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Spicy South Asian Chex Mix
½ cup vegan margarine
2 tablespoons Worcestershire sauce (Fred Meyer brand is vegan)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon garam masala
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon ginger
½ teaspoon fennel
½ teaspoon turmeric
½ teaspoon cayenne or hot Indian curry
3 cups Wheat chex
3 cups Corn chex
1 cup chopped nuts
1 ½ cup pretzels
1 7-oz package of Hot Punjabi Mix (available at Tacoma Food Co-Op)
Rice Chex doesn’t do it for me, but feel free to substitute some for a portion of the corn or wheat chex if you’re a fan! This is a spicy, flavorful, onion-y, and garlicky mix. If you like less spice, start with smaller portions and then add to taste. I honestly don’t usually measure – I just shake on.
Preheat oven to 275. Melt margarine in a saucepan. Stir in Worcestershire sauce. Mix cereals, pretzels, snack mix, and nuts together in an ungreased 9x13 inch or larger baking dish. Drizzle margarine mixture over cereal mixture. Shake on spices. Stir well with a fork. Cook for 15 minutes. Remove. Stir. Cook for 15 minutes. Remove. Stir. Cook for 15 minutes. Remove stir. Cook for 15 minutes. Remove. Stir. (An hour total of cooking) Enjoy! Stores well in Tupperware.
Vegan Butterbeer
1 cup brown sugar
3 tablespoons water
6 tablespoon vegan margarine
½ teaspoon apple cider vinegar (sounds weird but is necessary)
¼ cup Mimicreme or soy or coconut creamer and ½ cup of Mimicreme or soy or coconut creamer
½ teaspoon rum extract (skip if using real rum)
Rum (two shots or more, as you like)
One 12-ounce bottle of cream soda (I used Jones)
Topping:
Mimicreme or Soyatoo Whip (I used Soyatoo for convenience)
If using Soyatoo Soy or Rice Whip, remove from fridge to loosen. If using Mimicreme, whip.
In a small pot over medium heat, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the sugar has dissolved. Be careful – the time between sugar dissolving and mixture becoming rock hard is quite short! If you do cook too long and get hard pieces of sugar, you can try adding more water and stirring with a fork or strong whisk to soften and dissolve.
Stir in the margarine, vinegar and creme. Set aside to cool – this usually happens quickly if you use room temperature or cold add-ins. Once cool, stir in the rum extract if using.
This makes enough butterbeer for two large goblets. Pour a shot of rum in each glass. Pour half of the brown sugar mixture into each goblet, then fill with cream soda. It took me less than half a bottle for each goblet. Top with whip. Butterbeer is very sweet! If you like less sweet, try experimenting with soda water rather than cream soda.