Oh, sweet marshmallows. How I’ve missed you: your sugary squishiness, the way your outsides caramelize over a fire, your coyness as you peek up at me from a mug of hot cocoa. Worst of all, I thought I was fine—I didn’t realize the size of the marshmallow-shaped hole in my heart.
That was before Sweet & Sara.
It’s fall, and that means s’mores. S’mores traditionally mean gobs of sugared animal bone (ahem, gelatin) sandwiched between chocolate and graham crackers. Since I’ve been vegan, I’ve simply done without marshmallows. I admit, it’s been less than satisfactory at times. When my sister and I lived together, one night she decided to make s’mores over candles in our living room. It worked quite well for her, actually. I improvised a marshmallow-less s’more by holding a square of chocolate over a candle to soften it before smushing it between the graham crackers. I miscalculated, and melted chocolate quickly squashed the candle flame. In the battle of the s’more-making sisters, I was clearly the loser.
I vowed this would not happen again.
This is all to give you an appreciation of the spastic happy dance I did when Red and I found Sweet & Sara’s marshmallows in our grocery store. Poor man, I think he thought I was having a seizure. Now, normally I am skeptical of new vegan interpretations of non-vegan foods, having been disappointed countless times (see: cheese). However, bolstered by Easy Vegan’s in-depth evaluation of Sweet & Sara vs. Dandies (a veritable Great Marshmallow-Off), I was confident that it would be worth the risk.
Oh, how it was. I have not experienced such marshmallow ecstasy for years, since my
I would continue to sing the praises of Sweet & Sara, but we’re making soup for dinner. It’s a toss-up between African Sweet Potato Soup and Mexican Tortilla Soup, both from 30-Minute Vegan. For today, at least, I’m happy it’s fall.
Yup, it was pretty much like this. Photo courtesy of Sweet & Sara.