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!

Curried Chickpea Salad (Vegan)

I was inspired by a recipe I saw on Yahoo that was a chickpea based salad. It was mostly full of ingredients that I don't really like, but basing an entree around one of my favorite beans sounded great. I also had a lime in my fridge which I was hoping to utilizie.

My first thought was olives. I used to eat a Campbell's product that was basically chickpeas and olives in a tomato curry. I really like it a lot. Apparently no one else did. Because after about 4 months it was nowhere to be found.

So olives and chickpeas. From there the wheels turned effortlessly.

1 can Chickpeas rinsed
1 cup cooked rice
1 can sliced Black Olives drained
5-7 Cloves Garlic thinly sliced
1/2 medium Red Onion in small slices
Jalapeno and or Serrano minced
Zest and juice from 2 limes
2 tbls  Hot sauce
2 tsp Olive Oil
2 tbls pickle brine
Cumin, Coridander, Turmeric, Paprika, Cayenne, Garlic Powder, Basil, Crushed Red Pepper Flakes
2 tbls Sesame Seeds (Toasted are better)
1/4 cup Freshly chopped Cilantro or Parsley
Salt and Pepper

Cook the rice as you normally would to preferred texture. I like to add some of the hot pepper seeds/ribs and a few small garlic cloves to the rice cooking water. This infuses the cooking rice with those flavors.

In a medium to large bowl combine chickpeas, olives, garlic, onion, hot peppers, cilantro or parsley. I don't give any measurments for the peppers because everyone likes a different level of heat. Add as much or as little as you see fit.

When the rice is done add it right on top of the bowl mixture. Stir to combine all elements. Let cool for 10 minutes.

Add lime zest and juice, hot sauce, olive oil, some of all the spices. Mix thoroughtly. Taste. Add more spices and hot suace as needed. Finish with sesame seeds.

Let chill in the fridge for a few hours for optimum flavor.

For other additions carrots or small tomatoes would also go really well in this.

This whole dish is really simple, wholesome ingredients that come together to create something spectacular. It's a wonderful example of how modest ingredients can easily create awesome food.