Before you start to think this will be a smoked paprika free household, have no fear. I am pretty sure Rob will let me replenish prior to moving back to Canada.
It is a bit of a race, now. Rob has made it his own personal goal to munch through our food stocks…. so, if I wait too long, my food may disappear. Use those roasted red peppers in the pantry! The roasted corn in the freezer! The last of the soy curls! (I actually had planned to use some small flageolet beans I had frozen but could not get them to thaw out of the container fast enough….)
Reminiscent of my Sweet Pepper Coconut Corn Chowder, I loved how this one was virtually bursting with vegetables. Coconut milk would make this a thick and luscious soup. This version was inspired by one of my favourite cookbooks this year, Soup’s On!, since it is packed with quick and healthy meals. Mark’s inspiration was New Orleans’ Maque Choux, a Cajun-inspired corn soup.
I loved it. Simply delicious. I worked with what we had lying around and it made a light, summery bowl of vegetable soup.
Do you like soups in the summer as well?
PS. I am sharing this with Souper Sundays.
It is all about the greens, lately.
After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.
PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)
This post is a twofer.
First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.
I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.
Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.
The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!
Other recipes from Straight from the Earth spotted elsewhere:
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. I am sharing this with Souper Sundays.
PPS. Stayed tuned because tomorrow I have another giveaway! (more…)
We reached critical mass last weekend.
I am not joking.
We ran out of room in the refrigerator.
Who knew greens could take up so much space?
I loaded up at our favourite market. $7 got us heaps of produce along with our $5 case of mangoes. The mangoes and bananas didn’t go into the fridge, but it was hard enough to get my bag of 9 leeks ($1!) and 3 heads of Boston lettuce ($1!) in there.
But then, I went to the potluck. How could I not support buying some freshly picked organic kale grown by school children from a nearby elementary school? And that is how I also ended up with a good 3-4 bunches worth of kale and could barely close my fridge.
Thank goodness Rob hasn’t strangled me just yet.
With prices so low, we don’t feel as guilty if I don’t eat through everything. But I try!!
Instead of tackling all the leeks and my new produce, I decided to dig through my vegetable bins to find the older vegetables. Finish off the snap peas, carrots and bell peppers, and the last of the scraggly cilantro and scallions. For protein, I quick-thawed some edamame.
This combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go wrong?
Please share with me your favourite kale and leek recipes! Also, for fresh chickpeas since I scored those too! :)
PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest and this week’s Souper Sundays.
My lovely friend, Dawn, recently asked me to share my tips for food blogging.
As you know, I have a demanding full-time job and this is my hobby. After a few years, I think I have a great balance between managing the blog and the rest of my life. Mainly, the blog does not take over my life.
Some people wonder how I make and share so many different recipes without losing my mind.
I try to keep things low-key. I only take photos once. New recipe, snap a photo. If I come back and the photos suck, oh well… I will still post the subpar photos if the recipe is good.
This also means that I may make a recipe one way but find a better use for it afterwards as leftovers. Then my photos might not look like my recipe!
That is how this recipe evolved. It started out as a Thai Kale Salad with Chickpeas and a Peanut Dressing. I made it, I ate it. However, the next day, I thought rice paper rolls would be better. So I wrapped them up… and decided I didn’t want to bother with new photographs and munched away. Of course, the wrap was better. There is something sensational when all the components of the dish hit your palate at the exact same time: the lemony kale, the sweet red pepper, the crunchy carrots and the chickpeas are not rolling around everywhere…. and how could I forget the delicious peanut sauce? It is light, thinned with vinegar but flavourful with the ginger and orange. Drizzled into the salad roll, it was delicious. So delicious, I gobbled up the rest of the salad before rethinking about a new photo shoot.
Want more advice on how to be an awesome food blogger? Check out Dawn’s round-up with tips from Joanne at Eats Well With Others, Alissa from Connoisseurus Veg, Susan Voisin from Fat Free Vegan Kitchen, Cara Lyons from Cara’s Cravings and Alyssa from Queen of Quinoa.
We have been all over the coconut rice lately. With mango season comes Mango Sticky Rice. Twice, so far, within the past few weeks. Rob’s latest batch was shared with a friend who proclaimed it the best ever. She had been pining over Mango Sticky Rice since her childhood and was always disappointed with resto versions. Not ours. It quenched her thirst. We split our case of mangos (20/$5!) and she subsequently made her own. Rob’s latest version substituted agave for the sugar and he used the last of our full-fat coconut milk.
While Mango Sticky Rice is good for dessert (or breakfast, in my mind), it probably would not do dinner justice. Try this coconut-infused Jamaican rice and pea dish instead.
