Baked samosa logs w/fruit-sweetened tomato ch

8 servings

Ingredients

Quantity Ingredient
8 cups Cauliflower; diced
1⅓ cup Baby peas, fresh or frozen
1½ tablespoon Coconut flakes, unsweetened
1 teaspoon Curry powder
⅛ teaspoon Cayenne pepper OR
½ teaspoon Paprika
2 teaspoons Virgin olive oil
2 tablespoons Ginger root; freshly grated
½ tablespoon Jalapeno pepper; minced
1 teaspoon Cumin seeds; crushed
½ tablespoon Coriander seeds; crushed
2 tablespoons Cilantro, fresh; chopped
1½ tablespoon Lemon juice
½ teaspoon Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil for brushing
5½ cup Tomato puree
2 cups Tomatoes; diced, with juice
½ cup White grape juice
Salt and pepper to taste

Directions

LOGS

CHUTNEY

Logs: Steam cauliflower in a large pan for 10 minutes.

If using frozen peas, defrost; addpeas and steam for 3 more minutes.

Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about ½ cup each.

Place one chapati on a work surface and brush lightly with water.

With your hands, shape a portion of the vegetable mixture into a log.

Place about 1½ inches from the botom edge of the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat processwith remaining chapatis.

Preheat oven to 375 degrees. Spray or brush samosas lightly with o8il. Bake for 15 to 20 minutes, until crisp and golden. Cut each samosa in half. Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney.

Hints: Samosas can be made a day ahead of time and baked just before serving.

If you can't find chapatis, you can substitute flour tortillas (either white or whole wheat).

Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1 ½ cups.

Hints:

Chutney can be made up to 2 ays before serving. Store in the refrigerator.

If you double the recipe, increase cooking time by 15 minutes.

If you freeze the chutney, season with salt and pepper before serving.

Per serving (3 logs + 3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source: Vegetarian Times, July 93/MM by DEEANNE

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