Friday, August 3, 2012

Update on Vegan Rice Crispy Treats

I posted a couple of weeks ago about very yummy dulce de leche rice crispy treats. I mentioned that a vegan version could be probably be made with brown rice syrup and vegan margarine. I finally tried it and it works just fine. Here is the recipe. Unfortunately Earth Balance vegan margarine has a strange soy aftertaste. This did not much deter my kiddos, who loved the treats right out of the pan, but it did kind of irritate me. I am not sure why vegan food makers seem so often to lose touch with the reality of taste. I guess that this bodes well for people who eat vegan foods exclusively because the flavor must just become a background note to which one becomes accustomed. As an occasional vegan I still find the soy taste an interruption in my enjoyment of the food. Nucoa makes a margarine that is vegan from all I can tell (it does not contain whey or casin as many do) but it has apparently experienced some difficulties with the transition to a new trans-fat free recipe. Sometimes thorough cooking helps with the soy flavor, so perhaps cooking the margarine further might help. I'm not sure. At any rate, here is the recipe.

1 cup brown rice syrup
4 Tbsp vegan margarine
6 cups/7.5 oz rice crispies
1/2 tsp kosher salt (optional)

Bring the syrup and margarine to a full boil and boil for five minutes. Stir in the rice crispies. Spread into a greased 9-inch by 13-inch pan and sprinkle with salt.

1 comment:

  1. Cooking the Earth Balance margarine did not really help. I can't recommend it. I did buy some new Nucoa and will try this soon.

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