Rice and peas is a classic side dish from Jamaica. “Peas” may be a bit misleading because it refers to a type of pigeon pea, which is similar to cowpeas that includes Southern favourites such as purple hull peas, lady cream peas, black eyed peas and crowder peas. If you are lucky enough to snag fresh peas, you will figure out that they in fact, do taste like peas. Kidney beans are often substituted in this dish, as well.
In any case, with whichever bean you choose, I do encourage you to try this dish. It is a very simple one-pot dish wherein everything cooks together and the nuances of the allspice, thyme, lime and ginger really bring out a fun flavour profile. Use full-fat coconut milk for a decadent creamy base, but the reduced fat was great too (which is what is pictured here).
Have you tried coconut rice? I am thinking that adding black beans to our Mango Sticky Rice might be a marvelous dinner, no? Who’s in to try it? :)
Are some recipes too simple to share?
How about stir fries? Rob’s go-to stirfry is tofu and broccoli (precut frozen veggies work well for those who don’t want to chop veggies), smothered in sweet chili sauce. Easy peasy.
But sometimes, simple wins. I don’t need lots of colourful veggies. One will do. I don’t need lots of spices. Simple can work too and it does not need to be bland.
I originally spotted this recipe in High Protein Vegan (see my review earlier) but it had me scurrying to a new-to-me blog The Stone Soup. Jules focuses on meals with minimal ingredients and minimal prep. While the blog is not vegan, Jules nearly always includes ways to make each meal vegan-friendly with lots of possible substitutions.
This recipe stems from Jules’ quickie method of cooking vegetables: shallow steam cooking in a frypan along with balsamic vinegar and miso. Do I know how to steam veggies in a frypan? Yes! But I never would have thought to combine it with a simple dressing of balsamic vinegar and miso. I really liked the idea of pairing the dressing with baby bok choy and chickpeas, so I went with it.
I didn’t sear my veggies as Jules’ recommended in her video, but I do not feel like it detracted from my version as the dressing pulled it all in together nicely. Sweet and tangy balsamic vinegar juxtaposed against the salty miso and earthy beans and greens. I preferred this fresh but only because my leftovers were quite watery. I have been more likely to eat more beans instead of making an additional side of grains, but grains are nice to sop up delicious juices.
Do you think some recipes are just too simple to share?
PS. I am sharing this with Bookmarked Recipes.
I have another great cookbook to share with you.
Quick, healthy, vegan meals. What’s not to like?
She promises simple, delicious meals in under 30 minutes. Provided you have cooked brown rice (which takes 45 minutes to cook), she’s right! Delicious vegan cuisine need not be elaborate nor time consuming.
Take this exotic-sounding vegetable bowl: Manchurian chickpea bowl.
Manchurian cuisine is a subtype of Chinese cooking that heralds from the North-East region of China. While I am not sure how authentic it is, Gobi Manchurian may be a well-known dish. A spicy tomato sauce infused with ginger and garlic typically smother deep-fried cauliflower. In this inspired dish, cauliflower (roasted, not fried, in my case) is joined by potatoes, peas and chickpeas. I was worried the chickpeas would seem out-of-place, but they were actually very good. It seems more Indo-Chinese (or Hakka-inspired) rather than Manchurian. In any case, I can whole heartedly recommend it. Delicious. Even without choice leftovers (hello leftover roasted cauliflower), this could be pulled together within a half-hour.
I have been slowly cooking my way through the cookbook and again, had the same difficult: which recipe to share. My full reviews can be seen here, but I also highly recommend the uncanningly simple “Roasted brussels sprouts and chickpeas” which reminds me of my Easy Cheezy Chickpeas and Kale. The cookbook includes many one-dish meals including soups/stews. bowls, stir-fries, pasta, sandwiches, pantry-friendly, oven-cooked meals and even quickie desserts. I appreciate that most meals are based on whole foods and not vegan substitutes (mostly. dessert section exempted). Robin does supply recipes for some of the convenience foods including a cashew-based vegan cream cheese and tofu-based vegan mayonnaise. Having these staples pre-made expedite getting dinner to the table. Of note, Robin calls for ketchup a few times (like in this recipe), although I substituted my own convenience food: mild Turkish red pepper paste. Booyah!
