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 Broccoli Cheese Mousse Recipe

This recipe uses tofu and broccoli to create a rich and thick puree that has a texture similar to a whipped cream cheese. The broccoli provides that wonderful 'green' flavor and the supporting ingredients give it pizzaz.

It's easy to make. It's great on bread. On pasta. As a dip.

It offers protein and all the great vitamins that broccoli provides. It doesn't taste like broccoli. It tastes and feels like a whipped cream cheese with broccoli and garlic.

1 large head of broccoli
1/2 block silken firm tofu
2 tbls coconut milk
5 cloves garlic
1 tbl white balsamic vinegar
1 tlb olive oil

2 1/2 tps salt
2 tsps garlic powder
1 tsp onion powder

Roast the broccoli at 425 F for 7 minutes.

Once cooled, cut into small chunks and add to work bowl of your food processor.

Add garlic, coconut milk, vinegar, oil, spices and tofu. Break the tofu into small chunks with your hand.

Processor until smooth.

Firm up in the fridge for a few hours at least. Overnight is better.