Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 Oooh Portia- this sounds like it will be nice. I will have to give it a try- especially cos I am so tired of tomato-ey sauces on my pasta and am not a huge 'cream of' fan. I would definitely add pepper to mine,too! lol I am such a Black pepper aficionado! One of the best things to have is a perfectly ripe cantaloupe ( rock melon here in Oz) and put freshly cracked black pepper on it. It took me AGES to finally work up the nerve to try it originally-but one taste and I was hooked. It is really REALLY nice- even if it sounds weird. Thanks for recipe and ways to use it- I will leave a review once we have tried it. Sharon in SA - " portia " <sparklingdagger Saturday, June 24, 2006 7:59 PM Sharon recipe in files nutritional yeast > This is from the sauce folder, I use > it all the time. Hot or cold it's > it;s good, I mix with noodles and > vegetables for dinner and turn around > and use the rest for a salad dressing > the next day. I add a little black pepper. > Portia > > > > > > " Savory Sauce " > > 1/2 lb. firm or extra firm tofu (not silken) > 3/4 cup vegetable broth or water > 1/4 cup canola oil > 2 Tablspoons soy sauce > 2 Tablespoons nutritional yeast flakes > 2 Tablespoons fresh chopped basil or 1 tsp. dried > basil > 2 Tablespoons lemon juice > 1 teaspoon Dijon mustard > 1 clove garlic minced > > Put all ingredients into a blender or food processor > and blend. > That's it!!! > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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