Black Sesame Marshmallow Crispies
3 recipes in one week !
How are we this morning ? I hope all my lil internet pals are doin well. My stockpile of plant-based cheese is sadly almost gone from the weeks of recipe testing but it was all fun and yummy while it lasted. I gotta say I am pretty bummed with the plant-based cheese series as it kinda flopped. In my mind leading up to Valentine’s Day I thought doing a plant-based cheese series would be such a hit because who doesn’t love fancy snack boards ? But we win some and we lose some and I will take this as a learning experience.
I don’t wanna show that I have it all figured out without sharing the messy process of how I got there. I know one day my content and recipe development will be a better reflection of how I envision it, but until then just one step at a time trying to enjoy the up’s and downs because that is life and that is how we learn. I have a lot of open ended dreams and ideas - there is no shortage there but I care a lot about how I move to make that happen. I am grateful for this space where I can be more real with those who are along for the ride and are also passionate about good food and fun in the kitchen. So thank you to those who show up and support me in these humble beginnings I see you and appreciate you all SO MUCH <3
This Weeks Round Up
If you are new to my Substack, allow me to introduce to you my first e-book !! That you can even download as a pdf and is also little gift to my paid subscribers. It has a grocery and a prep guide to help those who are looking to eat and cook more plant-based with 9 recipe’s for breakfast, lunch, dinner and a dessert.
Okay SNEAK PEAK time !! This is a plant-based version of foie gras pate made with sauteed mushrooms, roasted beets, sauteed lentils and toasted walnuts. Pulsed in a food processor for a pate texture making for a delicious appetizer or snack.
Say hello to one of my favorite salads - this kale + roasted brussels caesar salad with crispy buffalo chickpeas. Its crunchy, zesty, a little spicy and honestly just mouthwateringly delicious.
This is an oldie but a goodie - southern fried cauliflower wings !!! I have been going through the site working on older recipes and this one may just deserve a new video as the last time I shared it was in 2022 ! Maybe this time I will make it into a sandwich … we shall see but lemme just say it’s all that and then some.
UGH - I will miss her. The last of our baked brie that I made last week that was baked in olive oil, garlic and herbs that was just to die for ( not really but you know what I mean ).
You guys, I am sure by now you may have realized my obsession with these. Its been years since I made rice crispy treats as I used to make them when I worked at Yard House circa 2019 maybe ? Not to toot my own horn or anything but these are on another level because these are SALTY & SWEET.
The Weekly Recipe Round Up
Garlic + Herb Baked Mini Brie
I previously shared the recipe and how I made this cashew based brie which is what I used to make this mini baked version. I decided to cut the brie into a sort of cross hatch design to really let the garlic and herbs mingle in between the cuts. This spread over some warm crostini’s is just delicious as the baked brie just melts into the warm bread making it honestly addicting.
Black Sesame Marshmallow Cereal Crispies
So about 6 months ago I saw this recipe shared by the New York Times cooking page created by Eric Joonho for a black sesame rice krispies treat and I am not even kidding - it has been living rent free in my mind ever since so today was the day I decided to have a go at making a plant-based version !
These started similarly by browning some vegan butter along with sesame seeds. Before adding in the marshmallows and a touch of toasted sesame oil. To bring out a nutty umami flavor to balance out the sweetness from the marshmallows and because I can’t follow instructions I decided to do a mix of both crispy rice cereal and corn flakes. They took 10 minutes to make which is more time that it took for all of them to be devoured - they soft and gooey while also having a nice crunch. Eating them as cereal was also so fun - highly recommend !
Next Weeks Sneak Peak
What you will need
Food Processor
Spatula
4 Inch Ramekins
Medium Sized Sauté Pan
Faux Gras
Yields Approx. 8 oz*prep 30 min - chill time 1 hour*
Keep reading with a 7-day free trial
Subscribe to Pre-Shift to keep reading this post and get 7 days of free access to the full post archives.