Rachel'S Radish Mustard (Vegan)

• 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

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.

fresh radishes, yellow mustard seeds, red wine vinegar, kosher salt, coriander powder, paprika, turmeric

Taken from www.food.com/recipe/rachels-radish-mustard-vegan-425953 (may not work)