I used
yellow mustard seeds for the recipe pictured.
I used
yellow mustard seeds for this recipe because I wanted something mellow and fruity.
Not exact matches
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)
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 go
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 go
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
The soup I have
for you today is inspired by a couple of the techniques I found in the Vibrant India book: frying
mustard seeds and using flaked coconut in
yellow curry.
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
2 large Himalayan Salt Blocks (6x9x2) or The Meadow's Gravlax Starter Set (two 4x8x2) Bunch of fresh dill sprigs 2 teaspoons freshly ground white pepper 1/2 teaspoon coriander
seeds 1/2 teaspoon dry
yellow mustard 1/4 cup brown sugar 1 pound salmon fillet, skin on, pin bones removed Melba toast or crackers
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»
For the pickled
mustard seeds: 200g
yellow mustard seeds 350 ml cider vinegar, plus extra to taste 3 tbsp golden caster sugar 1 tsp sea - salt flakes 2 tsp ground turmeric 1 heaped tsp finely grated fresh ginger