Arrowroot Sauce

2 tb Arrowroot powder

1 1/2 c -cool water

2 tb Tamari soy sauce; up to 3 tb

1 ea Vegetable bouillon cube

-up to 2 cubes -or 1-2 tsp vegetable broth -powder Cayenne pepper; to taste Sea kelp; to taste

--OPTIONAL

-- -dash of sweetener (to -balance flavours) Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk. Add the remaining ingredients and mix well. Cook over medium heat, stirring constantly until thickened. Keep warm over low heat. Serve over hot vegetables, whole grains or stir frys. Keeps up to 7 days in refrigerator or may be frozen. SERVES: 4-6 SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan