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!


Thai Green Curry Vegan Recipe

I adore the flavors in Thai food. They're unique and addictive. They're also not that easy to reproduce when your local food stores don't sell lemongrass or kaffir lime or galangal. Lucky for me, there's a product called Thai green curry paste. It contains all the fundamental elements that make Thai green curry what it is. It's a little pricey, but it definitely delivers that authentic flavor.

I have used a few non-traditional elements, but the this dish is 100% spicy vegan Thai curry all the way.

I did my best to keep it simple and let the elements of the green curry paste shine. I only added fresh ingredients I felt would enhance the existing flavors of the green curry paste.

1 can black beans, plus liquid
1 can coconut milk
1/4 cup white wine
1 tbl olive oil
2 tbls Thai green curry paste
3 cloves garlic, sliced thinly
1/2 medium yellow onion, diced *
1 pint sliced white mushrooms
1 poblano, diced
1 jalapeno, diced
1 serrano, diced
1/2 bunch cilantro leaves
1/4 inch grated ginger
zest from one regular lime

Saute the onions, garlic, mushrooms, ginger, jalapeno and serrano in the olive oil until the onions are tender and translucent. Add wine and cook down until mushrooms are tender. Add black beans/liquid and coconut milk. Reduce by 1/3. Add Thai green curry paste, poblano and lime zest. Simmer for about 5 more minutes. Just to slightly soften the poblano. Stir in cilantro. Turn off heat. Let rest 5 minutes.

I didn't add any of my own salt to this because the bean liquid and curry paste already had plenty.

* If I had had shallots, I definitely would've used those instead of the yellow onion.