Ingredients
- 2 arrowroot powder
- 1 vegetable bouillon cube
- 475 ml water
- 240 gr tahini
- 130 gr sesame seeds
- 16 ml tamari soy sauce
- 7 gr onion (white)
- 4 gr lemon rind
-up to 3 tsp Sea salt; to taste Cayenne pepper; to taste Spread the sesame seeds about 0 cm thick on a flat baking pan or dish and bake for 12-18 minutes at 150ºC . Stir once or twice and remove from oven when lightly browned and toasted. Blend the toasted seeds, quarter cup at a time in the blender until ground fine. Place the seeds and all remaining ingredients in the blender and liquefy. Heat in a saucepan on medium-low heat, stirring frequently, until thickened and hot throughout. Serve on vegetables, grain, burgers, casseroles or pasta. Keeps 6-8 days refrigerated. MAKES: 3.5 CUPS SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan
