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.
Thanks to Ann Crile Esselstyn and Forks Over Knives for the heads up on this now weekly staple.
1/2 cup walnuts
1/2 cup water
1 clove garlic
1 Tbl tamari
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.
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.