You can use a combination of brown and yellow mustard, or even
small black mustard seeds (which seem hard to find).
Not exact matches
In a
small bowl, mix together the smoked paprika, salt, dry
mustard, chili powder and
black pepper.
To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1
small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked
black pepper and drizzle in the honey
mustard vinaigrette
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into
small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of
mustard powder 7) Salt & freshly ground
black pepper to taste 8) Parsley to garnish (optional)
3 tablespoons apple cider vinegar 2 tablespoons honey 2 teaspoons Dijon
mustard 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt freshly ground
black pepper 1 tablespoon olive oil 1/4 red onion, cut into a
small dice 2 bunches kale (about 1 pound) 2 medium honey crisp apples
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally, with skin) 3 tablespoons chopped roasted red peppers 1
small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain
mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground
black pepper
3 cups mixed shredded kale & red cabbage 1 carrot cut into very
small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon
mustard Black pepper to taste A little celtic salt to taste
Prep Time: 15 mins Total Time: 45 mins Makes about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon
mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1
small shallot, minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon
black pepper 1/4 cup finely chopped mixed herbs (such as dill, tarragon, parsley, basil)
To make a barbecue spice blend, combine chili powder, coconut sugar, sea salt, garlic, paprika, cumin,
mustard,
black pepper, and cayenne in a
small bowl.
Lemon Honey
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4 of
small lemon, juiced 2 tsp Dijon or stone ground
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper t
mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and
black pepper to taste
Combine the allspice,
mustard seeds, clove, turmeric, curry powder and
black pepper in a
small bowl and set it aside.
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk 4 fresh
small red chiles, such as serranos, stems removed 2
small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon
mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
10
small, hot, dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon
black peppercorns 3 tablespoons poppy seed 2 teaspoons
mustard seed 1 tablespoon cumin seed 1 tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon
ingredients FILLING: 1 tablespoon olive oil 1/2 pound ground beef 3 cloves garlic (peeled, minced) 1/2 teaspoon dried thyme 1/2 teaspoon paprika Kosher salt and freshly ground
black pepper (to taste) ONION SAUCE: 1 tablespoon olive oil 1/2 cup yellow onion (peeled,
small dice) 1/2 cup dill pickle chips (minced) 1/2 cup yellow
mustard TO BUILD: all - purpose flour (for dusting) 1 pound store - bought pizza dough (room temperature) olive oil (for brushing) 1/2 cup cheddar cheese (shredded) 1/2 cup Hidden Valley ® Jalapeno Bancon Ranch flaky sea salt
6
small Red Bliss potatoes about 2 - inches in diameter Salted water 2 tablespoons Dijon - style
mustard 3 tablespoons olive oil 1 green onion, finely chopped 1 tablespoon chopped fresh rosemary 2 cloves garlic, crushed 1 teaspoon granulated sugar 1 teaspoon hot Hungarian paprika Kosher salt and
black pepper, to taste
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon
mustard seeds 2 cups coconut
black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1
small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1
small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon
mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground
black pepper (to taste)
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh
black pepper 2 tsp Dijon
mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded
Make the chicken: In a
small skillet, toast the
black peppercorns, coriander, cumin and
mustard seeds over medium heat until fragrant, 2 to 3 minutes.
For the seasoning mixture: In a
small bowl, combine the paprika, salt, onion powder,
black pepper, cayenne, garlic powder,
mustard and thyme.
In the meantime, add the mayonnaise, olive oil,
mustard, paprika, and
black pepper to a
small bowl.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon
mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3
small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10
small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground
black pepper
Combine 1/4 cup olive oil, 2 tbsp syrup, 1/2 tsp kosher salt, 1/4 tsp
black pepper,
mustard and lemon juice in a
small bowl, stirring with a whisk.
In a
small mixing bowl whisk 2 tablespoons of the maple syrup, the molasses,
mustard, ginger, cloves and 1/2 teaspoon
black pepper.
Mix brown sugar,
mustard powder, paprika, garlic powder,
black pepper, and cayenne in a
small bowl to combine.
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon
mustard 1
small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground
black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw almonds, lightly toasted and coarsely chopped 1/4 cup raisins or other dried fruit
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon
mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger
mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground
black pepper 8 slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional)
Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger
Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2
small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
2 medium sweet potatoes (approx. 4 cups), diced 1
small onion, finely chopped 1 tablespoons olive oil One 19 - oz (540 - ml) can
black beans, drained and rinsed 1 cup vegetable stock 2 garlic cloves, minced 1-1/2 tablespoons chili powder 2 teaspoons ground
mustard 1 teaspoon ground cumin 1/2 teaspoon salt 4 large flour tortillas 1/4 cup salsa 1 cup vegan «cheese,» grated (optional)
Ingredients 16 oz box pasta, I used
small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp dry
mustard powder 1/4 tsp red pepper optional 1/8 -1 / 4 tsp
Black Pepper 2 cups freshly grated cheddar cheese * Salt to taste
1/2 c. top quality olive oil 1/3 c. blood orange juice 1 T. whole grain
mustard 1
small shallot, very finely minced 2 cloves garlic, very finely minced 1 t. coconut palm sugar (or sub in any sweetener of preference) 1/2 t. cracked
black pepper 1 t. fine grain sea salt 1 T. smoked spanish paprika
The secret is a
small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or
black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame,
mustard seeds, turmeric, coriander, bay leaves,...
