I’ve got my Pudding Face on. SUNFLOWER SEED MILK TAPIOCA PUDDING, that is.

Just when we thought marketing couldn’t get any weirder, Jell-O took the cake.  Or the pudding, I should say.

If you watch TV, ride any public transportation, or have billboards within 100 miles of your house, you have probably noticed Jell-O’s new campaign, “Pudding Face”.  While I figured it was just an eye-catching, big smiles, let’s use animals, sex, or interesting-looking people to grab attention ad series, it turns out they have bigger plans.  Jell-O is literally tallying up the “positive” and “negative” tweets in the whole United States via twitter, and then giving away pudding if America is more negative than positive in our mood.  What????  And apparently, we’re pretty negative.

<–ad in the crazy New York Subway system.

 <–just plain crazy on the world wide web.

What’s funny is, I feel like I’ve always had pudding face.  Pudding has been one of my favorite items of consumption, way back when to the days where “my teeth hurt” so I couldn’t eat solid foods and would have to eat some homemade pudding… but from the Jell-O box mix.  You see, while my mother was an amazing mom, making things from scratch was not exactly her thing, and, let’s face it, the mix did taste delicious.

However, anything from scratch, I’ve found, tastes even more delicious.  Sadly, both traditional homemade and store-bought pudding pose a predicament for Bubble Children, as the primary ingredient in pudding is milk (lactose/casein), corn starch (corn sensitivities), sometimes flour (gluten) and, in the mixes, artificial vanillin (which contains gluten, as well).

You may remember a recent post, where we discovered Sunflower Seed Milk!!!  I put it to the test, and boy did it get an “A”.  I am in no way going to track America’s mood on twitter a la Jell-O, but I will be getting my pudding face on with this amazing dessert.

Sunflower Seed Milk Vanilla Tapioca Pudding

-Gluten, dairy, nut, soy, and corn-free-

2 cups sunflower seed milk

1/4 cup sugar (can use raw sugar for a more caramelized taste)

1/4 tsp. sea salt

4 tbs. arrowroot starch

1 tbs. tapioca flour

1 tsp. pure vanilla extract

1 tbs. coconut oil or Earth Balance soy-free spread

*

Preparation time: 5 minutes

Cook time: 5-8 minutes

Chill time: 2 hours

Serves 2-3

1. In medium saucepan over medium heat, warm milk until bubbles form at edges.  (Milk should not get into a rolling boil at any point in your pudding making!)  Meanwhile, combine the sugar, sea salt, and arrowroot starch in a small bowl.

2. When milk is bubbling at the edges, gradually stir in the starch/sugar mixture with a large spoon.  Keep stirring, until liquid becomes custard-like, and starts to coat the spoon (about 3-4 minutes).  Immediately add the tapioca flour with a whisk, and continue to mix in, until the tapioca has separated into tiny clumps or balls.

<–not custard-y enough.

<–good to go, and mixing in that butter and vanilla!

3. Remove from heat, and stir in vanilla and either coconut oil or Earth Balance butter substitute.

4. Transfer to serving bowl, cover, and chill for at least 2 hours before serving.  Best if chilled for at least 6, or overnight.

<–SO much better than the packaged kind!  And so much more agreeable with my stomach.


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Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

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