If the Easter bunny was laying an egg would it be colorful ?. If only bunny laid eggs .....That's what imagination does,opens doors to fun ideas. This Easter treat is so much fun to put together. Rice crispy treats are a favorite in my house, easy to put together and a fun way to get kids in the kitchen.
One of my friends made this with non vegan marshmallows and sugar syrup, she got the idea from Ree drumand so we had to try make a vegan version of it . Vegan Marshmallows are made without any gelatin and they can be replaced in any recipe that calls for traditional marshmallow , I love the dandies brand . These treats are also Gluten Free.
Try making these with your kids this Easter weekend, they would love the process as well as the result !!
Ingredients
1/5 stick of earth balance unsalted butter 1 pacakage mimi marshmallows ( 10 ounces ) 6 cups crispy rice cereal 12 candy treats to hide inside the egg Sprinkles in fun easter colors Coconut oil spray
12 Plastic easter eggs .
Directions
1. Spray the inside of the plastic easter eggs with the spray and use a brush to spread it evenly. Keep a light hand on the spray so you don't taste the oil when you take the first bite out of these yummy eggs .
2. Melt the vegan butter in a large pan over medium heat .
3. Add the marshmallows and stir them around until the mixture melts .Keep the heat to low medium .
4. Turn the heat off and add the rice crispy cereal. Mixing as you add cup by cup.
5. The cereal should be evenly coated with Marshmallows .
6. Take the plastic egg that has been sprayed and fill the bottom half wiht the cereal mixture .
7. Put the candy treat , we used vegan jelly treats into the center of the egg and press it down gently .
8. Fill the other half of the egg with more cereal and then press the two halves together and hold for ten seconds
9. Remove the eggs from the plastic mold and roll them in a plate with sprinkles and serve. Ours get eaten right away !!
Everyone in my house loves Poori. It is our favorite bread of all indian breads.There is something magical about that crispy yet soft poori which makes you fall in love with them instantly .
This is perfect for a middle of the week dinner when I am bored of eating the many vegetables .This curry is cooked in a spicy onion tomato gravy and I am sure you will make this often for your family !!
I can eat spinach any which way- raw in salads or cooked in creamy curries.You can make it make for weeknights and Serve the dish with a side of basmati rice. Also, this dish makes great leftovers. The spinach sauce tastes even better the next day!
Yay finally found a recipe that we all love ,These brownies were not too fudge but are moist, and chocolaty, with crispy edges and crackly tops. It calls for basic pantry ingredients and as for a gluten free recipe just use 1-1 gf baking flour. It’s hardly more difficult than using a mix. Try it today😊
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1/5 stick of earth balance unsalted butter 
Neha's Vegan Kitchen on Rajasthani Pitor Sabji – Chickpea Flour Tofu Curry – Burmese Tofu Curry: “The traditional recipe does ask for yogurt but I did make this without because I add it in the curry.…” Feb 12, 21:19
on Rajasthani Pitor Sabji – Chickpea Flour Tofu Curry – Burmese Tofu Curry: “I think you forgot to add curd 😉” Feb 4, 05:44
