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!


Sweet and Spicy Mushroom Teriyaki

1 pint white mushrooms, sliced
1 can garbanzo beans
1 cup fresh or frozen broccoli
1/2 medium red onion, sliced
1 small head bok choy, sliced
1 jalapeno, minced
3 cloves garlic, sliced
1/2 cup fresh cilantro

3 tbls soy sauce
2 tbls hot sauce
1 tsp habernero hot sauce
1/2 cup red wine
2 tbls red wine vinegar
1 tbl canola oil

1 tsp salt
2 tsps paprika
2 tsps thyme
1 tsp crushed pepper flakes
1 tsp cayenne
2 tsps black pepper

Saute mushrooms and onions in the oil until tender and darkened. Add jalapeno and garlic and continue to saute for a few more minutes, until fragrant.

Add garbanzos, bok choy, soy sauce, hot sauces, wine, vinegar, spices. Cook for 15 more minutes to reduce the sauce l and marry the flavors.

Turn off heat. Stir in cilantro. Let rest 2 more minutes.