Vegan MoFo #12 – Grey Sky vs. Rainbow-colored Markets and Vegan Samosas

veganmofo2014_1Hi folks!

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Unfortunately those grey skies dominate the scenery over Berlin these days – so for my daily stroll through the ‘kietz’ (that means ‘hood’ in German 😉 ) I prefer visiting the markets and (popping up everywhere) vegan food’n’juice-bars for their relief in rainbow-colored fruits and vegetables, juices and smoothies…
As I don’t live or work on a farm yet (but maybe off next spring I will) I have kind of really strong cravings for all those healthy looking greens – even if I can’t buy them all… 😉

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DSCN1302And a few of these photos I took at a market stall of a farm that might be my training farm. Hopefully next spring I’ll start a training as an organic gardener/farmer – and if fortune is on my side it will be this farm, with a variety of over 200 old tomato specimons, a lot of wild herbs and salads, old potato varieties, grapes, those litte purple navets you see above and and and…and also those pretty little sweet orange raspberries I showed you in this post! It would be SO awesome for me to have that opportunity 🙂

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So for now these are just boxes on the market I can show you, but I’m looking forward to take photos of the places they’re coming from for real for you guys…

But I promised a recipe for Vegan Samosas – and now we get there.
Just one word before we start: I love Samosas – not only they are one of the rare Indian dishes that are open to improvisation (most Indian recipes follow directions and require ingredients that haven’t been changed for hundreds and thousands of years…so would you change something?) but also with a little exercise samosas are quick and easy to make and sooooo delicous!
In this recipe, and as you will see on the photos, I used blue potatos (an old specimon that goes by the name Blue Congo), chickpeas and broccoli for the filling – but really anything that you can scare up in your fridge, on your jar-shelve or under those vegetables that lay lazy on your kitchen table, goes here…

Vegan Samosa Recipe (makes 24 samosas)

You will need:

235 g (2 cups) white wheat flour (unbleached)
3/4 tsp salt
60 ml (4 tbsp) melted coconut oil
30 ml (1/3 cup) soy yogurt
30 ml (2 tbsp) cold water, or as needed

1/2 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fennel

4 whole cloves
2,5 cm (1-inch) piece cinnamon stick
, crushed into small pieces
2 tbsp coconut oil to prepare the filling
a small dash of asafetida powder

1/2 broccoli, cored, trimmed, coarsely diced and steamed until tender
1 cup chickpeas (either precooked from a jar or soaked overnight and cooked)
5 medium sized potatos, diced and steamed until tender
1/2 tsp turmeric (but I used circa 2,5 cm fresh turmeric, finely chopped)
1 tsp salt

coconut oil for deep-frying (depending on your chip pan you’ll need a lot – it should be 6,5-7 cm/2.5-3 inch high in the pan)

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1. Blend the flour and salt in a mixing bowl. Add the softened coconut oil and rub it in with your fingertips until it’s fully incoroporated and the mixture resembles fresh bread crumbs. Add the yogurt and 1 tbsp cold water and work until the ingredients can be gathered into a ball. Add the remaining tablespoon of water in dribbles, or as necessary, to form a nonstick, kneadable firm dough. Knead on a clean surface for about 8 minutes or until the dough is smooth and pliable. I consider this work always kind of ruminant, as the dough is really smooth and easy to work. Shape it into a ball, rub it with oil, cover with plastic, and set aside to rest for 30 min – 1 hour while making the filling.
2. Place the cumin seeds, coriander seeds, fennel, cloves and cinnamon in a heavy frying pan over moderately low heat. Dry-roast until the seeds darken a few shades, then remove and coarsely grind them in a spice mill or stone motar. Heat the 2 tbsp coconut oil
in the frying pan over moderate heat until it is hot but not smoking. Drop in the asafetida, and a few seconds later add the steamed broccoli, potatos, chickpeas, turmeric and salt. Then add the toasted and ground spices and stir-fry for 2-3 minutes, then remove from the heat and cool to room temperature.
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3. Knead the dough briefly, roll it into a rope about 30 cm (12 inch) long, and cut it into 20 equal pieces. Shape them into smooth balls and set aside on a plate, without touching, then cover with a damp kitchen towel or plastic wrap. Collect the equipment you need for shaping: a small bowl of water, sharp parking kife, dusting flour and a rolling pin. Working on one piece of dough at a time, flatten it into a patty, then roll out on a lightly floured work surface into a thin 15 cm (6 inch) round. Cut the round in half to make two semicircles. Dip a fingertip in water and moisten half of the straight edge of one semicircle; then pick it up and bring the other half over it to form a cone, making a 6 mm (1/4 inch) seam of a dry edge over a moistened edge. Press securely to seal the seam well.

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4. Fill the cone 2/3-3/4 full with stuffing, moisten the inside of the opening, pinch the top closed, allowing a good 6 mm seam. (All seams must be well sealed. If they are weak, stuffing will fall out during frying and, worse, hot oil will seep into the pastry and the samosa will become heavy and greasy.) Set the samosa seam side down on a baking tray in a cool place.
Make all 24 samosas
in the same way.

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 5. Heat 6,5-7,5 cm (2,5-3 inch) of coconut oil to 185°C (365°F) in a deep sauté pan over moderate heat. Fry 3 or 4 samosas at a time for 4-5 minutes or until they are crisp and golden brown. Remove with a slotted spoon and drain on paper towels.

Samosas are usually fried just before serving as a snack or meal savory. They are also delicous at room temperature in a lunch box or on a picnic. To reheat samosas, place them on a baking tray in a 175°C (350°F) oven for 10 minutes. They go very well with ‘Catsup’ – see below for a quick recipe.

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quick Catsup Recipe

Combine 1 tsp ground cumin, 1/2 tbsp ground coriander, 1 tsp garam masala, 1/8 tsp each ground nutmeg, ginger and cloves, 1/4 tsp cayenne pepper or paprika, a dash of asafetida powder, 1, 5 tbsp agave syrup with 1,5 tbsp coconut or canola oil and 1,5 cups seeded tomato purée and 1/2 tsp salt. Mix well and enjoy with your samosas!

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Maybe this recipe is something to try on the next rainy day…it definately needs some preparation time 😉
The sky is still grey, but after writing this I need a walk, too. So I’ll grab the opportunity of a non-rainy phase to get out there a little.
I hope you guys enjoy your sundayafternoons, too 🙂

Have a good start in the new week tomorrow y’all!

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2 thoughts on “Vegan MoFo #12 – Grey Sky vs. Rainbow-colored Markets and Vegan Samosas

    • Thank you very much! ❤
      – They really enlightened my mood and also my kitchen with this rich perfume that formed by combining the powerful vedic spices and herbs and naturally with their savory tastiness at the end – perfect choice for the cloudy and rainy day 🙂

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