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!


American Curry Vegan

I'm going to call this American Curry because it's much, much simpler than a traditional Asian curry of any of those nations. I love curry. But I also love simplicity...When just a few ingredients are given the chance to really shine.

Turmeric and paprika are two of my favorite spices. Put them together with a few supporting players and the results are comparable to all the work of traditional curries.

Ingredients
1 poblano pepper, diced
1 jalapeno pepper, minced
1 long hot pepper, sliced thinly
1 serrano pepper, minced
1 inch of ginger, grated
5 cloves garlic, thinly sliced
1/2 medium yellow onion, diced, plus the skin
1/2 bunch scallions, sliced on the bias
1 earl grey tea bag

2 1/2 tsps turmeric
2 1/2 tsps paprika
1/2 tsp cayenne powder
2 1/2 tsps salt
1 tsp black pepper

3 cups water
2 tbls olive oil
1/4 cup boiled diced potatoes, they should be soft and mushy
1 can drained, rinsed  beans of choice

I used a mesh loose tea/spice container to hold the onion skin/root in the pot to extract the flavor and easily remove ti after.

I'm not a tea drinker. I don't even like tea. But I used to buy an authentic Indian curry mix that had tea as a main ingredient.  A little tea in a curry adds a pronounced depth and umami in a minimal amount of time.

Add everything except potatoes and beans to a large sauce pot. Bring to a boil uncovered and then simmer for 15 minutes.

By now your stock should be pretty dark and full of flavor. If not, continue reducing for 5-10 more minutes until you feel the flavors are intense.

Add beans and simmer another 5 minutes. The beans you use are preference. I like red, black or garbanzo in this sauce.

Add potatoes and stir or whisk in until fully incorporated. They will thicken the sauce. Simmer another 5 minutes.

This is a very simple to execute curry sauce, but it delivers complex flavor.