Ignis
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Wed Nov-26-08 03:53 PM
Response to Reply #50 |
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Edited on Wed Nov-26-08 03:54 PM by Ignis
It was invented by a local (SF) chef whose background combined traditional French culinary school training with macrobiotics. She ran a great local veggie restaurant called Now And Zen. It was awesome.
She sold the recipe to a company when she went out of the restaurant/food production business, but that company went under. So she's published the recipe on the web, so everyone can enjoy.
It takes a little work (like all gluten/seitan), but oh so worth it! The yuba "skin" that crisps when you cook it is superb.
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