| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Sauces, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sesame seeds; toasted,hulled ground |
| 1 |
c |
Tahini Water; or milk substitute |
| 2 |
tb |
Arrowroot powder; or other thickener |
| 1 |
tb |
White onion; chopped up to 2 Tbsp |
| 1 |
|
Vegetable bouillon cube |
| 1 |
tb |
Tamari soy sauce |
| 2 |
ts |
Lemon rind; grated up to 3 tsp |
|
|
Sea salt; to taste |
|
|
Cayenne pepper; to taste |
INSTRUCTIONS
Spread the sesame seeds about 1/8" thick on a flat baking pan or dish and
bake for 12-18 minutes at 300F. Stir once or twice and remove from oven
when lightly browned and toasted. Blend the toasted seeds, 1/4 cup at a
time in the blender until ground fine. Place the seeds and all remaining
ingredients in the blender and liquefy. Heat in a saucepan on medium-low
heat, stirring frequently, until thickened and hot throughout. Serve on
vegetables, grain, burgers, casseroles or pasta. Keeps 6-8 days
refrigerated.
MAKES: 3 1/2 CUPS SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by
Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”