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!


Vegan Italian Stew

I love roma tomatoes. When you roast them in the oven they provide such great sweetness and acidity. They are the foundation for my ultimate Italian vegan stew.

Ingredients
5 oven roasted roma tomatoes, chunked
5 cloves roasted garlic, chunked
1/4 cup diced celery, mostly leaves
1/4 cup red onion, spanish onion or roasted leeks, diced
2 ribs from jalapeno, 1 from habernero
2 tbls jalapeno/serrano/habernero mince
1/2 can black olives, including liquid
1 can black beans, thoroughly rinsed
1/2 cup dry white rice
1/3 cup red wine
1 tbl olive oil
water
rosemary, thyme, basil, garlic powder, red pepper flakes, paprika, salt, pepper


Begin by heating oven to 425 F and roasting tomatoes and garlic on a baking sheet for 12 minutes. Turning once in the middle.

Too a large sauce pot add celery, onion, pepper ribs and flesh, oil, wine. Add water to cover by 2 inches. Add a generous helping of salt and pepper.

When tomatoes and garlic have finished roasting in the oven lightly chunk and add to pot.

Simmer uncovered for 20 minutes.

Add olives, rice, spices. Simmer covered for 15 more minutes.

Add beans. Continue simmering covered until rice is tender. A few more minutes.

This Italian inspired dish ticks all the boxes; sweet, salty, spicy, acidic. Both fresh and oven roasted veg, rice and beans all add an array of  textures.