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CATEGORY CUISINE TAG YIELD
Vegetables Jewish 1 servings

INGREDIENTS

3/4 c Almond oil; (or safflower oil)
3/4 c Water
1/4 c Liquid aminos; (I use soy sauce)
1/8 c Brewer's yeast
1/4 ts Kelp
1/4 ts Spike seasoning [herb/vegetable salt substitute]
1/4 ts Basil
1/8 ts Granulated garlic
1 1/2 ts Lemon juice
1 1/2 ts Tamari
1 lb Firm tofu; rinsed well

INSTRUCTIONS

from the Spot Restaurant, Hermosa Beach, CA
Blend everything in the food processor or blender. Heat & serve. This stuff
is dee-licious on steamed veggies, and freezes okay.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder
<ceder@netvision.net.il> on Dec 24, 1998, converted by MM_Buster v2.0l.

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