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!


Asian Vegan Delight

Soy and ginger are a great combo. Sweet and salty  and unctuous. Garbanzos love soy and soy loves garbanzos. Let's put all these elements to work for us.

This is a simple Asian bean salad. I don't do a lot of Asian. Chinese takeout is already great. But sometimes I want something more raw and fresh.

1 bunch scallions, sliced on the bias
1 inch ginger, minced
3 cloves garlic, minced
1 jalapeno, minced
1 orange bell pepper, diced
1 can garbanzos, drained and rinsed

2 tbls soy sauce
2 tbls apple cider vinegar
2 tbls olive oil
1 tbl asian chili garlic paste
1 tbl hot sauce
1 tsp crushed pepper flakes
2 tsps basil
2 tsps salt
! tsp black pepper

Put everything in a large container and stir to combine. Rest in the fridge a few hours.

Rice wine vinegar would've been more authentic, but I didn't have any on hand.

Orange and yellow bell peppers are something I used to just overlook. I always went red or green. But since a market opened nearby that sells them all for the same price, I've discovered the subtle differences in sweetness and texture and how they each work in their own unique ways with other ingredients. It's worth exploring.

I don't use citrus for acid because it doesn't agree with me. But lime and/or orange would totally work here.