It is simple to prepare, more natural than commercial mustards and ideal to accompany your vegetable burgers and other vegan recipes.
This sauce, made with raw food techniques, is ideal to accompany your vegetable burgers, but you can also use it in your salads, rice dishes or pasta.
The key is to activate a part of the mustard seeds with a previous soak of 8 hours to soften them, that their enzymes are activated and that their nutrients are more available.
RAW MUSTARD
Ingredients for 125 ml
- 3 tablespoons yellow mustard seeds in grain, soaked for 8 hours and washed
- 1 tablespoon brown mustard seeds in grain, soaked 8 hours and washed
- 1 large garlic clove, peeled and crushed
- 1/3 cup apple cider vinegar with “mother” or umeboshi vinegar
- 1 tablespoon Malaga raisins
- 1 teaspoon sea salt
Preparation (5 minutes + 8 h soak)
- Reserve half of the mustard seeds.
- In a small blender, beat the rest of the ingredients until you get a very fine mixture.
- Take the mixture to a small bowl, add the rest of the mustard seeds and stir well with a wooden spoon so that they are integrated.
You have your raw mustard ready.
You can use it to accompany any vegan burger, but I recommend you try it with the Red Burger “Thoroughbred”.
