Make your own mustard

I made my own ketchup recently. I didn't realize that there wasn't any in my refrigerator and I needed some for a recipe. That was a successful experiment.

The other day I noticed that I was getting to the bottom of my squeeze bottle of yellow mustard and thought I would attempt to make my own mustard, since the ketchup went so well.

I used the recipe below; it was a success. It tastes like basic yellow mustard but with a kick! Not like spicy stoneground mustard, but kind of like spicy stoneground mustard.

Yellow Mustard:

INGREDIENTS:
4 T. yellow mustard flour/powder
1/2 t. flour
3/8 t. salt
1/8 t. turmeric
pinch of garlic powder
pinch of paprika
1/4 C. water
3 T. vinegar

PREPARATION:
Mix dry ingredients in small saucepan. Add water and vinegar; mix. Bring to boil over medium heat. Turn heat to low and simmer for 5-10 minutes. Remove from heat and cool for one minute. Cover and cool completely. Transfer to container and refrigerate.

Vegan Soup!

One of my New Year's Resolution of sorts is to be as vegan as possible in the days, weeks, months and years ahead. I never thought I would want to be as vegan as possible but I was practically there anyway so why not make the leap.

I received the Happy Herbivore cookbook for Christmas and started making the recipes as soon as I got home to Nashville. Starting with this one (page 59)....

Sweet & Spicy Butternut Squash Soup:


INGREDIENTS:
1 small butternut squash
2 4-ounce cans of green chilis
1/2 C. non-dairy milk
1 t. pure maple syrup
1/2 C. broth or non-dairy milk
salt, to taste
hot sauce, to taste

PREPARATION:
Roast the butternut squash until the skin peels away and discard the seeds. Place the butternut squash in a blender and add the chilis, non-dairy milk and syrup. Blend until smooth. Add the broth/non-dairy milk to get the creamy texture you want. Pour into saucepan, add salt and heat on low on the stove. Drizzle with hot sauce as desired.