grainy mustard

Homemade mustard is a simple and delicious zero-waste swap. Leave it grainy or blend it smooth. This simple recipe is a perfect base for all sorts of mustard flavours: hot brown mustard, classic yellow mustard or beer mustard! See the section above for more details.

Homemade Mustard

yellow mustard seeds

cider vinegar

tbsp filtered water

salt (non-iodized)

Mix the mustard seeds with cider vinegar and water in a non-reactive glass dish.

Allow them to soak and ferment at room temperature for 2 days.

After soaking, add in the salt and any additional flavours (see the section above for options).

Using a blender or an immersion blender, grind the seeds to the desired consistency. Add water if more liquid is required. The exact amount of liquid will depend on how finely ground the mustard is.

Store in a glass jar in the refrigerator. Allow the mustard to mellow for at least 2 weeks before using. It should last in the fridge for at least 6 months.

This vegan creamy cauliflower and sweet potato chowder is cozy and vibrant at the same time. It&#039;s a naturally gluten-free and satiating stew that is flavoured with dried thyme, garlic, smoked paprika, grainy mustard, miso, and lemon. Roasting the cauliflower brings an extra dimension of deep flavour.

Creamy Cauliflower &amp; Sweet Potato Chowder

cauliflower

olive oil, divided

sea salt and ground black pepper,

garlic powder

smoked paprika, divided

shallots, small dice (about ½ cup diced shallots)

celery,

carrot,

garlic,

capers, minced

thyme

tarragon

sweet paprika

cumin

cayenne pepper,

nutritional yeast

tomato paste

mustard

sweet potatoes, peeled and chopped into 2-inch pieces (about 3 cups chopped sweet potato)

vegetable stock

unsweetened non-dairy creamer (see note)

light miso

lemon juice

liquid smoke (optional)

chives,

Preheat the oven to 450°F. Place all of the cauliflower on a baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and add the garlic powder and ½ teaspoon of the smoked paprika. Toss to coat and roast in the oven until golden brown on the edges and tender, about 25 minutes. Set aside.

Heat a heavy-bottomed, Dutch oven-style pot over medium heat. Pour in the remaining tablespoon of olive oil and swirl it around. Add the shallots to the pot and sauté until very soft and translucent, about 5 minutes. Add the celery and carrots, and sauté for another 2 minutes. Season with salt and pepper.

To the pot, add the following: the remaining ½ teaspoon of smoked paprika, garlic, capers, dried thyme, tarragon, sweet paprika, ground cumin, cayenne, and nutritional yeast. Keep stirring and sautéing for another minute, or until the garlic is very fragrant.

Add the tomato paste and mustard to the pot and sauté for another minute or so, just to get the raw tin-like flavour out of the tomato paste.

Add the sweet potatoes to the pot and stir to coat. Season liberally with salt and pepper again.

Add the vegetable stock and non-dairy creamer to the pot and stir. Place a lid on top so that it&#39;s partially covering the pot. bring the chowder to a boil and then lower the heat to a simmer. Cook until the pieces of sweet potato are tender, about 20-25 minutes. Check in on the pot here and there and stir up the chowder.

Once the sweet potatoes are tender, carefully ladle about 1/3 of the chowder into an upright blender. Add 1/3 of the roasted cauliflower to the blender as well. Blend this mixture until completely smooth and add it back into the pot. Add the remaining roasted cauliflower back into the pot as well. Stir it up!

Bring the finished chowder to a boil and stir in the miso, lemon juice, and liquid smoke (if using). Check for seasoning and adjust if necessary. Garnish the chowder with chopped chives and enjoy!

https://content.jwplatform.com/videos/fjQOwu70.mp4

This vegan creamy cauliflower and sweet potato chowder is cozy and vibrant at the same time. It’s a naturally gluten-free and satiating stew that is flavoured with dried thyme, garlic, smoked paprika, grainy mustard, miso, and lemon. Roasting the cauliflower brings an extra dimension of deep flavour.

