Rachel's Radish Mustard (Vegan)

I never cared for storebought mustards. Every time I saw a recipe calling for prepared dijon mustard I'd just say "Blech!" I always thought I just inherently didn't like it. But I got the idea to make this after playing that old school DOS game Legend of Kyrandia 2 where you have to cast the Sandwich Spell. :) In real life, it turned out pretty good after some tweaks and additions. About 1/2 pound radishes/1 large bunch will do it, about 8-10. If buying pre-cut/pre washed radishes-- about 1-1.5 cups should do it. You can use ground mustard powder in place of the seeds if you like, but I like the grainy texture and fresh flavor release the seeds give.

• Ready In: 10 mins
• Serves: 1
• Yields: 1 jar

Ingredients

• 8 -10  fresh radishes
• 1⁄4 cup yellow mustard seeds
• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon kosher salt (or sea salt)
• 1  teaspoon coriander powder
• 1  dash paprika
• 1  dash turmeric

Directions

1. Wash and de-stem all the radishes, scrub those babies clean and remove all dirt, pebbles, imperfections, etc.
2. Put them into a food processor and pulse a few times until the radishes are all ground up into mush.
3. Mix the dry spices with the mustard seeds in a small bowl and add them to the ground radishes.
4. Add the red wine vinegar, and click on a continuous pulse until all the ingredients have completely smoothed together, and a pleasant yellow color results.
5. Scoop into a jar and keep refridgerated, will keep for about 2 weeks.