Anyway, lately I've been wanting something spicey but not upsetting to my stomach, something to add a little pizazz to my bland vegies, so with adding some extra onion and spilling the turmeric in some of my garbanzo bean "mashed potatoes" a thick spicey sauce that very much reminded me of a mustard sauce was created. With a bit of tweaking with some herbs, it didn't taste all that bad either!
Mustard Sauce (or dip)Blend all ingredients till roughly smooth in the BlendTec. Serve over vegies as a sauce or using less bean broth serve as a dip. I think this would make an awesome dip between lettuce leaves or seaweed lavers or liberally piled on top of cabbage leaves like an open-face cabbage sandwich. Hmm, must try both ways!
2 cups cooked garbanzo beans
1/2+ cup garbanzo bean broth
1 small-medium onion
3 cloves garlic
1 chunk ginger (optional)
2 tablespoons coconut oil
2 tablespoon lemon juice
3 tablespoon mixed herbs (parsley, thyme, marjoram)
2-3 teaspoons turmeric
3/4 teaspoon sea salt
No comments:
Post a Comment