Tuesday, June 29, 2010: Maple-Dijion Mustard Sauce

Originally found in "Vegan with A Vengence" (a fine cookbook for beginner vegans, you can get a taste of this cookbook's approach at the website Post-Punk Kitchen www.theppk.com)...

Add together:

• 2 tbs prepared dijon mustard
• equal amount of maple syrup or to taste
• 1 clove minced garlic (to taste... I use less because I find really garlicky things leave an aftertaste in my mouth which then makes me hungry even when full)
  
• around 1 tbs extra-virgin olive oil... I usually just add enough to make it the right consistency to coat whatever I'm applying this sauce to
• around 1 tbs soy sauce

And stir.

For Green Beans, Onions/Shallots and Potatoes: in an oven-proof dish with a cover, place potatoes and onions, toss with the sauce and roast until done (maybe around 30-45 minutes at 350 degrees F)... at the last minute, add green beans which cook in less than five minutes

For Baked Tofu Slices: Marinate your tofu in the maple-mustard sauce over night and then bake everything for 15 minutes at 350 degrees F. You could also add vegetables like brocoli and carrots in there but then it will take longer and you should cover to ensure faster baking (also, add the brocoli when the carrots are just about done otherwise your greens will go khaki brown)...

I imagine this sauce would be good for baking a kebab... like extra firm tofu cubes, mushroom caps, sweet onion, cherry tomato, red/green pepper... assemble everything on skewers, marinate in sauce and then stick it in the oven