Serves: 5
Total Calories: 35
Yield: 1 3/4 cups

1 tablespoon unrefined sesame or olive oil
3 tablespoons whole wheat pastry flour
1/4 cup sesame tahini
1 1/4 cups water or unsalted vegetable stock
2 tablespoons barley or white miso
1/4 teaspoon white pepper

1. Heat the oil in a small saucepan over medium heat. Add the flour and cook, stirring constantly, until it is lightly browned and gives off a nutty aroma.
2. Remove the pan from the heat, add the tahini, and stir well. Add a small amount of water and stir vigorously to form a paste.
3. Return the pan to the heat and slowly add the remaining water. Stirring continuously, cook the sauce until rich and creamy.
4. Remove from the heat, add the miso and pepper, and mix well.
5. Use immediately or refrigerate in a covered container up to four days. If you reheat the sauce, be careful not to boil it or the miso’s beneficial properties will be destroyed.

For a Change . . .
* Saute 1/2 cup of finely chopped onion in the oil (in Step 1) before adding the flour.

Nutritional Facts:

Serves: 5
Total Calories: 35
Calories from Fat: 25

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Quick 'N Easy Tomato Sauce
Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
Tartar Sauce
Prune Date Sauce
Daikon Condiment