I love fall. It has my favorite holiday, Thanksgiving, and some of my favorite fruits and vegetables are in season: persimmons, pumpkin, parsnips, and butternut squash.
If you’re a pumpkin pie AND pudding lover, you’re going to like this. It tastes just like pumpkin pie.
That said, it does have tofu as a thickener, which makes the consistency different than a regular pumpkin pie, so it might not pass the texture test of a non-vegan pumpkin pie connoisseur. Personally, I liked that it had tofu in it. It helped me justify eating large quantities — it’s got protein, people!
I was so happy with the Pumpkin Pie Pudding, and the Tapioca Pudding for Two that I made last week, I decided to keep going on my pudding kick, and made the Pick-Your-Pleasure Breakfast Rice Pudding.
I’m sure it’s fine, but I didn’t feel comfortable having my slow cooker run all night, so I made it on Sunday during the day, and ate it for dinner topped with green apple. Yum!
What did you VegCook this week?