3, 2009 4:13 AM Post a Comment Newer Post Older Post Home Subscribe to: Post Comments (Atom) Peter vv fraggle <EBbrewpunxvegan-network Sent: Saturday, 4 July, 2009 4:36:51 PMRe: [100% veg*n ] Independence Day Vegan Cookout what vegan marshmellow recipe???? "swpgh01.t21@ btinternet. com" Jul 4, 2009 7:09 AM vegan-network [100% veg*n ] Independence Day Vegan Cookout Vegans have long been meant to feel underrepresented on the Fourth of July. From greasy hamburgers to full racks of drippy ribs, Independence Day traditions are typically centered on a cruelty-filled dish. And ordinary meat analogs like soy-dogs or tofu sausages may be satisfying when cooked on a skillet or in a microwave, but they tend to turn into a strange mess when prepared on a grill.Celebrate your independence from an animal-based diet this Saturday by grilling a pineapple. Patriotic Fruit Salad makes a perfect side dish, and save room for vegan S'mores for dessert. Grilled PineappleThe perfect mix of savory sweet, this main course tastes more like dessert and is so refreshing in the summer heat.3 tbsp. vegan margarine1 tbsp. brown sugar2 tsp. lemon juiceCut your pineapple into patty-size filets approximately 1 inch thick. In a small saucepan, combine margarine, brown sugar, and lemon juice. Melt and stir until properly blended. Remove from heat and coat both sides of your pineapple filets with a kitchen brush. To cook, lay your slices of pineapple directly onto a medium-heated grill. Smoke for 4-6 minutes before flipping your pineapple onto other side. Remove from heat and serve immediately.Patriotic Fruit SaladThis refreshing, red-white-and- blue dish won't last long on a hot July 4th. Reserve some vegan marshmallows for S'Mores over an open fire with Tropical Source chocolate and graham crackers.1 whole watermelon2 ½ cups fresh blueberries2 cups small Dandies vegan marshmallowsCut open your watermelon and scoop with a melon baller to create little, bite-size pieces. You can use a small ice cream scoop if you don't have a melon baller. Toss with rinsed blueberries, marshmallows, and pieces of fresh spearmint.If you don't have Dandies vegan marshmallows, make your own at home with this recipe. Photo by Steve Woods, from www.sxc.hu. Author: Elizabeth Holli WoodElizabeth Holli Wood is an Examiner from Tampa Bay. You can see Elizabeth Holli's articles on Elizabeth Holli's Home Page. "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
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