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See below ingredients and instructions of the recipe
--------------------------PUDDING-------------------------------
3/4 c Soy milk
1/4 c Cornstarch
1/2 ts Baking powder
1/2 c Maple syrup
1 1/2 c Packed grated carrots
3 c Day old whole grain bread
-- crumbs
2 ts Freshly grated ginger
2 ts Cinnamon
1/4 ts Nutmeg
3/4 c Raisins
1/3 c Ground walnuts
--------------------------COMPOTE-------------------------------
1 ea Orange, peeled chopped
1 ea Apple, cored chopped
1/2 c Dried apricots, chopped
1 c Water
1/2 c Frozen pineapple juice
-- concentrate
2 ts Slivered fresh ginger
---------------------------CREME--------------------------------
1/2 c Raw cashews
1/3 c Water
1/3 c Maple syrup
1 ts Vanilla
PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch
baking powder. Combine with other pudding ingredients pour into a
9" X 5" cake pan. Cover with foil bake 1 to 1 1/4 hours. Let cool
for 30 minutes cut into 8 squares.
COMPOTE: Combine all ingredients in a pot cook over low heat 30 to
40 minutes, stirring occasionally, until apricots are tender a
light syrup forms.
CREME: Puree all ingredients in a blender till creamy, smooth white.
TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top
with a dollop of creme.
"Vegetarian Times" December, 1993
Submitted By MARK SATTERLY On 06-23-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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