Walnut Sauce


For use in the Zucchini Boats recipe, or over brown rice and cooked vegetables.

1/4 cup whole wheat flour
1/2 cup raw walnuts
3 Tbsps Bragg Liquid Aminos
1 Tbsps lemon juice
2 cups vegetable stock or vegetable bouillon
2 garlic cloves, minced
1/8 tsp black pepper

Put the flour in a small dry frying pan over medium heat and toast, stirring often, until it has darkened evenly to a light brown. Transfer the flour to a blender. Add the walnuts, liquid aminos, lemon juice, garlic, pepper, and 1/2 cup of the vegetable stock to the blender and blend until smooth. Add the remaining 1.5 cups vegetable stock and blen until smooth.

Scrape the mixture into a medium saucepan. Bring to a simmer over low heat, and simmer, stirring often, until the mixture is thickened, about 2 minutes. Serve hot.


Source: "May All Be Fed" by John Robbins, 1992, published by William Morrow and Co. Inc.


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