| 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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