Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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