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!

Vegan New York Style Bagels

I was given my very first Kitchenaid stand mixer for Christmas this year. I feel like a real cook now.

I'd tried to make bagels once before. The results were not so good.

So to inaugurate my brand new stand mixer I attempted fresh made bagels version 2.0.

Starting with a different recipe that sounded way better, I set off on my bagel making adventure with an appropriate amount of gusto.

I used the New York Style Bagel recipe I found at sophisticated gourmet. The only thing I changed was I did not do an egg white wash. To keep it vegan I brushed the bagels with olive oil and sprinkled them with fresh ground pink Himalayan salt before baking.

Other than that minor change, I tried to follow the recipe exactly. I didn't have bread flour though. So all purpose was what I used.

It was actually pretty simple. Just a lot of waiting involved.

I used the stand mixer to knead the dough and create the needed gluten. It made creating a stretchy, firm dough very easy.

I also added a little minced garlic halfway through baking. It toasted up nicely, but it wasn't too keen on sticking to the little dome shapes. I didn't add it when I originally did the oil wash because I don't like garlic when it's baked too long in the oven. I suppose another method to try might be to do a second olive oil wash halfway through baking to see if more garlic might stick better without being overcooked.

At any rate, the payoff was absolutely fantastic! Incredible! Sublime!

The best bagels I've ever put in my mouth. Everyone who tried them was amazed.