1/4 c  Whole wheat flour
1/2 c  Walnuts; raw
3 tb Liquid aminos
1 tb Lemon juice
2 c  Vegetable stock
1    Garlic cloves, crushed
1/8 ts Black pepper

Put the flour in a small dry frying pan over medium heat and toast,
stirring often, until it has darkened evenly to a light brown. Transfer the
flour to a blender. Add the walnuts, liquid aminos, lemon juice,garlic,
pepper, and 1/2 cup of the vegetable bouillon to the blender and blend
until smooth. Add the remaining 1 1/2 cups of the bouillon and blend until
smooth. Scrape the mixture into a medium saucepan. Bring to a simmer over
low heat, and simmer, stirring often, until the mixture is thickened, about
2 minutes. Serve hot. This was developed especially for the zucchini boats,
but is also good over brown rice, potatoes and vegetables.