In terms of comfort food, tapioca pudding ranks somewhere just under mashed potatoes and gravy, chocolate cake, and a homemade pot pie.
I'm still working on my veganized version of tapioca pudding, but it's already way beyond decent: thick (see photo below), vanilla-scented, and yummy. I'm going to try it with a more subtle soy milk, or maybe almond milk. A little less sugar next time, too. But for now, feel free to mess around with the beta version!
Tapioca pudding
1/2 c. tapioca pearls, soaked overnight in enough water to cover, plus half an inch
1/2 c. sugar
2 c. soy milk
1/2 c. soy creamer
dash of salt
scant t. vanilla
You don't need to drain the tapioca pearls unless you can actually see water above the pearls. Probably, though, the pearls have soaked it all up, so, in a heavy pot, combine the tapioca pearls with sugar, soy milk, creamer, and salt. Over medium-high heat bring to a boil. Immediately reduce heat to low. Stir or whisk constantly for five minutes. If the mixture sticks to the pot as the pudding thickens, continue to stir or whisk constantly for about 10 more minues. If it isn't sticking, you can just stir it occasionally for 10 minutes.
The pudding still won't be totally thick at this point, but it will thicken as it cools. Remove from heat, stir in the vanilla, and pour into individual bowls or a larger dish. Refrigerate.
Below: As far as I'm concerned, this should happen!
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