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Slow Cooker Red Velvet Tea Tapioca Pudding

April 13, 2012 · by · 3 Comments

Tapioca is not a pretty food, but there’s something wonderful when you bite into those mini spheres. Slightly gooey but matched with its creamy almond milky pudding it becomes the perfect texture. Straight from the fridge it’s my favorite hot afternoon snack in the summer.

In the summer the last thing I want to do is put a pot of anything on the stove. The slow cooker is the perfect answer. It doesn’t heat up your kitchen and even though the cooking time is short you don’t have to stand there waiting for it to cook. Take a walk, pick some herbs from the garden, or just make the dog happy and go on that walk around the block. It will cook without you. to recipe →

Filed Under: Dessert, Gluten-free, Soy-free, Summer, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , ,

Easiest Chocolate Mousse Ever!

February 15, 2012 · by · 8 Comments

I’ve been meatless for so long that sometimes I forget to mention some of the simple things. This recipe is one of those. I made this last night for my sweetie and remembered just how much I love this stuff!

If you’ve already made a silken tofu mousse before, then you can move along. There’s not much new to add. However, if you’ve never made one before and are new to the wonders of silken tofu be prepared to be wowed.

This is my favorite impromptu dinner party dessert. It takes about 10 minutes and then all you do is stick it in the refrigerator for about an hour to thicken up.

You can make this mostly sugar-free by using grain sweetened chocolate chips, or use unsweetened chocolate and add your favorite sweetener like stevia or agave. There will be sugar in the liqueur, so you can use an extract instead to keep it sugar-free.

This is gluten-free with Amaretto, but it would not be if you choose another liqueur that has gluten.

Make sure to check out the rest of my Valentine’s dinner over at my post on Key Ingredient’s blog. I think my not-quite souffle turned pretty good too.

The Easiest Chocolate Mousse Ever
Serves 4
gluten-free (with Amaretto)

  • 1 package (12.3 ounce/349g) silken tofu
  • 1/2 cup sweetened chocolate chips
  • 1 to 2 tablespoons Amaretto or other liqueur

Puree the tofu in a food processor, stopping a few times to scrap down the sides. When you are finished it will be silky smooth.

Melt chocolate chips on the stove top in a double boiler (or in the microwave for 30 to 45 seconds).

Add melted chocolate and liqueur to the food processor and process until thoroughly mixed, scraping down the sides and processing some more.

Put in serving cups or martini glasses and stash away in the fridge for at least 1 hour to let it thicken up.

Filed Under: Dessert, Gluten-free, Not Slow Cooker, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , ,

Vegan Slow Cooker Kheer – a Creamy Indian Rice Pudding

June 30, 2011 · by · 13 Comments

I’m on a summer dessert kick and I started thinking about kheer because it’s such a great cooling dessert that deserves to be veganized. I’ve made kheer oatmeal, but I had never made proper kheer.

Kheer is an Indian rice pudding flavored with cardamom that’s speckled with nuts and raisins. One of the things I like about it is that the rice breaks down to make it creamier than the typical American rice pudding.

It’s ridiculously easy and nutritious when you use brown rice and nondairy milk. In fact, I had it for my breakfast every morning this week. I like the idea of making a batch of this on Sunday and just grabbing a portion to take with me to work each morning.

I’m bringing more stevia into my desserts lately. The only problem is that it varies so much between brands and types (powder, liquid, etc.). That makes it hard (or impossible) for me to tell you exactly how much to use.  I’m using the small packets from Trader Joe’s and I have only needed 2 packets for a batch of pudding.

Depending on the stevia you are using you may need to use more or less. But either way add it little by little (1/8 of a teaspoon at a time) until you are confident you know the amount you need. If you add too much it will be bitter and you can’t go back, so it’s worth putting in a little time to get it just right. I also like to a tablespoon or two of agave when I use stevia. I think it gives the sweetness a rounder feel, but that’s completely optional.

