This is wonderful served over stuffing and mashed potatoes.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: Makes about 2 cups
¼ cup brown rice flour (I used wholemeal flour)
1½ cups vegetable broth/stock
½ cup water
2 tablespoons tahini
3 tablespoons tamari or soy sauce
Freshly ground pepper to taste
Combine all ingredients in a small saucepan. Continue to whisk until mixture boils and is
smooth and thick. Season with freshly ground black pepper.
I had this over garlic mashed potatoes and a walnut & chickpea loaf with steamed brussel sprouts on the side. Comfort food for winter!
this was from https://www.drmcdougall.com/wp/wp-content/uploads/Advanced_Study_Weekend_Recipes_2-14.pdf
I went to their amazing Advanced Study Weekend in Santa Rosa - inspiring speakers and fabulous food and this pdf is the recipes of what we had that weekend - all healthy, all vege, wonderful flavours & colours and the tables were groaning with this wonderful food.
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