Ah, the elusive tapioca pudding! I tried to make this before and managed to burn the pan. This recipe is not for the twitter addicts out there. You actually have to pay attention to the pot and make sure it doesn’t burn.
To prepare for this recipe I first soaked the tapioca pearls for 30 minutes in cold water and then added them to the ingredient mix.
1/4 cup tiny tapioca pearls
2 cups almond milk (I used unsweetened Vanilla)
2 tbsp sugar or 1 tbsp agave
1 tbsp vanilla
1 tbsp Minute Tapioca (you can also use tapioca/corn starch)
Combine soaked tapioca pearls in a sauce pan with above ingredients and whisk on low to mid heat. Be prepared to stand there for at least 15 minutes. Taste the mix at the 15 minute mark and if your tapioca isn’t completely soft keep whisking until the pearls are translucent and soft.
This is what I made:
Do not walk away from this pot or run the risk of a burning this horribly and it’s a pain to clean. Ahem. You can add more sugar, I tend to make things on the lighter side and I find the almond milk sweet enough as is.
I did not think this would work out as well as it did. I love going to the raw food restaurants in Toronto, so I had to attempt my favourite meals at least once. Mind you, the calories are astronomical in the raw walnut taco “meat” and cashew sour cream. Did you know one walnut half has 13 calories?!
As the weather gets colder I can’t help but want to make soup. In my household there are two thoughts when it comes to soup, @MathieuLLF prefers the puree method and I enjoy seeing what I’m about to eat with vegetables and broth. To satisfy both I made two versions of the same soup.
Here’s how I did it!
- 2 tbsp canola oil
- 1 cup of diced onion
- 1.5 cups of celery- 2 tbsp minced garlic
- 1 cup of carrots
- 1 cup of broccoli
- 3 cups of diced potato
- 1 can of pinto beans
- 2 cups of frozen vegetables on hand
- 1 tbsp salt
- 1 tbsp bouillon powder
- 1/2 tbsp black pepper
- 1/2 tbsp thyme
- 1/2 tbsp coriander
- 1/2 tbsp Italian seasoning
- 4 cups of water + 3 cups of water
First, turn on the stove to a medium heat and add the oil to the pot, I used a dutch oven style pot, but you can use what you like. Then add the onions, celery and garlic, stir and quickly add 1 cup of water so the vegetables don’t burn. I added the spices in then when the water evaporated, I added the rest of the vegetables and then another 3 cups of water. I kept the pot going on medium heat for about 45 minutes and it was slowly simmering away. During the boiling process I added about 3 cups of water.
Here’s where your soup can go two ways. 1) Puree or 2) Broth with vegetables.
I recently came across this snack served in Asia that really surprised me. Talk about taking curly fries to the next level. There are so many videos of how this snack is made, but this video made me laugh the most. I love the friend that comes in on the left. I love this lady’s presentation skills. I could imagine making this and covering it with Nooch! Oooh man.
I think it might be a little dangerous if you don’t have the set up just right, but looks like these ladies have it covered.
I’ve never attempted to make my own beans. You’d think I would seeing as my parents are from the former Yugoslavia and beans is half of national diet. I’ve grown up eating a variety of bean soups, stews, purees you name it. I think my Baka would be so proud to know I tried my hand at this.
Okay, let’s get to it. I cook with what I have, so I didn’t really notice that I didn’t have two of the same can of bean until I wanted to make this recipe.
It’s Remembrance Day in Canada and Veteran’s Day in the US. November 11, 2011, looks to be a particular 11 kind of day. I’m not one for fighting, but I feel for those who were in battle. I’m sorry these things happen and on both sides of the fence there is a great sadness. No one likes this type of thing, but clearly it’s not going to stop any time soon. I know I will be standing at 11:11 for a moment of silence.
My grandfather was in WWII and thankfully survived, I can’t imagine the horror he’d seen and the happiness he felt to come home to my grandmother. Let’s hope more can come home safely.
I saw this video and couldn’t help but post it. I have heard all of these things as well. It really doesn’t surprise me, but still, thought this was worth sharing. This is not my video, I have had no hand in making this, but I wish I had.
I had such a craving for something warm and comforting, as I’m not a fan of tea I thought to make hot chocolate. Such good memories of my mother making me hot milk before bed. Things have changed and I wouldn’t go back for all the money in the world. I’ve become quite fond of Almond milk.
So how did I make my hot cocoa?
2 cups almond milk
2 tbsp Cocoa Powder or more
1/2 tbsp cinnamon
1 1/2 tbsp Maple syrup
I boiled the milk and whisked in the ingredients. Simple really. You can adjust these measurements to your tastes.
I am a huge Alice in Wonderland fan and I couldn’t resist buying this mug. It’s incredibly oversized and holds two cups comfortably. I’m sure you have a favourite mug. Be sure to use it when making this recipe.
If you’ve been reading this blog, you’ll know I am a big fan of Korean sweet potato noodles. Like a BIG fan. I got adventurous today and decided to make my own version of Korean Mac N Cheese. How do you make such a thing you ask?
We recently went to Costco and bought a huge bag of broccoli. Okay, so what to do with all this broccoil – why fritters of course! I found this recipe online
4 cups minced broccoli (from whole florets)
1 1/2 cups cannellini beans, drained from one can
1/4 cup vegan Monterey Jack (or cheddar) cheese shreds
1/3 cup nutritional yeast
2 Tbsp hemp seeds
1 Tbsp apple cider vinegar
1 Tbsp hot sauce
1/2 tsp garlic powder
salt and pepper to taste
For frying: 1/4 cup safflower oil
Bread crumb coating: panko or fine plain bread crumbs
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Air Eater · Vegan and Gluten Free Cat Momma (C) Air Eater 2010