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 Thai Tomato Salad

A refreshing tomato salad is a wonderful thing in and of itself. I wanted to try something different by incorporating the flavors of Thailand into the mix. Typically when you think of tomato salad your mind automatically goes to Italy.

Italian flavors are a great way to go with a tomato salad, but I was looking to pair my tomato salad with a Thai green curry chickpea dish that I was making.  So I took this approach instead.

The flavors of lemongrass, kaffir lime and galangal make for a unique variation on this classic summer salad. The Thai flavors in the dressing are mild. Just a hint to give it a different kind of depth. The fresh tomatoes, peppers and onions still have center stage. The juice from the tomatoes slowly mixes into the sauce as it chills in the fridge. So be sure to rest it a while and give it a good stir before enjoying it.

1 pint grape tomatoes, quartered
1 poblano, diced
1/2 medium onion, diced
1 jalapeno, minced
1 serrano, minced
3 cloves garlic, minced
1 can black beans, plus 1/4 of the can liquid

1 1/2 tbls hot sauce
2 tbls olive oil
1 tbl thai green curry paste
2 handfuls basil, minced
1 1/2 tsps salt
1 tsp black pepper

Combine all ingredients. Chill for several hours. Stir well after chilling.