- 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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