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everybone
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Samosa Stuffed Baked Potatoes & Berry Pie

Samosa Stuffed Baked Potatoes & Berry Pie - Two awesome dishes. Made this for my friend who's leaving Richmond for Europe. Goes GREAT with some organic red wine from Kroger.

Samosa Stuffed Baked Potatoes! (from VEGANOMICON)

Ingredients:
4 large potatoes
(Bake these for an hour before you begin. I poked each potato with a fork 8 times, wrapped them in tinfoil and baked them for an hour at 400 degrees)
1/4 cup veggie broth
3 tbsp. peanut oil (i use olive or safflower)
1 tsp. yellow mustard seeds
1 tsp. coriander seeds, crushed
1 cup diced yellow onions
3/4 cup diced carrot
2 cloves minced garlic (i bought fresh garlic in a jar and used 2tbsp.. i love garlic!)
2 tsp. grated ginger
2tsp. ground cumin
1/2 tsp. tumeric
1/2 tsp. salt
1/2 cup frozen peas
fresh lemon juice of 1/2 lemon
extra oil to brush/spray the potatoes

Putting it all together:
Once the potatoes cool, cut them in half lengthwise and scoop out the insides. Mash the potatoes you scooped out and add the veggie broth in a bowl. Keep the oven heated at 400 for later.
In a large skillet, heat the oil and throw in the carrots, onions, mustard and coriander seeds. Once the veggies start browning, add the garlic, ginger, cumin, tumeric, salt and about 1/4 cup of water. If it looks too dry add some more water. Once the potatoes are cooked through, add the lemon juice and peas until cooked through.
Brush the potatoes skins with oil, then scoop the filling into the skin, pressing gently. Line the stuffed potato halves on a baking sheet and bake for 20 minutes!

AND

An amazing berry pie recipe I concocted.

Ingredients:
FILLING
1.5 cup blackberries
1.5 cup raspberries
1 cup strawberries sliced in half
1 med. size banana mashed up
1tbsp. flour
1/4 cup sugar
1tbsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger

TOPPING
1/4 cup rolled oats
1/2 cup flour
1/4 cup sugar
1.5 tsp. aniseeds
1/2 tsp. ground cinnamon
pinch of salt
4.5tbsp. canola oil

PREHEAT OVEN TO 375

Filling:
Throw all the filling ingredients into a pan and stir to dissolve the starch (i used an 8in. but you can go a little bigger to avoid wasting ingredients). Set aside.

Topping:
Toss all the topping ingredients into a big bowl EXCEPT THE OIL. Mix with a fork. Drizzle a tbsp. of the oil and stir well with a fork. Drizzle the next tbsp. of oil and stir well with the fork, etc., etc., until all the oil is used and it looks a little crumbly and a little moist. Stir up well. Take a big serving spoon and place evenly over the filling ingredients. It just sits on top. Bake for 45 minutes.

GOES GREAT WITH VANILLA ICECREAM!
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