Walnut Sauce

Directions

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 ½ cup of the vegetable bouillon to the blender and blend until smooth.

Add the remaining 1½ 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.