Pomegranate Sauce

1 tbsp.  oil

1 large onion, sliced

2 cloves minced garlic

4 tablespoons pomegranate molasses

1 cup vegetable stock or broth

¼ cup whole walnuts (optional)*

Dash of sugar (optional)

In a medium frying pan heat the oil over medium-high heat and add the onions.  Sauté until the onions are translucent, about 8 minutes, stirring often.  Lower the heat to medium-low.  Add garlic, molasses, stock or broth, and walnuts and dash sugar, if using, and combine well.  Simmer until at desired thickness.  Season with salt and pepper to taste.  Serve warm over seitan, tofu, vegetables, rice or grains, or add browned seitan or tofu to the sauce during the last thickening stage.    Serves two to four.

*Whenever using nuts or spices, toast them first in a pan or in a toaster oven.  Watch carefully because they can burn quickly.  This brings out the flavor and adds texture.

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