Walnut Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Whole wheat flour,
1/2 cup: Walnuts, raw
3 tbsp: Liquid aminos,
1 tbsp: Lemon juice,
2 cup: Vegetable stock,
1: Garlic cloves, crushed
1/8 tsp: Black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp