This is one of three recipes that I made this Thanksgiving weekend… Expect “5 minute Cranberry Sauce” and “Hummaganoushus” soon. This particular recipe, though, is a good one that I actually made up last Thanksgiving. This is a great general-purpose sauce that is full of flavor and will add zing to anything you put it on. I of course usually put it on veggies : )

Ginger-Garlic-Walnut-Soy Veggies

Ingredients

  • 1/8 cup soy sauce
  • 1/2 head of garlic (about 6 cloves, peeled)
  • 2″piece of whole ginger root (peeled), OR 1 Tbsp of powdered ginger
  • 1/8 cup chopped walnuts
  • 1 tsp. lemon juice
  • 1/2 tsp. red pepper powder
  • 1/2 tsp. lemon grass
  • Soy milk or water as needed
  • Lots of great, cooked veggies!

Directions

This part is really simple if you have a food processor or blender… Process that stuff! Just blend everything but the water and veggies up until they are smooth. You can add water or soy milk as needed to get the right consistency. I like the sauce to be a little runnier than a milk shake. Once its all blended pour it over the veggies and toss them around so they get coated. Enjoy!

I made this to put on broccoli and collard greens. I threw a couple of un-blended chopped walnuts into this mix, and cooked the veggies with some mashed garlic. The end result was amazing. The ginger and red pepper will really wake your mouth up while the salty-garlic flavor calms down the flavor and makes you feel… like you’re at Thanksgiving dinner!

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