Vegan Marshmallows/Whipped Topping

[Guest guest]

Anyone here know of a vegan marshmallow that is good? The fabulous store that

carried them, and it doesn't even carry meat or meat products, discovered that

the vegan marshmallows they carried were not vegan. Now they have these

humoungous marshmallows, brown too, that no one likes, but they are

vegan...Anyone have a suggestion. I use them in fruit salad during the holidays.

I also need a whipped topping that is vegan...I tried the Hip Whip at

Thanksgiving and it sure didn't blend well...anyone try mixing it with vegan

mayo? Both have to be vegan though.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

 

 

[Guest guest]

I refer you to my vegan smores post a few months back:

/message/23265. Got

a butane torch?

 

, " linda " <lindai81@c...>

wrote:

>

> Anyone here know of a vegan marshmallow that is good? The

fabulous store that carried them, and it doesn't even carry meat or

meat products, discovered that the vegan marshmallows they carried

were not vegan. Now they have these humoungous marshmallows, brown

too, that no one likes, but they are vegan...Anyone have a

suggestion. I use them in fruit salad during the holidays. I also

need a whipped topping that is vegan...I tried the Hip Whip at

Thanksgiving and it sure didn't blend well...anyone try mixing it

with vegan mayo? Both have to be vegan though.

> linda

> " Whatever you do will be insignificant and it is very important

that you do it. "

> Mohandas Gandhi

>

> linda's Growing Stitchery Projects: womyn47

>

>

[Guest guest]

marshmallows: try http://www.tinytrapeze.com/productview3.cfm?categoryID=5

, although last i checked they were out of stock. i believe pangea still

carries their own brand of vegan marshmallows, too.

 

 

here are 2 vegan whipped topping recipes from bryanna clark grogan:

 

WHIPPED TOPPING:

BRYANNA’S BEST TOFU WHIPPED CRÈME makes about 1 and 3/4 c.

 

This is so simple and good! Be sure to let it refrigerate for AT LEAST four

hours before serving,so that it sets up nicely. This is like a softly-whipped

cream and doesn’t separate!

NOTE— TO STABILIZE FURTHER, dissolve 3/4 to 1 tsp. vegan kosher gelatin in 1

T. boiling water, or in the liqueur, if you are using it, heated almost to

boiling, then whip in with the other ingredients. (Don't use agar-- it doesn't

seem to work well in this.)

NOTE ON CALORIES AND FAT: Cashews give a rich flavor, have some thickening qua

lities, and save about 280 calories for the whole recipe. (1/4 c. cashews

contains about 200 calories; 1/4 c. oil contains about 480 calories.)

 

1 and 1/3 c. soft tub tofu [water-packed in plastic tub—see Note below#]

1/4 c. melted Earth Balance Natural Buttery Spread (see Note

below+)

OR 1/4 c. oil OR 1/2 oil and 1/2 melted Earth Balance

OR 1/4 c. raw cashews, ground very fine in a food processor or

coffee grinder

3 T. very light granulated unbleached sugar or white beet

sugar

OR 3 T. maple syrup (this will make it a little softer)

1 and 1/2 tsp. vanilla

1/2 tsp. lemon juice

OPTIONAL: (if not using Earth Balance) pinch salt

OPTIONAL: 1 T. of your favorite liqueur

Place all of the ingredients in a blender or food processor and blend for

several minutes, or until VERY smooth and fluffy. Scrape into a small bowl,

cover

tightly and refrigerate for AT LEAST four hours before serving. This will

keep for several days refrigerated.

#NOTE ON TOFU: The measurement for the tofu was determined by the size

(actually, 300 g) that soft water-pack tub tofu comes in in my area. DO NOT use

silken tofu (Mori-Nu in the asceptic boxes) for this recipe (there is another

recipe using silken tofu below). Use the freshest available soft water-pack tub

tofu (and be careful that it’s not “dessert†tofu, which has sugar added).

 

+NOTE ON EARTH BALANCE: This is a vegan “margarine†that cantains no

hydrogenated fats, and is made from all expeller-pressed oils. It also tastes

great—

buy in health food stores.

*************************************

BRYANNA’S WHIPPED TOPPING MADE WITH SILKEN TOFU makes about 2 c.

If you can’t find soft water-pack tub tofu, try this

recipe—it

’s also very good.

NOTE— TO STABILIZE FURTHER, dissolve 1 to 1 and 1/4 tsp.

vegan kosher gelatin in 1 T. boiling water, or in the liqueur, if you are using

it, heated almost to boiling, then whip in with the other ingredients. (Don't

use agar-- it doesn't seem to work well in this.)

1 (12.3 oz.) box extra-firm SILKEN tofu (like Mori-Nu brand, in asceptic box)

1/3 c. oil OR melted Earth Balance (see Note * below), or a

combination

1/4 c. maple syrup OR very light granulated unbleached sugar

or white beet sugar

1 T. soymilk

1 and 1/2 tsp. vanilla

1 tsp. lemon juice

OPTIONAL (if not using Earth Balance): pinch of salt

OPTIONAL: 1-2 T. of your favorite liqueur

Whip ingredients together in food processor until VERY smooth. Refrigerate

for several hours before serving.

* NOTE ON EARTH BALANCE: This is a vegan “margarine†that contains no

hydrogenated fats, and is made from all expeller-pressed oils. It also tastes

great—

buy in health food stores.

 

 

 

melody

 

 

http://www.flawlessfitness.com

 

http://www.melodysmusic.net