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!


Southwestern Bean Medley

The secret to great meatless food is the same as the secret to all good food. A deep, rich sauce that ties all the components together and gives a luscious mouth-feel to every bite.

Extracting a deep, rich sauce from veg and beans is probably easier than doing it for meat and fish. The starches in the beans and grains really work in our favor in this case.

Skins and ends from 1 large red onion
5 cloves garlic, sliced
2 poblano peppers, cut into strips
1 jalapeno, minced
1 serrano, minced

1/2 cup red wine
1 tbl red wine vinegar
1 tsp hot sauce
2 tsps sriracha
1/2 tsp habernero hot sauce
2 tsps spicy mustard
1 tsp canola oil
2-4 cups water
3 tbls butter or vegan margarine

1 can low sodium yellow corn, plus a little of the can liquid
1/4 cup pearl barley
1/4 cup lentils
1 can garbanzo, plus 1/2 the can liquid

2 tsps paprika
2 tsps thyme
1 tsp cumin seed
2 tsps salt
2 tsps black pepper

Create a broth from the onion pieces, wine, vinegar, oil, 2 cups water, salt and pepper.

To do that, bring that to a boil in a large covered pot and then simmer for 15 minutes until a dark liquid is formed. Strain out onion pieces, keeping the liquid.

To your broth add remaining ingredients, except butter.

Simmer covered for 20-25 minutes. Adding more water as needed to cook the lentils and barley until tender and to keep a thick sauce in the pot.  The starches from the beans and barley will thicken the liquid nicely.

When the lentils and barley are tender turn off the heat and stir in the butter or margarine to finish the sauce.

Store some of the sauce separately for drizzling when serving.