When I contemplated how to make vegan marshmallows, my mind wandered toward daifuku, the Japanese rice-based confection that, not unlike marshmallows, has a springy and sticky quality. So I used the sweet sticky rice powder, mochiko, in this recipe, which results in a bit of a marshmallow/mochi hybrid. Looking for a substitute for the protein in the animal-derived gelatins, I initially used organic soy flour. But it contains some fat, which inhibits stiff peaks from forming when beaten with xanthan gum (a mucous-y substance that is an excellent stabilizer and binder), cream of tartar (which helps to create volume) and water.

Thanks to the vegan marshmallow recipe on www.meatandeggfree.com, I turned to fat-free soy isolate powder, which is available at many health food stores and makes a world of difference.

These marshmallows are tasty eaten plain, added to hot cocoa, or toasted (in the toaster oven if you don't have a campfire nearby) with graham crackers and vegan chocolate.