Non-Dairy Tapioca Pudding
3 cups soy milk
1/2 cup small-pearl tapioca (not instant)
1/2 cup granulated sugar
1/8 teaspoon fine salt
1/2 teaspoon vanilla
Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour.
Add the remaining 2 cups of milk, sugar, and salt and stir to combine.
Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer (do not let the mixture boil).
Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes.
Serve warm (the pudding will thicken as it cools).
Place any leftovers in a bowl, press a sheet of plastic wrap directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.
I had a bunch of extra soy milk left over one day and couldn’t drink it all. If I didn’t use it, then it was just going to go bad. That’s when I came up with this tapioca pudding recipe.
UPDATE: This Post made it to Tastespotting!
I love Banana Bread but it typically made with eggs. Eggs don’t like me so we have a problem. Recently I’ve discovered gelatin as an egg replacement in baking. It works pretty well so I tried it in Banana Bread. I never knew that you could bake vegetarian and it could taste good! Even my boyfriend tried it and liked it! He couldn’t tell the difference between my banana bread and traditional banana bread. That’s a huge compliment. Also, you don’t need the glaze but the Amaretto flavor goes really well with the banana. It would be like having pancakes without maple syrup. It’s the added something that makes this recipe really special.
Banana Bread with an Amaretto Glaze
Makes 1 loaf
2 cups flour, plus more for dusting the pan
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 packet unflavored gelatin
4 very ripe bananas, mashed
1/2 cup unsweetened applesauce
6 tablespoons vegan butter, plus more for greasing the pan
1 teaspoon vanilla extract
1/2 cup brown sugar
5 tablespoons Amaretto
1/2 cup powdered sugar
Heat oven to 350.
Grease the bottom and sides of a loaf pan. Dust with flour. Make sure to tap the pan to remove any excess.
Stir the sugar, baking soda, salt and gelatin together in a large bowl and then set aside.
Mix the bananas, applesauce, butter and vanilla in a medium bowl. Add the banana mixture to the dry ingredients until combined.
Pour the batter into the greased load pan.
Bake the loaf until a toothpick inserted in the center comes our clean, about 55 minutes.
Cool 5 minutes then transfer to a wire rack. While the loaf is cooling you can make the glaze.
Add the brown sugar and Amaretto to a small pan. Heat under a low to medium heat on the stovetop until the sugar has dissolved. Reduce heat to low.
Slowly add the powdered sugar. Mix until completely combined. Remove from heat and drizzle over the Banana Bread immediately.
Try it. Let me know what you think!