Dijon Mustard in the Deceptively Raw

Here on the farm we all love fiddling with a manner of vegetarian and vegan recipes, trying to make them into something raw. And not gross. Sometimes it’s really challenging because a lot of these recipes will call for condiments – like dijon mustard, for example – and these things are just not readily available to us oddballs. All these condiments started out being raw, no doubt, but not anymore. Now everything and it’s grandmother is processed. And we’re trying to veer away from that. Things have changed.

Mustard has been around for a long time. Originally people used to chew the seeds during meals- ostensibly to disguise the taste of rotting meat . But, as early as Roman times the seeds were being powdered and mixed with unripened grape juice; both the Greeks and Romans used the seeds in flour form. In France, in 1390, the manufacture of mustard was first regulated with the stipulation that it should contain only quality seed and decent vinegar. And within about another two hundred years, France had become the epicenter of mustard production. Grey Poupon arrived on scene in 1777. So it’s been going strong for awhile.

Condiments like ketchup, mustard and sticky barbecue sauce can be a conundrum when you want to keep everything as raw as possible. Because they do heat them to make them. We’re so used to getting these products at the supermarket but, you know something? I have yet to find a raw ketchup or mustard on those shelves. It’s just not happening. Yet all is not lost because you can always make your own- and it’s not hard to do at all. Once it’s made, it’ll be awhile before you need to make more.

No doubt, your great, great, great, great grandmother would be proud.

RAW VEGAN RECIPE: Dijon Mustard in the Deceptively Raw

3/4 cups yellow mustard seeds

1/4 cup brown mustard seeds

Soak the yellow and brown mustard seeds in a quart jar filled with water for 8-12 hours and drain. NOTE: The seeds can be soaked for another 4-6 hours if you put them in the fridge.

In a blender, blend drained seeds with:

1 cup lemon juice

1 tablespoon himalayan salt

1/2 cup water

3 tablespoons agave nectar

Store in a glass quart jar. When making condiments, it’s a good idea to label them and include the date you made them. Keep refrigerated.

Note: A teaspoon of turmeric can be added to give a little punch of color, as well as a serious health boost!