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!

Black Bean and Corn Chowder in Vegan Brown Gravy

I had the idea to use the starchy, salty liquid from the can of black beans as a foundation for dark sauce. I was going for something thick, salty and rich resembling a traditional beef gravy minus the dead cow.

The trick to thickening it up is to add a slice of toasted bread. You store the finished product in the fridge with the slice of bread for at least a few hours and the sauce turns into a nice, viscous gravy.

You can use this technique whenever you want to take a thin sauce and tighten it up a bit.

The main is a simple black bean and corn chowder spiced with peppers and onions.

1 poblano, diced
1 can yellow corn with liquid
1 can black beans, plus 1/2 the liquid
1 cup diced potatoes
1  jalapeno, sliced
1 serrano, sliced
1/4 cup yellow onion, diced
1/2 cup scallions, sliced
5 clove garlic, sliced
1/2 inch ginger, grated
1 lime, zest and juice

2 1/2 cups water
1/2 cup vodka
1/4 cup beer
1 tbl olive oil

2 tsps dill
2 tsps savory
1 tsps paprika
1 tsp cayenne
2 tsps salt
2 tsp black pepper