Samosa French Toasts. Launched! Vegan Chutney -Your Destination for Indian Vegan food and more. Samosa is a Fried or baked pastry with savory filling, usually potatoes and peas for the veggie version. (If you havent heard of Samosa yet, you need to head out to your nearest Indian restaurant today!) The filling/stuffing can be made several different ways and is very versatile. Here is a step by step Samosa Video by Manjula's Kitchen. Most days I dont make the fried Samosa. If I do, I end up baking mine. For a Quick version, I use the frozen uncooked whole wheat Roti dough. Its like frozen round pastry sheets, which I thaw, cut in half and proceed as in the video to make triangle samosas, by sealing the edges using a little water. The other day, I wanted to eat something savory for breakfast, and hubbs was giving me that (I am bored with the usual breakfasts, can you surprise me) expression. The batter is the Chilla batter(chickpea flour batter) which gives it a fritter coating, like a pan fried, stuffed Bread Pakora.
Other delicious things you can make with the stuffing.. Method: Why. Recipe for Butternut Squash & Chickpea Patties with Grape-Avocado Salsa. I’ve been in a bit of a funk lately that I really can’t explain. Perhaps the heat is getting to me? I spent the entire day Monday wondering what the heck to make for dinner and wondering why the heck nothing sounded good. Maybe because I just returned from a long weekend in Jacksonville putting down copious amounts of seaweed salad, brisket and brie tacos, and grilled shrimp? I mean, what else compares?
More on the Jax trip later. It took until about 4pm that something finally sounded edible, and go figure, it was only one of the weirdest combinations ever. During my little walks back and forth between the bench press and cable row station, I began to think about squash. And then I decided there needed to be grapes involved. Only just know, as I started typing, I realized something. Crazy how that stuff works, right? PrintSave Savory squash-based patties with the flavors of falafel, tucked into pita with sweet, crisp grapes and creamy avocado. Recipage. Salmon Croquettes » Pardon the Dog Hair. I realize that this recipe may not sit well with some of you, mainly because it uses canned salmon. Canned fish can get a bad rap. But salmon croquettes are a favorite around my house. And the fact that they are incredibly easy to throw together makes them all the more tempting to make frequently. I like to stuff mine full with vegetables, tossing whatever needs to get used up into the food processor.
The recipe varies each time I make it but the basics are there, bread crumbs, egg, salmon, and parsley. Frequently people ask me if they can use their blender instead of a food processor to do the heavy lifting… aka chopping. I actually don’t know the answer to that because my food processor is my go-to gadget. Homemade pepper jelly is a fantastic option for topping the croquettes. But if that isn’t available, mango salsa is an excellent and easy to make alternative.
Check out all those vegetables popping out of the croquette. Yummy. Weird? You don’t have to answer that. But make these okay? Jamaican Style Curried Kale and White Bean ‘Patties’ Just as I was prepping to make these yummy savory pastries, we heard a little ‘thud’ outside. S and I went out to the deck to see what was going on. It was a little red bird lying motionless and belly up on the deck. Little red feathers were floating down. We quickly realized what had happened. The poor bird had crashed into our living room window mid-flight. Apparently 100 million birds die each year, crashing into transparent windows. S was going to sweep up the bird after dinner. The dead bird was waking up and about to fly away! I later read online that many birds that hit windows are just passed out, not dead. Jamaican Style Curried Kale and White Bean ‘Patties’makes 8 muffin sized ‘patties’ This is my interpretation of a Jamaican patty, so its not exactly authentic, but very tasty nevertheless.
Thaw the puff pastry for 45 minutes. In a large pot, bring plenty of water to a boil. Drain and wash the cannellini beans. Now add the cannellini beans and blanched kale to the skillet. Veggie Pâté Recipe. The first time I had veggie pâté, I was still at University, visiting one of my aunts. Come to think of it, that's almost 20 years ago...
Man, time does fly, doesn't it?! Anywho, my aunt was on a health kick at the time and she was experimenting with all sorts of vegetarian dishes such as seitan pie, quinoa soup, all sorts of millet recipes and of course, veggie pâté. She didn't make the pâté herself though, she bought a brand that originated in the restaurants Commensal. I mention this because, it is the only brand I actually like but it is quite expensive. At the time, I didn't even think making veggie pâté at home was possible, so I just kept buying the pre-made kind. But once I found recipes for it, I decided to try making some myself. The recipe I'm posting here today, is the one that comes closest to the Commensal recipe, in my opinion. Veggie Pâté Adapted from Végétariens... mais pas légumes!
*Once grated, you should have about 560g of veggies, total. Millet and Sweet Potato Cakes. It seems like every Sunday evening R and I say to one another, okay. Starting Monday, we're only going to eat healthy. Actually, I don't really believe in only eating healthy, but it's good to start each week with the best intentions I suppose. Another thing is that I'm not really all that into diet books. I don't like the lists of 'good' and 'bad' foods (since when is food a moral question, anyway?) And I don't like all the rules. Oh, and flavor. But I do like to cook with real food. Millet is a delicious whole grain, not overly assertive (less so than, say, quinoa) and it soaks up the stock and holds everything together.
Millet and Sweet Potato CakesAdopted from Eat Up Slim Down Annual Recipes 2009 Bring the millet and the broth to a boil in a small saucepan over medium heat. In a medium sized bowl, stir together the sweet potato, onion, eggs, flour, thyme, pepper flakes and salt and pepper. Heat a large saute pan and add either oil or cooking spray. Olives for Dinner: Curried Chickpea and Onion Fritters. Indian food is my nemesis. Don't get me wrong, I love all vegan Indian food—I'm just lousy at replicating it. More than once I've tried to replicate various dishes at home, but it always ends in disaster.
I follow instructions exactly, use high-quality spices (and even the prepared ones that have everything mixed together for you with instructions) and BAM! Instant straight-to-the-garbage-disposal-type failure. However, I've had vegetable pakoras on my mind lately after having some amazing ones at an Indian restaurant a few weeks ago and, given that pakoras are deep-fried, I decided to take a stab at recreating them at home. (Although I may be lousy at replicating Indian dishes, I do know a thing or two about deep-frying.) Because the recipe below is far from an authentic Indian pakora recipe (I used bread flour, unsweetened almond milk and sriracha), I am calling these fritters instead. 1 can of chickpeas, rinsed 1/2 cup bread flour 3 TB chickpea flour 1/2 tsp baking powder 1 TB raw tahini.