Tapioca Pudding from the Slow Cooker

This recipe was inspired by this one from allrecipes.com. I used soy milk and splenda for added flavor, also used quick cooking "minute tapioca" to make it cook faster. You could use Asian pearl tapioca and just double the time. The great thing is that it doesn't need constant stirring! You can eat it warm, or let it cool and thicken even more.

Ingredients:

1/2 cup minute tapioca
3 1/2 cups soymilk, original flavor
2 eggs, beaten
3/4 cup splenda for baking
1/2 tsp vanilla
1/4 tsp cinnamon

Put all the ingredients into a slow cooker and mix well, set on high and let cook for 1 1/2 hours. Every 20 minutes give it a quick stir.

Lentil Quiche

If you enjoy eating lentils, then you might want to try this lentil quiche with broccoli and tomatoes. It is awesome.

I left out the cheese, still turned out great. I also used 1/2 can of stewed tomatoes and some onion powder instead of onions. Perfect in the summer with a salad, almost reminded me of tortilla espanolas.

Of course, if you don't like lentils, just throw in some Spam or something.