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 Chick Pea and Tofu Puree

Who doesn't love a good puree. They're so versatile. Spread them on bread. Dip your chips in them. Use them as a sauce. The best part is they're really easy to make.

If you're looking for ways to incorporate tofu into your meals without actually feeling like you're eating tofu, you'll love this.

I was going for a hummus type feel, but a little bit different. I kept that middle eastern style spice palette.

It's designed less as a dip and more as a sauce or spread component.

1 can chick peas, plus 1/3 the can brine
6 ounces silken firm tofu, drained
1/4 cup yellow onion
1/4 cup white mushrooms
3 cloves garlic
2 tbls olive oil
1 1/2 tbls white vinegar
2 tsps coriander seed
2 tsps cumin seed
2 tsps crushed pepper flakes
2-3 tsps sea salt
2 tsps black pepper

Puree all ingredients in your food processor until smooth. Let rest for a few hours in the fridge to firm things up.

That's it. Tons of flavor, minimal effort.

Experiment with different kinds of mushrooms to create interesting variations on this theme.

Pictured above accompanied by sauteed spinach and homemade french bread topped with french/middle eastern rice and beans.

1 medium yellow onion, sliced
1 pint white mushrooms, sliced
1 jalapeno, sliced
1 serrano, sliced
3 cloves garlic, sliced
1/4 cup beer
1/4 cup vodka
2 tbls red wine vinegar
2 tbls olive oil
1 tbl sriracha
1 tsps habernero hot sauce
1 can red, pinto or kidney beans
1/2 can whole kernel corn, drained
2 tsps paprika
2 tsps turmeric
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne powder
1 tsp savory
1 tsp herbs de provence
2 tsps salt
2 tsps black pepper
1/2 cup dry white rice/water as needed to cook the rice

Bring to a boil and then allow to simmer onion, mushrooms, beer, vodka, sriracha, hot sauce, jalapeno, serrano, garlic, olive oil, salt and pepper. Simmer uncovered for 15 minutes. Add beans, corn, spices, rice and 1/2 cup water. Cover and continue summering to cook the rice. Add additional water as needed to cook the rice until tender and keep a saucy liquid in the pot.

The spice combos are unusual, but they work surprisingly well.