Tapioca pudding anyone? I know that pudding is something you either love or hate. Personally, I love it. Pudding is comfort food at it's best.
When my husband and I were first dating, he would sweetly say "tapioca", and I would bound to the kitchen to whip him up a batch. I later learned that he wasn't even a pudding person, but having someone willingly whip up a batch at the drop of a hat, made him appreciate it's finer points (and mine too apparently).
This weekend my daughter had her wisdom teeth out, and could only eat soft food. The first thing she uttered after awaking from anesthesia was "tapioca". Of course you can't buy ready-made vegan tapioca in the market, so as soon as I got her settled in bed I started cooking.
Although my pics are a bit dark, the pudding was delicious. I adapted a recipe from Bryanna Clark Grogan and made my daughter very happy (or as happy as she could be given the circumstances). I guess you could call the pudding vegan penicillin.
3 cups plain or vanilla soymilk
3 tablespoons Bird’s Custard Powder
3 tablespoons Minute or instant tapioca
1/2 cup sugar
1 teaspoon vanilla extract
In a saucepan, whisk together the first 4 ingredients. Let mixture sit for 5-10 minutes to soften tapioca. Place saucepan over medium low heat and, whisking continuously, cook mixture until thickened. This will take about 10 minutes. Stir in vanilla.
Scoop pudding into a bowl. Let pudding cool and refrigerate pudding until firm.
*If you can't find Bird's Custard Powder, I believe that you can substitute an equal amount of cornstarch. Look for Bird's Custard Powder at grocery stores, specialty markets & Cost Plus World Market.
Recipe adapted from Bryanna Clark Grogan