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?