Walnut sauce is a game changer. It literally added a whole new repertoire to my weekday-fly-in-the-door meals.
Simplicity rules here. Sauce plus steamed veges.
This is no time to be shy. If you secretly love Brussel sprouts steam up a bunch and lather in this walnutty wonder. New potatoes, greens, broccoli … your underneath carrier of sauce options are unlimited.
A macrobiotic favourite, this recipe has but three ingredients and water. If you can, soak the walnuts for 20 mins to a couple of hours – it’s all the better for taste and digestibility, but do discard the soak water and rinse.
Walnut sauce
Ingredients
1/2 cup walnuts
1/2 cup water
1 clove garlic
1 Tbl tamari
Method
Add all ingredients to the blender. Blend until smooth and the right consistency. You can make this in a food processor – it will just have a little more texture.
Adjust amounts of garlic, tamari and water to suit taste and thickness.
And if you’ve got one of these lurking in your cupboards – get it out, wet it before use, and fill it with veges.
Steam cooks fast and preserves flavour & nutrients.
Try 1/2-inch rounds of steamed new potato with the walnut sauce and you may want to marry me.
