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Walnut Sauce

Recipe name:
Walnut Sauce

Recipe category:
Rice

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Recipe details:

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 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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