Ingredients (use vegan versions):

• 1 1/2 cups flour
• 1 teaspoon salt
• 4 tablespoons vegetable shortening
• 6-7 tablespoons ice cold water
• 1/4 cup oil plus oil for deep frying
• 1/2 onion, minced
• 5 russet potatoes, cooked till tender and peel
• 1 cup peas
• 1 cup cooked tender carrots
• 2 teaspoons minced ginger
• 2 teaspoons ground coriander

Directions:

Dough- Mix flour and salt and rub in
shortening, as if you were making pie
dough. Pour 5-6 tablespoons cold water and
mix until it becomes kneadable. If
needed, add the rest of the water.
Knead for about 10 minutes until silky
smooth, let rest for 1/2 hour.

Filling- Heat oil and add onions, ginger
and coriander. Saut� just until onions
start to brown. Softly mash potatoes so
that there are still some pieces. Sit
in carrots, peas, and potatoes into
onions and heat slightly.

Forming & Frying- Form 6 inch circles
with dough and place filling into
center. Moisten edges and seal in a
crescent shape. Let dry uncovered for
about a 1/2 hour. Heat the oil to 350
degrees and fry samosas in small
batches until browned and heated
through.

Serves: 8

Ingredients (use vegan versions):

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons vegan margarine
• 3/4 cup water

Directions:

Mix together dry ingredients. Add
vegan margarine and water, mix with fork. When
dough forms a ball knead it for at least
one minute. Roll out to 1/2″ thick. Cut
with the edge of a cup or glass.

Bake at 450 degrees for 12-15 minutes.

Serves: one dozen

Preparation time: 30 - 45 min

Ingredients (use vegan versions):

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1 cup soymilk
• 2 small potatoes
• 1 small onion
• 1 clove garlic
• 1 carrot
• 1 tablespoon freshly grated ginger
• 1 1/2 cups green peas
• 1 teaspoon ground coriander
• 1 teaspoon India Chef Korma sauce
• 2 tablespoons lemon juice
• olive oil

Directions:

To make the dough for these samosas:
Put flour and salt in food processor
with dough blade. Mix. Add soymilk.
Mix and pulse until dough forms a
ball. Add additional flour if needed.
Remove dough and knead for one minute.
Cover dough tightly and refrigerate.
The dough should be pretty soft.

To make the filling:
Peel, quarter, and boil potatoes.
Lightly mash (leave some chunks).
Saute (in a small amount of olive oil)
onions, garlic, ginger, korma,
coriander, cayenne and salt until
onions are soft. Add peas and lemon
juice about half way through. Combine
potatoes and onion/peas mixture. Let
cool for at least 15 minutes before
filling pastries.

To assemble:
Preheat the oven to 425 F (220 C)
Make 12 1 inche balls from the dough.
Flour hands and rolling pin. Get a
small bowl of water and a fork. On a
clean floured surface, one at a time,
roll the dough out into a 5 or 6 inch
circle. Put filling in center of
circle. (it really will all fit in the
12 samosas if you do it right.). Use
your finger to apply water around the
edges of the dough to make it sticky.
Pull dough together to make crescent
shape. Crimp edges firmly with fork.
Place samosa on cookie sheet.

Bake 15 minutes at 425, turn over and
bake 10 minutes at 375. Remove from
sheet, place on a plate and let them
cool.

Serves: 12

Preparation time: about an hour

Ingredients (use vegan versions):

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.

Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 mins

Ingredients (use vegan versions):

• 2 cup instant oats
• 1/4 cup vegan brown sugar
• 1/4 cup raisins
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup vegan margarine
• 1/4 cup corn syrup

Directions:

Mix oats, raisins, vegan sugar, and cinnamon in
mixing bowl. Stir in vegan margarine and corn
syrup. Press into lightly greased 9″
square microwave safe dish.
Microwave uncovered on high for 2 minutes.
Refrigerate for 15 to 20 minutes before
cutting.
enjoy..

Serves: 12 squares

Preparation time: about 30 minutes