Difference between revisions of "Arrowroot Sauce"
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== Description == | == Description == | ||
Serves: 4 – 6 | Serves: 4 – 6 | ||
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* dash of [[sweetener]] (to balance flavours, optional) | * dash of [[sweetener]] (to balance flavours, optional) | ||
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# Mix the [[arrowroot]] thoroughly with the [[water]] in the saucepan, using a wire whisk. | # Mix the [[arrowroot]] thoroughly with the [[water]] in the saucepan, using a wire whisk. | ||
# Add the remaining ingredients and mix well. | # Add the remaining ingredients and mix well. | ||
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[[Category:Kombu Recipes]] | [[Category:Kombu Recipes]] | ||
[[Category:Sauce Recipes]] | [[Category:Sauce Recipes]] | ||
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[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 14:04, 15 July 2012
Description
Serves: 4 – 6
Ingredients
- 2 tbsp arrowroot powder
- 1½ cup cool water
- 2 – 3 tbsp tamari soy sauce
- 1 – 2 cubes vegetable bouillon or 1 – 2 tsp vegetable broth powder
- cayenne pepper, to taste
- sea kelp, to taste
- dash of sweetener (to balance flavours, optional)
Procedures
- Mix the arrowroot thoroughly with the water in the saucepan, using a wire whisk.
- Add the remaining ingredients and mix well.
- Cook over medium heat, stirring constantly until thickened.
- Keep warm over low heat.
- Serve over hot vegetables, whole grains or stir-frys.
- Keeps up to 7 days in refrigerator or may be frozen.
