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!


Plant Based Garlic Cream Sauce Pasta Florentine

If you thought eating plant based meant giving up your favorite creamy sauces for pasta, think again!

This pasta is coated in a rich and creamy plant based bechamel sauce. The sauce is cheesy, garlicky and salty.

It's also really simple to execute and needs very few ingredients.

You can bang it out in no time flat and treat yourself to a scrumptious Italian meal that's totally plant based.

Sauce
4 ounces silken firm tofu
1/2 cup nutritional yeast
1/3 cup pasta water
2 tbls olive oil
3 large garlic cloves
1 jalapeno
2 tsp salt

1/2 box pasta
2 cups fresh spinach

Cook pasta to al dente. When the pasta was 2 minutes away from done I piled the fresh spinach into the water to blanch.

In a large bowl use a stick blender to emulsify the sauce ingredients and make sure all the garlic and jalapeno is nicely pureed and incorporated.

Add in half the pasta water and blend to combine. If you're going to eat this right away you want a tighter sauce. Add additional pasta water slowly until the desired consistency is achieved.

If you're going to save this for later you'll want a thinner sauce. Add all the pasta water.

When sauce is done, stir in pasta and spinach.

If you want to eat some now and still save some for later, make the thicker version of the sauce and save the remaining pasta water. Slowly and vigorously stir it into your leftovers to loosen the sauce as you reheat everything.