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Arrowroot Sauce Recipe

2 tb Arrowroot powder

1 1/2 c -cool water

2 tb Tamari soy sauce; up to 3 tb

1 ea Vegetable bouillon cube up to 2 cubes

-or 1-2 tsp vegetable broth powder

Cayenne pepper; to taste

Sea kelp; to taste

OPTIONAL
dash of sweetener (to balance flavors)

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. SERVES: 4-6

SOURCE: _Vegan Delights_ by Jeanne Marie Martin

This entry was posted on Sunday, September 28th, 2008 at 7:37 pm and is filed under Creams and Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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