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):

• 2 tablespoon oil
• 2 small cloves garlic, finely chopped
• 1 medium onion, chopped
• 2 celery sticks, chopped
• 2-3 large carrots, chopped
• 4 smallish potatoes, cubed
• basil, oregano, garlic powder to taste
• vegetable broth (about 2 cups)

Directions:

1. Heat oil in pan; sauté onion,
garlic, and celery until tender.

2. Add potatoes and carrots; cook 3-5
minutes

3. Add broth, herbs, and garlic; bring
to boil, then reduce heat and simmer
20-30 minutes, or until potatoes are
soft.

4. Blend all broth and approx. 1/2
potatoes and carrots until creamy.
This ensures that there are lovely
chunks in your soup so that you can
chew on something. If you want
creamier soup, blend everything.

5. Add salt and pepper to taste. I
like to add a dash of red pepper just
before blending to give the soup some
spice, but this is completely
optional.

6. Serve.

Serves: 2

Preparation time: 30-40 minutes

Ingredients (use vegan versions):

• 4 cans vegetable broth
• half bag frozen corn
• 1 large onion
• 2 cans black beans
• 2-5 cloves of garlic
• 1 avacado
• cilantro
• 1 tub fresh salsa
• stale or fresh tortilla chips
• optional: peppers (red, green, yellow, whatever), more garlic,

Directions:

Sautee the onion, garlic and peppers in a bit of olive oil
and salsa. Dump veg broth, beans, corn, fresh salsa, garlic,
onion, and pepper into a pot. Bring to a boil for five
minutes, then let simmer for about an hour. Top with avacado,
cilantro, and tortilla chips.

This soup tastes better if you let it sit overnight, but it’s
good whenever.

Enjoy it! From the Old Pueblo

Serves: 6-8

Preparation time: ~1.5hrs

Ingredients (use vegan versions):

• 1 bagel (any flavor)
• 3 tablespoons of Hummus
• sliced red or green pepper (or both)
• fresh spinach leaves
• sliced cucumber
• sesame seeds (optional)

Directions:

1. slice bagel in half

2. slice vegetables on both sides of bagel

4. spread sesame seeds on hummus

5. place sliced vegetables on top of hummus

6. close the bagel and enjoy!

Serves: 1.

Preparation time: 5 min.

Ingredients (use vegan versions):

• 1 cup diced tofu or seitan or a combination of the two
• 4 cup cooked brown rice or quinoa (wild rice may be part of it)
• 1/2 cup pine nuts or chopped pecans, or a combination of these
• 3/4 cup golden raisins, plumped in hot water and then drained
• 1/2 cup chopped green onions
• 1/3 cup olive oil
• 1/4 cup rice vinegar
• 2 tablespoon light soy sauce or Tamari sauce
• 1/4 tablespoon pepper
• lettuce leaves
• paprika
• parsley or cilantro

Directions:

Toss ingredients, chill one hour. Arrange on lettuce leaves
and sprinkle with paprika; garnish with parsley or cilantro.

The beauty of this is that not only can it be made in
advance, but it MUST be made ahead of time.

You can also use seitan instead of, or in addition to tofu.
Use extra firm tofu. I like to marinate mine so it’s
tastier.

This recipe lends itself well to a small amount of ginger
powder or grated fresh ginger. Also, I use 2-3 t. sesame oil
& then add olive oil to make 1/3 c. You can skip the oil
and vinegar & use a soy “mayonnaise.”

Serves: 4

Source: It’s mine, but it will be published in a special
edition of the Visalia Times-Delta.