that 1
tablespoon of yellow mustard.
Not exact matches
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3
tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon
yellow mustard powder 3
tablespoons balsamic vinegar 2
tablespoons apple juice concentrate 1/2 teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1
tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry
mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3
tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2 teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced
Yellow Onion or Red Onion * 1/2 teaspoon Dry
Mustard (I used a
tablespoon of prepared
Yellow Mustard) * pinch
of Salt * 1/2 cup Extra Light Olive Oil
3/4 cup French green lentils 1/2
of a small
yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2
tablespoons Champagne vinegar 1
tablespoon fresh lemon juice 1
tablespoon Dijon
mustard 1
tablespoon finely chopped shallot 1/4 cup olive oil 2
tablespoons walnut oil (optional) 1/4 cup chopped fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
Add to a pot with sugar, diced onion, grounded coriander seeds, two
tablespoons of apple cider vinegar, one
tablespoon of grounded
yellow mustard seeds, salt and pepper.
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
2 8 - ounce packages
of tempeh1 1/2 cup vegan mayonnaise2 1-1/2
tablespoons yellow mustard 2 teaspoons turmeric 1/2 teaspoon salt 3 cloves garlic, pressed 3/4 cup nutritional yeast3 3 stalks celery, diced 3 carrots, grated 1/2 bunch cilantro, chopped 2 scallions, chopped 2 pickles, chopped
1 cup dry white wine 1 clove garlic, minced 1 teaspoon celery seeds 1 teaspoon allspice or allspice berries 1/2 teaspoon salt 1/4 teaspoon cloves or 3 whole cloves 1/8 teaspoon freshly grated nutmeg 1 cup
yellow mustard seeds 4
tablespoons of vinegar (malt vinegar preferred)
8 ounces elbow macaroni 1
tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1
tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2
tablespoons cornstarch 2
tablespoons lemon juice 1 teaspoon prepared
yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
1 cup
of cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove
of garlic — crushed 2
tablespoons of nutritional yeast The juice
of 1/2 lemon 1/4 cup
of unsweetened almond milk 1/2 teaspoon
of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup
of frozen peas
1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2
tablespoons barbecue sauce 2
tablespoons ketchup 2
tablespoons low - sodium soy sauce 1
tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1
tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup
of water, cover, and bring to a boil.
Sweet & Tangy
Mustard Sauce 3/4 cup organic yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
Mustard Sauce 3/4 cup organic
yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershir
mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4
tablespoons of apple cider vinegar 2
tablespoons organic tomato paste (from a BPA free container) 1
tablespoon vegan worcestershire sauce
* 2 ripe avocados, cut in half and pits removed * juice
of 1/2 lime * 1/2 teaspoon fine sea salt * 1/2 cup chopped cilantro * 1
tablespoon organic, extra virgin coconut oil * 1 teaspoon black
mustard seeds * 1/2 teaspoon fennel seeds * 1/2 teaspoon cumin seeds * 1/2 medium
yellow onion, minced * 2 cloves garlic, minced * 1/2 teaspoon curry powder * 1
tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
8 to 10 medium - sized potatoes (
yellow or red) 2
tablespoons olive oil 1
tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2
tablespoons yellow mustard 1
tablespoon balsamic vinegar 1 teaspoon sugar A dash
of red pepper A dash
of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup finely chopped parsley A dash
of paprika
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1
tablespoon extra-virgin olive oil 1 medium
yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3
tablespoons tomato paste 2
tablespoons Dijon
mustard 2
tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts
of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
4 large red potatoes, scrubbed 1/2 cup thinly sliced red onion 1 red or
yellow bell pepper, seeded and sliced 1/4 cup finely chopped fresh parsley 1/4 cup cider vinegar 2
tablespoons seasoned rice vinegar juice
of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground
mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper