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Samosas and Chutney

From the Raw Chef's Collective

1 cup soaked walnuts
1 head cauliflower
1 yam
1 onion
1 zuchini
1 lemon, juiced
1/2 cup peas
2 tbsp curry powder
2 tsp celtic sea salt or nama shoyu
2 cloves garlic
pinch of cayenne, habanero or jalapeno (if desired)

Cuisinart (food process) the nuts and garlic to a paste; Cuisinart the peeled yam and cauliflower to a puree; dice onion and zuchini; mix with rest of ingredients; form into pyramid; bread (if you have any raw bread or cracker crumbs); dehydrate 3- 9 hours at 95 degrees.

Chutney

In a blender place 2 cups sweet fruit (bananas, persimmons, cherries, etc); 1 cup pitted dates; 1/2 tsp. curry powder; pinch of sun dried lime (optional); pinch of cayenne; 1 tsp. salt or nama shoyu; 1 clove garlic; 1 inch ginger; 1 tsp olive oil; splash of h20. BLEND UNTIL CREAMY

Tops- Use oven on lowest setting with door open if no dehydrator; serve with sliced cucumber, salad, sliced purple onion.  Samosas should be crispy on the outside, soft on the inside; serve with a generous dollop of chutney!

 

 
 
 
 
 
 

 

 

 

 

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