Vegan Peanut Butter Chocolate Rice Krispie Treats

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Last night Ben and I hosted a drinking vessel party– a party where everyone is encouraged to show up with a strange and unique thing out of which to drink. I came up with the idea for this party when I was in college but stowed it away for the perfect time (I guess Super Bowl Eve 2k16 was that time, because there’s no better way to start a day of drinking than waking up drunk).

Most of the parties we host are potlucks so our friends are conditioned to expect loads of food alongside their booze. I was a little nervous that a party which actively encourages drinking alcohol from oversized containers with no food would end badly, so we got six types of chips and three varieties of hummus. I don’t know about you, but I prefer to my drunken downward spirals to be fueled by sugar, so I made these Rice Krispie Treats.

I should say that I had not eaten Rice Krispie Treats in about 10 years before this, so I was really pleased to find out that they are DELICIOUS when you’re an intoxicated hot mess (and pretty tasty when you’re sober, too). If I ever run for public office my platform will be “peanut butter in everything, always”, so peanut butter and chocolate felt like necessary additions. I don’t buy marshmallows very often (except for s’mores cookies and s’meaches) but I might have to change that. The best thing about these is that they’re stupidly simple – no baking required.

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Makes roughly 24 squares

  • 20 oz vegan mini marshmallows (I used two bags of Dandies, roughly 6 cups)
  • 6 cups Rice Krispie cereal
  • 2 tablespoons vegan margarine
  • 2 tablespoons coconut oil
  • 3/4 cup peanut butter
  • 1 cup dark chocolate chips
  1. Melt the vegan margarine and 1 tablespoon coconut oil in a medium saucepan. Add the marshmallows and cook down, stirring, over medium heat until the marshmallows are totally melted. Add the peanut butter and stir.
  2. In a large bowl (or directly in a 9×13 pan) combine the marshmallow mixture and the cereal and mix well to combine. Press the mixture firmly into the pan. Place the chocolate chips and 1 tablespoon coconut oil into a bowl and microwave for 1 minute. Mix the oil and chocolate – heat for an additional 30-60 seconds if necessary. Pour over the rice krispies and top with additional chocolate chips or marshmallows if desired. Place in the fridge and let set for 15 minutes or until the chocolate hardens. Slice into squares and serve.
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Thanks to Dandies for supplying me with plenty of ‘shmellows!

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Fully Loaded Yams with Black Beans, Sesame Miso Gravy, Green Onions + Purple Cabbage

You know when you find a recipe that’s so totally delicious, yet sickeningly simple that it makes you kind of mad? Like, you think WHY THE HELL DIDN’T I THINK OF THIS? And then you stop being mad because it’s delicious and who has time to be mad when you could be eating? That’s basically the emotional cycle I fell into as I read each recipe in The Rawsome Vegan Cookbook. Vegetables are at the center of every dish and even though it seems like we, as a society, have done everything there is to do with eggplants (seriously, I thought they stop being exciting in, like, 1804) this book has like six exciting things to do with them. The photography is the same gorgeous stuff you can find on Emily’s blogSpeaking of this beautiful blog/book, you can win a copy for yourself! Keep reading to find out how.

baked yams

I’ve written about Emily’s books before, so I will stop myself from gushing again, but seriously, this is a good one. The book is broken into a totally raw section and a lightly cooked section (the baked yam recipe below is from the latter). I can’t wait to work my way through the book because I can tell a bunch of the recipes will make great lunches to bring to work. (I’m lookin’ at you, Freedom Falafel). YOU CAN MAKE A HOME IN MY TUM, LITTLE FRIENDS.

Anyway, this is how I prop open my books. Can you not see how nice the photos are in there? Damn.

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Baked Yams with Black Beans, Sesame Miso Gravy, Green Onions + Purple Cabbage

2 large yams/sweet potatoes

1/3 cup water
3 tablespoons tahini
2 tablespoons apple cider vinegar
1 heaping tablespoon miso paste
1 teaspoon maple syrup
1 peeled garlic clove
1 teaspoon chunk peeled ginger

2 cups cooked black beans
1/3 cup chopped green onions
1/3 cup chopped purple cabbage

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Preheat the oven to 350*. Wash and scrub the yams then slice them in half lengthwise and bake with the cut-side down for 45 to 60 minutes, or until they are bubbling and tender all the way through (test with a fork). Mash a little space into each of them so you have a place to put the toppings.

To make the gravy: blend all the ingredients until smooth. If it’s too thin, add more tahini. If it’s too thick, add more water or apple cider vinegar.

Top off yams with the beans, green onions and cabbage, then drizzle with the gravy. Nom.


Want to win a copy for yourself? Head on over to my Instagram, follow me, then find the post that says win a book! books are not extinct! and like it. You’ll automatically be entered to win a copy!

