I'm not a big mustard eater but I do like sharp tastes so once in a while it's just right. I also felt like making something I could give as gifts and mustard, being a pretty common food, seemed like a good choice. Who doesn't like home made preserves in jars?! In this case I felt that using the flavour and kick of radishes would be a good complement to the natural characteristics of mustard seeds. In addition I wanted to see if fermenting the mixture as a 'live' mustard would produce a good result.
In the end I was really happy with this; the mustard has lots of depth, good flavour and doesn't simply blow your nose off. It's complex and a little bit fruity actually. I have since tried making mustard this way with a few different seeds - see Variations at the end - and the results are still good. If you love your condiments, you could do worse than try making your own.
Tip: Be sure to use food grade radish seeds for sprouting. DO NOT USE radish seeds for growing vegetables as they may have been treated with a fungicide. In Australia I get my radish (and other) sprouting seeds from Green Harvest.
A delicious and versatile appetiser using strips of zucchini as wraps. These snacks are surprisingly easy to make and go well at any time of year; although 'summery', they were a huge hit at the Wellness Expo at Glenorchy recently. And a quick hi to all my friends at West Moonah Community House who did a great job organising the event.
about 1 cup of your favourite dip, relish or spread
various cut fresh vegetables, sprouts, etc.
1. If you are planning ahead and can shop specifically for this recipe, choose large, cylindrical zucchini that are reasonably straight. Skin blemishes are unimportant. Wash the zucchini and pat dry.
2. Using a mandoline slicer, make thin slices along the length of the zucchini. The first few will be too thin and unuseable; either compost them or use them for a soup or casserole. You should get about 12 viable slices.
3. Lay the zucchini slices flat on a bench. Sprinkle a pinch of salt along each strip and leave for 10 or 20 minutes. You can leave even longer if you want but 10 minutes is the minimum.
4. The zucchini will be softened by the salt. At this stage you can wash the salty water off or just pat the slices dry with a tea towel.
5. For the filling, you should ideally have some kind of reasonably firm dip and some fresh cut raw vegetables like capsicum, cabbage, salad onion, sprouts, carrot or pumpkin sticks, celery, etc. Brush a teaspoon or two of the dip along the first two-thirds of the zucchini slice. Next, lay the vegetables crosswise. Roll up the zucchini strip, folding it over the vegetables. You can press as you roll so the bundle is tight.
6. Lay each zucchini roll seam side down on a serving plate or on a patty pan. Garnish if desired and serve.
Favourite dips for this recipe include hummus (made from chick peas), ajvar (capsicum and eggplant) and guacamole (avocado). You can make these yourself - yay! - or look for them in the supermarket. You'll find ajvar along with other European delicacies like waffles, pickled cabbage and so on.
You can use white daikon or Japanese radish instead of zucchini for the strips. You will need to leave it a bit longer for the thin slices to soften. The favour is also a little stronger than the mild zucchini.
If you don't have a mandoline slicer I would highly recommend one. They come with various attachments that enable you to do various thicknesses and also make julienne strips. Mandolines - and the very similar V-slicers - are available at homewares stores like Your Habitat, Harris Scarfe and even Shiploads around Hobart.
Actually, the concept is very simple. Take some sweet potato, cut it into a pretty shape and dress it up with a topping or two to make it look schmancy. And there you have it, a very attractive and reasonably healthy canape that can be prepared well in advance.
And once you get the hang of it, you'll see this has plenty of potential. Beetroot stars? Why not. Other shapes? Grab your favourite cutter and populate the hors d'œuvre tray with ducks, hexagons, snowmen, etc. to your heart's content.
sweet potato - an average sweet potato might give you about 10 cut shapes, plus a lot of leftover bits :-) Save them of course; why not make a delicious sweet potato mash?
toppings - in the photo I have used a macadamia creme and a pinch of mixed fresh sprouts. I grow them at home and like to put a few things in the mix such as rocket and cabbage that bring quite a burst of flavour.
The macadamia creme worked very well because it's a little sticky and hence doesn't easily slide off the sweet potato base, and also grips the little floral tripon top.
This vegan version of traditional Irish soda bread is wholesome, easy to make and a down-to-earth family favourite.
1 cup soy or rice milk
1 tablespoon apple cider vinegar
2 cups flour (or 1 cup plain and 1 cup wholemeal)
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon bicarb soda
½ teaspoon salt
½ cup raisins or sultanas
Preheat oven to 180°C.
Add the vinegar to the milk and set aside to 'curdle'. Mix all the dry ingredients together in a large bowl, including the raisins/sultanas; the flour coats them and keeps them from clumping all together in one place in the dough. When the oven is ready add the wet to the dry and mix just until everything comes together into a dough. Sprinkle a bit of flour onto a tray lined with baking paper or just lightly greased. Form the dough into a ball, sprinkle a hint of flour on top and give it a little "x" cross on the top. Bake for approximately 40 minutes. Give it a toothpick test for doneness and if it sounds hollow when you tap it, it's certainly ready. Place it on a rack to cool or the bottom might get soft. You can also bake the bread in a loaf or shape pan as I did. Just remember to grease the loaf pan so you can get it out.
Dust with icing sugar, serve cut into slices either as is or with a little jam or marmalade. Happy St Patrick's Day!
We blog about once a month on vegan and food topics in and around Hobart.