Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!

Random Concoctions

Here's a really great vegetarian sandwich that you probably won't find elsewhere.

Toasted onion bagel. Spread low fat cream cheese on both sides. Add black beans. Roasted garlic slices. Roasted red pepper strips. Romaine lettuce. It's really good. I promise.

Another interesting meal I created recently combined cajun garlic butter rice and canned vegetarian chili. I just made the rice as the package indicated adding some mustard greens to it. Then heated the chili with a little bit of cumin seed. Then I filled the bottom of a bowl 3/4 with the rice and 1/4 with the chili. Keeping them separate inside the bowl. So that I could combine them as desired while eating.

Yet one more good one is cheddar broccoli rice mix with potatoes. I made my finely diced potatoes in a pan. They are really geat. Setting them aside in a heat safe storage container. I topped them with fresh cracked garlic pepper seasoning. I prepared the cheddar broccoli rice according to the package. Adding a few cloves of sliced garlic and frozen broccoli near the end of the cooking.

I'm a bit of stickler when it comes to cooking vegetables. I hate when they get overcooked and turn that sallow shade of green. With the frozen variety the key is to add them right at the end of the cooking process and make sure to remove the contents from the hot pan before they seem done. Carryover will finish the job. Frozen veg can be bright and crisp if you make the effort.

Then I dumped my rice mix on top of my cooked, previously set aside, diced potatoes and stirred to combine it all. Served a few spoonfuls of the rice combo topped with some black beans and previously oven roasted chunk potatoes. It was really, really good. Simply hit the spot.