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!


Vegan Piri Piri Red Beans

I first learned about piri piri sauce watching Masterchef Australia. It's a spicy, vinegary African sauce normally used on chicken.

This is a my vegan recipe variation on piri piri sauce using ingredients that speak to vegans and still preserve that hot, sweet and sour flavor profile. The addition of nutritional yeast gives it umami and adds essential vitamins without using meat.

There is no cooking in this recipe. No stove top. No oven. So it's perfect for hot weather when you don't want to stand over the heat. The acids and oil and time in the fridge do all the magic to marry the ingredients and give you a beautiful sauce.

2 tbls red wine vinegar
2 tbls olive oil
2 tbls nutritional yeast
1 tbl sriracha
1 tbl hot sauce
1 tbl spicy brown mustard
1 tsp ground cumin
1 tsp celery seed
1 tsp black pepper
2 1/2 tsps salt

1 jalapeno, minced
3 cloves garlic, thinly sliced
1/2 medium sweet onion, diced
1 serrano, minced
1 green bell pepper, diced
1 can red beans, rinsed

Combine all ingredients in a large bowl or container with a lid. Allow to chill in the fridge for a few hours.

Enjoy!