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy
mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground
black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1
small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground
black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground
black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped ** 10 large eggs 1/2 cup cream 3/4 cup milk 1 teaspoon Dijon
mustard 1/2 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 2 teaspoons of sweet basil Pinch of red pepper flakes 10 ounces cheddar cheese, grated 5 - 6
small tomatoes on the vine Fresh basil leaves for garnish
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon
black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3
small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2
small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
In a
small bowl, mix together the sage, ground
mustard, ground fennel, cayenne and
black pepper.
ingredients
BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
BLACK - EYED PEA HUMMUS: 1 15 - ounce can
black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1
small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons)
BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
BLACK - EYED PEA SALAD: 1 15 - ounce can
black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2
small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow
mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground
black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
black pepper (to taste) CRISPY
BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans
black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly gr
black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Ingredients: — 1 cup low fat buttermilk — 4 tbsp balsamic vinegar — 2 tbsp Dijon
mustard — 1 tbsp honey (warmed to pour more easily)-- 1 tbsp light mayo — 1/2 tsp basil, finely chopped — 1
small garlic clove, minced — 1/4 tsp
black pepper — 1/2 tsp salt
Filling: 1 large baking apple, such as Rome Beauty or Cortland 1
small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on 1
small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground
black pepper 2 tablespoons whole - grain
mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces)
Make the pickled rhubarb: In a
small saucepan over medium heat, combine the water, vinegar, sugar, salt,
mustard seeds,
black peppercorns and garlic.
ingredients ROASTED BEEF TENDERLOIN: 2 1/2 tablespoons olive oil (divided) 2 heads garlic 3 pounds beef tenderloin (trimmed of excess fat) 1
small bunch fresh thyme 1
small bunch fresh rosemary ARUGULA AND PEAR SALAD: 1 tablespoon Dijon
mustard 2 tablespoons honey 1/4 cup white balsamic vinegar 1/2 cup olive oil 1
small red onion (peeled, thinly shaved) 1 - 2 Anjou or Bosc pears (thinly sliced) 4 cups arugula Kosher salt and freshly ground
black pepper (to taste)
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2
small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp
black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
6 New Mexican red chiles, stems and seeds removed (or substitute 4
small, hot dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons
black peppercorns 1 tablespoon
mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric powder 1 tablespoon dried, powdered curry leaves
1 cup lentils (I used puy, but green or
black would work just as well) 1 teaspoon
black mustard seeds 1/2 teaspoon
black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2
small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
3 tbsp Dijon
mustard, preferably coarse grained 2 tsp honey juice from 1
small / medium sized lemon 2 tbsp apple cider vinegar 3 tbsp olive oil sea salt &
black pepper
In a
small bowl, whisk the mayonnaise, yogurt, horseradish,
mustard, salt, and
black pepper together.
1/2 cup coriander seed 3 tablespoons cumin seed 1 tablespoon fennel seed 1 tablespoon
mustard seed 1 tablespoon whole cloves 2 tablespoons
black peppercorns 3
small, hot, red, dried chiles such as piquins or santakas, seeds and stems removed 4 tablespoons ground cardamom 3 tablespoons ground fenugreek 1 tablespoon ground ginger 1/4 cup ground turmeric
Mix olive oil, white balsamic vinegar, ground
mustard, sugar, tarragon, sea salt, and
black pepper in
small bowl with wire whisk until well blended.
1 cup dried
small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice Small handful coriander, roughly ch
small black chick peas, soaked overnight 2 tsp coconut or vegetable oil 1 tsp
black mustard seeds 1/2 tsp turmeric powder Pinch asafoetida 1/2 to 1 hot green chilli, split down the middle 2 dried red chillies broken into large pieces 8 - 10 curry leaves 3 tbsp fresh or fresh frozen (thawed) grated coconut Salt Lemon Juice
Small handful coriander, roughly ch
Small handful coriander, roughly chopped
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1
small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp
black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces
Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), ch
Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
Mix 1/2 cup plain 2 % fat Greek yogurt, 1/4 cup ketchup, 2 tablespoons pickle juice, and 1 1/2 teaspoons Dijon
mustard in a
small bowl; season with kosher salt and freshly ground
black pepper.