Happy Tuesday Fabbies! So as promised, I told you guys that I would share some recipes with you this month. And I figured a sauce a week should be good right?! But I will say this, when it comes to eating a healthier diet, and making things yourself, it would definitely behoove you to invest in a blender AND/or food processor. And I use the word “invest” lightly. These days you can get blenders and food processors for under $30. Having these things will make your time in the kitchen so much quicker and easier. And the recipes you can make using a blender alone are endless. I literally use my blender every day to make smoothies, sauces, dips, or whatever. Throw the food in there and blend! So if you don’t already, treat yourself to a blender and food processor, and let those things do all the work for you. You deserve it!Today I will be sharing a “Honey” Mustard recipe with you! I put Honey in quotation marks because although it’s called honey mustard, you don’t actually need honey to make it. Personally, I don’t buy honey at all, but if it’s an ingredient in something that I’m eating, I don’t mind it. For people who eat plant-based diets, it is always a personal choice on whether one may or may not have honey as a part of their diets. For me, I don’t buy honey because I never use on it anything I cook or in my teas. I don’t mind the taste, I just have always bought agave as my choice of sweetener since going plant based, as I prefer that taste. Also, I try very hard to eat close to an alkaline vegan diet as much as possible, although I still have my guilty pleasures!
Before going plant-based, I used to LOVE honey mustard. Remember I told you before, I am a sauce/dip/condiment QUEEN! And it’s not up for debate. Gimme ALL the sauces. Last month, after eating a vegan smoked sausage, I thought about how good it would be if it had honey mustard on it. It then led me to try and find a recipe where I could make my own vegan honey mustard. (Regular honey mustard is often made with mayonnaise or some sort of dairy.) After searching I found one on Pinterest! I was intrigued by the ingredient list, so I could not wait to try it. *As a side note, when making homemade dips and sauces, I have found that it’s hard to find recipes that don’t require a lot of ingredients, because even though I’m “vegan”, it’s still many ingredients in vegan foods that I don’t eat. Soy being one of them. So that leads me to remixing and making my own from researching other recipes. For this recipe though, it was pretty spot on the first time I made it, but I of course always like to add my own special ingredients too because, more is more. Duh.
You’ll be shocked to know that a FRUIT is the main ingredient in this sauce, and that is a mango! Take a look at the recipe list below:
So here’s what you’ll need:
- 2 Mangos
- 1 teaspoon of sea salt
- 1 teaspoon of onion powder
- 1 tablespoon of mustard powder
- About 4 basil leaves (cleaned first)
- 1 and a half teaspoon of smoked paprika (optional)
- 1 tablespoon of agave
- 1 teaspoon of lime juice (or a good lime squeeze)
- 1/4 cup of grapeseed oil
Peel the mangos, then cut them up (don’t include the seed) and add them to a blender or food processor. Add the rest of the ingredients to the blender, including the basil, and seasonings, then blend on high for about 1 minute or so, or until smooth:
After you blend it up, it should look similar to the pic below:
Pour into a storage dish, or mason jar with a lid, and refrigerate! You’re done!
Ya’ll. I’ve been making this every week now for the last month. I am OBSESSED!!! I put it on my burgers, sandwiches, wraps, salads, vegan hot dogs, vegan smoked sausages, and my newest guilty pleasure and low-key obsession, these Field Roast Corn Dog Nuggets, pictured below:
I was telling my friend Tarekia the other day that I have become obsessed with these things! No really. They’re my favorite “vegan junk food” things to eat, and I really don’t like sharing them with the kids! Ha! Well really Zé. Vito doesn’t really care for them that much. They are such a guilty pleasure, and they taste crazy good with this homemade honey mustard sauce! I don’t eat these everyday, because again, just because something is “vegan”, doesn’t mean it’s healthy or good for you. And this is definitely a “processed” vegan snack. But ehhhh I treat myself to them once and a while.
But I digress. The homemade honey mustard sauce is bomb, and goes on practically anything and enhances the taste. Plus, it’s super easy to make, which I think is a win for anyone that has to cook anything from scratch! Who knew that mangos of all fruits would produce such a tasty sauce!
Have a great week Fabbies!