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1 serving
suggest servings
| 1/4 | cup | whole wheat flour | |
| 1/2 | cup | walnuts | raw |
| 3 | tablespoons | liquid aminos | |
| 1 | tablespoon | lemon juice | |
| 2 | cups | vegetable stock | |
| 1 | each | garlic cloves | crushed |
| 1/8 | teaspoon | 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.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 525mg | 22% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 2.0g | 8% |
| Sugars 0.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 40% | Vitamin C | 6% | |
| Calcium | 3% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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