Cauliflower Samosas

[jade blossom]

I know that a lot of you have the book "Raw Food Real World". Have any of you tried the Cauliflower Samosas? They sound really unique and tasty!

[jade blossom]

Since I haven't had any replies to this post, I thought I would try again bringing it to a more late-night current posting. I am just going to make it and see how it turns out. I'll post on the outcome and hopefully slip in a picture as well. Also, I'm going to try the 30 day challenge begining Sept. 1st. Wish me luck! :)

[blessed]

I can't wait to try it, i think i'll try it tomorrow. Thanks for the idea.
I will try and find the recipe, it sounds delicious. :D :D
Ann

[berrymarymac]

I miss eating Samosas a lot. I love the book...so I'll try the recipe, but I don't like califlower. Tell us how it goes!!

[jade blossom]

Hi Blessed, the recipe is on page 204 in the book, "Raw Food, Real World". If you make them before I do, please post about the results! Thanks.

[Lay-Lay]

never had it. Must tell us how it turns out. I have fixed a couple raw dishes with cauliflower and didn't find them suitable to my palate.

[blessed]

:) I don't have that book, i have Alissa's book though.
Could you post the recipe for me so i can make it tomorrow.
I've been making a recipe for eggplant, here it is my husband loves eggplant now.
Take a large eggplant and peel it and cut it in half
Soak it in salth water for 1 hour and rinse
scoop out the middle the seeds too and feel with peeled and thinly sliced onions. Chop up tomatoes in small cubes and add seasoning of choie.
Have 2 large collard green leaves, lay them end to end put 1/2 of the eggplant on the leaves, put the onions in with the tomatoes and seasoning drizzle some olive oil over it and fold the collards greens around it and fold into a package.
I have a convection oven and i put it on low and warm it for about an hour and 45 min to two hours and take it out, the flavors have blended together and i have raw corn warmed on the side and it is so good and filling.
My husband who is hard to please said that he now loves eggplant.
Hope you try it and like it, we do. :) :)

Ann

[jade blossom]

blessed, I went to bed before reading your last post last night. Your eggplant recipe sounds really great. I wrote it down to try soon. The cauliflower samosas recipe is really long with several parts. The wraps are made from coconut meat, coconut water, and spices... pureed and dehydrated. The filling is made from cauliflower broken down in a food processor tossed with a mac. nut cream seasoned with ginger and garam masala (Indian spices, I believe). The cauliflower, seasoned cream, some fresh peas, and cilantro are stirred together to make the filling for the coconut wraps. The filling is dehydrated in a bowl for two hours to soften the cauliflower and thicken the cream. Then you make a banana tamarind sauce and mango chutney to dip everything in.
I'm sorry I didn't include all of the amounts and exact directions. I'm going on a search today to see if I can find some of the ingredients; such as the garam masala, chunky chat masala, and seedless tamarind. Sometimes I can't even find young coconuts here. I did email a lady that writes a raw food blog about this recipe. She wrote back that she has made this several times and her whole family loved it. Said that she skipped the banana tamarind sauce. I'll let everyone here know what I find and how it turns out.

[blessed]

:) You are such a doll.
It's difficult to satisfy my husbands taste buds. He will try things i make and tolerate them but to find something he really likes can be very difficult.
Thanks for taking the time to help me out. :D

Ann

[Guppy]

Hi,
I have not made these but I ate them at the restaurant (Pure Food and Wine) and they were WONDERFUL! I don't like recipes with raw cauliflower either, but they had the cauliflower so smooth and creamy and with no strong cauliflower taste at all. They sure work some magic in that kitchen!

Tell me if you make these and how they come out.
emily

[asil]

I just bought that book and it is amazing! I've only had it 2 days so I've only made the watermelon gazpacho and the pina colada. But I plan to make the samozas and a few of the desserts in the next few days.

[Diana Cda]

Anyone ever made these? They sound very intriguing. :)

[StarFire]

no - and I don't have the book either ... but it really does sound yummy doesn't it? I love califlower too! yummmm.... I wonder if there's a way to find the recipe? :confused:

[Diana Cda]

This might be it here: http://thesunnyrawkitchen.blogspot.com/2007_04_01_archive.html
Some pictures there, too, on how to prepare, looks like.

[carolg]

http://gliving.tv/greenchefs/sarma/Cauliflower-Samosas/index.php

Thanks that Carmella shared the link at her blog.

Cauliflower Samosas
By Sarma Melngailis


carolg

[Raw Jewelrylady]

I've been wanting to make these, but cannot get any young coconuts for the wrappers. I am going to try & improvise & report back.;)

RJL

[Diana Cda]

http://gliving.tv/greenchefs/sarma/Cauliflower-Samosas/index.php

Thanks that Carmella shared the link at her blog.

Cauliflower Samosas
By Sarma Melngailis


carolgThanks for this other link, Carolg! :)

[Diana Cda]

I've been wanting to make these, but cannot get any young coconuts for the wrappers. I am going to try & improvise & report back.;)

RJLGood idea. Young coconuts are hard to get for me, too. Wonder if anything else would work?

[Bridle7]

I've made them (after enjoying them at the restaurant). My error on the first attempt was that I spread the samosa wrap mixture too thinly on the dehydrator and dehydrated for too long -- used this as a sort of yummy - crumbly (like a croissant or phyllo pastry crumbs) mix on top of the filling. Since then I've had success with the exception of when I've used frozen young coconut meat that made it the wrap mix to have too much water. Have also tried making the wraps with blended shredded coconut and water - it worked and regretted not paying enough attention to volume (however, all you savvy un-cooks probably can figure this out by feel). Personally love the samosa wrap around all savoury mixes (including more greek-type flavour mixes). For the filling recipe I like to substitute parsnips for the cauliflower or a mix of both.

Think it is a good time to make them again...

[Diana Cda]

...
Have also tried making the wraps with blended shredded coconut and water - it worked and regretted not paying enough attention to volume (however, all you savvy un-cooks probably can figure this out by feel).

...What a great idea!! If you try it with the shredded coconut and water, can you let us know quantities, even if roughly? I'll buy some shredded coconut today (cheating for now).

That would be an awesome solution to the coconut problem. I can go to our small chinatown, but if I had a recipes where I could use shredded coconut, would then consider making the special and long trip to buy them and buy a lot and spend the time opening and preparing my own "shredded" coconut.

You said the frozen coconut meat was too watery. Perhaps there might be a solution there, nonetheless, it's just figuring out how to work against the extra water. Perhaps reducing the liquids in the recipe by x amount of cups when using frozen coconut meat??

[Bridle7]

As far as making it with shredded coconut I just kept mixing water and shredded until it seemed like a dough. Started with about 2 cups shredded, 1/2 cup water and then kept adding and pulsing until it was a good consistency (though next time I'm going to pay close attention to measurements to share). Once I tried with shredded coconut that had been soaked and really not make much a different - find the Blendtec so efficient and powerful this step was unnecessary.

As far as using the frozen young coconut I learned that it simply takes less water (once defrosted the meat is more juicy than from fresh) -- it works but just wanted to share an error I made so others can avoid it.