I posted last week asking for vegetarian (or fish) uses for a jar of Coarse Tarragon Honey Mustard, and other vegetarian uses for condiments in general. I got all sorts of mouth-watering responses. Many thanks to everyone who replied; I think we will have a lot of fun with this!
From: awoods@magnus.acs.ohio-state.edu (Alan Woods)
Use it as a spread on sandwiches; Ann firms slabs of tofu in the microwave, then puts between bread with mustard and sprouts, sometimes tomatoes and mushrooms, for lunches.
From: lsamchuk@uoguelph.ca (Leslie E Samchuk)
I'm not a huge ketchup fan but I like it on eggs and grilled cheese sandwiches and tofu dogs. Mustard is great with cheese...you could put it on almost any kind of veggie sandwich (imagine rye bread with swiss cheese, lettuce, tomato, alfalfa sprouts, dill pickles and that wonderful sounding mustard you described...yum). I also find mustard a nice addition to things like macaroni and cheese. You could also use it in a salad dressing. I've always associated salsa with more vegetarian items than meat items myself, the simplest being corn chips. I don't really eat much chutney but I know it's in the local pub's plowman's lunch, which is vegetarian (good bread, local old cheddar, pickled onions, pickles and chutney, maybe beets too, I can't remember).And then there is the wealth of condiments I probably never would have tried if I wasn't a vegetarian...hummus, tsziki (sp?), babaganoush, tahini, pesto...the list goes on and on.
From: norrisj@boalt.berkeley.edu (Jennifer Norris)
Make salad dressing! Oil and vineger, 2:1, Then add mustard to taste--creates tangy and sweet taste that's amazing. I usually add in a couple twigs of rosemary or whatever fresh herb I have around also. Then shake like crazy & wow your friends. The other thing that helps is the kind of vinegar--I use rice vinegar & then add in some dashes of black raspberry vinegar or some otherwise fruity vinegar for a subtle addition. People think it's so good they end up lapping up their bread with it!
From: jannusk@server.uwindsor.ca (Jannuska Jennifer L)
My favourite - mustard on hot pretzels!
From: Lisa Bleyle From: Cheryl Melnick Sauce for asparagus, artichokes:
Mix 2-3 parts mayonaise to 1 part mustard and 1 tablespoon of lemon juice.
Whisk well, chill & serve. (chilling not necessary) Never tried it on
fish, but it would probably taste good on the more flavorful fishes.
Dipping sauce for:
I use it on vegetarian burgers too.
From: Ross Clement Also, chips (I have a deep fat frier) are a good opportunity to use
condiments such as tomato sauces, chutneys etc. Other vegetables can
be deep fried (with or without batter or breadcrumbs) and dipped in
various sauces. The other day I was dipping deep fried breadcrumbed mushrooms
in a sauce of yogurt, finely chopped garlic, fresh chives and thyme. This
was after eating similar mushrooms dves and thyme. This
was after eating similar mushrooms dipped in tartar (spelling?) sauce
at a restaurant. Also, a spot of chutney or pickle on top of a cracker with
(e.g.) sliced tomato, cucumber, cheese (if lacto), etc adds a lot to it.
For chutneys etc, they go good in veggie sandwiches, e.g. lettuce, tomato,
cucumber and curried fruit chutney sandwiches. (Finally a low-fat option :-)
Corn chips can also be dipped in a large number of condiments.
From: Sriram Naganathan [this gave me an idea, I might try making potato salad]
From: Gillis As far as meat goes, perhaps it could be used on swordfish or salmon, or
another fish with a heartier taste. Back in my more omnivorous days, I
used to mix mustard with a little jam (usually apricot) and sliced onions,
smear the mess over chicken breasts, then bake them. Perhaps a variant for
fish?
Oh, and while we're talking about condiments, have you tried Yves hotdogs?
They're veggie (I think they're tofu). They're great, and taste
almost (almost) meat-ish, though the texture isn't as chewy as your usual
'dog. They do, however, go well with mustard and ketchup.
Lastly, my mom used to make a cheese ball for the holidays. She'd make a
ball of cream cheese (yeah, it sounds gross), roll it in cracked pepper,
then soak the whole thing in a mixture of pineapple preserves and
horseradish for 3 - 4 days. To be served on Triscuits. Perhaps
marinating a spreadable cheese in chutney would be good, too?
Hi! Have you thought of using the mustard to make a honey mustard
marinade for tofu before grilling it? You could also marinate eggplant
or potatoes etc. and grill those too and the best part is you don't have
to throw away the marinade since there aren't any nasty meat parasites!
Here are some suggestions:
I eat fake vegetarian meats (e.g. Tivall tofu dogs in hot-dogs), and would be
horrified to make one and find that I was out of mustard. Haven't tried
saurkrat (spelling?) yet, but will do so soon.
As a life long vegetarian, I know of none other than vegetarian uses for
things!!
Here is a great use for a GOOD mustard:
Get a hold some hard pumpernickle bread (or a comparable rye). Whip up
some egg salad (has to have chopped celery and fresh black pepper!!)
Layer as follows - bread with mustard, egg salad, tomato slices, red
onion slices, romaine lettuce, thinly sliced swiss cheese (optional), bread
with mustard. (Alternately, you can add the mustard to the egg salad, but
then it limits its value to sandwiches only!!)
Accompany with 'very crunchy' potato chips (such as Krunchers brand),
highly garlicky dill pickles and a dark lager/ale (such as Newcastle Brown)!!
Bon Apetit!
Honey mustard is good on fried cheese (cornmeal batter). I've not made
this myself, but have bought it "out to eat", and it's wonderful. I would
think that any of the stronger flavored cheeses could stand up to such a
mustard. Eggs also hold up fairly well (my opinion) to mustard.