From Issue 14 of News From The kitchen

Click ‘more’ for full recipe and ‘how to’ diagram.

For the samosa wrappers

T = tablespoon
t = teaspoon
c = cup measurement

5c peeled courgette (zucchini)
3T olive oil
3t Lime juice
1/2t chili powder
2t garam masala
1t salt
1/4c flax meal*

• Blend all ingredients in a high-speed blender until smooth.

• Add flax meal and blend again until smooth.

• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.

• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.

• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.

* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the samosa filling

1c courgette (zucchini), peeled
3T water
1c sunflower seeds
1t dark miso
1T lemon juice
1 clove fresh garlic, minced
2t fresh ginger, minced
2T garam masala
1/4t turmeric
1t agave
8 sun-dried tomato halves
1/2t salt

• Grind all ingredients in a food processor, leaving some texture to the mixture.

• Add the following ingredients and pulse* in:

1/2c tightly-packed spinach, chopped small
2 sliced spring onions (green onions)
1/4c diced tomatoes
1/4c coriander (cilantro), finely chopped
1/2c peas

*Pulsing in done by switching the on/off switch several times in short bursts, so to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.

To assemble

Step 1 – Cut the wrappers into strips approximately 7cm by 25cm, and fold over the corner of one end.

Steps 2, 3 & 4 – Fold the pointed end created by the first fold over as in step 4.

Step 5 – You will now be able to open the wrapper up into a cone.

Step 6 – Fill with the mixture.

Step 7 – Tuck the corner in so it doesn’t stick out.

Steps 8, 9 & 10 – Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.

Steps 11 & 12 – Wet the remaining corner of the wrapper and fold into place to seal the samosa.

Step 13 – The completed samosa.

• The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like. I like to do this as they will be warm and ready to eat in a few hours.

For the cucumber mint raita

1/4c cashew nuts
1c cucumber
2t agave nectar
1t apple cider vinegar
1/2t salt
¼c mint
1/2 clove garlic
1/2t cumin
1t lime Juice
Pinch cayenne

• Blend all ingredients in a high-power blender.

Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.