Recipes

Mint Chutney
(Makes 1/4 cup)

2/3 cup fresh mint leaves
1/4 cup ground walnuts
1 teaspoon soy sour cream
1/2 teaspoon tumeric

Wash, dry, and mince the mint leaves. Mix them with the walnuts.

In a small cup, stir the soy sour cream and tumeric together, then blend with the mint and walnuts. Cover and allow to set for 30 minutes before serving.

Recipe from Vegetarian Cooking for People with Allergies, by Raphael Rettner, D.C.

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