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Pumpkin Yam Pudding from the kitchen of Sharmagne Leland-St. John 2 cups raw pumpkin pulp 1 cup raw sprouted tofu 1 small yam peeled and shredded 1/2 cup jicama sugar (if this is unavailable use palm sugar or dehydrated persimmon sugar) Place the jicama in a dehydrator or low oven 105 degrees for 24 hours. Grind in seed mill. Purée the pumpkin and yam in a blender. Add jicama sugar. Blend thoroughly. Add sprouted tofu and continue to blend until smooth. Pour into individual ramekins and chill for at least 2 hours before serving. Serves 6
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