By Food & Wine
Peanut Butter Rice Krispie Treats
There's a world of healthy ingredients you've probably never tried, even if you're an adventurous cook. It's time to explore something new. That's why F&W collected shopping lists from three brilliant innovators: a vegan expert, a meat-centric chef and a baking genius. Here, their kitchen pantry staples, plus amazing peanut butter Rice Krispie treats.
Vegan Grocery List
Akasha Richmond was once a private chef, preparing healthy meals for celebrities like Michael Jackson and Barbra Streisand. At her Los Angeles restaurant, Akasha, she now creates excellent dishes for both vegans and omnivores.
Vegenaise "I use this dairy-free, eggless version of mayonnaise, and no one in my restaurant ever knows."
Earth Balance Coconut Spread "I swap this spread for butter in mashed potatoes. It's lactose-, soy- and gluten-free."
Nutritional Yeast "I like it sprinkled on popcorn and salads. It's high in protein and a great flavor enhancer."
Beans and Legumes "I adore all kinds of beans and I love red lentils because they cook so fast."
Whole Grains "I use a lot of quinoa, green bamboo rice and millet because you can make them ahead. I mash them into burgers and mix them with vegetables. I have millet with almond milk for breakfast."
Cashews "I soak and puree them to make a luscious crema to top things like enchiladas."
Hemp Seeds "They're a complete protein with plenty of omega-3 and -6 fatty acids. Add them to salads, grains, even cookie dough."
Lean Meats Pantry
At Washington, DC's Greek-inspired Komi and the northern Thai spot Little Serow, Johnny Monis (an F&W Best New Chef 2007) champions lesser-known meats. If you've never had a goat stir-fry, he provides a compelling reason to try it.
Wild Boar "Wild boar is lean and gamey; it's a super stand-in for farmed pork. Slow cooking really brings out its rich, mellow flavor. Street carts in northern Thailand sell grilled boar-neck satay."
Guinea Hen "Properly cooked guinea hen is so delicious, it makes you completely forget the comparisons to chicken. I like marinating it in yogurt with tandoori spices, then roasting or grilling it."
Goat "Goat is one of the world's most widely consumed meats and a great alternative to beef. It's naturally lean and significantly lower in fat than either beef or chicken. It's also a personal favorite of mine. At Komi, we roast goat until the meat falls off the bone, then serve it with pita, pickles, tzatziki and a smoked-eggplant puree. Goat is also terrific in tacos--by far our most popular staff meal."
Bison "Bison is especially lean and has a musky sweetness. Grill it over really high heat, just as you would a steak. In Chiang Mai, we came across a vendor selling little bags of sun-dried buffalo that he'd finish off by grilling or frying."
Rabbit "Rabbit is one of the leanest forms of protein there is. It's subtle in flavor and takes to marinades very well. When I was a kid, my Greek grandmother always had a rabbit dish waiting for us when we landed in Chios."
At Tartine and Bar Tartine in San Francisco, pastry chef Elisabeth Prueitt is known for classic French desserts made with white flour. But, she says, "I got turned on to using healthier alternatives at home when I found out that I was gluten-intolerant."
Flaxseed Meal "I mix the nutty-tasting meal into pancakes, waffles, quick breads and even smoothies. You can buy it preground, or you can finely crush the seeds in a coffee or spice grinder. It's a good source of fiber and omega-3s."
Quick-Cooking Oats & Oat Flour "I use quick-cooking oats or oat flour (ground whole oats) in almost everything I bake. It's a really easy way to bump up the texture and health benefits without sacrificing flavor or lightness. I add quick-cooking oats to chocolate chip cookies, and I replace up to half the regular flour in brownies with oat flour. I like quick oats, since they don't need to cook as long as regular rolled oats."
White Whole-Wheat Flour "This whole-grain flour is produced from a white variety of wheat. It's different from whole wheat flour--it is made from a different type of grain than the kind typically used for bread. Compared to other whole-grain flours, it is quite soft. It works well combined with all-purpose flour."
Rice Krispies Gluten Free "It's made with whole-grain brown rice but no barley malt, which is the source of gluten in regular Rice Krispies. I make Rice Krispie treats with coconut oil, which I've discovered goes with everything."
Peanut Butter Rice Krispie Treats (pictured above)
3 tablespoons coconut oil, plus more for greasing
One 10-ounce bag marshmallows
3/4 cup creamy peanut butter
7 ounces Rice Krispies Gluten Free with Brown Rice (6 cups)
Lightly grease a 9-by-13-inch baking pan with coconut oil. In a large pot, melt the 3 tablespoons of coconut oil. Add the marshmallows and cook thoroughly over low heat, stirring constantly, until they are melted, about 5 minutes. Add the creamy peanut butter and stir until incorporated. Remove the pot from the heat and immediately add the Rice Krispies. Using a wooden spoon or firm spatula, stir to coat them completely. Scrape the mixture into the prepared baking pan and, using a sheet of wax paper, press evenly on the mixture to compact it. Let the Rice Krispie treats cool completely, then cut them into squares and serve.
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