Rachels Radish Mustard Vegan Food

RADISH SALAD WITH CASHEW MUSTARD DRESSING (RAW VEGAN)

Steps:

• Peel and slice radishes into bite-size pieces.
• Chop radish greens into bite-size pieces. Place both radish slices and greens in a bowl.
• Place the remaining ingredients in a blender and mix well to make a dressing.
• Add the dressing to the bowl and mix well. Refrigerate for a couple of hours or longer.
• Infuse love and serve!

GREEN BEANS IN CREAMY HORSERADISH SAUCE

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

RACHEL'S RADISH MUSTARD (VEGAN)

Steps:

• Wash and de-stem all the radishes, scrub those babies clean and remove all dirt, pebbles, imperfections, etc.
• Put them into a food processor and pulse a few times until the radishes are all ground up into mush.
• Mix the dry spices with the mustard seeds in a small bowl and add them to the ground radishes.
• Add the red wine vinegar, and click on a continuous pulse until all the ingredients have completely smoothed together, and a pleasant yellow color results.
• Scoop into a jar and keep refridgerated, will keep for about 2 weeks.

GREEN BEANS & RADISHES WITH SHALLOT DRESSING

Steps:

• Boil a large pan of water. Tip in the beans and cook for 4-5 mins until just tender. Meanwhile, mix the shallot, mustard, oil and lemon juice with a little salt and pepper. Drain the beans well, then toss with the radishes and dressing. Serve warm.

SPICY HORSERADISH MUSTARD

Steps:

• In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)