Season Favorites–New Vegan Skittles and Pumpkin Tapioca Pudding

| November 2, 2009 | 1 Comments

The word has gotten around.  Skittles are now vegan–no more gelatin added.  And also gluten free to boot.  This news traveled fast, although ironically not by the makers of Skittles but by the vegan community.  I figured as part of that community, I’d help spread the word too.  Albeit, from a health perspective I’m not promoting large quantity consumption of The Skittle as they still contain lots of sugar, corn syrup, and that dreaded hydrogenated oil.  But in moderation everything is fine.

Skittles can be eaten all year round.  Halloween is always a good time to chew on a few; however, up until very recently, the classic candies were non-vegan friendly because they contained gelatin.  But times they are a changin’ and now, more than ever, is the time to jump on the eco-friendly, animal-friendly, and ethical-friendly VEGAN BANDWAGON! The festivities abound upon such a bandwagon, as evidenced by the newly released all vegan Skittles!  Confectionary connoisseurs rejoice–our time has come.

I was never a huge lover of Skittles as a kid, mostly because I was always a hard-core chocoholic (although they now have come out with Chocolate Skittles, but this is a more recent occurrence).  Nevertheless, Skittles maintain a special place in my heart, and there have been a fair number of times over the years when I wanted to have a good sweet chew on some.   Now, my cravings can be satiated, and I can “taste the rainbow” as often as my heart desires.

Moving on to other sweet treats, I recently baked some Pumpkin Tapioca Pudding. It was pretty darn tasty and a nice seasonal dessert.    Here is the recipe:

Pumpkin Tapioca Pudding


  • 3 tbsp Tapioca small pearls
  • ½ can of pumpkin puree
  • 2-3 heaping tbsp of sunflower seed nut butter (Trader Joe’s brand is the BEST but feel free to use any nut butter flavor and brand)
  • ¾ cup coconut milk
  • 1 ¾ cups water
  • 2-2.5 tbsp sweetener—I recommend using Agave Nectar (Stevia is also a good sweetener, you can do 1/2 of each)
  • 1 tsp. cinnamon (and to garnish)
  • ½ cup vegan soy whipped cream (or rice whip works too—Soyatoo makes a good vegan whipped cream)


In a saucepan, bring water to a boil and then add in the tapioca pearls.  Make sure to whisk often so the tapioca does not stick to the bottom of the pan or to each other.  Let the tapioca cook for about 15 minutes, until the pearls have become more translucent.  The mixture will have thickened by now, and the liquid will be opaque.  In a separate bowl, mix together the sweetener, coconut milk, and cinnamon.  Add this mixture to the tapioca once it has finished its initial cooking.  Let cook for an additional 5 minutes.  Remove the saucepan from the heat and mix in the nut butter and pumpkin puree; then mix in the whipped cream last.  Serve into two small bowls or cups and refrigerate for several hours to let it thicken.  Garnish with cinnamon or sliced bananas.  Add additional sweetener if desired.  Serves two.


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