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!


Chipotle Soup with Dumplings

A sweet and spicy broth laced with smokey chipotle. Crispy and tender sauted pasta. Meaty beans. The broth is comprised of such a rich array of veg that it has a depth that makes it truly slurp worthy. I dare you to make this broth and tell me it isn't incredible.

1/2 pint white mushrooms, sliced
1 cubanelle pepper, diced
1/2 cup celery, sliced
1/2 cup carrots, chunked
2 shallots, sliced small
1 jalapeno, deseeded and diced
1 serrano, sliced into rings
1/2 a habernero, slivered
5 cloves garlic, sliced
2 chipotles and 1 tbl adobo sauce

1 tbl olive oil
1/4 cup beer
1/3 cup vodka
1/2 cup water
1 tbl spicy mustard
1 can red beans, plus the can liquid

1 handful fresh basil, chopped small
1 tsp dill
2 tsps each salt and pepper

All the veg gets sauted in the oil, salt and pepper until the mushrooms begin to darken. Add beer, mustard. Cook 3 more minutes. Add vodka, beans. Cook 5 more minutes. Add water, remaining spices. Cook until broth is dark, rich and flavorful.



For the dumplings
Make vegan pasta dough. Shape into small, lightly curved rectangles, about 1/8 inch thick. Boil in salted water for 5 minutes. Saute in hot oil on both sides until nciely browned. Stir into broth mixture.