On MLK Jr. day we all piled into Rachel and Brandon’s tiny Tacoma apartment for an Indian inspired meal.
Rachel’s menu:
Lentil dal and rice dish with cashews
Curried cauliflower pakoras
Baked sweet potato and green pea samosas
Haagen-Dazs mango sorbet
This time we remembered to take pictures, but not until after we’d started eating.
Both the samosa and pakora recipes are from Robin Robertson’s Vegan Planet. If you don’t own this, go to your nearest independent bookstore and buy it – now! This is like the Joy of Cooking for vegetarians. If you’re still in doubt as to whether or not you need another cookbook, try this fabulous recipe for samosas.
Baked Sweet Potato and Green Pea Samosas
1 cup unbleached all-purpose flour (I used whole wheat)
1/4 cup water
1 tablespoon plus 2 teaspoons peanut oil, plus more for brushing
1 small yellow onion
1 large sweet potato, baked until tender, peeled, and diced
1/2 cup frozen green peas, thawed
1 garlic clove, minced
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne, or to taste
Salt
1. In a medium-size bowl, combine the flour, water, and the 2 teaspoons peanut oil until well blended. Cover and let stand for 30 minutes.
2. Heat the 1 tablespoon peanut oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the remaining ingredients and cook until the vegetables are soft, about 10 minutes. Set aside to cool.
3. Preheat the oven to 375 degrees F. On a floured work surface, roll out the dough into an approximately 16-inch square that is about 1/8 inch thick. Cut into sixteen 4-inch squares. Place a small amount of the filling in the center of each square and fold one corner over the filling to the opposite corner to make a triangular shape. Seal the edges with water. Place the samosas on a lightly oiled baking sheet and brush lightly with peanut oil. Bake until golden brown, about 20 minutes. Serve hot.
Seattle Cooking Club 