You can use a combination of brown and yellow mustard, or even
small black mustard seeds (which seem hard to find).
Not exact matches
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
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)
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
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)
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.
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.
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
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.
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
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
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
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk, recipe here 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, recipe here 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and
black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2
black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2
small cigar shaped egg plants chopped into half rounds (1
small standard eggplant will do) 6 medium tomatoes chopped into
small pieces 1 tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1
small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain
mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground
black pepper 1/2 cup unsalted, roasted sunflower
seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame
seeds Crushed red pepper flakes (for serving)
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3
small red cabbage 1 - 2 yellow bell peppers 2 - 3 cups cherry tomatoes halved 1/2 cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2 TBSP
black sesame
seeds (optional) Spicy
Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
-- 1 large red onion, thinly sliced — 1
small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown
mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp
black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced