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.

Ingredients
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!


Salad Solutions

It's that time of year again. Romaine and other lettuces are officially out of season. So it's time to switch to cabbage for your salads. Cabbage makes a great salad base as far as I'm concerned. I miss it all summer long and look forward to its return as the fresher, cheaper choice.

The best thing about cabbage though, is how well it keeps. Lettuce, you get a week tops. Cabbage on the other hand ages very slowly. It still looks as fresh as the day I bought it after 8 days in the fridge.

If you haven't yet tried using cabbage as your salad base, it's time to start. Forget slaw. Cabbage is more than that slimy picnic staple. It's just like lettuce, only better.

Chop up green, red or other cabbage in advance and store in a large metal bowl in your fridge. In separate containers store other salad ingredients. Celery, carrots, broccoli, potatoes, cucumber, onion. Whatever you like. I always store all the salad part separately.When you're hungry simply toss some of each into your bowl and dress.

Don't forget the beans. A salad just isn't right without some hearty protein packed legumes to give it power.

White vinegar and nutrional yeast make a nice salad dressing, especially for vegans and vegetarians. Canned soup is also a great salad topper. Progresso lentil and minestrone are realy good in that capacity. They are both vegetarian. There are actually two varieties of vegetarian lentil. One is more tomatoey and the other bigger on the celery. Personal preference which you choose.

Rice and pasta also make great salad toppers. I like this because you get to eat the pasta or rice, but if you fill the bowl with salad first, you wind up eating a lot less of the starchy stuff, but still get the great taste of it.

Hummus and guacamole are two more awesome salad dressings. Just thin them out slightly with vinegar and/or hot sauce to get good coverage on all your veg.