Mango Pineapple Agar-agar Light Lemon Pudding Parfait Ninja Turtle Agar-agar Peach Pudding Mango Pudding Eggplant Salad Squash Pie Apricot Creme Tart Coffee Flavored Pudding

Serving Size : 8 Preparation Time : 0:0 Categories : Desserts, Pies, Holiday, Vegetarian

Amount Measure Ingredient 4 Cup Pie dough for single crust Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish ½ Cup Sucanut ( or white sugar ) 3 tb Arrowroot 2 tb Agar Flakes ½ ts Cinnamon ½ ts Nutmeg ¾ Cup Soy Milk ½ ts Ginger Powder 1 t Vanilla extract 1 tb Soy oil ½ Cup Pecan halves, for garnish GLAZE 2 tb Barley malt syrup ¼ Cup Water 1½ ts Agar Flakes

Preparation Method: Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside. Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze. GLAZE: Place ingredients in a small pot & bring to a simmer. Cook until the agar flakes dissolved (5 to 10 minutes).

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Categories : Desserts, Vegetarian Yield : 4 servings

Amount Measure Ingredient 8 ea Leaves phyllo 1 Cup Dried apricots ½ Cup Honey 2 Cup Water ½ ts Agar-agar powder 8 oz Tofu ½ ts Vanilla 2 tb Lemon Juice 16 oz Can apricot halves ¼ Cup Apricot Jam 1 oz Melted chocolate, optional

Preparation Method: Preheat oven to 350F. Spray a 9" pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan. Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on the top of the tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

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Serving Size : 6 Preparation Time : 0:0 Categories : Vegetarian, Desserts

Amount Measure Ingredient 1 qt Soy milk or nut milk 4 tb Agar flakes ¼ Cup Coffee Substitute 1 pn Sea salt ½ Cup Syrup, Maple 2 ts Vanilla extract 6 tb Kuzu ¾ Cup Water 2 ts Tahini ¼ ts Nutmeg, freshly grated ½ Cup Almonds, roasted - coarsely chopped

Preparation Method: Bring first 5 ingredients to a boil in a 2-quart saucepan, stirring frequently. Add vanilla, lower hat and simmer for 5 minutes. Dissolve kuzu in water. Add to saucepan, stirring constantly, until mixture thickens. Cook for one minute. Turn off heat. Whisk in tahini and nutmeg. Pour into individual serving bowls or one large bowl. Allow to set in refrigerator, about one hour, or place in freezer for 15 to 20 minutes. Sprinkle almonds over pudding before serving. Per serving: 263 cal, 24g prot, 140mg sod, 21g carb, 10g fat, 0mg chol, 415mg calcium

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