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Spicy Vegan Black Bean Soup

Happy 2016, lovely bitches and hoes of the internet. I hope you had a joyous holiday season filled with limited familial dysfunction – but not zero – and I hope you found time to jam your gullet full of baked goods like I did #cleaneating #blessed.

vegan black bean soup

Christmas feels like ages ago! I spent the holiday in Iowa with Ben’s family and cooked up a number of delicious things which will find their way to this blog eventually. After Christmas I traveled to Amsterdam, which I documented on my Instagram account (and used the hashtag #amstergrams, which I later found out is almost certainly a drug hashtag……).

vegan amsterdam

Amsterdam is sweet. The bike culture is incredible and they have a diverse population, which meant tons of great food from around Europe and the world. I found the city to be very vegan/vegetarian-friendly. A few places we ate:

vegan amsterdam

Now I’m back in the real world where it has been quite rainy and cold. I am comforting myself by listening to Bright Eyes and eating a huge, steamy bowl of this spicy vegan black bean soup (!) which is an old recipe I posted on Tumblr ages ago but never migrated over. So, here’s a new recipe to get you through this winter. And this might be a healthy recipe, but don’t think I’m all about resolutions or anything. I’ll make sure the next recipe I post is, like, a quadruple chocolate bourbon cocaine cake or something.

Spicy Vegan Black Bean Soup

  • 1 onion, chopped finely
  • 1 cup portabello mushrooms, chopped finely
  • 2 medium carrots, chopped finely
  • 1-2 Tbs coconut or olive oil, for sautéing
  • 1 tablespoon tomato paste
  • 5 cups vegetable stock
  • 2 x 29-oz cans black beans, rinsed and drained
  • 1 tablespoon ground fresh chili paste
  • crushed red pepper flakes
  • scallions (for garnish, optional)

Add the onions and oil of your choice to large pot. Sauté until the onions a translucent (6-7 minutes), then add the mushrooms and carrots. Sauté another 5 minutes or so, stirring occasionally. Add the tomato paste, veg stock, beans, and chili paste. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes. Use an immersion blender (or pour in a regular food processor/blender) and blend until smooth. Serve hot and garnish with scallions, crushed red pepper, and hot sauce.

vegan black bean soup

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Mushroom Chickpea Pinwheels

I’m sitting in my apartment where it looks like Christmas just threw up after a night of heavy drinking. I don’t pin myself as the holiday type, so I think I must have sleepwalked to Target in a zombie-like state and bought 4 strings of lights, fir tree-shaped candles, and, somehow, pumpkin spice hummus. There is no other explanation. I am repulsed and slightly aroused.


The only part of the holidays that my rational mind enjoys is the viable excuse to bake all the time. I don’t even like baking that much, but I have a few great jokes centered on powdered sugar looking like cocaine, so I do what I have to. This coming week is a non-stop string of holiday parties with coworkers, family, and friends. Fortunately, these pinwheels are a super easy last-minute party trick guaranteed to please a crowd. Make sure you get vegan puff pastry and the rest is pie. I’m biased, but I could eat these vegan pinwheels all day (I might also be avoiding that pumpkin spice hummus).

Mushroom Chickpea Pinwheels

  • 1 package vegan puff pastry, thawed (I use Pepperidge Farm)
  • 3 shallots, finely minced
  • 1 cup chopped portabello mushrooms
  • 1 can chickpeas, rinsed and drained
  • 2-3 tablespoons olive oil
  • salt to taste
  • 1/2 teaspoon fresh or dried thyme

Preheat the oven to 400* and lightly grease a cookie sheet

  1. Heat a medium pan and add the olive oil and minced shallots. Sauté for 1-2 minutes, then reduce heat to low and let them caramelize until browned and tender, about 10 minutes. Add the mushrooms and cook for another 10 minutes or so, stirring occasionally.  Finally, add the chickpeas, sprinkle with thyme, season with salt and pepper to taste; cook for 5 more minutes.
  2. Roll out the thawed puff pastry on a lightly floured surface. Depending on the number of sheets of pastry, divide up the mushroom/chickpea mixture (e.g. if you have two sheets, divide mixture in half). Starting about 1/2″ from the edge, pour one portion of the mixture onto a sheet of pastry (see picture below). Roll away from you into a log (like a jelly roll). Cut into 1/2″ slices. Place the slices onto the greased cookie sheet. You may want to pour a bit of extra filling into some of them as you go if any are sparsely filled. Repeat this process with subsequent sheets of puff pastry. Once complete, place the cookie sheets in the oven. Bake for 10-12 minutes, or until the pastry is golden brown and puffed up. Let cool for 10 minutes. Serve warm or room temperature.
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