Recipe - Coffee-Flavored Pudding

1 qt Soymilk or nut milk
4 tablespoon Agar flakes
One fourth cup Coffee substitute
1 pn Sea salt
One half cup Syrup, maple
2 teaspoon Vanilla extract
6 tablespoon Kuzu
Three fourths cup Water
2 teaspoon Tahini
One fourth teaspoon Nutmeg, freshly grated
One half cup Almonds, roasted; coarsely
chopped

Brng first 5 ingredients to a boil in a 2quart 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, 24 g prot, 140 mg sod, 21 g carb, 10 g fat, 0 mg
chol, 415 mg calcium

Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini