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.