I will post the recipe soon....
Here is the pistachio pudding recipe:
1/3 cup pistachios
4 tablespoons agave syrup
Grind the pistachios in a food processor for 1-2 minutes, until it's nearly a fine powder. Transfer to a bowl and combine with agave.
1/2 cup agave syrup
2 tablespoons cornstarch
2 cups rice milk
Egg replacer for 2 eggs
2 tablespoons vegetable margarine
1 vanilla bean, scraped
1/2 cup salted pistachio nuts, finely chopped
Pour milk into a sauce pan and place over medium heat. Whisk in the
pistachio paste and stir until the heat dissolves the paste into the
Combine the agave and cornstarch in a separate bowl. Slowly whisk into milk immediately after pistachio paste has dissolved. Stir constantly, until mixture thickens and begins to boil. Temper the pudding by mixing 1/2 cup of the thickened pudding and combine with the egg replacer.
Once combined, immediately pour the mixture back into the pudding that's in the sauce pan. Allow to boil for 1 minute, whisking all the while.
After the one minute, remove from the heat. Add margarine, vanilla and chopped pistachios. Mix thoroughly.
Chill for at least 2 hours.
I layered the meringue, pudding and kiwi three times and then
sprinkled it with mote nuts.