Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 What about another herb like cilantro, parsley, etc.? Or in another direction entirely, what about gram marsala or tumeric and paprika. On Thu, Jan 1, 2009 at 6:01 PM, Amber Brown <amber_brown wrote: > Sally, great recipe! Since I am allergic to all brassicas (meaning > brussels sprouts, broccoli, cauliflower, kale, and yes, even mustard - > and just about everything in between!) I wonder if you have any ideas on > what would be a good sub for the mustard? A little wine or champagne > vinegar maybe? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 I would try turmeric, smoked paprika and a little bit of umeboshi plum paste to hold it all together and give it a tang. If you haven't tried that plum paste, btw, it is fantastic. For Christmas dinner, I made short fat brown rice with a bit of plum paste, lemon juice, gomasio and pistachios on top. Everyone loved it. I made a variation last night without the nuts but with sauteed shitakes and leeks and spinach thrown in at the last moment. Still fabulous! shalomaleichemacademy Thu, 1 Jan 2009 21:34:47 -0800 Replacing Mustard in Recip What about another herb like cilantro, parsley, etc.? Or in another direction entirely, what about gram marsala or tumeric and paprika. On Thu, Jan 1, 2009 at 6:01 PM, Amber Brown <amber_brown wrote: > Sally, great recipe! Since I am allergic to all brassicas (meaning > brussels sprouts, broccoli, cauliflower, kale, and yes, even mustard - > and just about everything in between!) I wonder if you have any ideas on > what would be a good sub for the mustard? A little wine or champagne > vinegar maybe? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 Different herbs would definitely be tasty depending on what you're using the mayo sub in. I think champagne vinegar plus paprika and a bit of black pepper might work as a sub. If you can eat soy (I can't), you might then want to use soy yogurt in place of the milk sub to replace the consistency of the mustard. Sally On Fri, Jan 2, 2009 at 12:34 AM, Brenda-Lee Olson < shalomaleichemacademy wrote: > What about another herb like cilantro, parsley, etc.? Or in another > direction entirely, what about gram marsala or tumeric and paprika. > > On Thu, Jan 1, 2009 at 6:01 PM, Amber Brown <amber_brown<amber_brown%40verizon.net>> > wrote: > > > Sally, great recipe! Since I am allergic to all brassicas (meaning > > brussels sprouts, broccoli, cauliflower, kale, and yes, even mustard - > > and just about everything in between!) I wonder if you have any ideas on > > what would be a good sub for the mustard? A little wine or champagne > > vinegar maybe? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Mmm, Patricia, your rice sounds fantastic! On Fri, Jan 2, 2009 at 8:07 AM, Patricia Boggs <pboggs wrote: > > I would try turmeric, smoked paprika and a little bit of umeboshi plum > paste to hold it all together and give it a tang. If you haven't tried that > plum paste, btw, it is fantastic. > For Christmas dinner, I made short fat brown rice with a bit of plum paste, > lemon juice, gomasio and pistachios on top. > Everyone loved it. I made a variation last night without the nuts but with > sauteed shitakes and leeks and spinach thrown in at the last moment. Still > fabulous! > > To: <%40> > shalomaleichemacademy <shalomaleichemacademy%40gmail.com> > Thu, 1 Jan 2009 21:34:47 -0800 > Replacing Mustard in Recip > > > What about another herb like cilantro, parsley, etc.? Or in another > > direction entirely, what about gram marsala or tumeric and paprika. > > On Thu, Jan 1, 2009 at 6:01 PM, Amber Brown <amber_brown<amber_brown%40verizon.net>> > wrote: > > > Sally, great recipe! Since I am allergic to all brassicas (meaning > > > brussels sprouts, broccoli, cauliflower, kale, and yes, even mustard - > > > and just about everything in between!) I wonder if you have any ideas on > > > what would be a good sub for the mustard? A little wine or champagne > > > vinegar maybe? > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2009 Report Share Posted January 4, 2009 Thanks, Sally. The more I explore alternative eating styles, the more convinced I become that simpler is better. Now, if I could just get it together to start that restaurant that's dancing in my head... Pat sally.parrott Sun, 4 Jan 2009 10:15:35 -0500 Re: Replacing Mustard in Recip Mmm, Patricia, your rice sounds fantastic! On Fri, Jan 2, 2009 at 8:07 AM, Patricia Boggs <pboggs wrote: > > I would try turmeric, smoked paprika and a little bit of umeboshi plum > paste to hold it all together and give it a tang. If you haven't tried that > plum paste, btw, it is fantastic. > For Christmas dinner, I made short fat brown rice with a bit of plum paste, > lemon juice, gomasio and pistachios on top. > Everyone loved it. I made a variation last night without the nuts but with > sauteed shitakes and leeks and spinach thrown in at the last moment. Still > fabulous! > > To: <%40> > shalomaleichemacademy <shalomaleichemacademy%40gmail.com> > Thu, 1 Jan 2009 21:34:47 -0800 > Replacing Mustard in Recip > > > What about another herb like cilantro, parsley, etc.? Or in another > > direction entirely, what about gram marsala or tumeric and paprika. > > On Thu, Jan 1, 2009 at 6:01 PM, Amber Brown <amber_brown<amber_brown%40verizon.net>> > wrote: > > > Sally, great recipe! Since I am allergic to all brassicas (meaning > > > brussels sprouts, broccoli, cauliflower, kale, and yes, even mustard - > > > and just about everything in between!) I wonder if you have any ideas on > > > what would be a good sub for the mustard? A little wine or champagne > > > vinegar maybe? > > > > > Quote Link to comment Share on other sites More sharing options...
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