Rachel's Radish Mustard (Vegan) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I never cared for storebought mustards. Every time I saw a recipe calling for prepared dijon mustard I'd just say Blech! I always thought I just inherently didn't like it. But I got the idea to make this after playing that old school DOS game Legend of Kyrandia 2 where you have to cast the Sandwich Spell. :) In real life, it turned out pretty good after some tweaks and additions. About 1/2 pound radishes/1 large bunch will do it, about 8-10. If buying pre-cut/pre washed radishes- about 1-1.5 cups should do it. You can use ground mustard powder in place of the seeds if you like, but I like the grainy texture and fresh flavor release the seeds give. Ingredients:
8 -10 fresh radishes |
1/4 cup yellow mustard seeds |
1/4 cup red wine vinegar |
1/2 teaspoon kosher salt (or sea salt) |
1 teaspoon coriander powder |
1 dash paprika |
1 dash turmeric |
Directions:
1. Wash and de-stem all the radishes, scrub those babies clean and remove all dirt, pebbles, imperfections, etc.
2. Put them into a food processor and pulse a few times until the radishes are all ground up into mush.
3. Mix the dry spices with the mustard seeds in a small bowl and add them to the ground radishes.
4. Add the red wine vinegar, and click on a continuous pulse until all the ingredients have completely smoothed together, and a pleasant yellow color results.
5. Scoop into a jar and keep refridgerated, will keep for about 2 weeks.
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