You may want to
soak mustard seeds in water to ensure that they don't come on too strong.
,
soak the mustard seeds in 1 cup of beer (not the whole bottle) overnight.
For sweet mustard,
soak the mustard seeds in the beer overnight.
Pour
the soaked mustard seeds and liquid in a blender.
Not exact matches
Place the
mustard seeds with the
soaking liquid and the remaining ingredients (excluding the leftover beer) in a food processor.
I am curious I attempted the spicy
mustard recipe but was confused by whether I should be adding the rest of the 12oz beer after
soaking the
seeds or not?
1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles,
seeded,
soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry
mustard 1 teaspoon granulated sugar 1 cup water
Add the ground
mustard and the
mustard seeds with their
soaking liquid to the blender and puree.
For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño,
seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower
seeds,
soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow
mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
1 lb (2 1/3 cups) soldier beans (or navy or yellow - eye or pinto, etc),
soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin
seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground
mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste
So I
soaked those in hot water for a couple of hours, then blended them and the
soaking water with a small shallot, the white balsamic, about 1/2 tbs of herbs de provence, 1 tsp of lemon zest, 2 tsp of golden flax
seeds, the tbs of lemon juice, and two tbs each of nutritional yeast and dijon
mustard.
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 chopped
2 cups Basmati rice, washed and
soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon
mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and
seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
I'm guilty of doing both — a nice neon salad with all sorts of plants, with some nuts and
seeds for that flavor and crunch (my favorite is
soaked and dehydrated shelled pistachios), some vinegar, some
mustard, then some robust olive oil.
For treating fever, just
soak a full tablespoon of dried
mustard seeds in a cup of warm water for about five minutes before consuming it.