Heat over medium heat to a light boil and add the corn starch slurry (1 heaping
tsp cornstarch to 2
tsp cold water,
mixed well to a liquid consistency) slowly, whisking to combine and thicken the sauce.
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4
tsp (1 mL) cayenne pepper 1/4
tsp (1 mL) Mexican chili powder 1
tsp (5 mL) curry powder 1
tsp (5 mL) sea salt 1
tsp (5 mL)
cornstarch 3 tbsp (45 mL)
mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)