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!


Crispy Flax Flatbread

This is a modification of a standard flatbread recipe. It includes the addition of ground flax seed and nutritional yeast.

It's then brushed with olive oil and topped with some scrumptious stuff before baking off in a hot oven.

Dough
2 cups flour
1/4 cup nutritonal yeast
1/4 cup ground flax seed
2 tsps salt
1 tsp black pepper
3 tbls olive oil
2/3 cup water

Toppings
Sliced red onion
Sliced garlic
Cooked vegan sausauge, crumbled
Parsley leaves
Salt and pepper
Olive oil for brushing dough

To make the dough either use a stand mixer or do it my hand in a large bowl. Add all dough ingredients except water. Add water and mix. You want to make a fairly dry, dense dough that still balls together. Add additional water in small increments until dough just barely comes together. Knead for 10 minutes.

Shape into a disk and cover in plastic wrap and rest for 30 minutes.

Dividie dough disk into 6 equal triangles. Dust work surface lightly with flour. Flatten each into 1/8 thick  polygon. It's easiest to just flatten it by hand. Arrange on a lightly greased baking sheet. Brush with oil. Season generously with salt and pepper. Cover with toppings.

Bake at 450 F for 15-20 or until dough is crispy and firm.