Potato curry Samosas

Yesterday I asked Matt to take Liam out for a couple hours so I could clean and make dinner. Normaly I can do this with all the normal distractions a one and a half (almost) year old comes with, but with an open house today and a tedious dinner planned, I wanted some alone time. I spent around 2 hours cleaning and one hour cooking….and then I had to clean all over again because of the amazing mess I had made. Fail.

I couldn’t bring my self to take a picture of the sink area. Ever seen tornado damage? Yeah, something like that. This is another dish that I started out with a vauge idea of what I wanted, and kind of just evolved as I cooked. I took better mental notes and more pictures then I usualy do, but still I am kicking my self for not writing stuff down!  Anyway, here they are. The result of very little prep time, not including the beyond belief mess I made in the kitchen.

Vegan Potato Curry Samosas.

1 large russet potato, peeled and diced

1 10 oz package of frozen peas

1 carrot shredded

1/2 large onion diced

1/2 block silken tofu

3 cloves of garlic minced

1 T ginger minced

1 T coriander

1 t cumin

1/4 t cayenne pepper

1/2 t turmeric

1/4 t allspice

1/4 c vegetable stock (optional)

salt and pepper as needed

1/2 cup cilantro minced

1 package philo dough, thawed

Steam or boil the potatoes until almost fork tender, around 10 min.

In a very large skillet, sweat out the onions for 3 min until slightly translucent. Add garlic, ginger, peas, carrots, salt, pepper and spices and  salute for 5 min.

When the potatoes are done, add them into the skillet with the veg. Stir in the tofu, and a bit more s&p to taste. If you feel it is too thick, add a bit of the vegetable stock to help thin it out. When the tofu is very well incorporated, add in the cilantro and set aside to cool.

Now for the fun. This was my first time working with philo dough, and I must admit, I will think long and hard about using it again. It was fun to play with though, and I imagine with practice it would become a bit less contrary. I wound up using an entire package of dough for this, but only because I am impatient and did not wait for the first roll to be completely thawed before trying to use it. The end result was a ribbony mess.

Preheat your oven to 400 and line a cookie sheet with parchment paper.

Take 2 or 3 sheets and cut them in half. Place a little scoop of filling in the top corner.

Fold the corners over and start folding down making a triangle as you go. Wet any free edges with a little water, and secure the end with water as well. Keep doing this until all the filling is gone, mine made about 20, but I ate so much of the curry that I probably could have made 2 dozen easily.

Bake at 400 for 20 minutes.

I made a very un authentic mint chutney to go with these.

Mint chutney (kinda)

1 big bunch of mint

1 big bunch of cilantro

1/4 large onion

1/2 seeded jalapeño

2 t lemon juice

1/4 block silken tofu

salt and pepper

Put everything in a food processor, blend till smooth and eat ❤

Now, don’t get me wrong, these were AWESOME. However, the curry it self is lost in the crispiness. I freaking loved that potato stuff and will defiantly be making that again SOON. So if these just seem too tedious for you, just make the curry, it takes like 20 minutes … maybe and it’s wicked good ❤

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Cleaning out the fridge

Freaking crazy day today… As I am sure many of you know, Monday we had an awesome storm that produced many tornadoes, and some of the biggest freaking hail I have ever seen. While I am exceedingly grateful that we were not hit by a tornado, we did have baseballs flying at the side of our house for about fifteen minutes at what seemed like sixty miles an hour. This did not break as much as it could have, it did however, shatter my windshield and dent the crap out of my roof 😦 So now we need a new roof 😦 crumbs 😦 So all day (literally) I have been talking to insurance claims adjusters, the insurance agency, or roofers. All the while crossing my fingers that I am not making huge unfix-able mistakes. Stress! lol  k done pouting!

On a more fun note, my brother, his roommate and his roomies super sweet girlfriend came over for dinner the other night and we had so much fun! I really wish I had taken pictures of that dinner because the desert at least was something I had never tried, but will be making many many many times lol. I got a before picture, but it is not that impressive.

Chocolate tofu pie *yes it is really tofu!*

1 box silken tofu (I used extra firm)

1 bag semi sweet chocolate chips

1/4 cup strong black coffee

2 tsp vanilla

1 graham pie crust

Melt chocolate over a double boiler ( ie a metal bowl on a pot of simmering water lol, seriously, who has one of those?)

Break tofu up in food processor add the chocolate, coffee and vanilla blend until super smooth.

Pour in to your crust and let set in fridge at least 2 hours. I made a strawberry sauce to put on it as well, but raspberry or peanut butter would be super yummy 🙂

There  was one very big piece of that pie left yesterday and I ate it all lol. So today I am feeling a little repentant from my indulgence yesterday so a light lunch sounded very nice. Plus, if you can tell me something better to eat when it is cool than soup I will call you a liar.

I just used up the last bits of my carrots celery and onion for this guy. I have never made it but I think it turned out pretty yummy :-).

Carrot and ginger soup

2 Tbsp evoo

1/2 onion

2 cloves garlic

5 carrots

2 stalks celery

1 inch of grated ginger

3 cups ( about) vegetable stock

2 tsp agave

1 tsp orange juice

1 tsp lemon juice

salt and pepper to taste

dash of all spice

Sweat out the onions, garlic and celery until soft, add carrots and ginger, sauté about 4 minutes. Add stock and season to taste. When carrots are soft let cool a bit and spin up in blender or with your immersion blender.

My pretty mothers day roses and kale chips!

I wish I knew how often I have made this, and am just now getting around to putting it up here lol. This is my go to dinner because it takes about 10 minutes to make from start to finish, and that is if I am slacking lol. It also makes a ton and costs about 50 cents a plate so….yeah lol

Chickpea Curry

*I like SPICY and strong flavors, no kidding around here this can be very hot so start with less cayenne if you are weary of spice*

2 T evoo

1/2 onion

2 cloves of garlic

1-2 inces of grated ginger

2 cans of chickpeas

1 tsp of each of the following spices

tumeric

coriander

cloves

cinnamon

cayenne

Vegetable stock or water to thin out.

A few handfuls of kale or spinach

Sweat out onions, garlic and ginger. Add spices and a bit of liquid to help soften it up. Add in chickpeas and more liquid if it looks like it needs it. Before serving put in whichever green you want and let wilt a bit in the pot.

I think all I have left in the fridge is some celery, some spinach and a cucumber lol. Hope you all are having a great week! ❤