Thug Kitchen is a gust of profanity-soaked fresh air in the cookbook universe of late. The subtitle, "Eat Like You Give a F*ck" is your warning light--if swearing bothers you, don't even open the cover. For those who couldn't care less, welcome to the irreverent and delicious pages of this fantastic vegan cookbook.
I'm not even remotely vegan, and to be totally honest the first vegan meal I cooked (Wedding Soup with White Bean Balls and Kale) is from Thug Kitchen. The food was so tasty that I immediately flagged a fast half-a-dozen more recipes to try. At first the vernacular is a little shocking (did they really just say that?!), but rather than becoming gimicky, I found it to be like listening to a good friend who has a cheeky and infectious sense of humor. I had fun cooking and ate well from this Best Cookbooks of October pick.
From page 189 in the Sweet Talk section of Thug Kitchen, this recipe for Peachy Almond Tapioca Pudding convinced even me (a staunch avoider of all things bubble tea or tapioca) that I might like this old-school orb-a-licious dessert.
Peachy Almond Tapioca Pudding
1⁄2 cup small tapioca pearls*
2 cups water
3 cups peach juice**
1 cup plain almond milk
Pinch of salt
1⁄2 teaspoon vanilla extract
1 tablespoon agave syrup
2 tablespoons lemon juice
Blueberries, for serving
Tapioca pudding might sound like an old lady dessert but trust them; they aren’t wasting their golden years on some bush-league bullshit. This pudding is creamy and perfectly sweet. Now go call Gladys and tell her that shit Ethel said earlier.
makes enough for 4 normal people
- Put the tapioca pearls in a bowl with the water and let them soak overnight. You can do this in the morning too; they just need to sit for at least 6 hours. Don’t let them go more than 16 hours, though. Shit gets weird after that.
- When you are ready to cook, drain the tapioca pearls. Put them in a medium saucepan with the juice, almond milk, salt, and vanilla. If your juice isn’t super sweet, then go ahead and add the agave. Just fucking taste it and you will figure it out. Warm the pot over low heat and stir constantly. You don’t want it bubbling or anything, so pay attention and don’t fucking stop stirring. At around 8 to 10 minutes it should start thickening up and the pearls should start looking clear. Keep stirring until it is about the same consistency as a thick soup or gravy, about a minute more. Turn off the heat and stir in the lemon juice. Pour the pudding into a medium bowl and put in the fridge to cool.
- Let it sit for 3 to 4 hours, otherwise you’ll be eating hot pudding and that shit is gross. If it thickens up too much in the fridge, just stir it up real good and add an extra tablespoon of peach juice. Top the tapioca with blueberries and serve.
* These little white balls are usually sold in bags in the baking aisle of the store or
just look on the Internet. They are the starch that helps this thicken up so don’t even
fucking think about leaving them out.
** You can use whatever the fuck kind of juice you want, just not something real acidic
like orange. Peach-apple juice is a good one, too.