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8-10 oz. dried yuba
(bean curd sheets, found in Chinese groceries)
[I use yuba sticks instead of sheets]
1/4 c. nutritional yeast flakes
1/4 c. smooth peanut butter (or other nut butter)
[I've tried this with peanut butter and with tahini, and definitely prefer peanut butter]
2 T. dark miso
1 T. melted margarine
1 T. water
[I use a lot more water, so that the mixture is more the consistancy of a gravy than a paste]
2 t. paprika
2 c. BBQ sauce
(Ron Pickarski's sauce from _Eco-Cuisine_ is to die for)
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