Black Pepper Turmeric Mustard
For the last few years I’ve been making mustard and selling it at farmers markets, seasonal shows and even in an art shop on the west coast! I’ve had a lot of people ask me for my recipes, and in my recently published cookbook, For the Love of Vegan Cooking I shared my two most popular mustard recipes including this one.
I call this my “medicine mustard” because the combination of turmeric and black pepper has a healing effect on the body. The black pepper amplifies the body’s ability to fully utilize the healing power of curcumin, which is a potent anti-inflammatory and antioxidant found in turmeric. Use this mustard in marinades, on sandwiches, veggie sausages and just about anywhere you’d like a grainy, warming, full mustard flavor.
1 1/4 cups whole yellow mustard seeds
1 cup water
1 cup apple cider vinegar
1/4 cup maple syrup
1 tablespoon sea salt
1 tablespoon ground black pepper
1 tablespoon ground turmeric
Using a large glass or ceramic bowl (not metal), place the mustard seeds in the bowl and cover with water and apple cider vinegar. Allow the seeds to soak for 3 days. The seeds will expand and soften as they absorb the liquid.
After 3 days, blend the soaked seeds with the maple syrup, sea salt and black pepper in a blender until partially blended. This will create a mixture of both whole seeds and blended seeds. Spoon into a large bowl and stir in turmeric until well mixed. Store in the fridge in a large glass bowl with lid, or spoon into smaller jars.
Makes 4 cups
With more than 100 delicious plant-based recipes, For the Love of Vegan Cooking puts the power of real, healthy food in your hands with comforting and deeply nutritious meals, desserts, drinks, and snacks that will make your mouth water in the best way. This book also includes two bonus sections to tickle your creative juices. Learn how easy it is to make creamy and delicious cultured cashew cheese, and to brew your own fizzy, probiotic packed kombucha.
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