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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Veg-cook, Sept. 2 Servings

INGREDIENTS

1/2 lb Firm tofu
3/4 Cp vegetable stock/water
1/4 Cp canola/safflower oil
2 tb Tamari
2 tb Nutritional yeast flakes
2 tb Chopped fresh basil (1 tsp
Dried)
2 tb Lemon juice
1 ts Dijon mustard
1 Garlic clove (peeled)

INSTRUCTIONS

Put all ingredients into a blender/food processor.  That's it...mmm
From: rwillms@apex.cs.tufts.edu (Randolph T. Williams).  rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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