Wednesday, February 27, 2008

Potato-Edamame Samosas with Coconut-Mint Chutney

Another drooler adapted from Vegan with a Vengance. Not for those nights you're crunched for time, but worth every tasty moment.


For the Dough
3/4 cup rice or soy milk
1/4 cup vegetable oil
1 Tbs apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
1/4 tsp turmeric
1/4 tsp baking powder
1 tsp salt

For the Filling
3 medium-sized russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons vegetable oil plus extra for brushing
1 tsp cumin seeds
1 medium yellow onion, very finely chopped
1 cup shredded carrot
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 tsp coriander
1/2 tsp ground turmeric
Pinch of cayenne pepter
1 tsp salt
Juice of 1 lemon
3/4 cup shelled frozen edamame (or green peas)

For the Chutney
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh coriander, finely chopped
1 clove garlic, minced
1 tsp pure maple syrup
1 tsp fresh lime juice
1/4 tsp salt


For the Chutney
Mix together all ingredients in a medium sized bowl and refrigerate for 1 hour. Serve at room temp.

For the Samosas
  1. Boil potatoes until tender, 20-30 minutes. Remove, drain and set aside
  2. Preheat oven to 400F
To make the dough
  1. Pour the wet dough ingredients into a mixing bowl. Add 2 cups of flour, the turmeric and baking powder, stir.
  2. Knead and gradually add remaining flour until dough is smooth, not sticky. (Should take about 10 minutes)
  3. Cover with a wet cloth and set aside.
To prepare filling
  1. In a large skillet over medium heat, heat oil and cumin seeds. Let seeds pop for about 1 minute.
  2. Add onions and carrots. Raise heat to medium-high and saute 7-10 minutes, until the onion begins to brown.
  3. Add garlic, ginger, coriander, turmeric, cayenne, salt and lemon juice and saute 1 minute more.
  4. Add potatoes, mashing as you go.
  5. Add edamame and mix well
Divide dough in half and roll on a floured surface until thin. Cut into circles with a 4-inch cookie cutter.

Place 1 1/2 Tbs filling into center of circle, dab the edges with water and fold over. Use thumb and forefinger along edge to seal.

To Bake:

Brush each side lightly with oil and place on a nonstick cookie sheet. Bake for 15 minutes, flip and bake for 10 minutes more.

Serve with Coconut-Mint Chutney

Wednesday, February 06, 2008

Black Bean Soup

So easy you can make it in 15 mintues with a two year old hanging off your chest and a puppy at your heels.

teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups vegetable broth
1 16-ounce can refried black beans (Pinto beans processed smoothly)
1/2 cup vegan sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

  1. Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes.
  2. Add the refried beans, black beans, and broth and bring to a simmer.
  3. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).
*And yes, the Che portrait in bean has absolutely nothing to due with this recipe, but come on I couldn't resist!