Reply #74: That's a real shame. [View All]

[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.