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!

Low Carb Plant Based Brownies with Peanut Butter Mousse

For Thanksgiving I wanted to create a dessert that both myself and my brother could enjoy. He's type 2 diabetic and low carb. I'm plant based.

He loves brownies, but doesn't know how to create a low carb version. I"m a foodie and figured I'd see what I could do.

It was actually pretty easy. Just swap out the flour with cocoa powder. Swap out the eggs with flax seed. Swap out the sugar with Stevia.

I'm not much of a baker, but I still remember how a brownie batter should look and feel. I used that to guide me.

This yields a small portion. About 4 fairly generously sized brownies.

1 cup cocoa powder
1/4 cup almond meal
12 packets stevia
1/4 cup olive oil
2 tbl flax seed
1 tsp salt
1 tsp baking powder
water as needed

Put everything into a mixing bowl except the water. Stir it up well. Slowly add the water until you have a thick, rich brownie batter.

Let the batter rest a few minutes. The flax seed will thicken and create a similar texture to an egg based batter.

To get my almond meal, I ground whole almonds in a coffee grinder and sifted out the chunks.

A looser batter will yield a cakier brownie. A denser batter will give you a fudgier version.

Lightly grease four small ramekins and distribute the batter evenly between them.

Put then on a quarter sheet pan. Bake at 375 F for 15-18 minutes.

They should be mostly firm, but slightly moist in the middle. It's better to under cook them than to overcook them. They're plant based... so you don't need to worry about destroying the salmonella from eggs. Err on the side of under.

Let them cool at room temp for 20 minutes and then cover each brownie with plastic wrap and let chill in the fridge. They firm up and become scrumptiously gooey after a nice long rest in the fridge.

I embellished the brownie with peanut butter mousse, chopped almonds and espresso salt. To make the peanut butter mouse just combine equal parts silken firm tofu and regular peanut butter. Use a food processor or stick blender to emulsify.

Who doesn't love peanut butter and chocolate? No one. That's who.