Samosas with Cilantro Chutney

samosas with cilantro chutney

These Vegetable Samosas from VegWeb.com were the first item to be devoured at Potluck #1 (of 3) this weekend. I made a large batch of filling, with curry powder instead of Korma sauce, so I might have to make some more dough.

The cilantro chutney (sometimes labeled coriander chutney if you’re looking for a pre-made version), is a quick recipe I created. Like many of the things I come up with, it’s a combination of 2 or 3 recipes I’ve seen on the web, adapted to whatever I have on hand, and rarely measured accurately since I always adjust things to our tastes.

Cilantro Chutney

Ingredients:
1/4 large white onion, roughly chopped
1 jalapeño pepper, roughly chopped, including seeds and ribs
1 tsp ground cumin
1/2 tsp mustard seed
juice of 1/2 lime
1 large bunch cilantro, ends of stems removed
1 tbsp olive oil
salt and pepper to taste

Directions:
In a food processor, combine onion, jalapeño, cumin, mustard seed, and lime juice. Pulse until chopped finely. Be careful not to breathe the aerated jalapeño juice!

Wash and dry cilantro, then chop into about 4 sections, breaking up stems so it will fit into your food processor. Don’t be afraid the use the stems… they have a lot of flavor. Add to food processor, and process until smooth. Drizzle in olive oil until well blended. Add salt and pepper to taste.

Tempeh Salad & Carrot-Ginger Soup

Since becoming vegan, people around the office are curious about what I’m eating. I suspect that one person makes a trip down the hall daily just to check out my lunch. I am totally ok with this! I’m happy to report that the interactions have progressed from strange looks, to ingredient questions, and finally, to recipe requests. I love my colleagues.

Today I picked up a soup and sandwich from The Red Herring Vegetarian Restaurant. It was worth the trip across post-blizzard snow and ice, in sub-zero temps.

This is a Tempeh Salad Sandwich, and I’m happy to report, my first positive tempeh experience! I want to like it, since fermented soy products like tempeh have numerous health benefits. The salad is a blend of tempeh, Vegenaise, peppers, onions, and a bit of lemon juice. It’s served with spinach and tomatoes on a whole wheat pita, but nine-grain bread is also an option.

The vivid green pickles in the background are Green Oil Pickles, made and canned by my mom. They’re a sweet pickle flavored with cinnamon and clove oils, and were a nice accompaniment to the sandwich.

The moist, lightly-sweetened cornbread goes with this Carrot-Ginger Soup.

Carrot Ginger Soup

This was perfect for a cold day like today: sweet, spicy, and just a little bit creamy. Excellent.

“Steakhouse” Potato Salad

Vegan "Steakhouse" Potato Salad

This is a clone of a supermarket potato salad. I’ve also seen it on salad bars at actual steakhouses. I never tasted the real thing, so I don’t know how this one compares to the original. The family says it’s close.

Ingredients:
2 lbs petite red potatoes, cut into 1/2″ dice
1 1/2 cup Vegenaise
2 tbsp non-dairy milk (or more if you like a thinner dressing)
2 tsp dijon mustard
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp salt (or to taste)
1 tbsp parsley, chopped
2 tbsp green onions – green tops only, chopped
1/2 cup Daiya Cheddar Style shreds
1/4 cup imitation bacon bits

Directions:
Cook potatoes in boiling water until just tender. (Do not overcook, or you will end up with mashed potatoes! Not that there is anything wrong with that.) Drain potatoes and set aside in a large bowl to cool.

Meanwhile, mix the dressing in a small bowl. Combine Vegenaise, milk, mustard, garlic, onion, pepper, parsley, and green onions. Fold in Daiya and bacon bits.

Pour dressing over potatoes while they are still lukewarm. Fold gently until combined. Refrigerate until ready to serve.