Creamy Cauliflower & Sweet Potato Chowder

This vegan creamy mustard slaw is crunchy and so flavourful with two types of mustard, white wine vinegar, celery seed, fresh dill, sweet onion, and a hint of maple syrup. This is a mayonnaise-free coleslaw making it perfect for summer get togethers!

Creamy Mustard Slaw

cashew butter

Dijon mustard

water

maple syrup or agave nectar

olive oil

celery seed,

green cabbage

kale leaves,

shredded/julienned carrots

sweet onion

In a small bowl, whisk together the cashew butter, grainy mustard, Dijon mustard, water, white wine vinegar, maple syrup, olive oil, celery seed, salt, and pepper. Once creamy and thoroughly combined, set aside.

In a large bowl, combine the green cabbage, kale, carrots, sweet onion, and dill. Give the vegetables a little splash of white wine vinegar and season liberally with salt and pepper. Toss to coat everything as evenly as possible.

Pour the creamy mustard dressing over the vegetables and toss until all of the shreds are evenly coated in the dressing. To serve, sprinkle some extra chopped dill and celery seed on top. Enjoy!

To make this chopped kale salad, finely slice kale, apple, parsnip and celery, and then toss the ingredients together in a bowl. Drizzle the veggie-filled salad with miso mustard dressing, and garnish with toasted almonds. It’s a terrific, filling dinner salad or you can serve it as a side salad if you wish!

Chopped Apple, Kale &amp; Parsnip Salad

maple syrup

apple cider vinegar

salt black pepper

apple,

parsnip,

chives

⅓ cup sliced almonds, toasted

Make the miso mustard dressing. In a medium bowl, combine the miso, grainy mustard, Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and pepper. Whisk these ingredients until thoroughly mixed. You might need to go in with the back of a spoon to mash up the miso and mix it in.

Slowly drizzle the olive oil into the bowl while vigorously whisking to completely emulsify the dressing. Once you&#39;ve added all of the olive oil, give it a final whisk. Taste the dressing and adjust the seasoning if necessary. Set aside.

Add the finely sliced kale to a large bowl. Season the kale with salt and pepper and add 2 tablespoons of dressing to the bowl. Go in with clean hands and massage the dressing/seasoning into the kale for about a minute, or until the kale has softened slightly.

To the kale, add the sliced apple, parsnip, celery, chives, and remaining miso mustard dressing. Season with a bit more salt and pepper and toss the apple kale salad until all the components are evenly combined.

Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.

https://content.jwplatform.com/videos/N8jUqOxx.mp4

Chopped Apple, Kale & Parsnip Salad

This kale arugula butter bean salad is nourishing, hearty, flavourful, and ready in about 30 minutes. Grainy mustard tahini is creamy and delicious with peppery greens, and garlicky bread crumbs add crunch.

Kale Arugula Butter Bean Salad with Mustard Tahini &amp; Garlicky Bread Crumbs

bread crumbs

yeast

tahini

garlic

ice water, plus extra if needed

baby arugula, lightly packed and chopped

kale,

head radicchio, chopped

basil leaves, finely sliced

pickled red onions, chopped

13.5 oz (398 ml) can butter beans, drained and rinsed

Make the garlicky bread crumbs. Set a medium sauté pan over medium heat. Once hot, pour in the olive oil and swirl it around. Add the bread crumbs, nutritional yeast, garlic powder, salt, and pepper. Stir often, until bread crumbs are golden brown and crisp, about 5-7 minutes. Remove from heat and set aside.

Make the grainy mustard tahini. In a medium bowl, whisk together the tahini, salt, pepper, garlic, grainy mustard, lemon juice, olive oil, and maple syrup. Then, while whisking, slowly pour in the ice water. Once you have a homogenous, creamy, and fluid/pourable texture, you&#39;re good! You may have to add a bit more water to get it to this point. Once the dressing is to your liking, set aside.

Assemble the salad! In a large bowl, combine the arugula, kale, radicchio, basil, pickled red onions, butter beans, salt, and pepper. Pour all of the grainy mustard tahini dressing over the salad and toss to combine. Top the salad with the garlicky bread crumbs.

