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As I said before in the post below, for dinner tonight we expirimented with making our favorites from the Indian bistro in town at home. One of those favorites, mint chutney, was the first on our list. We found a recipe with pretty common ingredients at http://www.food.com/, altered it a little, and whipped it up to have along with our Indian feast. Here’s one of our Indian favorites, made simple!

Ingredients…

  • 2 cups fresh cilantro, chopped
  • 1 cup  fresh mint, chopped
  • 1/2 teaspoon ginger (jarred or fresh)
  • 1 cloves garlic, chopped
  • a pinch of ground red pepper, to taste (this is very strong, so don’t over-do it!)
  • 2 tablespoons shredded coconut
  • 1/4 cup lemon juice
  • salt, to taste
Directions… 
  1. Put all of the ingredients in your blender, and chop in pulses, scraping down the sides with a rubber scraper on each interval.  DO NOT LIQUIFY IT! Be careful not to cut your rubber scraper on the blade!
  2. scrape out of the blender after you have achieved a finely chopped texture.
To Serve!
Serve mint chutney along with pita bread or naan for a appetizer or side, or along with meat, as a spread for sandwiches, and a topping for chicken or fish.
ENJOY!
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The finished product! Yummy!

     This recipe stems from Giada at Home’s recipe for Vegetable Rolls with Chili Mayonnaise. But, of course, I couldn’t find the rice paper/cellophane noodle wraps at my local grocery. So, already having the know-how to make sushi, I just used the recipe for the chili mayonnaise sauce with some vegetables and rolled that. But, obviously, mayonnaise isn’t vegan and there was also fish sauce in the origional recipe, so I substituted some things and changed a few ingredients around to make it vegan. Hope you try it!

Ingredients for the Sauce

  • 1/2 cup veganaise
  • 1/3 cup sweet thai chili sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. lemon juice
  • 2 cloves minced garlic
  • 1 tbsp. brown sugar
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint

Ingredients for the Rolls

  • 1/3 red bell pepper
  • 1/3 yellow bell pepper
  • 1/3 green bell pepper
  • 1/2 cucumber
  • 1 large carrots
  • 3 stalks celery
  • 1 pack nori, which are seaweed wraps for sushi (about 10 sheets, you’ll only need 3-4)
  • about 4 cups cold, cooked sticky rice (short grain), I made mine the day before.

Directions

For the chili mayonnaise:

  1. In a small bowl, mix together the veganaise, chili sauce, soy sauce, lemon juice, garlic, brown sugar, mint, and basil.
  2. Cut up the vegetables into shoots about 1/4 inch wide and 3 inches long.
  3. Mix in the vegetables and let sit.

For Rolling:

  • Place a nori sheet on your cutting board.
  • Spoon about 3 small piles of sticky rice onto it.
  • Before you spread it, DIP YOUR FINGERS IN WATER! This will make it easier and the rice won’t stick to your hands. Then spread the rice evenly on the sheet, and remember to leave about a 1 inch margin at the top.

               

  • Onto the lower half of the sheet, place a few pieces of vegetables from the sauce bowl.
  • Start slowly wrapping from the lower half up.
  • Once you get to the 1 inch of nori left at the top, dip your finger in water and slide it across the margin. (This will keep it sealed.) Finish rolling.

               

  • With a VERY SHARP knife, carefully slice the log into rolls. (You might want to junk the ends, they usually turn out uneven and loose, but the rest of the log is great!)
  • Finish rolling all of your ingredients into rolls.

To Serve!

To serve these rolls, arrange them on a large plate or seving dish. On the side, have a small bowl for soy sauce at each setting. As an extra, you could have wasabi and pickled ginger on the serving dish with the sushi. Chopsticks are great, too!

 

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