Pumpkin-Yam Pudding
from the kitchen of Sharmagne Leland-St. John

2 cups raw pumpkin pulp
1 small yam, shredded
1 cup raw sprouted tofu
¼ cup palm sugar

Purée the pumpkin and yam in a blender. Add the
palm sugar and blend well. Add the sprouted tofu
and continue blending until smooth.
 
Pour into individual ramekins and chill for two
hours before serving.

Editor’s Note:
You can find sprouted tofu at Trader Joe’s and palm
sugar at most Asian markets.

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