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!


Pea Puree and Carrot Puree Using Almond Milk

I was curious if it would work to use almond milk in a puree where you'd normally use cow's milk or cream. As it turns out, it works great.

I tried two different purees. A pea and a carrot. Both turned out smooth and tasty. The colors also turned out very appealing.

Carrot Puree
2 cups roughly chopped baby carrots
1 cup almond milk
1 clove garlic
1/4 cup fresh cliantro
1 slice rye bread seeded with caraway
1 tsp olive oil
2 tbls hot sauce
1 tsp each salt and pepper
1-2 tsps dill to taste

Heat over medium the milk, carrots, oil, garlic, hot sauce, salt and pepper in a medium sauce pan with the lid on. Contineue cooking on a low flame until carrot are tender. About 15 minutes.

Add hot mixutre, torn up bread slice, cilantro and 1 tsp of the dill to a blender. Puree. Taste. Add more salt, pepper, dill if desired.

Pea Puree
2 cups frozen green peas
1/2 cup almond milk
1 clove garlic
1/3 cup fresh cilantro
1/4 cup vegetarian parmesean
1 tsp each salt and pepper

In a medium sauce pan heat over medium low the almond milk, garclic clove, salt and pepper. When mixutre is just about to simmer add frozen peas and heat 2 minutes more.

To a blender add cilantro, parmesean and warm pea/milk mixture. Puree until smooth. Add additional salt, pepper or cilantro if desired.