I suppose when you ask someone, “So what did you do on your day off of work?” the answer normally wouldn’t be, “I made condiments!”  But, hey, I’m not very normal, and my list of “to-make” recipes is getting a wee bit too long.  So at the first sign of a break, I pulled out the food processor, cleaned the canning jars, and went to work!

First on the list is Vegan Ronin‘s homemade Veganaise.  Given the cost of the real stuff (none of that NaSoya stuff for me, thanks), I knew that homemade ought to be the way to go.  But would it taste half as good?  The answer is hands-down-no-way-I’m-ever-buying-Veganaise-again yes!

Secondly, I present The Perfect Pantry‘s Balsamic Mustard.  After the first taste I realized that I’m never buying mustard again.  Ever.  See, I have this thing for fancy mustard.  Along with fancy cheese.  Which I don’t buy any longer, obviously.  But as is the case with fancy cheese–the smellier the better–so goes mustard.  Spicy, smelly, so-damn-good mustard.  This takes the cake.  And in the past four days, I’ve eaten half a pint jar of it.

And last, but not least, a nice tahnini salad dressing.  It’s no Soul Veg dressing, but it’s not bad.  Normally I’m not a big salad person, but a big bag of salad greens came in the Vegetable Husband basket, so I figured I better whip up a dressing.  Loving Soul Veg’s and some other tahini dressings, I decided to try out a random recipe.  It’s not bad.  It’s for salad…which, frankly, doesn’t excite me like fresh-baked bread or a big jar of mustard (note to self: bake bread, slather with mustard).

Over all, the condiment-making experience rolled along smoothly.  Sure, I had to wash my food processor three times in one afternoon, but the scrubbing is worth it.  If just for the mustard.  And the veganaise.  And the opportunity to not waste any food!

Back Left–Basalmic Mustard; Back Right–Veganaise;
Front: Tahini Salad Dressing

Homemade Veganaise

a la Vegan Ronin

1 package silken tofu (like the Nasoya)
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp salt
1/2 tsp mustard
1/4 C oil (vegetable, canola, your pick)

In a food processor or blender, mix everything BUT the oil until nice and smooth.

Turn processor/blender ON. Through the opening at the top of most processors/blenders, SLOWLY drizzle the oil in a small stream.  This lets the fats emulsify together to bind & thicken

After you have finished pouring all the oil, CONTINUE letting it blend for another minute.

Check for taste (mainly salt). The consistency will still be a little runny. THIS IS NORMAL!

Transfer into an airtight container. CHILL at least one hour. The consistency should be thick and spreadable.

This will keep at least a couple of weeks if stored properly. Makes around 2 cups.

Balsamic Mustard

a la The Perfect Pantry

1 cup light or dark mustard seed
4 tbsp dry mustard powder, lightly packed
1 cup water
2/3 cup balsamic vinegar (use a cheap kind like Trader Joe’s)
6 tbsp rice vinegar
4 tbsp sugar
4 tsp salt
2-4 cloves garlic

Grind the mustard seed finely in a spice mill, blender, or mortar. (If using a blender, add the mustard powder to facilitate the grinding.)

Combine ground mustard seed, dry mustard powder and water in a bowl, and mix thoroughly. Let stand, uncovered, for at least 1 hour or up to 4 hours, and stir occasionally.

Scrape the mixture into a blender or food processor and add the balsamic vinegar, white wine or rice vinegar, and the sugar, salt and garlic. Process until the garlic has been incorporated and the mustard is fairly smooth.

Store in clean, dry jars, tightly capped, in a cupboard. The mustard will be ready to use in a few days.

Tahini Salad Dressing

a la RecipeZaar

1/2 cup tahini
1/4 cup lemon juice
2 crushed garlic cloves
1/16 cup tamari soy sauce
1 cup water
1/2 cup canola oil

Blend all ingredients in a food processor.

Store in an air-tight container/jar in your refrigerator.

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