Not exact matches
(buttermilk
+ salt
+ turmeric)
+ (ground to a fine paste: coconut
+ cumin
+ green chillies)
+ (
oil + mustard seeds
+ urad dhal)
+ fresh curry leaves.
3 medium sweet potatoes a drizzle of olive
oil 5 - 6
mustard green leaves 1 small leek, diced 2 cloves of garlic, diced I cup of cannellini beans (canned or cooked, drained) salt
+ pepper
honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon
mustard 2 tbsp raw honey or agave nectar salt
+ pepper 3 tbsp extra virgin olive
oil 1/4 cup chopped chives
+ extra for garnish
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by -
+ RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp
mustard powder 1/2 cups walnut
oil or other nut
oil 1 tsp fresh squeeze lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg,
mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt
+ pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy
mustard sauce - 1/4 cup cup of yellow
mustard - 1/4 cup of grainy dijon
mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup roasted almonds 2 tablespoons olive
oil 2 tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon dijon
mustard salt
+ pepper to taste
2 pounds red potatoes, scrubbed and diced 1/4 cup
+ 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive
oil 1 tablespoon Dijon
mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay leaves 1 small fennel bulb, cut into 1/4 ″ dice 1 large carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup
+ 1 tablespoon extra virgin olive
oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1/2 teaspoon Dijon
mustard (use gluten free
mustard if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat - leaf parsley
1/2 cup grapeseed
oil 1/4 c honey 1/4 c apple cider vinegar (or 3 tbsp lemon juice
+ 1 tbsp apple juice) 1 tbsp dijon
mustard 1 tbsp finely minced shallot s & p, to taste
the dressing:
+ 1 anchovy filet
+ 2 cloves garlic
+ 1/4 avocado
+ 1/4 preserved lemon, meat only
+ 1 t dijon
mustard + 1/4 cup fresh lemon juice
+ 1/4 cup algae
oil or olive
oil
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1 teaspoon of
mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed
oil or another vegetable
oil (plus a little more for greasing
+ for cooking the onion) 2 tablespoons of dijon
mustard (plus more for serving
+ smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
1/4 cup tahini 2 tablespoons dijon
mustard 2 cloves garlic 3 tablespoons apple cider vinegar 1
+ 1/2 tablespoon tamari 1 tablespoon maple syrup 1/3 cup nutritional yeast 1/3 cup olive
oil or your preferred neutral
oil 1/2 cup water
1 block firm tofu, drained 3
+ tbsp nutritional yeast 1/4 tsp salt, or to taste 1
+ tbsp dried fenugreek leaves 1 tbsp dijon
mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1
+ tbsp vegetable
oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
Balsamic vinegar
+ honey
+ olive
oil + squirt of Dijon
mustard is my simple go - to salad dressing.
340 g fingerling potatoes 50 g little lentils — I used little French green ones, but black lentils would be great too 1 tsp apple cider vinegar 1/4 red cabbage — about 150 g 1 garlic clove 1 tbsp brown
mustard 1/4 cup extra-virgin olive
oil 1 pinch salt
+ extra for boiling potatoes and lentils 1 pinch black pepper
1 tablespoon capers, drained and roughly chopped 2 tablespoons dijon
mustard 3 tablespoons freshly squeezed lemon juice 1/3 cup extra virgin olive
oil Sea salt
+ pepper to taste
1 block firm tofu, drained 3
+ tablespoons nutritional yeast 1/4 teaspoon salt, or to taste 1
+ tablespoon dried fenugreek leaves 1 tablespoon dijon
mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1
+ tablespoon vegetable
oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2 tsp dijon
mustard salt
+ pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting
oil
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive
oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon
mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
pesto 1/2 big bunch of
mustard greens (4 cups of moderately packed leaves, ish) 1/2 cup pecans 1/2 cup parmesan / other hard cheese OR a handful of nutritional yeast
+ few more pecans 1 - 2 cloves garlic, peeled 1/2 cup olive
oil lemon juice (optional — and I always opt for a few tablespoons) salt and pepper to taste (plenty!)
2 tbsp Liquid Honey 2 tbsp Grainy Dijon
Mustard 2 tbsp Balsamic Vinegar 1 tbsp Olive
Oil 1 tbsp Club House Garlic Plus Seasoning (or, 1 tsp minced garlic
+ 1 tsp salt
+ 1/2 tsp ground black pepper) 1 large or 2 small pork tenderloins Large ziplock bag
The base is made of epsom salts
+ baking soda (hence the powdery consistency) and contains
mustard powder (hence the yellow color), coconut
oil, eucalyptus, lavender, tea tree
oil, rosemary
+ more.