Salted Maple Cashew Crispy Treats

Who doesn't love rice crispy treats. Back in the day I used to walk to the gas station by my office and buy them at least once a week. It shames me to think I bought "food" at the gas station. Since turning my life in a healthier direction one thing I've shunned is marshmallows (and gas station food) because of the ingredients and unfortunately that included my beloved rice crispy treats. I had forgotten about my obsession until recently when I came across a recipe for a healthier version, so I tried it and it was sooo sweet. I felt there had to be a better way and I wanted to put a bit of a gourmet twist on it.

Ingredients:

3 C Crispy Brown Rice Cereal

1/2 C Cashew Butter, unsweetened/ unsalted

1/2 C Maple Syrup

1/2 tsp Sea Salt

Oil or Butter for Pan

In a Large bowl, measure 3 cups of Crispy Brown Rice Cereal.

Grease 8x8 pan, set aside. In a small saucepan combine cashew butter, maple syrup and sea salt. 

Cook over medium low heat until combined and slightly thick.

Pour into Crispy Brown Rice Cereal. Stir until cereal is completely coated and clumps together.

Pour cereal into pan and gently press into pan with a spatula.

Chill in fridge for 30 minutes then cut into squares.

Grilled Vegetable Hogies

I love sandwiches and could easily eat one everyday. This is one of my favorite meals from our Vegan days. It's super quick and easy, you can grill you veggies a couple of days in advance. It's versatile because you can use almost anything you like, and it's a complete source of protein when you combine, hummus, veggies and bread!

Ingredients:

Hummus

1 roll per person

Any or all of the following vegetables to grill;

Onion, Bell Pepper, Portobello Mushroom, Zucchini, Asparagus, Yellow Squash, Eggplant.

Any or all veggies to top sandwich;

Avocado, Tomato, Sprouts, Spinach, Arugala, Lettuce.

Oil

Balsamic Vinegar 

Salt & Pepper

Preheat Grill to Low. Slice Vegetables into large pieces so they don't fall through grates. (Bell peppers get cut in half and seeds removed. Small Zucchinis cut in half lengthwise, large squash or eggplant get sliced into 1/4" thick slices ect). Place veggies on the grill for about 4 minutes then turn. Keep a very close eye on things, four minutes on my grill maybe  two minutes on yours. My parents grill only seems to have one setting, incinerate! You just quickly pass the veggies over their grill and it's done! You just want the veggies to be soft and have some nice grill marks. 

Here is a sampling of what we used this evening.

Once everything is nicely grilled slice everything into thin strips. Spread hummus onto both sides of bread and top with desired vegetables. Salt, pepper and a drizzle of Balsamic Vinegar if desired.

Caramelized Onion Dip

With Summer barbecues right around the corner I thought it was time to share a tastier alternative to a summer staple. Who hasn't stirred a packet of French Onion Soup Mix into a container of sour cream, but those ingredients (not to mention taste) of those packets are terrible. With a little time, mostly away from the stove, you will have a dip that will make you forget about those packets forever!

Ingredients:

1 Yellow Onion, diced

2 Tbs Butter

1/4 C Sweet White Wine, like a Reisling

2 tsp Roasted Garlic Veganaise (optional but very tasty addition)

1/2-3/4 C Sour Cream (depending on how big your onion is!)  

In a large skillet over medium low heat cook onions and butter stirring every 5 minutes.

Once onions are translucent add 1/4 cup of wine. I use a sweet wine to help the onions achive a nice caramelization and add flavor to the onions.

I let the onions cook for a total of 45 minutes but you don't want to hover over this. You need to step away and let the onions do their thing. Mine got a little dark in spots because someone woke up from their nap a little cranky. 

I let the onions cool and added them to the sour cream and mayonnaise. You may want a little more or less sour cream depending on how big of onion you used. 

Chill dip for at least 30 minutes or overnight. It's great with chips, as a sandwich spread or with sea salt roasted potato wedges.