Can you believe that tapioca parfait was made in the pressure cooker? It was! And even better it’s also vegan and gluten-free! I know, it never dawned on me that you can make tapioca in a pressure cooker. If I had known this, there would have been a lot more tapioca in my life!
Well we can thank Jill Nusinow and her fabulous new cookbook Vegan Under Pressure. This cookbook is packed with fantastic recipes that can be made quickly and easily in the pressure cooker (hello Instant Pot!). Seriously, I am so excited about this book. Jill shows us how to make just about everything in the pressure cooker, from soups, stews and grains to curry, squash, greens, potatoes, beets, Garlic Parsley Mashed Potatoes, shepherd’s pie, Cauliflower and Chickpea Burgers (there’s a whole chapter on veggie burgers), sauces, chutneys, yogurt, and dessert! Hello Pumpkin Ginger Cheezecake and Moist Chocolate Cake! Yes, Jill shows us how to make everything in the pressure cooker, from soup to nuts. Plus the majority of the recipes appear to be mostly gluten-free. You are going to love this book!
Lucky for all of you, Jill and her publisher are letting me do a giveaway (for US and Canada), and share that amazing recipe for the Tapioca Berry Parfait! Simply leave a comment below about your favorite recipe to make in the pressure cooker (and a way to reach you should you win). I will pick a winner via the random number generator next Wednesday. So hurry up and enter to win this fabulous book! And if you don’t have a pressure cooker yet, I seriously encourage you to get one: ) Here’s a link to a few of my favorite ones on Amazon (Instant Pot and Kuhn Rikon).
- 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
- 1. Place the tapioca pearls in a fine mesh strainer and rinse under running water for 30 seconds.
- 2. Add the milk to a pressure cooker. Add the tapioca and salt, if using, and stir. Lock on the lid. Bring to 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.
- 3. Stir in the sugar, vanilla, and lemon zest.
- 4. Spoon 2 tablespoons berries into the bottom of 4 pretty bowls or parfait glasses. Add about ¼ cup tapioca, then 3 tablespoons berries. Add another ¼ cup tapioca and top with berries. Garnish with mint.
- Variation: If stone fruits are in season, substitute chopped stone fruit for the berries.