When I first became a whole foods, plant-based eater, it eventually dawned on me that no vegan chefs were making tapioca, or at least not in their cookbooks. That challenged me to come up with my own. Tapioca my not be terribly nutritious as far as nutrients go, but starch is still a satisfying, delicious part of the diet, adding energy to a tiring day.
The way I make tapioca has gone through plenty of experimentation to give it as much taste and nutrition as possible and everybody who tries it just falls in love with it.
So without further ado, here is my favorite recipe:
The Best Tapioca
Get out a double boiler and add water to bottom pan. Add ingredients to top, low-heated pan:
3 c. unsweetened almond milk
3/4 c. full-fat coconut milk or silken tofu
3/4 of mashed, ripe banana
1/2 c. instant tapioca
3 tablespoons or TB brown rice syrup
1/2 c. raisins
1 1/2 teaspoons vanilla
11/2 teaspoons cinnamon or cardamom
3/4 teaspoon nutmeg
1/2 teaspoon seasalt
1 scoop stevia extract or to taste
Blend until thick and pour into little glass containers. Let cool for some minutes and refrigerate overnight.
Dark molasses instead of brown rice syrup is pretty tasty. Figs or sweetened cranberries instead of raisins are great too. Soy milk can be used. A tablespoon of carob powder makes it chocolatey. Tapioca flour or pearls may be used instead of instant tapioca, but you’ll need twice the amount or thereabouts.
Hope you’ll love the recipe!