| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Sauces | 1 | Servings |
INGREDIENTS
| 1/4 | c | Whole wheat flour |
| 1/2 | c | Walnuts; raw |
| 3 | tb | Liquid aminos |
| 1 | tb | Lemon juice |
| 2 | c | Vegetable stock |
| 1 | Garlic cloves, crushed | |
| 1/8 | ts | Black pepper |
INSTRUCTIONS
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 bouillon to the blender and blend until smooth. Add the remaining 1 1/2 cups of the bouillon and blend 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. This was developed especially for the zucchini boats, but is also good over brown rice, potatoes and vegetables.
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