Walnut Sauce

1. 1

   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.

2. 2

   Transfer the flour to a blender.

3. 3

   Add the walnuts, liquid aminos, lemon juice, garlic, pepper, and 1/2 cup of the vegetable bouillon to the blender and blend until smooth.

4. 4

   Add the remaining 1 1/2 cups of the bouillon and blend until smooth.

5. 5

   Scrape the mixture into a medium saucepan.

6. 6

   Bring to a simmer over low heat, and simmer, stirring often, until the mixture is thickened, about 2 minutes.

7. 7

   Serve hot.

8. 8

   This was developed especially for the zucchini boats, but is also good over brown rice, potatoes and vegetables.

No additional tips available.