Recipes from More Quick Fix Vegan shared elsewhere:
Chipotle-Sweet Potato Bisque
Kale and Black-Eyed Peas With Smoky Grits
Three-Bean Pantry Chili
Sweet Potato Barbecue Bowls
Banh Mi Inspired Noodles
Banh Mi Bowls
Avocado Mousse with Raspberries
Mango Fried Rice Pudding
Peanut Butter and Banana Ice Cream
Blueberry Chocolate Trail Mix Bark
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest vegan meal. The winner will be selected at random on May 16, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PPS. Do you like my purple slippers in the last photo? They were so colourful I had to keep them in. Can you tell I just blindly lift my camera to take shots from overhead? Sometimes I am way off-target. ;)
I always thought it would be funny to have enough forethought to pre-plan my holiday meals months in advance. You know, Christmas food served at Thanksgiving; Valentine’s Day treats for Christmas; Cinco de Mayo eats on Easter.
OK, I made the last one up, but it totally happened anyways.
It turns out out Rob was a bit more lonely on Easter Sunday than me, and at the last minute, we decided to host Sunday for the ex-pats. Three Canadians and a Dutchman, all displaced in Houston temporarily.
Although, instead of stressing out about our meals, we shared our love for vegan Mexican food (with a South American twist). Our friends brought some Mexican bread pudding and other Mexican treats for dessert. Easter Houston-style.
Migas is a dish typically made with eggs, but we swapped it for crumbled tofu and added some spices and topped it with salsa and cilantro. The tortillas are usually scrambled into the mixture but I like to add them at the end to keep them crispy. Rob shared his Colombian delicacy of arepas.
There is something about the weekend that brings out the tofu scramble in us.
Are you celebrating Cinco de Mayo? Fellow bloggers, have you ever pre-planned your meals that far in advance? ;)
We traded hills for wind this weekend.
Blustery wind. Gusty winds.
It was kind of humbling to cycle 100-km hilly routes outside Houston, and then find ourselves so pooped we could barely finish our rides.
Even though we’re aiming for 160 km, our odometers have been stuck at 100-km for a while. This weekend, we decided to shun the hills (and the 2-hour commute to get to them) and opt for distance. The wind was a pleasant (or unpleasant), unplanned surprise. A flat tire was also a surprise and likely cost us an hour of cycling time. We pushed through 127 km of city-riding on Saturday.
On Sunday, we aimed to add hills to our windy resistance. We did an “urban hill” loop where we tried to climb as many highway overpasses as possible. The wind was relentless. If we thought Saturday was windy, it was even windier on Sunday. Southeast winds of 30km/h with gusts over 50 km/h. Rob rerouted it to include a stopover at Mi Tienda #2, our favourite Mexican grocer. We weren’t going to skip out on our aguas fresca ritual! This week they had mamey, which was a hard choice over the guanabana.
Even though we were out and about on our bikes most of the weekend, we actually had more energy. I guess we’re better at tackling wind than hills.
We ended up (ok, just me) stockpiling veggies when we finally ended up at an Asian market for our weekly grocery run. We put them to great use in this vegan spin on bahn mi sandwiches. Banh mi is a Vietnamese sandwich, which I associate with the pickled vegetables and cilantro. Here, tofu and mushrooms are scrambled as the base. The veggies, with Terry’s spin of adding star anise, make this a nice and bright wrap.
Rob thought it was his best sandwich ever. I thought it nice, too, and opted to eat it in a collard wrap.
Maybe everything tastes better after biking 180 km?
After nearly 10 months in Houston, you’d think we have settled in.
I (only slightly) notice when people say “y’all”. The humidity is slowly building up past my Toronto summer thresholds. All in a regular Texan day.
And then, a few months ago, we spotted a new-to-us animal. Half-turkey, half-duck, we had no way to ask locals about it other than “Have you seen the turkey duck?”.
I have a feeling I am getting the same look from you right now. Turkey duck??
Rob snapped this photo. Tell me you do not agree:
The crazy Canadian Canucks following the ducks.
My googling suggests these are Muscovy Ducks and are rather invasive, almost pest-like. Probably similar to Canadian geese. I don’t get excited about them, either, but I am sure tourists love feeding them.
Rob and I are also starting our purging of the pantry/fridge/freezer.
Rob is better at experimenting but he ran with my crazy idea. He wanted a veggie-centric stir-fry and I helped him with the sauce.
He wanted tamarind, obviously.
And for some reason, it hit me. What better pair for sour than a sweet chili sauce for a spicy-sweet kick? YES! Rob added lemon pepper seasoning, too.
Even though this was a crazy-fun kitchen experiment, I obviously wouldn’t be telling you unless it was a crazy-good experiment. The sauce ingredients are a guesstimate of what Rob added so feel free to adjust it along with your own tastes. We always go heavy on the tamarind compared to most people. :)
Have you seen a Muscovy duck before? Do you have any exotic pests where you live?
