When I find something yummy and healthy, I just want to shout it from the mountain tops.

If you’re lucky enough to live in the Los Angeles area like I am, then you know first hand about the vegetarian restaurants The Spot in Hermosa Beach and The Green Temple in Redondo Beach.  If you don’t live in LA, it’s your lucky day, because I’m about to share with you a recipe for one of the most tasty fares these two restaurants have to offer.

The owners of these two restaurants used to be married.  They are now divorced and have created two very different but equally yummy dining establishments, both of which feature this incredible sauce: Savory Sauce, as it is known at The Spot, and Tofu Sauce, as it is known at Green Temple.

After years of lapping it up with my homemade bread each time I go, I have now acquired the recipe.  And now you can enjoy it at home!

It is absolutely delicious and easy to make.  If you have a Vita-Mix blender like I do, it whips up nice and creamy.  Double it and freeze some.  It will transform any salad or even black beans and rice into a full meal.  Use it as a dip or sauce for lots of stuff.  And know at the same time you are feeding your body something yum-my!  Many thanks to my friend Melody Elder for sharing.



UPDATE: At the suggestion of my friend Melody, I have substituted the tofu with steamed sweet potatoes, and it’s very yummy!  So if you’re trying to cut out soy like I am, it’s a great substitution.

In a blender, put:
3/4 c almond oil or safflower oil
3/4 cup water
1/4 cup bragg’s liquid amino acids
1/8 cup brewer’s yeast flakes
1/4 tsp. kelp powder
1/4 tsp. spike seasoning
1/4 tsp. basil
1/8 tsp. granulated garlic
1 1/2 tsp. tamari sauce
1 pkg. firm tofu, rinsed well (16 oz.)

Blend until smooth and creamy.  makes about 2 cups.

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