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Monday, October 26, 2009

Walnut sage sauce

An incredible sauce that is ideal for pumpkin gnocchi and is incredibly easy to make.

1 cup walnuts
2 cups soymilk (see note below!)
1 cup seaweed stock (see note below)
10 sage leaves
1 tsp sea salt
1/2 tsp nutmeg
1/2 tsp white pepper
1 tbsp nutritional yeast

Toast walnuts in a pan till the nutty aroma develops.
Place walnuts, soymilk and stock in a blender and puree till very smooth. Place this mixture in a saucepan, add sage leaves and bring to simmer over low heat, stirring constantly to keep from burning. Continue simmering and stirring till the sauce is thickened. Remove from heat, remove sage leaves and add the rest of the ingredients and stir

Notes
Soymilk...as always, use unsweetened, NON PVC soymilk that contains only soybeans and water. Other ingredients like sugars, gums, stabilizers will destroy the taste and texture of this sauce

Seaweed stock. Simply soak kombu in water a few hours and bring it to simmer and remove kombu

4 comments:

  1. I was with you until "seaweed stock." Is this something available for purchase and I've just never seen it or do you make your own?

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  2. Ah, just read the note about it.... I'm wondering how this would be using veggie stock instead. Even more earthy/savory?

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  3. Different stocks will give different flavors. Many will work, of course, depending on taste. The one you were enjoying the other night was made with this simple kombu stock

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  4. None of the recipes i am offering are set in stone! They are simply ides to improvise upon and experiment with.

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