Thank you to the following for reviewing Vegan Under Pressure and featuring the Tapioca Berry Parfait recipe on your blogs. This recipe can be found below and on page 302 of Vegan Under Pressure.
Debbie from The Health Seakers Kitchen
Fran from FranCostigan.com
Joanne from Foods for Long Life
Julie from JulieHasson.com
Making dessert doesn't get much easier than this. Be sure to use a 6-quart (or larger) cooker as this gets very foamy, which can clog the vent or cause spewing liquid in a smaller pot. Make a double batch if you have enough room; it's that good.
Ingredients
- ½ cup small pearl (not instant) tapioca
- 2 cups almond or any nondairy milk
- Pinch of salt, optional
- ¼ cup organic sugar or blonde coconut palm sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
- 2 cups fresh berries of your choice, sliced as needed
- Fresh mint, for garnish
Instructions
- Place the tapioca pearls in a fine mesh strainer and rinse under running water for 30 seconds.
- Add the milk to a pressure cooker. Add the tapioca and salt, if using, and stir. Lock the lid. Bring to a high pressure; cook for 4 minutes. Let the pressure come down naturally. Quick release any remaining pressure after 20 minutes. Open the lid carefully, tilting it away from you.
- Stir in the sugar, vanilla, and lemon zest.
- Spoon 2 tablespoons berries into the bottom of 4 pretty bowls or parfait glasses. Add about 1/4 cup tapioca, then 3 tablespoons berries. Add another 1/4 cup tapioca and top with berries. Garnish with mint.
- Variation: If stone fruits are in season, substitute chopped stone fruit for the berries.
Notes
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo © Lauren Volo.
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