The recipes I found were too yummy sounding not to share with more people, so:
In honor of National Rocky Road Day -
Rocky Road Pie
By Kymberlie Adams Matthews
1 Package Azumaya Silken Tofu (drained)
1 Bag (12 ounces) of Semi-Sweet Chocolate Chips
4 T. Sifted Powdered Sugar
2 t. Pure Vanilla Extract
1 C. Vegan Marshmallows (see recipe) cut into miniature pieces
3⁄4 C. Chopped Walnuts
1 1⁄2 C. Graham Cracker Crumbs (approximatly 20 crackers)
1⁄4 C. Sugar
1/3 C. Melted Margarine
Non-dairy Whipped Topping
1. Put crackers in a blender to create crumbs, or put them in a sealed bag and crush them with a rolling pin until you have the desired amount of crumbs.
2. Preheat oven to 375°. In medium bowl, mix well: crumbs, sugar, and melted margarine.
3. With the back of spoon, press rest of mixture to bottom and side of 9” pie plate, making a small rim.
4. Bake eight minutes, then remove to wire rack to cool.
1. Microwave chocolate in microwavable bowl on medium-high for one to three minutes, stirring occasionally until melted and smooth.
2. Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.
3. Gently mix in chopped walnuts and mini marshmallows.
4. Turn mixture into crust.
5. Chill one hour or until set.
6. Garnish with whipped topping.
Kymberlie Adams Matthews is the creator of Vegan Honey, Brooklyn-based gourmet vegan pastries, cakes and confections. Information: Vegan_Honey@hotmail.com.
By Kymberlie Adams Matthews
2 1⁄2 T. Vegetable Gelatin
1 1⁄2 C. Sugar
1 C. Light Corn Syrup
1⁄2 C. Cold Water
1⁄2 C. Warm Water
1⁄4 t. Salt
2 T. Vanilla Extract
Cornstarch for dusting
1. Combine gelatin and cold water in the bowl of a mixer with a whisk attachment. Let stand for 1⁄2 hour.
2. Mix the sugar, corn syrup, salt, and warm water in a saucepan. Stir it over low heat until the sugar has dissolved and syrup has formed. Stir syrup for a few more minutes.
3. Remove pan from heat, and slowly pour the syrup into the gelatin/water mixture. Beat the mixture at high speed until thick, white, and tripled in size (approximately 15 minutes). Add the vanilla and beat just long enough to incorporate it.
4. Dust an 8” x 12” (20 cm x 30 cm) baking pan with cornstarch. Pour mixture into pan and dust the top with more cornstarch. Wet your hands and pat the mixture to smooth out the top. Dust again.
5. Let stand overnight to dry out, uncovered.
Next morning, turn the marshmallow out onto a board or wax paper, and cut into small pieces with a dry knife.
Makes about 45 marshmallows.
RAW ROCKY ROAD OATS
Chewy, chunky, nutty, and fruity describes this raw breakfast that's sure to make a frequent appearance on your breakfast table. Like many dishes in raw cuisine, it begins by putting up the grain to soak before bedtime. The next morning breakfast comes together quickly, bursting with goodness.
1/2 C. (118 ml) steel cut Scottish oats (McCann's is one well-known brand)
1 large apple, cored and diced (do not peel)
1 Fuyu persimmon or Bosc pear, chopped or any favorite fruit in season
2 T. raw walnut pieces
2 T. raw pecan pieces
2 T. natural sesame seeds
2 T. flax seed meal
1/3 C. (79 ml) raisins
2 to 3 dashes ground cinnamon
1 ripe banana, mashed
1 T. chopped nuts
Put oats into a large bowl and cover with warm water by one-inch, and soak overnight.
In the morning, pour oats into a fine mesh strainer to drain off water. Transfer to a medium-size bowl.
Add grated apple, persimmon, nuts, seeds, raisins, and cinnamon and toss to combine ingredients.
Divide mixture into 2 bowls and top with mashed banana. An extra sprinkle of nuts on top gives each bowl a little extra visual appeal. Sit down and enjoy with a nice cup of herbal tea. Serves 3.