pudding

1/4 cup unbleached white flour 1 cup maple syrup 1 1/2 tbsp arrowroot flour 5 tbsp cocoa powder 3 cups soymilk 1 tbsp egg replacer in 2 Tbs water (equivalent of 3 egg yolks) 2 tsp vanilla 3 tbsp earth balance organic whipped buttery spread

combine flour, cocoa, arrowroot and maple syrup in a saucepan - stir until ingredients are evenly moistened - add 3 cups of plain soymilk and heat over medium high heat until thickened - stirring constantly so that the bottom does not scorch - in a small bowl combine egg replacer with water and mix till all the lumps are out - add some of the thickened filling to the egg replacer and combine before adding it to the rest in the saucepan - this prevents lumps... heat again until thick, turn off the fire and stir in the earth balance and vanilla - allow to cool for about 5 minutes then pour into a pre-baked pie shell and cool completely - can be used as pudding if preferred - makes one deep dish pie or two smaller pies


pie shell

2 cups unbleached white flour (or do part pastry) 1/2 cup oil 1/4 cup soymilk and water 1/2 tsp salt

mix flour and salt in a bowl - pour oil and soymilk/water into a cup and add to flour - combine with a fork until just crumbly - divide in two balls if making two smaller pies - put between 2 12" x 12" pieces of waxed paper to roll out - dampen the table top to prevent slipping - roll out until circle reaches the edges - peel off the top paper - place paper side up in 8 inch pie pan and remove the top paper - fit into pan - tuck and flute edges and prick holes with a fork around the bottom and sides to prevent puffing while baking - bake at 450 degrees for 15 minutes until done - cool and fill with chocolate pudding - chill well for best effect!


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