I love when it is going to be a delicious week.
I am too lazy/tired to cook during the week, so I make everything on the weekend. A new batch of oatmeal. I create 3-4 different dishes, with possibly some fresh rice mid-week. Rob helps with the rice. His rice always seems to taste better even if we use the same rice cooker.
Anyways. I digress.
I love delicious surprises in the kitchen.
I was wooed by Tess’ creamy cauliflower soup in her latest cookbook. However, I knew cauliflower and leeks, alone, would not be a filling meal. Beans. I need some beans. Where are the beans? I could have easily blended white beans into the soup, but I don’t like pureed soups.
Keeping things a bit more texturally complex, I ran with bacon-flavoured roasted chickpea croutons! Because I was going to use the oven to roast my chickpeas, I roasted my vegetables, too. It helped to free up a coveted soup pot and oven burner, too.
I guess I get surprised by some of my successes. Light and fluffy yet still filling, the soup was as easy as blending together roasted vegetables with some spices. The bacon chickpeas added a salty-savoury topping that contrasted the soup wonderfully.
And somewhat off-topic. Not soup-related, but related by all things delicious. You know what else we recently discovered that was glorious? Trader Joe’s Soy Creamy Cherry Chocolate Ice Cream. GAH! Annie clued me in early on that their coconut-based ice creams were delicious and they helped tame the Texan heat in the summer. Now that we’re cycling in the heat, this has become our new way to cool off.
What have you been enjoying lately?
I am sharing this with Souper Sundays.
One reason Easter snuck up on me this year is because I do not get a statutory holiday this weekend. In Canada, I usually get Good Friday off. (In Quebec, I think they get the Monday off instead). Here in Texas, nothing. Although I think stores may be closed on Sunday.
The second reason, of course, is that we will not be celebrating it with family or friends.
I have even less knowledge of Passover but it passed my mind as I made this quintessential Arabic-Jewish dish: Shakshouka.
I first encountered shakshouka (also known as shakshuka or chakchoukah) in Morocco. At its roots, it is a mildly spiced tomato dish in which eggs are poached directly in the tomatoes. Like most dishes, every city had its own variation: more vegetables, less vegetables, more spice, less spice.
I was drawn to this version due to the overabundance of vegetables. Tomatoes, bell peppers and cabbage. Shakshouka’s country of origin may lie in Morocco’s neighbouring country of Tunisia, known for its hot and spicy harissa pepper paste. While I have made my own (not-too-spicy) harissa before, I opted for something quasi-similar I had in my kitchen: pat-chi. Aka, kale and collard kimchi spiced with Thai chiles. Aka, related to kimchi with a yaya-twist. A little bit goes a long way to flavour our vegetable ragout.
To keep this vegan, I swapped the eggs (perhaps totally losing the essence of shakshouka) for chickpeas. I loved it. But sadly, upon investigation found that with this swap, this would no longer be appropriate for passover. No chickpeas for Passover. Perhaps you could serve the ragout with some quinoa: now kosher approved for Passover.
Will you be celebrating Easter or Passover this weekend?
There is long-distance cycling and then there’s long-distance cycling over hills.
We’ve heard the cycling routes around Austin are hilly but not entirely sure how it compares to Ontario. Houston, is fairly flat, so I haven’t been doing many hills, unless it is an overpass over a highway. I stumbled upon Lori’s recap of last year’s Shiner GASP. She wrote:
This course was going to be challenging because of the sheer number of inclines and hills (Esmeralda said she stopped counting at 23 last year), and the wind that it was famous for. I had hoped that with the front it would be a tail wind, but at mile 30 the wind shifted and was either a head wind or cross wind. Oh well, it was nice to dream.
With a month away from our own hilly 100-mile adventure, it instilled a fear of hills. So, this weekend, we sought out something to climb.
Earlier this year, we were planning to do the “Bike Through the Forest and Hills” 80-km ride in Coldspring, Texas. We had already registered and picked up our packages (the first ones, at that, bib numbers 1 and 2). It was scheduled right after I sprained both knees, so understandably, we didn’t go. However, with such a descriptive name, we figured it would be a hilly ride. Rob saved the course maps, though. He ended up modifying the route so that we had a 50 km loop. The original ride had you return in the opposite direction, but we just repeated the same loop once we were familiar with the course.
The 100-km ride wasn’t the hard part. It was the hills! After 8 minutes, I wasn’t sure I was up for this many hills. Rob clocked an incline that lasted 3 km. The worst part, though, was the wind. Wind + hills = a definite challenge. A strong wind with a loopy course meant the wind was, sadly, only helping us 25% of the time. In any case, we were positively pooped after our “short” 100-km ride.
