| 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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