Mint Hemp Seed Chutney

I am so happy the weekend is almost here, this week has been rough at work and home with a house full of chihuahuas watching my mom’s chihuahua while she’s on vacation. Things have not exactly been peaceful here, they squabble over getting our attention, dinner, treats, and beds. Miko has been claiming the new “good” bed while protecting his two favorite toys.

While Leela has been cranky having two hyper-active male chihuahuas annoy her this week.

And she’s been taking out her frustrations by charging Miko in the backyard.

Don’t feel bad for him, he provoked her and she snapped.

She’s sleep deprived this week too I guess!

I’ve been trying to keep things simple and fast in the kitchen this week to prevent myself from snapping. Like this simple, 15-minute dinner of chopped broccoli and tempeh sauteed in fresh marinara sauce using tomatoes from our garden.

The vine ripened tomatoes had an amazingly rich flavor and the 4 cloves of garlic I used in the sauce added a wonderful kick. I topped it with a seasoned hemp seed nutritional yeast mixture that completed this meal perfectly.

Tonight I noticed I had some fresh mint and green onions to use up on our garden to say the least! The mint is taking over a planter bed while the green onions are about 3 feet tall!

Luckily I adore fresh mint and decided to create a hemp seed chutney loaded with it.

I ran the Vitamix on low to purposely keep the texture loose and chunky, the way I like chutneys. But it could easily be blended into a smooth and creamy salad dressing.

I simply coated spiral sliced zucchini noodles with the chutney and added more hemp seeds to make a heartier meal with more protein.

The chutney has a sweet, fresh, and bright flavor with a slight heat from the pepper flakes – a perfect summer dish.