On Sunday night, I returned from a two week vacation in Spain (amazing), so I’m just getting back into the swing of things.
When I woke up Monday morning, our house was bare of groceries, and I was too jet lagged and tired (I got a little cold on the plane) to go grocery shopping, so I had to find a recipe in this month’s VegCookbook, The Vegan Slow Cooker, that used what we had around the house.
As some of you know, I’ve been on a creamy dessert kick. Last month, I made the tapioca pudding recipe from our August VegCookbook, Let Them Eat Vegan, so I was psyched to see that The Vegan Slow Cooker also has a “Tapioca Pudding for Two” recipe (p. 207). It only has five ingredients: non-dairy milk, tapioca pearls, sugar, vanilla extract and salt. I had all of them. Yay!
The recipe calls for a 1.5-2 quart slow cooker, but the smallest one I have is 3.5 quarts, so I doubled the recipe. For non-dairy milk, I used unsweetened Coconut Dream, For sugar, I used the Aunt Patty’s Organic Coconut Sugar I bought to make the Gingery Cookies from Let Them Eat Vegan (which is why the tapioca is brown).
The result: deliciousness. I just ate it for breakfast (it’s around 4 PM in Spain, so it’s really like a late afternoon snack, right?).
What did you VegCook this week?
Love tapioca pudding and haven’t had it since going vegan! I bought a smaller slow cooker so I’ll have to make this. Just getting ready to try my first recipe from The Vegan Slow Cooker today. Wish me luck!
Kelley – let me know if you have any questions!
Why aren’t my comments showing up anymore?
Well that worked. Anyway, I made the Chorizo and Sweet Potato Enchilada Casserole. You can read about it in my blog: eatinveganinsmalltownusa.blogspot.com
Kelly ~ The tapioca is really good. I just finished it off today. Your photos of the Chorizo and Sweet Potato Enchilada Casserole look wonderful. I was thinking about making one of the recipes with “chorizo” in it, but whatever brand they had at my grocery store was mushy, rather than firm, like a hot dog, and I wasn’t sure if it would work. Is that how the kind you used was?
I used the El Burrito Soyrizo brand of chorizo. I just crumbled it up with my fingers and sprinkled it on the layers of the casserole. Kind of messy but it worked. I put the other half in the freezer to use for Vegan ‘Sausage’ Hash from La Dolce Vegan.
Kelley~Sounds delish. I’ll have to try some. Looks like they have it at my local Whole Foods.