Chopped kale cabbage salad with sweet mustard dressing is a great lunch to meal prep ahead of time. The food processor does a lot of chopping work so that this hearty salad can be made in 30 minutes.

Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas &amp; Avocado

red onion,

white vinegar

cane sugar

salt

avocado oil

vegan mayonnaise

yellow mustard

Worcestershire sauce

onion powder

carrots,

avocados,

The day before: make the pickled red onions. Pack the red onion slices into a jar that’s big enough to hold them all plus all of the liquid. In a small saucepan, combine the water, white vinegar, cane sugar, and salt. Bring to a simmer and stir to dissolve the salt and sugar. Then pour the liquid over the onions in the jar. Let the onions and liquid cool to room temperature before putting a lid on top and placing in the fridge for up to 2 weeks.

Make the dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake. Set aside.

Cut the cabbage into 3-4 inch chunks and place in the food processor in batches. Pulse until you have finely chopped cabbage. Transfer chopped cabbage to a large bowl. Place the kale in the food processor in batches and pulse until it is finely chopped as well. Add the chopped kale to the large bowl. Finally, add the carrots to the food processor and pulse until finely chopped. Then, transfer chopped carrots to the large bowl.

Season the chopped cabbage, kale, and carrots with salt and pepper and pour all of the dressing over top. Add the chickpeas and toss to coat in the dressing. Top the salad with as many pickled red onions as you desire and the diced avocado. Enjoy!

A flavorful tangy bright whole grain mustard recipe, easily made from scratch! Based on the French Dijon mustard making it a copycat whole grain Dijon mustard recipe. You can adjust the amount of Turmeric powder in the recipe by omitting it completely or by reducing the spice. Turmeric has anti-fungal properties which help in the conservation of the whole grain mustard. Besides that, turmeric will give the whole grain mustard paste a bright lovely pop of color!

Whole grain Mustard recipe - Moutarde à l'ancienne

Yellow Mustard Seeds

Brown Mustard Seeds

White Wine vinegar

Water

Lemon

Teaspoon Salt

Black Pepper Ground

flat Teaspoon Turmeric Ground (optional)

Tablespoon Sunflower Oil (or canola oil)

Jar (clean sterilized)

Add to a bowl your yellow and brown mustard seeds and cover them with 2.7 fluid ounces/ 80 milliliters of the White Wine vinegar. Let it stand for at least 1 hour. You will notice that the vinegar will bubble a bit when it comes in touch with the mustard seeds, that&#x27;s alright. We want the seeds to get a bit soft.

Next, we will pound the seeds and if they have lost a bit on liquids, then add about 1-2 Tablespoons water to the mixture. To pound with the pestle add always small batches and smash and twist it so long until most of the yellow seeds have turned into a mush. The brown once don't crack that easily but with the pounding, they will crack a bit and emit the flavors. Do that with the remaining mustard seeds.

In a bowl with the smashed mustard seeds add the remaining 1.3 fluid ounces/ 40 milliliter vinegar, lemon juice, salt, pepper, and Turmeric powder. Mix the content well and fill a clean jar with the condiment. Add the oil on top and close the lid.

You will need to let it stand for minimum 4 weeks before you can use it. That is the grainy mustard paste will need to ferment a bit or let's say the flavors "get used to each other" and form the superb flavor we love so much in the whole grain mustard. Let it rest and then you can enjoy it!

Top 7 grainy mustard recipes from across the web

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Top Tags

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Top 7 grainy mustard recipes from across the web

The most viewed grainy mustard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Mustard

Creamy Cauliflower &amp; Sweet Pota...

Creamy Mustard Slaw

Chopped Apple, Kale &amp; Parsnip S...

Kale Arugula Butter Bean Salad with...

Chopped Kale Cabbage Salad with Swe...

Whole grain Mustard recipe - Moutar...

The most viewed grainy mustard recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Creamy Cauliflower & Sweet Pota...

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