Ah, thank goodness the weekend is almost here! There is more rain in our weekend forecast, but I’m not gonna let that bug me for Sunday’s training run. At least that’s the plan, we’ll see. :-) Sweet Leela has been very clingy and hungry lately and even tolerates more hugs.
I worry about her because she’s getting older and is having noticeable vision problems now from cataracts. I need to decide if talking to the vet and/or local pet eye clinic about having eye surgery would be a good thing for her. Could she handle the surgery at nearly 13 years old? Would the cataracts just come back shortly after? But vision loss seems to be causing her stress and frustration and I hate that.
Whipping this creamy Dijon sauce up for roasting veggies did not cause stress, just throw these simple ingredients into a blender and toss with your favorite veggies for roasting.
Creamy Dijon Roasting Sauce
- ¼ cup tahini
- 1 clove of garlic
- 1 tsp. onion powder
- 2 tbsp. nutritional yeast
- 2 tbsp. apple cider vinegar
- 3 tbsp. Dijon mustard
- 1 tsp. miso paste
- ¼ cup water, as needed
- pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Coat your favorite blend of veggies to roast in it, or use as a dip or dressing. Makes 4 servings.
I coated chopped brussel sprouts and kabocha squash for roasting.
And spread over parchment paper on a baking sheet.
After 35 minutes at 400 degrees, they were baked to golden perfection.
And I made it a true finger food dinner with baked veggie balls from Ikea and leftover sauce for dipping.
The sauce adds a creamy and tangy Dijon flavor to the veggies that’s rich, but not overpowering.
And leftover roasted Dijon veggies are great mixed into salads.