Tag Archives: mustard

Honey Mustard Vinaigrette

4 Jul

My friend Rosani is a Honey Mustard fan… so when we decided to go away for the weekend last weekend, I wanted to bring with me my Honey Mustard Vinaigrette dressing. 

That’s the thing about being vegetarian… that sometimes you need to travel with your kitchen kit to avoid being restricted by restaurant choices.  We stayed at the Villa Montaña resort in Isabela.  They have these cute, nice villas with a small, but well equipped kitchen.  We stopped at the local market and bought enough goodies for the 3 days of our stay.

Rosani is on a diet where she has been eating mostly green fresh salads.  So I wanted her to try my dressing to give some needed variety to her salad repertoire.

 

 

HONEY MUSTARD VINAIGRETTE

2 tbs egg-free mayonnaise – I like Vegenaise
1 ½ tbs Dijon mustard
1 ½ tbs Honey – agave nectar would also work
1 tsp Kosher salt
A few grinds of freshly cracked Black Pepper
2 tbs of Extra-Virgin Olive oil

 

  1. In a small bowl, add the mayo, mustard, honey, salt and pepper and whisk together. 
  2. Whisk in the olive oil in a small drizzle.

 

Adjust the quantities depending on the amount of people eating… 

 

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Roasted Mustard Potatoes

27 Jan

I love making this dish!!!  The smell of the mustard when it’s in the oven is divine…

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ROASTED MUSTARD POTATOES

2 lbs red-skinned baby potatoes, cut in quarters or halved
6 tbs mustard – dijon, grain or spicy mustards will all work great here
1 tsp chopped garlic
1 tsp Italian seasonings
2 tbs olive oil
Salt and Pepper to taste
Canola oil spray
  1. Pre-heat oven to 425 degrees F.
  2. In a medium sized bowl, mix together the mustard, garlic, Italian seasonings, olive oil, salt and pepper. 
  3. Place cut potatoes in the same bowl with the mustard mixture and toss to fully coat all the potatoes.
  4. Move the mustard-coated potatoes into a  baking sheet sprayed with canola oil spray.
  5. Roast in oven for 40-45 minutes until potatoes are tender when speared with a fork.

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Mustard Vinaigrette

11 Jan

It’s the time of New Year resolutions… another one of mine – eat more salads at home.

I tend to eat big salads when I eat out or a side salad when I feel what I am eating is not that healthy – like a pizza. I try to add more nutrition by accompanying whatever I am having with a salad. But at home, sometimes I get lazy. But I have noticed that when I am hooked to the taste of an awesome dressing, I look forward to eating a salad at home everyday.

This is my new vice – Mustard Vinaigrette. Easy, tasty, and goes well with any greens and vegetables you might fancy in your salad. I did this to accompany my not-so-healthy veggie “chicken” nuggets.

I make this by “eye-balling” the ingredients… so bear with me here on the quantities.

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MUSTARD VINAIGRETTE

1 tbs Dijon or Grain Mustard
1 tbs Apple cider vinegar
Salt and Pepper to taste
Extra-virgin Olive oil
  1. In the same bowl you’ll prepare your salad, whisk together the vinegar, mustard, salt and pepper.
  2. Then, pour olive oil slowly while whisking it in, until you get a nice emulsified dressing mixture.
  3. Taste to adjust any seasonings.
  4.  Add any greens and vegetables you crave on your salad.

I am sure you could use this vinaigrette to season grilled vegetables – like portobello mushrooms, peppers, onions, etc.

Enjoy!!!

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Hummus Sandwich

19 Nov

This is my favorite sandwich right now by far…  It all started with a hummus sandwich I order at a bagel place near my work.  And you can add a few extras… and because I love grain mustard so much, I started ordering the hummus sandwich with grain mustard, and take it from me, it gives it a really nice kick.  I hope you enjoy it as much as I do.

I make my own hummus, and the recipe will follow.  But just in case you want to try this and are strapped for time, just take some store-bought hummus, brighten the flavor with some squirts of lime juice and call it a day.

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HUMMUS SANDWICH

1 can of chickpeas or garbanzo beans – I still have not been able to figure out how to make the garbanzo beans from scratch
1/4 cup of Parmesan cheese
juice of one lime
about 1/2 cup of olive oil – enough to make the mixture as creamy as possible
1 clove of garlic, minced
salt and pepper to taste
a dash of paprika
 
Whole -wheat bread – choose your favorite, pita, baguette, bagel, it will work with any
Whole-grain  mustard
Tomatoes
Lettuce or any other greens – optional

 For the hummus:

  1. Rinse the garbanzo beans. 
  2. Place garbanzo beans, cheese, garlic, lime juice salt, pepper, paprika and some of the olive oil in a food processor.
  3. Pulse until the mixture is creamy.  If the mixture is not as creamy as it should be, keep adding olive oil in small increments until you reach a smooth texture.

The Parmesan replaces the tahini sauce… because I can’t bear to buy a huge jar of tahini just to make hummus.  I need to be more versatile with the limited refrigerator space I have.  And the lime juice gives it a nice kick… I does not taste like the typical Middle Eastern restaurant hummus, it tastes better!!! 

To assemble the sandwich:

  1. Toast the bread
  2. Smear hummus on one side and mustard on the other.
  3. Add tomato and lettuce.

Enjoy…  I hope you like it as much as I do.

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