'Creamy' Green Mustard & Dill Sauce

This 'creamy' herb packed sauce is my new favourite addition to veggies. If you like dill you'll love it too! The silken tofu base give it a thick texture without being high fat/cal and the dill and mustard punch through the flavour. It's perfect on veggies, grains, beans or thinned out as a salad dressing. You know you want it, I've made another batch already it's so good.

'Creamy' Green Mustard & Dill Sauce

I enjoyed it on my favourite grilled veggie sunday breakfast (eggplant & mushrooms)

Makes 4 serves

1 x 300g packet silken tofu (organic japanese style)
2 tbsp wholegrain mustard
1 cup chopped fresh dill
1/4 cup peas
1/2 cup broad beans
1/2 cup water (or to your desired consistency)

• cook peas & beans
• skin broad beans
• combine all ingredients (except dill)
• chop dill
• blend well
• enjoy with veggies/grains/pasta anything!

For all you Aussies this tastes like the red rooster sub sauce...I wasn't trying and hadn't even thought of it for years but it was a happy accident.

I made this sauce again with with all peas instead of broad beans (we were out) and dijon instead of wholegrain and it was still wonderful- I prefer the wholegrain mustard and using all peas makes it sweeter but when you're out you have to be a bit flexible :)
If you don't like veggies just cover them in a really delicious sauce and you'll have no problems going back for seconds!
All the best,