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!

Plant Based Arugula and Basil Pesto

I love the unique bite of arugula. It's a no-brainer for a pesto.

Pesto needn't be limited to being a pasta sauce. Although it's great when used that way.

Try it on toast, baked potatoes, vegetables. Go nuts with it.

A good pesto works as a sauce, garnish, dip, spread. It just makes whatever you pair it with that much better.

Plant based pesto is pretty easy to pull off. Just swap out the cheese. Nutritional yeast is the universal vegan cheese substitute. Not only does it provide complete protein and numerous b vitamins, it also boasts an umami cheese like flavor that vegans have been using for ages to reimagine some of their favorite recipes as cruelty free.

2 cups arugula
1/2 cup basil
3/4 cup almonds
3 tbls nutritional yeast flakes
5 cloves garlic
1 jalapeno, deseeded
1 serrano, deseeded
1/3 cup olive oil
2 1/2 tsps salt
1 tsp black pepper

Buzz it all up in the food processor until your desired consistency is achieved.

For best results, allow to rest a few hours.