4
May
2009
Vegetable Samosas with Cucumber & Mint Raita
Saved in:- Main Courses,Raw Food Recipes,Starters
From Issue 14 of News From The kitchen
Click ‘more’ for full recipe and ‘how to’ diagram.
For the samosa wrappers
5 cups peeled courgette (zucchini)
3 tablespoons olive oil
3 teaspoons lime juice
1/2 teaspoon chili powder
2 teaspoons garam masala
1 teaspoon salt
1/4 cup 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
1 cup courgette (zucchini), peeled
3 tablespoons water
1 cup sunflower seeds
1 teaspoon dark miso
1 tablespoon lemon juice
1 clove fresh garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons garam masala
1/4 teaspoon turmeric
8 sun-dried tomato halves
1/2 teaspoon salt
- Grind all ingredients in a food processor, leaving some texture to the mixture.
- Add the following ingredients and pulse* in:
1/2 cup tightly-packed spinach, chopped small
2 sliced spring onions (green onions)
1/4 cup diced tomatoes
1/4 cup coriander (cilantro), finely chopped
1/2 cup 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
1/4 cup cashew nuts
1 cup cucumber
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 cup mint
1/2 clove garlic
1/2 teaspoon cumin
1 teaspoon lime Juice
Pinch cayenne
- Blend all ingredients in a high-power blender.
Tip: for a really nice dip for crudite, add extra cashews or avocado and blend to get desired thickness.
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