Happy New Year, it been awhile since my last post, the holidays and entertaining sort-of got in the way. I do have a bunch of new recipes that I tried out over the holidays that I will be posting soon. A few of them I want to test once more before posting.
We are still playing with the whole plant based diet and trying to strike a balance with the introduction of some seafood from time to time. I did go a bit over board during the holidays with having seafood in most every dinner party and I must say I/we did not feel as well as we did prior all this seafood. We still have not had any red meat of foul, well I fall of the wagon one night and had wings, oh I have been craving them but I did pay for it over the next several days.
But I think the take away is, that the 95% Plant based diet we were on from September thru beginning of December is the right choice, we lost weight, we slept better, felt better, our skin was better and a Marini is Vegan, how can we go wrong. So, there will be a lot more plant based recipes in 2018 to come. Now I will be posting non-plant based recipes, I have stacks of yellow pads with recipes that I have not posted yet and to be honest pastry and cakes taste better with real butter verse Earth Balance.
So, I came up with this over the holidays, it is baked not fried and you can swap out the fillings for nay veggies you wish. The dough is the same simple dough that I had posted with Scallion pan cakes
1 ½ cups of unbleached Flour
1/3 to ½ cup of water
vegetable oil (for brushing pastry)
Buy a package of wonton wrappers
3 medium potatoes, diced
3 tablespoons vegetable oil
1 onion, minced
1 teaspoon of ground cumin
1 teaspoon yellow mustard
1 teaspoon garam masala
1 teaspoon ground coriander
¼ teaspoon chili powder
½ cup frozen peas
Salt to taste
Sesame Seeds - optional
Pre-heat oven to 375 degrees
Line a baking sheet with parchment paper
Place all the ingredients for the filling in a large bowl, with the exception of the peas, toss to coat and pour out onto the baking sheet. Place in the oven and roast for about 25 to 35 minutes or until the potatoes are tender but not too soft. Set aside the let cool.
If making the pastry, place flour and water in a bowl and mix until combined, roll into a ball, brush with oil, place in a bowl and cover with plastic wrap to set.
Once potatoes have been removed from oven to cool.
Cut dough into four parts, roll out and cut into 4-inch squares.
Line a new baking sheet with parchment paper
Add to peas to cooled potatoes, mix and spoon onto cut squares, fold into triangles, pinch edges to seal and place on parchment paper, brush with oil , sprinkle with sesame seeds (optional) and bake for about 20 to 30 minutes until golden. Turn Samosas over once during baking brushing with oil before returning to oven.
Remove and let cool for 5 minutes before serving – enjoy