mustard powder

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Vegan Mac and Cheese

Kosher salt

raw, unsalted cashews

almond milk (or other unsweetened nut milk)

olive oil

yellow onion, finely chopped (about 1 cup)

garlic cloves, thinly sliced

onion powder

turmeric

Black pepper

yeast,

tamari soy sauce

elbow macaroni

panko bread crumbs

olive oil,

nutritional yeast

Kosher salt and black pepper

Bring a large pot of salted water to a boil over high heat.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.

Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work — just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.

Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)

If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.

Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.

In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.

Spicy Chinese Mustard Chicken Wings

wings,

salt

sugar

ginger,

scallions, white and light green parts

garlic

Potato starch or all-purpose flour,

Peanut, canola or another neutral oil, for frying

canola oil

ginger

garlic clove,

scallions

Dijon mustard (not whole grain)

lager beer

brown sugar, more to taste

ketchup

sherry vinegar

Worcestershire sauce

mustard,

cayenne, more to taste

black pepper

Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.

Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes. 

Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.

Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside. 

In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.

Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.

When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.

Spice-Rubbed Spatchcocked Chicken

chicken, 3 1/2 to 4 pounds, patted dry

dark brown sugar

ancho or New Mexico chile powder

sweet paprika

dry mustard powder

oregano

allspice

bay leaves, torn

Lime or lemon wedges,

Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.

In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.

Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.

Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

This method, sometimes called butterflying, ensures a more evenly cooked chicken with crisp skin and a juicy interior.

Spatchcocked Roast Chicken

The secret pantry ingredient in this superfast, superflavorful noodle dish is Asian hot mustard powder. Mixed with equal parts water, the golden powder blooms into a pungent, spicy sauce. The noodles can be made a few hours ahead and served chilled or at room temperature. They will develop more flavor as they sit, though you should remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften. Jumbo shrimp cook in just a couple minutes, but precooked shrimp are also a convenient option. Eggs add a nice creamy texture that helps tame the hot mustard.

Glass Noodles With Shrimp and Spicy Mustard Sauce

potato noodles (glass noodles)

jumbo shrimp (about 20)

white vinegar

Persian cucumbers, thinly sliced

red bell pepper, cored, seeded and very thinly sliced

scallions,

eggs, halved,

In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.

In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.

While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.

Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.

Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.

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Vegan Mac and Cheese

Spicy Chinese Mustard Chicken Wings

Spice-Rubbed Spatchcocked Chicken

Glass Noodles With Shrimp and Spicy...

Top 4 mustard powder recipes from across the web

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

Top Tags

Vegan Mac and Cheese

Spicy Chinese Mustard Chicken Wings

Spice-Rubbed Spatchcocked Chicken

Glass Noodles With Shrimp and Spicy...

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