Indian Pudding

         Yield: 4 Servings
Categories: Vegan, Bakery, Desserts

2 c Water 1 c Cornmeal 3/4 c Liquid sweetener 1/4 c Vegetable oil 1 ts Salt 1 lb Silken tofu 1 ts Ginger 1 1/2 ts Vanilla 1/2 ts Cinnamon (optional) Cook water and cornmeal in pot for 20-25 minutes, stirring occasionally. Add remaining ingredients and mix in blender until smooth. Bake in an oiled dish for 1 hour at 350F in preheated oven. Serve hot. John Paino & Lisa Messinger, "The Tofu Book". Posted by Karen Mintzias