Green Mountain Mustard makes mustard differently. They’re not your run of the mill yellow mustard in a squeeze bottle. In fact, they’re not even gourmet mustard. They make different mustard. Mustard that isn’t bright yellow. Mustard that isn’t boring. And mustard that belongs on way more than just your everyday office sandwich. Green Mountain Mustard started out as a “let’s just see if this stuff sells” mustard back in 2007. Several years later, it’s evolved into a brand known for wacky flavors that take you on a flavor journey far beyond national, squeeze-bottle counterparts. With flavors like Deli Dirt (the blend of toppings on an everything bagel), Atomic Rooster (made with homemade Sriracha sauce), and Clove Encounter (made with a whopping 10 cloves of garlic in every jar), we like to help you push the flavor boundaries of condiment creation. ‘Deli Dirt’ deliciously healthy ingredients: Did you know that there are 3 different types of mustard seeds? Mustard plants produce three types of mustard seeds (arguably two): Yellow and brown. There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown. You can enter to win 3 Green Mountain Mustard flavors for yourself: 1 jar of ‘Deli Dirt‘ We all know everything bagels are the greatest thing on the planet, right? Right. Well, what if you took all of the toppings from an everything bagel and combined it with made-from-scratch mustard? You’re correct. You’d get Deli Dirt! Stack your next burger high with pickles. Add a slathering of Deli Dirt and you have a hamburger big NYC delis are jealous of. 1 jar of ‘Clove Encounter‘ Each jar comes jam-packed with 10 cloves of garlic making this award-winning mustard truly out-of-this-world. When people try it, we get reactions like “Whoa! That’s Garlicky!” and “Oh My Garlic!” And did we mention this makes the world’s best garlic bread? Who needs butter when you have garlic mustard 1 jar of ‘Atomic Rooster‘ This isn’t just another run-of-the-mill sriracha product. Why? Because we make our own sriracha sauce – from scratch – using red fresno chiles and fresh-peeled garlic. That’s why. If you want to be blown away, pick up this jar. Check out all the fun recipe details and what’s going on at Green Mountain Mustard HERE…. and then enter to win a some fabulously creative and spectacularly yummy mustard for yourself below.
- 1 1/2 cups Buckwheat Flour
- 1/2 cup Vegan Cream Cheese
- 4 oz. Green Mountain Mustard "Deli Dirt" Mustard (or other spicy brown mustard of choice)
- 1/4 cup Tahini
- 2 oz. pickle juice (from a jar of sour dill pickles)
- 1/2 cup whole flax seeds
- 1 cup sunflower seeds
- 1 Tbs red pepper flakes
- 1 tsp sea salt + more for garnish
- 1 tsp turmeric
- big pinch of cayenne pepper
- 1/3 cup sesame seeds
- In a food processor, combine cream cheese, mustard, tahini, pickle juice, red pepper, salt, turmeric and cayenne pepper. Blend until smooth. Add in the Buckwheat flour and pulse several times to mix in the flour. Remove the batter to a large bowl.
- Stir in the remaining ingredients except for the sesame seeds. Cover and chill for about 30 minutes in the refrigerator.
- Spread your cracker batter onto dehydrator sheets, about 1/2 inch thick. It will be very sticky. You may want to put a little oil on your hands to help spread out the dough. After you've spread out the batter (it will cover about 1 and 1/2 sheets) you can use a sheet of wax paper on top of the batter to press down the crackers and make them more uniform if desired.
- No dehydrator? Just spread your cracker batter out onto a non stick baking sheet in the same manner.
- Sprinkle the tops of your crackers with sesame seeds and additional sea salt for extra flavor.
- Cook at 145 degrees in the dehydrator for 1 hour. You can score your crackers into squares at this point with a knife and then return the crackers to the dehydrator and cook an additional 8 - 10 hours at 115 degrees or less (or overnight) they won't really over cook. Just heat them until they are crisp to your liking.
- Oven baking: You'll need to watch the crackers closely. Bake at 350 degrees for about 30 minutes. Take care not to burn the tops.
- Store in a sealed container for up to 3 weeks.
Contest ends April 12th. U. S. residents only please.
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I LOVE mustard spreads as you all know. I even make my own mustards from time to time. But when the folks at Green Mountain Mustard let me try out a couple of their Vegan mustard flavors, I was definitely up for the job. The ‘Dirt Deli’ flavor is mild enough for any great condiment lover. So when I made up a batch of ‘Deli Dirt Mustard’ Flax Crackers, I added in a few spices of my own. I call these crackers but they work just as well as croutons, soup toppers, or just nibble away at them when you need that crunch and flavor blast.
Dip them into your favorite fruit spreads, top with a fresh guacamole like I did, or use them for a Vegan bread. When you make your own crackers, you can adjust the size to what ever you like. I can’t wait to try these out with a little more ‘Dirt Deli’ spread onto them and some fresh veggies layered between two squares.
YUM ♥ So glad I found Green Mountain Mustard. You will be too.
Can’t you just taste the spicy crunchy goodness of these? Guacamole makes a wonderful compliment.
Have a safe weekend folks ♥Green Mountain Mustard supplied me with some samples of their product for review though I was under no obligation to do so.
More from my site
- Asian Pear Pie – Gluten and Sugar Free Options
- Brandi’s Sweet Chocolate Crepes from “The Vegan 8” – ‘Breakfast In Bed-Fest’ entry # 4