Potato Pancakes And Wild Blueberry And Apple Chutney Recipe

Ingredients For Potato Pancakes And Wild Blueberry And Apple Chutney Recipe

• 2 pound Potatoes
• 2 Carrots
• 1 Medium Onion
• 0.5 cup 1/3-flour
• 0.5 cup Aquafaba chickpea or other bean brine
• 0.5 teaspoon Each thyme and sage
• NaN As required Salt and freshly ground pepper
• 2 tablespoon Canola oil
• 3 Large apples
• 1 tablespoon Brown sugar
• 0.25 cup Water or apple juice
• 0.33000000000000007 cup Bonne maman wild blueberry preserves
• 2 teaspoon Grated fresh ginger root
• 2 teaspoon Lemon juice
• 0.25 teaspoon Lemon zest
• 1 tablespoon Olive oil
• 1 Medium Onion Chopped
• 2 Cloves garlic minced
• 0.5 Red Bell Pepper Chopped
• 0.5 Green Bell Pepper Chopped
• 16 ounce 1 block tofu, drained
• 0.75 teaspoon Garlic powder
• 0.25 teaspoon Smoked paprika
• 0.5 teaspoon Each thyme sage, and oregano
• 2 tablespoon Nutritional Yeast
• 0.5 teaspoon 1/4-turmeric
• pinch Kala namak black salt, optional