Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Chocolate Pudding

1/2 cup unsweetend cocoa powder
3/4 cup granulated sugar
4 tablespoons Ener G egg replacer
4 tablespoons corn starch
5 cups soymilk
8 ounces semi-sweet chocolate
4 tablespoons vegan margarine

Mix cocoa powder and sugar, and set aside. Mix egg replacer and cornstarch with 3/4 cup soymilk, and set aside.

Place semi-sweet chocolate and margarine in top half of a double boiler, and melt gently over simmering water,
making sure that water does not touch bottom of top insert (this can also be done in the microwave).

Heat remaining soymilk in separate saucepan over medium-low heat. Gradually mix in egg replacer and cornstarch mixture, stirring constantly.
When mixture has thickened and bubbles slightly, remove pan from heat. Stir in melted chocolate and margarine mixture, and cocoa powder
and sugar mixture, until well combined.

Remove pudding from heat, set aside to cool, and spoon into individual cups or glasses. Garnish as desired.
My recommendations: vegan whipped cream, fanned strawberries, and fresh mint sprigs.