2 Puddings for Fall: Pumpkin Pie and Pick-Your-Pleasure Breakfast Rice

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.

As some of you know, I’ve been crazy for puddings lately, so when I saw that this month’s VegCookbook, The Vegan Slow Cooker, had a recipe for Pumpkin Pie Pudding, I had to try it.

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.

It was also very delicious.  The vanilla soy milk, vanilla extract, and little bit of maple syrup made it lightly sweet, and super comfort food-y.

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?

7 responses to “2 Puddings for Fall: Pumpkin Pie and Pick-Your-Pleasure Breakfast Rice

  1. Looks delicious! I’ve got 2 crockpots going today~there are so many recipes I want to try now. I will post the results on my blog tomorrow. I might have to cook a few more in October 🙂

  2. Wow, Kelley, that’s awesome. I look forward to reading your post!

  3. I posted “Tapioca Pudding for Two” and “Sweet Potato and Chard Dal” on my blog.

  4. Two more recipes from The Vegan Slow Cooker! “Southern-Style Green Beans” and Texas-Style Tofu Taco Filling”. See my blog at eatinveganinsmalltownusa.blogspot.com Thanks Britt for keeping me inspired to cook!

  5. Hi Kelley!

    Wow, you cooked up a storm. Everything looked so good. I’d like to try the bean recipe. The combo of liquid smoke and cajun seasoning sounds delish.

    I smiled when I saw that you made the tapioca pudding too. Sooooo good.

    The Sweet Potato and Chard Dal looked yummy too. I’ll go share your posts with the @vegcookbookclub Twitter community now . You’re not on Twitter, right?

  6. I had to post one more recipe from The Vegan Slow Cooker. “Chick’n and Dumplings”. It was worth it! Ready to start cooking from Chloe’s Kitchen now. Just went to the grocery store today to stock up. Sorry, I’m not on Twitter. It’s enough to keep up with my blog 🙂

  7. Hi Kelly ~ Wow! It looks just like chicken soup, and I can just tell from the photos how yummy it was. I’ve tweeted your post from @vegcookbookclub, and will also add them to my VegCookbook Club Pinterest Board: http://pinterest.com/bbravo/vegcookbook-club/

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