We ended up stopping off at our favourite Mexican grocer on the way home: Mi Tienda. It reminds us of our trip to Mexico City, with lots of fun food, loud music and random decor. We treated ourselves to fresh guanabana juice and a mix of celery-pineapple-cactus juices. If you have never tried guanabana, I highly recommend it. We fell in love with it in Colombia. We also had some fresh (and warm- this is KEY) churros. After our bellies were content, I scurried back in for our weekly grocery expedition.
I try am trying to balance emptying my pantry along with trying everything that I can while in Texas/America. This time, I bought some cactus (aka nopales). You can find it fresh as a giant paddle or pre-chopped with the spikes removed. I gather you can also find it brined in jars or cans. In any case, I first tried it while in Mexico City. Cooked simply, it was a vegetable side or topping. One of the dishes I had it with was as tlacoyo from a street vendor: a blue corn masa dough that she stuffed with refried beans and topped with a nopales salsa. was I really liked it: the texture of a bell pepper with the taste of a green bean.
In truth, Rob and I were too zonked to do any cooking when we returned post-ride and post-Mi Tienda. We went out for tacos. The following day, we did another cycling jaunt. Not too long, and all flat, we were still battling the wind and the possibility of rain. However, the shorter ride meant I had enough energy to tend to errands and do some cooking.
I simply ran with the idea of tlacoyo. It is more like a cheese-less quesadilla. We had fresh corn tortillas so I used that instead of the masa dough. I already have a favourite (unfried) refried bean recipe. The problem was the cactus. I wasn’t entirely sure how to cook it, but I eventually decided to boil it first, then saute it with some leftover roasted onions. It may not have been authentic at all, but we enjoyed it nonetheless.
Have you ever tried nopales/cactus? What are your favourite recipes?
Roasted Cauliflower and Mustard-Hummus Rice Bowl with Garlicky Spinach & A Vegan Mustard Tasting Party
One of the main things I will miss when I leave Houston will definitely be the people: my friends, my co-workers and the awfully friendly strangers. If it weren’t for connecting so well with my co-workers, I don’t think I would have enjoyed Houston as much. And you know how I know we met special people?
They were not only amused but also excited about our idea for a mustard tasting party.
This idea had been brewing for nearly as long as our idea for a tamale party. Somehow, I managed to convince Rob, that yes, I wanted the mustard variety pack at Trader Joe’s, and yes, I knew we only had 6 months left. Oh and yes, we already had another 3-4 other mustard varieties.
We proposed the idea: help us eat our mustards, let’s have a mustard tasting party. We figured we had enough mustard to sample, but everyone also brought their own favourite mustard as well. Collectively, we had 12 mustards. Everything from a Mango Diablo mustard, to a honey and whiskey mustard, to a creole mustard and nearly the entire gamut of Trader Joe’s mustards. ;)
The question, of course, was what to serve at a (vegan-friendly) mustard tasting party.
I loved the suggestion for small boiled potatoes for tasting the mustards individually. I also made plain roasted cauliflower and Rob cut up some pita bread to serve with fresh hummus. Our guests provided some chips, pretzels, sausages and beer [including ginger beer].
The small potatoes were a resounding success. I was impressed that they all looked different when sampling, too.
For those curious: I think we all really liked Trader Joe’s Basil Mustard. The El Diablo Hot & Spicy mustard also earned high praise, but I didn’t try it since I was warned it was uber spicy. I also highly recommend Stadium Mustard that our friend brought us from Cleveland, which sadly did not make an appearance because we ate it all before the party (you can see it pictured here with my vegan cheese-stuffed sausage and sauerkraut, though).
We had a bit of odds-and-ends leftovers after the party and they combined fabulously. So fabulously, I just had to share it. Knowing that hummus+mustard worked well in my vegan deviled eggs, I worked with a mummus sauce (mustard + hummus). Worried my rice bowl may be too beige, I added the leftover roasted cauliflower and hummus to freshly sauteed garlicky spinach. I was thinking Terry’s Sesame Wow Greens would have been great, but I went with something more simple: spinach and garlic finished with toasted sesame oil. It complemented the hummus really well. (Of note, I just made a single serving but increased the amount to serve 4 in the recipe below).
Leftovers need not be boring and I may never have had the forethought (or energy) to make such an involved recipe. But I highly encourage you to try it out. :)
Not that I need new mustards right now, but which one is your favourite? Have you ever made homemade mustard?