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 Bolognese

1 lb. roma tomatoes, chopped bite size
1/2 cup white onion, diced
1 poblano pepper, diced
1 jalapeno, sliced into rings
1 serrano, sliced into rings
3 cloves garlic, minced

1/2 cup red wine
1-2 tsps sriracha
2 tbls olive oil

8 ounces penne pasta
1/2 cup dry lentils

3 tsps salt
2 tsps basil
2 tps thyme
2 tsps rosemary
2 tps garlic powder
2 bay leaves
1 tsp crusehd pepper flakes
2 tsps black pepper

Fill a deep,  large 5 quart frying pan half way with water. Bring to a boil. Add a tsp salt and pasta. Cook pasta to al dente. Remove pasta from water and set aside, but keep the water in the pan. I use a large slotted spoon.

Add tomatoes, onion, garlic, oil, wine, remaining salt, black pepper. Simmer uncovered for 10 minutes. Add all peppers, lentils, spices, sriracha. Cover and cook until lentils are tender. You should have enough water to cook the lentils, but you can  add more water 1/4 cup at a time if required to cook the lentils and keep the sauce a little loose.

When lentils are cooked and sauce is reduced by half, add back the pasta. Stir to coat all the pasta in the sauce and let some of it absorb into the pasta.