Thursday, October 11, 2012

Ring Ring Ring Ring Ring Ring Banana Pepper Phone! (VEGAN MOFO: DAY 10)

So, yesterday, I explained about the amazing luck I had to be able to get a free bag of vegetables, and what I did with most of what I got.

Besides a couple onions (always useful) and, uhh, one squash that was just too many to go into the gratin (I'll roast and eat it, nothing wasted here!), what was left were this five pretty little banana peppers.
I didn't really know what to do with them, but I remembered last summer (when I wasn't blogging) how, in the last week of my CSA, I got a huge bag of jalapeno peppers, on top of the many that had sort-of accumulated from my share over the previous weeks, and I hadn't known what to do with them either.  But then a friend of mine posted a Facebook update where she listed, among the other incredibly amazing urban homesteading things she does, she was making jalapeno sauce.  I asked her about it and she sheepishly admitted it was an Emeril recipe, and gave me this here link to it.  It used all my peppers, and only a few other ordinary ingredients, to make a hot sauce that I enjoyed in place of sriracha for six months!  It's hotter than sriracha, and I looooved it.

This time, I searched on allrecipes.com to find Hot Pepper Mustard, which sounded about right to me.  The recipe calls for making exactly eight times as much as I was going to make -- that is, it calls for 40 peppers and I had five.  I did a little dividing, some of which was actually damn tricky.  Like, what is 1 and 1/2 cups of flour divided by 8?  Well, a cup has 16 tablespoons, so the original recipe had 24 tablespoons of flour.  Luckily, that divides nicely by 8 into, hey, 3 tablespoons.  OK, now we're done talking math.

Point is, I made this here spicy mustard!
Except now the question is, how the heck am I going to use the mustard?  In the past I would have just made or bought some vegan hot dogs and gotten some buns and that would have been fine.  But right now, that's not how I'm eating.  I don't want to make seitan or get buns, or get a processed tofu dog from the store.  But maybe I can bake it with tofu or something and figure out a meal around that -- some greens, some fancy rice.  Probably I'll come up with simple stuff, but I'd love your suggestions!  How should a person who is eating in as whole foods of a way as she can manage use this spicy mustard?  I'm totally open to suggestion if you've got any.

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Hey?  Not familiar with the works of Raffi, and therefore feeling confused this post's title?  Don't say I never did anything for you.

My cellular, bananular phone!  I'm gonna be singing this all day.

6 comments:

  1. Oh, No. I have an earworm now. Oh no!!!!

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    Replies
    1. Hmmm...you could always drizzle it over roasted potato wedges. Or you could stir it into some kind of white bean dip to make a spicy dip for crackers or crudite. Or pretzels--it is mustard after all! Or you could freeze it until you have burger rolls or seitan. I bet it'd be killer on a veggie burger!
      --Tara

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    2. Good suggestions. I may make some veggie or black bean burgers and eat them over greens with mustard at some point. I thought about making pretzels because I made myself some Auntie Anne's style vegan pretzels during my non-blogging period, and they were delish, but I'm not sure it's worth the effect they had on my blood sugar. Luckily, the mustard should actually last pretty long in the fridge!

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  2. Oooh, vegan Auntie Annie's Pretzels! What recipe did you use? Please do tell. Black bean burgers will be awesome w/the mustard!
    --Tara

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    Replies
    1. I don't remember what I used, but it was something a friend of mine posted on facebook that he was making. It wasn't vegan, I don't think, but really easily veganized. Just a pretzel that has a bit of sugar in it and dipped into melted Earth Balance before the salt.

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