Apple Chutney

Apple Chutney

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This apple chutney is appreciated very much at Lighthouse Center® Poland. It is sweet and hot with warming spices such as cardamom, ginger, anise and chili. It fits well with Indian food and rice dishes.

Ingredients

500 g apples, peeled and cut in small pieces
1 tablespoon ghee or sunflower oil
1-2 fine shopped chili
1 ½ teaspoons aniseeds
1 tablespoon fresh grated ginger
½ teaspoon turmeric powder
½ teaspoon grated orange zest
2 tablespoons orange juice (fresh or from bottle)
180 g brown sugar
1 pinch of ground cardamom
2 pinch of ground cinnamon
2 pinch of ground nutmeg

Directions

Heat ghee or oil in a medium-sized pot. Add chili and anise and fry until the seeds are golden brown, being careful not to burn them. Add ginger, turmeric and the apples. Add orange juice, sugar, orange zest and spices.
Simmer over medium heat until the apples start to crumble and get a jam-like consistency, approximately 30 minutes. Stir often to avoid burning. Can or keep in fridge.

 

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Fast Vegan Mayonnaise

Fast Vegan Mayonnaise

Recipe for 300 ml mayonnaise

Serves: 6 persons   Time: 10 min

Ingredients

100 ml soy milk
1-2 tablespoons lemon juice
200 ml sunflower oil
1 teaspoon mustard
salt and pepper to taste

 

Directions

Pour the lemon juice in the soya milk and add the mustard, salt and pepper. While mixing the soya milk with a hand mixer pour the oil in slowly, continue to mix until all the oil is blended in. Now the mayonnaise should be thick and creamy. Add more salt and pepper if needed.

 

 

Hummus

Hummus

Recipe for 640g of hummus:

Ingredients

200g dry chickpeas
2 lemons
50g tahini
1 garlic clove
2 tablespoons olive oil
3 tablespoons water
½ teaspoon grounded cumin
salt (to taste)
kombu seaweed (optional)
spicy paprika (to taste)

Directions

By following the base recipe, prepare the chickpeas or, as an alternative, replace them with a 500gr of canned chickpeas. If you decide to use the canned chickpeas, don’t forget to drain and rinse well before using them; if instead you plan to have the dried ones, let them soak overnight, cook them with the kombu seaweed (it helps the digestibility of the chickpeas and introduces additional taste and minerals) and remove the kombu seaweed after cooking. In a blender, combine chickpeas and water and process them for few minutes until you will obtain a velvety cream. Add filtered lemon juice and process for another minute. Add tahini, garlic, olive oil, cumin and salt. Process everything again. Hummus is ready!

After sprinkling spicy paprika on it, serve on a bowl or plate and enjoy it with some toasted or unleavened bread. You can as well have it with some boiled potatoes or as a dip for raw veggies.