Silicon Kitchen Spatulas Colorful Kitchen Essentials offer high quality, great looks and years of functionality. These flexible spatulas and spoonulas are ready for stirring, mixing, folding and scraping.
Made from the finest-quality silicone by a Midwestern company specializing in medical equipment, these kitchen essentials withstand heat up to 800 F. They will not crack, chip or lose their shape.
Removable heads help preserve beech wood handles for years of use.
Set of 4 includes:
1 small spatula
1 medium spatula
1 small spoonula
1 medium spoonula
Choose red, blue, clear, white or yellow. Made in the USA.
All-Clad Stainless Steel
These beauties are 18/10 stainless steel All-Clad Measuring Cups... they weigh in with quality and can stand up to my dropping them on the floor. It like a mini All-Clad classic sauce pan. It's so easy to get precision measurements with the stainless steel 1/4-cup, 1/3-cup, 1/2-cup, 2/3-cup, and 1-cup measuring set.
Great for cooking or baking with dry ingredients. Each cup features easy-to-read size markings on the handle.
All-Clad Stainless Steel
The quality that goes into their cookware is equally applied to their cooking tools - the hallmark of All-Clad's high standards. With measurements of 1/4-, 1/2-, 1-teaspoon, and 1-tablespoon, these sturdy, stainless steel spoons hold precise measurements of flour, sugar, spices and more. Each spoon is clearly marked; the handles slope inward so you have a better grip while scooping and pouring.
Vanilla Tapioca Pudding
Smooth, luscious, vanilla speckled tapioca is my favorite pudding. The texture of the slippery tapioca pearls always fascinated me as a child... it looked like frog's eggs!
Tapioca is harvested from the cassava plant and contains properties that some research scientists believe helps prevent and cure cancer. Wouldn't it be wonderful to eat something that not only tastes good, but is good for you! I made this for my mother during her struggle with cancer... but it didn't cure her. Regardless, she loved it and was one of the things that tasted good during her last months.
Vegan Vanilla Tapioca Pudding
3 cups Vanilla Silk Soy Milk, Almond Milk, Rice Milk or Lite Coconut Milk
1/2 cup Bob's Red Mill Small Pearl Tapioca
1 cup water
1/8 t salt
1 teaspoon Trader Joe's Vanilla Paste or Pure Vanilla Extract
2/3 cup granulated organic white sugar
options: try Pure Coconut Extract or Pure Almond Extract instead of Vanilla
heavy bottomed & deep saucepan
long silicon spatula or wooden spoon
bowl for soaking tapioca pearls
Preparation The Tapioca Pearls Let's talk about where to buy tapioca... I like the taste of Bob's Red Mill Small Pearl Tapioca the BEST. The flavor is always great. But you can find tapioca in Asian markets in various sizes. Try making these other types to experience the differences.
The tapioca pearls need to be soaked in WATER before cooking, no matter what brand or size that you choose.
Coconut Extract HINT: For a flavor alternative, try using a lite coconut milk, instead of soy, almond or rice milk and see if you like the coconut taste better... a tablespoon of Flavorganics Organic Coconut Extract creates an intoxicating aroma and taste enhancer.
Trader Joe's has a canned lite coconut milk without any preservatives or additives. If you buy coconut milk, make sure it only has coconut milk and NO added chemical ingredients that are bad for your health.
Soak The Tapioca The Night Before Cooking
In the evening, after cleaning up from the evening meal, I measure out the tapioca pearls and put them in a bowl with the water. This hydration of the tapioca pearls must be done before you begin cooking, otherwise the pearls take forever to turn translucent... the tapioca is not thoroughly cooked if the pearls are white. If you forget to do this soaking the night before, you could soak them for an hour and then proceed cooking them. Tapioca Pearls Rehydrated In Water Overnight
Cooking The Tapioca Pearls
Place the water saturated tapioca pearls into a heavy bottomed saucepan.
Add the vanilla soy milk, salt and sugar. Over low heat, stir frequently for 15 minutes, or until tapioca is completely translucent.
If any white is showing in the tapioca balls, keep cooking till the centers are translucent.
Once the tapioca is fully cooked and NO WHITE shows in the tapioca balls, remove from the heat and add the vanilla... stirring in completely.
Serving The Tapioca
Pour into individual custard cups or into a large bowl. If you have children who take lunches to school, pour single servings into small plastic containers... do not cover the dishes until the tapioca has cooled completely.
Cover and refrigerate.
Custard Cups, Ramekins or Small Tea Cups for Individual Servings
Tapioca can be eaten hot or cold...
Fresh fruits like strawberries, blueberries, raspberries and blackberries are a favorite accompaniment with this dessert. Here, I ran a knife along the edge of the tapioca cup and inverted it onto a serving plate. Then I sliced a Freestone Peach into slices and circled the tapioca mound. With the Soyatoo Whipped Topping in hand, I shook it as needed and then sprayed the sweet fluffy cream along the edge of the tapioca mound! It was sooooooo goood! SoyaToo, Whipped Topping
For those who loved whipped cream, I just tried a new whipped soy topping, SoyaToo, on top of my tapioca! It tasted good and made a great presentation. It deflates soon, so put the SoyaToo on just before serving. It's in the refrigeration case at Whole Foods... ask your health food store to carry it if they don't have it in stock. Soyatoo comes in an aseptic box like tofu and soy milk and you can whip it yourself... read and see how well it whips for those desserts that call for whipping cream. Now vegans can create any dessert that calls for whipped cream with Soyatoo as the healthy alternative!
Update 12.12 Whipped Full Fat Coconut Milk
Rather than using SoyaToo Whipped Topping, use a full-fat organic coconut milk. Chill the can overnight in the refrigerator, scoop the thick fatty part out of the can and save the liquid at the bottom for another recipe. Add 2 or 3 tablespoons of agave nectar or sugar and whip on high speed till fluffy and smooth. Scoop into a pastry bag fitted with a large noozle of choice and pipe onto the top of your servings. Soooooo goooooooooood!