Carmella
12-06-2006, 01:56 PM
I made RFRW's Cauliflower Samosas last night and they were YUMMY! As young coconuts are hard to find here, I used thin slices of turnip, ravioli-style as wraps. We served them topped with a curry sauce. (See Photo only thread)
Here's the recipe:
Cauliflower Samosas
Samosas - deep - fried vegetarian turnovers - are a classic Indian street food. Our version is a bit more delicate than the friend variety, but incredibly savory. You can make them a few hours ahead and keep them warming on trays in the dehydrator, this also keeps them dry, so they won’t stick together, as they would if you piled them up and set them aside. They are a perfect hors d’oeuvre, or you could serve just a few of them per plate as a starter.
For the samosa wraps:
2 cups young coconut meat
1 1/2 cups coconut water (or more)
1/2 tsp cayenne
1/2 tsp sea salt
In a Vita-Mix or high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
For the filling:
1 large head cauliflower, florets only (I used a mixture of parsnip and cauli)
1/2 cup raw macadamia nuts (used half cashew and half macs)
1 cup filtered water
1 tbs garam masala
2 teaspoons Chunky Chat masala (or substitute garam masala)
1 tbs chopped fresh ginger
Sea salt
Freshly ground black pepper
1 cup fresh peas or thawed frozen peas
1 handful julienned cilantro
Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It’s okay if they are not entirely uniform in size - they add texture.
In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste.
Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
Toss the cilantro in with the cauliflower mixture just before filling the wraps.
For the tamarind sauce:
1 cup soaked and strained tamarind pulp
3 tbs maple syrup
1 tbs nama shoyu
1 tbs extra-virgin olive oil
Pinch of sea salt
Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.
For the banana tamarind sauce:
1 cup Tamarind Sauce
1 small banana
1 tsp ground cumin
1 tsp minced ginger
1 small red chili pepper, seeded
Pinch of sea salt
Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
For the Mango Chutney:
4 cups diced ripe mango
3 tbs lime juice
2 tbs minced ginger
2 green onions, white and 1 inch of green, diced
1/2 small jalapeno, cored and seeded, diced
1/2 tsp sea salt
1 small handful cilantro leaves
In a food processor, add all of the ingredients and pulse to combine well, but keep it chunky. Store in a covered container in the refrigerator for up to 2 to 3 days. (Makes about 4 Cups and is a nice accompaniment to other dishes or on it’s own as well.)
For serving:
1 cup Mango Chutney
1 small handful mint leaves, finely julienned
Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
Serve the samosa with the mango chutney and the banana tamarind sauce and sprinkle with fresh mint.
Serves 4 (About 20 Samosas)
You can find this recipe along with a few others from RFRW here:
http://gliving.tv/greenchefs/
Enjoy!
Here's the recipe:
Cauliflower Samosas
Samosas - deep - fried vegetarian turnovers - are a classic Indian street food. Our version is a bit more delicate than the friend variety, but incredibly savory. You can make them a few hours ahead and keep them warming on trays in the dehydrator, this also keeps them dry, so they won’t stick together, as they would if you piled them up and set them aside. They are a perfect hors d’oeuvre, or you could serve just a few of them per plate as a starter.
For the samosa wraps:
2 cups young coconut meat
1 1/2 cups coconut water (or more)
1/2 tsp cayenne
1/2 tsp sea salt
In a Vita-Mix or high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
For the filling:
1 large head cauliflower, florets only (I used a mixture of parsnip and cauli)
1/2 cup raw macadamia nuts (used half cashew and half macs)
1 cup filtered water
1 tbs garam masala
2 teaspoons Chunky Chat masala (or substitute garam masala)
1 tbs chopped fresh ginger
Sea salt
Freshly ground black pepper
1 cup fresh peas or thawed frozen peas
1 handful julienned cilantro
Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It’s okay if they are not entirely uniform in size - they add texture.
In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste.
Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
Toss the cilantro in with the cauliflower mixture just before filling the wraps.
For the tamarind sauce:
1 cup soaked and strained tamarind pulp
3 tbs maple syrup
1 tbs nama shoyu
1 tbs extra-virgin olive oil
Pinch of sea salt
Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.
For the banana tamarind sauce:
1 cup Tamarind Sauce
1 small banana
1 tsp ground cumin
1 tsp minced ginger
1 small red chili pepper, seeded
Pinch of sea salt
Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
For the Mango Chutney:
4 cups diced ripe mango
3 tbs lime juice
2 tbs minced ginger
2 green onions, white and 1 inch of green, diced
1/2 small jalapeno, cored and seeded, diced
1/2 tsp sea salt
1 small handful cilantro leaves
In a food processor, add all of the ingredients and pulse to combine well, but keep it chunky. Store in a covered container in the refrigerator for up to 2 to 3 days. (Makes about 4 Cups and is a nice accompaniment to other dishes or on it’s own as well.)
For serving:
1 cup Mango Chutney
1 small handful mint leaves, finely julienned
Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
Serve the samosa with the mango chutney and the banana tamarind sauce and sprinkle with fresh mint.
Serves 4 (About 20 Samosas)
You can find this recipe along with a few others from RFRW here:
http://gliving.tv/greenchefs/
Enjoy!