One of the greatest advantages of learning to cook vegan is loosing your fear of substitutions. When replacing eggs and milk becomes your standard practice, it’s no problem to come up with alternatives for other ingredients as well. At the very least, you’ll save money by using what you have on hand. At best, you’ll come up with an even better recipe all your own.

Here are two examples where running low on ingredients gave way to creativity with delicious results:

substitutions can be tasty.

Rice Krispies #1 [based on Alicia's Crispy Peanut Butter Treats from The Kind Diet]

Ingredients

1/2 12oz box of rice crisps cereal
1 1/2 c brown rice syrup
1/4 c Ricemellow creme
3/4 c almond butter
a pinch of sea salt

Rice Krispies #2 [based on the previous recipe after running out of brown rice syrup]*

Ingredients

1/2 12oz box of rice crisps cereal
1 c maple syrup
1/4 c Ricemellow creme
3/4 c almond butter
a pinch of sea salt

For both recipes, heat syrup in a small saucepan until warm.
Stir in salt and almond butter until melted and combined.
In a large bowl, cover cereal with melted syrup combination.
Stir together with a wooden spoon while adding Ricemellow creme.
Pour mixture into a 8×8″ pan, spreading evenly towards edges.
Let cool either on counter top or in fridge. Cut, serve, & enjoy.

*Note: The maple syrup version of this recipe is slightly gooier than the brown rice version. Still delicious, but messier so be prepared.