This post is featured at Chez Cayenne in their House Favorites: Vegan Roundup.

Vegan Slow Cooker Kheer
soy-free gluten-free
serves 8

  • 1 cup (185 g) long grain brown rice
  • 6 cups (1448 ml) nondairy milk (I used So Delicious Unsweetened Coconut milk)
  • 1/2 cup (83 g) golden raisins
  • 1/2 cup (73 g) slivered or chopped almonds (pistachios and/or cashews work great too)
  • 1 teaspoon cardamom
  • sweetener to taste – I used 2 small packets of stevia and about 2 tablespoons of agave nectar – you can use regular sugar, brown rice syrup, etc.

Place all the ingredients except for your sweetener of choice into a 3 1/2  to 4 quart slow cooker. (Double the recipe if you have a larger slow cooker.)

Cook on low for 4 to 5 hours or on high for about 2 1/2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Add sweetener and stir in. Then taste and add extra sweetener if you feel that you need it. (If you are using stevia I would recommend adding 1/8 teaspoon at a time. Just a little too much and it becomes bitter.)

The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!

Filed Under: Beyond Easy, Cooking Time 2 hours, Cooking Time 4 hours, crockpot, Dessert, Gluten-free, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , ,

Vegan Creamsicle Tapioca Pudding

June 27, 2011 · by · 5 Comments

It’s been the hottest June I can remember and all I can think of is eating something cold and not heating up the house.

I wanted to try cooking something with the new Sugar Free Vanilla So Delicious Coconut Milk. Since I use unsweetened milk as my go-to I found the sugar-free vanilla milk to be a little sweet in most of my beverages, but it would be perfect with Thai tea if the concentrate was made without sweetener.

I wasn’t sure how their new sugar-free milk it would cook-up. It uses stevia and monk fruit as the sweeteners. I’m very curious about monk fruit and So Delicious’ new sugar-free products are the only place I’ve seen it so far. Have any of you heard of it before?

I think it worked well in the slow cooker and this pudding. It seemed to lose a bit of the sweetness during the cooking process, but you can always add a little extra sweetener after it’s cooked.

I added an extra teaspoon of agave in my batch. I like to use a small amount of agave when I use stevia. It adds some of the round sweetness that stevia lacks.

You can vary the flavorings to suit your mood. Hot summer days make me think of the creamsicles that I grew up eating. This is a healthier, natural, and vegan way to enjoy the same flavors.

You can substitute any nondairy milk if the sugar-free milk is not in your area. You will just need to adjust the sweetness. I haven’t use regular sweetened vanilla in this recipe but I would think you would not need to add any (or much) sweetener with it.

Please note that I did get some coupons from So Delicious to try some of their new products for free. But honestly if I don’t like it I certainly won’t tell you I do.

Vegan Creamsicle Tapioca Pudding
soy-free gluten-free
serves 6 (And is under 80 calories a serving!)

  • 1/2 cup (76 g) small pearl tapioca
  • 1 container (4 cups or 960 ml) Sugar Free Vanilla So Delicious Coconut Milk
  • 2 teaspoons orange extract
  • 1 teaspoon vanilla extract
  • extra sweetener if needed (agave, stevia, etc.) – optional

Place all the ingredients into a 3 to 4 quart slow cooker. (Double the recipe if you have a larger one.)

Cook on low for 3 1/2 to 4 1/2 hours or on high for about 2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Taste and add extra sweetener if you feel that you need it.

The pudding will not set up all the way in the slow cooker (and will look like it may never set up). But it will set up perfectly after a few hours in the refrigerator. I like to portion mine out so I can just grab some from the fridge when I want it!

Filed Under: Beyond Easy, Cooking Time 2 hours, Cooking Time 4 hours, crockpot, Dessert, Gluten-free, Slow cooker, Soy-free, Vegan, Vegetarian · Tagged: , , , , , , , , , , , , , , , , , , ,