Rachel'S Radish Mustard (Vegan) - cooking recipe

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

Preparation

Wash and de-stem all the radishes, scrub those babies clean and remove all dirt, pebbles, imperfections, etc.
Put them into a food processor and pulse a few times until the radishes are all ground up into mush.
Mix the dry spices with the mustard seeds in a small bowl and add them to the ground radishes.
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.
Scoop into a jar and keep refridgerated, will keep for about 2 weeks.