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!


Lentil and Tofu Protein Packed Vegetable Soup

I found myself with an odd craving for lentil soup. I also wanted a big extra hit of protein because I was recovering from a pretty bad injury. So I decided I'd try adding tofu to my soup.

I've made tofu lots of ways. Baked, sauteed, broiled, pan fried, braised, you name it. It can be difficult to get any flavor into tofu. It takes a lot of work. But I figured in a soup it would work well because there would be so much going on already, the tofu would simply function as an almost invisible protein source swimming in the deep, rich sea of all the other flavors.

Despite being laced with the decidedly Asian ingredient, this vegan soup is full of Southwestern American and Italian American flavors.

Onion Broth
Peels, ends, outer layers from 2 large onions
3 ribs/seeds from jalapeno
4 cups water
1/2 cup white wine
1 tbl olive oil
2 tps salt
1 tsp black pepper

Soup
1 cup water
1/2 cup assorted bell peppers, diced
1/2 cup poblano pepper, diced
3 plum tomatoes, diced
2 cups kale or any dark leafy green
1/2 cup dry lentils
1/2 an 8 ounce package firm or extra firm tofu, cut into 1/2 inch cubes
2 chipotles and 1 tbl of their adobo sauce
5 cloves garlic, thinly sliced
1 jalapeno, minced
1/2 a habernero, minced
2 tsps salt
1 tsp black pepper
2 tsps thyme

To make the onion broth bring all the components to a boil in a large uncovered sauce pot and then simmer for 20 minutes. Use tongs or a colander to remove the onion pieces and jalapeno ribs from the liquid.

To the onion broth simply add all your prepared soup components and simmer covered over medium-low heat for 20 minutes. Remove lid and continue simmering for 10 more minutes. Turn off heat. Keep pot on burner. Put cover back on the pot. Let sit for 5 more minutes.

Other than all the chopping and dicing, this is pretty easy to cook, yet yields very tasty, hearty results. Light enough for summer, still  strong enough for winter.

It's filling on its own and also great over salad, rice or pasta.

I didn't think of it at the time, but adding a few tsps of nutritional yeast would really add that umani touch to take this relatively simple soup to the next level of yum.