I sometimes go to this expensive "gourmet" type store in town to stock up on tomato paste in the tube, fancy salts and olive oils, etc., and was mesmerized by this hefty crock o' mustard. The salesperson said, no kidding, "This is the world's best mustard." So of course I HAD to buy it.
Tonight we had some roasted squash, baked tofu, and rice. Nothing fancy. Deborah Madison (in her book Vegetarian Cooking for Everyone) suggests throwing freshly minced garlic and parsley on roasted squash, right after you take it out of the oven. It's delicious!
tahini dip? It really is pretty fabulous. I highly recommend the addition of liquid smoke. I made a small jar's worth the first time I tried the recipe, and upgraded to half a quart next time!