Hi there. Looking for a bit of culinary inspiration as I am attempting to convert this recipe to raw, vegan.
.25 cup OJ
2 T balsamic vinegar
1 T dijon mustard
2 t honey
1/8 t pepper
I’m thinking that I can easily sub agave for the honey. The dijon is throwing me off. I’m not sure there is raw dijon out there, but I’m seeing dijon in a lot of raw recipes lately. Also, the balsamic vinegar is problematic as well. Any thoughts?
i often use ground yellow mustard seed (i grind in a spice grinder) in vinaigrette dressing and the flavor/spiciness substitutes well for dijon mustard. also, the seeds thicken the dressing a bit for a nice texture. as for balsamic vinegar, would you consider unpasteurized apple cider vinegar? i understand there is some debate over acv…if it is actually raw. other possibilities, juice of meyer lemon or lime? good luck experimenting.