The sauce was made sauteing in about two table spoons of olive oil, a few cloves of garlic, diced carrot and sliced mushrooms, three tablespoons of gluten free plain flour, salt and pepper were added and browned. Once browned, I added two heaped teaspoons of mild seed mustard,
a third about 100mls of coconut milk and slowly added cup of soy milk to make a white sauce of sorts. Added a can of tuna and greens from the garden. Fresh broccoli and spinach were great with the dish. Served with brown rice.
I used the remaining coconut milk and soy milk to make dairy free yogurt for tomorrow.