Tag Archive: Mustard

Vegan Honey Mustard Dip

Written on September 12, 2012 by in Sauce

Vegan Honey Mustard Dip

Last week I moved back to Providence. Now that everything’s been unpacked and I’m settled, there are really only two things I sorely miss: HGTV and the Food Network. While they aren’t my favorite channels, they’re certainly my favorite to have playing in the background when I’m working on other projects. And even better they’re perfect to get ideas from.

One of the last shows I watched was Melissa d’Arabian’s cooking program where she made an easy honey mustard dip. It instantly reminded me of the type of sauce you’d get from McDonalds with an order of chicken mcnuggets and knew it’d be good. However I wanted to make it more like something that I’d eat. 

Vegan Honey Mustard Dip Ingredients

Instead of mayonnaise this recipe uses a vegan mayonnaise substitute that’s tofu based. While I’m sure that doesn’t sound appetizing, I actually prefer the flavor of it to traditional mayonnaise. Instead of honey I used two non-animal based sweeteners: maple syrup and agave. The maple syrup gives an earthy flavor while the agave makes the dip taste a little bit fruity.

Vegan Honey Mustard Dip

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients:

  • 1/4 cup vegan mayonnaise
  • 1/4 cup stone ground mustard
  • 1 Tablespoon maple syrup
  • 1 Tablespoon agave nectar

Method:

  1. Mix all of the ingredients together in a small bowl.
  2. Add more or less sweetener to taste.
  3. Keep cold in the refrigerator when not eating.

Vegan Honey Mustard Dip 2

This dip has been great with pretzels, apples, and carrots. You can also eat it with chicken or tofu. I’d be lying if I said I hadn’t thought about pouring this on a salad even though it’s not quite a dressing; it’s just too good to ignore.

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Tangy Kale and Carrot Quinoa

Written on May 2, 2012 by in Side Dish

tangy-kale-and-carrot-quinoa

If there’s one thing I’ve learned from living off meal plan in a dorm room, it’s how to get savvy with the foods and cooking tools available. I could probably count on one hand the number of times I made a meal on an actual stove the past few months, and I can’t wait to move back to somewhere where that’s more convenient.

I haven’t had a chance to run to the store and the day I made this it was pouring outside, so this was truly a winging-it meal made with whatever I had lying around. Quinoa’s a great pantry staple and cooks perfectly in any rice cooker(which is what I cooked this in, although I wrote the recipe for a stove since I figured that’s more common). Add some vegetables and a source of protein and you’ve got a meal.

tangy-kale-and-carrot-quinoa-fork

Another example of ingenuity? The eggs I ate this with were baked, not boiled! I picked that up from this post I found on Pinterest. If you ask me I’d much rather toss eggs in an oven for 30 minutes and get other stuff done than stand over a stove waiting for water to boil. You could also serve this with baked tofu, tempeh, or chicken on top and it’d be just as good. 

Tangy Kale and Carrot Quinoa

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes 2 servings):

  • 3/4 cup dry quinoa
  • 1 1/2 cup water*
  • 2 cup kale
  • 2 large carrots, shaved into thin strips
  • 2 Tablespoons mustard
  • 1 Tablespoon agave
  • 1/2 teaspoon salt

*This is the ratio with water I usually cook my quinoa in. If the brand you’re using tells you to do differently, follow the box’s cooking instructions.

tangy-kale-and-carrot-quinoa-eggs

Method:

  1. Rinse the quinoa and then combine it with the water in a small pot. Cook for 15 minutes or until all the water has been absorbed and the quinoa is light and fluffy.
  2. Turn off the heat and add the kale and carrot strips into the pot. Cover with a lid for 5 minutes until the kale and carrots have steamed.
  3. Add in the agave, mustard, and salt and mix everything together. Serve while still hot.

tangy-kale-and-carrot-quinoa-bowl

The agave and mustard aren’t too strong or overpowering but give this just the right amount of flavor to be light and refreshing. Next time I might add toasted cashews and eat this all on its own.

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