Have you ever tried something and immediately written it off? Like back when you were a child and you swore to your parents you would NEVER eat broccoli because you thought it was “yucky”? Well a little factoid on me is I NEVER liked mustard – ever. My whole family was/is obsessed with it, hello being German, but I always thought it was gross.
Fast-forward to this year, I started to branch out and try things I use to “hate” because my tastebuds have clearly changed since living this lifestyle. I mean I use to despise watermelon and now it’s my absolute favorite fruit! So I gave mustard a try again, my sister pushed me to add it to something and I gave into the pressure. It was incredible though! I love tangy/acidic foods and I’m beyond excited that I now LOVE mustard. I am slightly picky though, I prefer the German mustard my mom buys – it’s incredibly smooth and lighter than the usual brand found in stores. So as soon as I saw this recipe in Miyoko’s new book I was like, yep I’m making this now! Silly me didn’t realize it needed multiple weeks to mellow so I had to wait a bit longer than anticipated to share this recipe. Hope you give it a try and enjoy it as much as I do!
Miyoko Schinner’s – The Homemade Vegan Pantry is literally what it says, a cookbook geared towards vegan recipes that will become staples in your home and build your pantry with the essentials you no longer need to pay extra for. A perfect example is the Egg-less Mayo, it costs about $6-8 to buy the quantity her recipe produces for just about $2-3 worth of ingredients. That’s a HUGE savings! And I’m all about saving money and making it from scratch – plus you learn as you follow along with recipes, then modify them to your likings. That’s how I learned to cook. Trial and error, watching my dad make dinner and lots of cookbook reading.
I highly recommend this book to those of you looking to learn the basics and then some. She also has recipes for:
And SO much more!
- ½ cup Brown Mustard Seeds
- ½ cup Ale, I used Hoegaarden
- ½ cup Filtered Water
- ¼ cup Apple Cider Vinegar
- 3 tbsp Coconut Sugar
- 1 tsp Pink Salt
- Combine all ingredients in a jar. Add more or less coconut sugar depending on the sweetness desired.
- Let the mixture soak for 1-2 days.
- Pour into a blender and puree until it is as smooth as you like.
- Transfer it back into your jar and store at room temperature for 2-4 weeks until it’s mellowed to your liking. Then move it to the fridge.
Do not transfer your mustard to the fridge to chill until it has mellowed, refrigeration will stop this process and it won't mellow. Test it after 2 weeks and allow up to 4 for it to mellow to your liking.