Showing posts from March, 2020

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!

Red Onion and Tomato Broth

I'm trying to continue doing the things I normally do in an effort to keep from going completely insane. I had some extra onion and garlic and decided that a broth would be a great way to extract lots of flavor. Generally, when it comes to fresh produce, I prefer to consume it raw. Cut it up, mix it together and enjoy. But lately, I've been cooking everything in order to kill any unwanted micro-organisms. I just wanted a flavorful liquid I could add to rice or pasta to make them enjoyable and nutritious to eat. Ingredients 2 medium red onions, chopped 6 cloves garlic, sliced 2 vine tomatoes, chopped 1 jalapeno, diced 1/4 cup dry white wine 3 tbls olive oil 2 tbls hot sauce 6 cups water 3 1/2 tsps salt 2 tps black pepper 2 tsps paprika 1 tsp cayenne Bring it all to a boil in a large, uncovered pot. Reduce to a simmer. Let it simmer until reduced by at least one third. You could go so far as to reduce it by half. I was too impatient to go that far. It had oodles of flavor. Real

Best Vegan Italian Tomato and Mushroom Soup

My method for really good mushroom soup is to get the mushrooms very dark before you add anything else to the pot. Then deglaze the mushrooms with the wine. Treating the mushrooms in this way gives them a depth that permeates the soup. So these first few steps laid out below are very important to achieving the deep flavor that makes this soup so satisfying and craveable. Ingredients 1 pint sliced white mushrooms, chopped small 2 roma tomatoes, diced 1 can garbanzos, rinsed 1 can small red bean, rinsed 4 cloves garlic, minced 1 jalapeno, minced 1 poblano, diced 2 tbls sriracha 1/4 dry white wine 5 cups water 2 1/2 tbls olive oil 1 tbl salt 2 tsps black pepper 2 tsps turmeric 2 tsps paprika 1 tsp crushed pepper flakes 2 tsps italian seasoning (oregano, rosemary, basil) Why buy a pint of sliced mushrooms only to chop them smaller? There are a lot more sliced mushrooms in a pint than there are whole mushrooms in a pint. You could also use 2 pints of whole mushrooms.