From Issue 14 of News from the Kitchen
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 except flax meal in a high-speed blender until smooth.
- Add flax meal and blend again until smooth.
- Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square. You can choose the size, but for the ones in the photo, the mixture was spread 26 cm x 26 cm square.
- Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
- Once the nonstick sheets are removed, return to the dehydrator for 30 minutes, until both sides are dry to the touch but still pliable.
* Flax meal is flax seeds 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 to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.
- Step 1 — Cut the wrappers into strips approximately 7 cm by 25 cm, 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 cashews
- 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 of cayenne
- Blend all ingredients in a high-power blender.
Tip: for a really nice dip for crudites, add extra cashews or avocado and blend to get desired thickness.