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!


Pea Protein Bread

So my brother was recently diagnosed with type 2 diabetes. He's gone low carb. Way low. He really misses things like pasta, potatoes and crackers.

I thought I'd try to create some kind of crunchy flatbread that was nearly no carb for him that was also plant based for me.

If I had sunflower seeds, I probably would've ground a 1/4 cup of those as well and added them to the mix, but I made due with the things I had on hand.

It's weird working a bread dough that doesn't have gluten. It never gets that familiar texture of regular bread dough. You kinda wind up with a soft, moist dough you can mold. It's similar to play dough. You cook it up and it becomes firmish. If you cook it more it gets kinda crunchy. Either way, it's sorta crumbly. It's a satisfying texture given the limitations and it has good flavor.

I was actually surprised by how much I enjoyed it even though I'm very pro-carb. I ate the whole first batch on my own and had to make a new batch for him to try.

1 cup unflavored pea protein powder
1/2 cup nutritional yeast flakes
1/4 cup almond meal
2 tbls flax seed meal
1 tsp baking powder
3 tbls silken firm tofu (optional)
1/4 cup olive oil
3 tbls white balsamic vinegar
1 tbl garlic powder
1 tbl dry thyme
2 tsps crushed pepper flakes
2 tsps alleppo pepper flakes
2 1/2 tsps salt
1 tsp black pepper
water as needed

On my first go around I didn't use the tofu. This yielded a slightly crumblier bread. I figured some tofu might give a little more of that classic pull to the final product once it reached room temperature. I suspect that a firmer tofu would actually work a little better in that respect.

I didn't really measure my ingredients, but these are estimates of the amounts I used. I added the water very slowly until I had a dough that held together and could be shaped.

I pressed it flat on a greased baking sheet until it was fairly thin. About 1/4 inch thick. Then I baked it at 425 F until firm and golden.

You can do individaul rounds or one large.

Allow it to cool completely before attempting to move.

I find it improves as it rests. Several hours later it's much better than fresh from the oven. It also doesn't stale like regular bread. It pretty much stays the same over several days.