Carol L. Cain
Savory Sauce
from the Spot Restaurant, Hermosa Beach, CA From: ma299bb@sdcc6.ucsd.edu (Brett Garrett) 3/4 cup almond oil (or safflower oil) 3/4 cup water 1/4 cup liquid aminos (I use soy sauce) 1/8 cup brewer's yeast 1/4 tsp kelp 1/4 tsp Spike seasoning 1/4 tsp basil 1/8 tsp granulated garlic 1 1/2 tsp lemon juice 1 1/2 tsp tamari 1 pound firm tofu, rinsed well Blend everything in the food processor or blender. Heat & serve. This stuff is dee-licious on steamed veggies, and freezes okay.