ONION BHAJI Samosas with Spicy Pumpkin Filling SPICED NUT KOFTAS Split Pea Samosas Vegetable Samosas
VEGETARIAN THAI SPRING ROLLS 3-Grain, 3-Onion Focaccia Amaranth-Kamut Individual Pizzas Italian
Pizza Wedges Garlic Tomato Toasts.
From: [email hidden] (Horsdoeuvresale) I'm hosting a tea party and looking for finger
sandwich type food that is for an all vegetarian group - can you help?
ONION BHAJI 3 servings
2 ea Onions 1 egg replacer 1 1/2 cup Chick pea flour; besan -OR-
3/4 cup -all purpose flour &
4/4 cup -whole wheat flour 1 cup -Cold water, approx.
5/2 tsp Cumin, ground 1 pn Cayenne 2 Tbsp Cilantro, fresh; chopped
"These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour
(besan) at an Indian grocery store." "Make sure vegetable oil is heated to 350F before adding
food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes
everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an
excellent deep fryer."
Cut onion in half and slice about 1/4 inch thick. Beat together egg replacer, flour and enough water
to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into
mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when very hot, drop a
small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp
and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile
on platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman's Fresh & fresh column in the
Toronto Sun, Sept 22/93 posted by Anne MacLellan
Samosas with Spicy Pumpkin Filling 1 batch
SAMOSA DOUGH 1 1/2 cup Flour
6/4 tsp Salt
7/4 cup Oil 5 Tbsp Cold water -- or as needed FILLINg 1 Tbsp Oil
8/2 md Onion 2 ea Garlic cloves 16 oz Cooked pumpkin puree -- canned or homemade 1 Tbsp Lemon juice
9/2 tsp Salt, or to taste
10/2 tsp Cayenne pepper, or to taste
11/4 tsp Ground cumin
12/4 tsp Ground coriander
13/8 tsp Turmeric
14/8 tsp Ground ginger
15/8 tsp Ground cinnamon
16/8 tsp Ground cardamom
17/4 tsp Sugar Oil, for frying
In a food processor or by hand, combine flour and salt. Add oil, mixing until flour resembles
fine crumbs. Add just enough cold water to form a medium-soft dough. (If using a food processor,
dough will form a ball and leave sides of work bowl.) Refrigerate dough, covered, while you
prepare filling.
In a skillet, saute onion and garlic in 1 tablespoon oil. When onion and garlic are soft and
translucent, add pumpkin and seasonings. Cook over medium heat, stirring frequently, until mixture
it thick, about 10 minutes. Set aside to cool before filling samosas.
Assembly: Roll out small 1-inch balls of dough into very thin circles. Cut each circle in half.
Place a rounded teaspoonful of filling into the middle of one semi-circle, then roll dough up to
encase filling, forming a cone-shape in which the circle's rounded edge becomes the wide end of
the cone. Pinch wide end of cone closed. Repeat for remaining dough and filling until all samosas
are filled.
Heat a couple of inches of oil over moderately-low heat. Fry samosas in hot oil until golden brown
and crisp. Remove and drain on absorbent paper.
Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.
SPICED NUT KOFTAS Serves 4 Can be frozen for up to 2 months
3 Tbsp vegetable oil 1 medium onion, chopped 2 garlic cloves, crushed 2 red chillies, deseeded and
finely chopped 2 Tbsp mild curry paste 2 x 420g cans mixed pulses, drained and rinsed 50g fresh
wholemeal breadcrumbs 1 medium egg replacer 15g pack fresh coriander 50g chopped mixed nuts, toasted
4 Peshwari naan breads 3 Tbsp chopped fresh mint 200g tub Greek-style soy yogurt seasoning
Soak eight wooden kebab sticks in water for 20 minutes. Heat 1 tablespoon of the oil in a frying
pan and fry the onion for 5 minutes. Add the garlic, chillies and curry paste and cook for 1-2
minutes, stirring. Place in a food processor with the pulses, breadcrumbs, egg replacer and
coriander and process to a paste. Add the nuts. Season. Preheat the grill to high. Mould the
mixture around the sticks. Brush the naans with a little of the remaining oil. Grill for 3-4
minutes. Keep warm. Brush the koftas with the remaining oil. Grill for 8-10 minutes until golden.
Mix the mint with the soy yogurt. Season. Arrange the naans on plates. Top with the koftas and
raita and serve with a mixed salad.
Per portion: 806 calories, Fibre 12g, Carbohydrate 88g, Fat 38g, Saturated fat 10g, Protein 35g,
Added sugar 0.3g, Salt 1.23g.
Quoted message said:From BBC Vegetarian magazine
Split Pea Samosas 20 samosas
1 cup Split peas, washed 1 tsp Turmeric Salt 2 Tbsp Cilantro, chopped DOUGH 1 1/2 cup Whole wheat
flour 1 pn Salt 1 Tbsp Oil
18/2 cup Water, approximately SPICES 1 tsp Oil 1 sm Onion, finely chopped
19/8 tsp Asafetida
20/2 tsp Black mustard seeds 1 tsp Whole cumin seeds 3 ea Dried red chiles, crumbled Salt FOR DEEP
FRYING Oil
Cover the washed split peas with 2 cups water. Add the turmeric & the salt. Bring to a boil, reduce
heat, cover & simmer. Simmer until the split peas just start to break up, about 35 to 45 minutes. Do
not overcook. Drain carefully. Transfer to a mixing bowl & stir in the cilantro. Set aside. DOUGH:
Combine the flour, salt & oil. Pour in enough water until the flour congeals into a ball. Knead
vigorously for 10 minutes until the dough is soft & pliable. Wrap in a damp towel & let rest for at
least 30 minutes. SPICES: Heat oil in a skillet, saute the onions until golden brown. Add the
asafoetida & a few seconds later the rest of the spices in the order listed. Saute, stirring
occasionally, for 5 minutes. Pour into the prepared split pea mixture & let cool. ASSEMBLY &
COOKING: Divide the dough into 10 balls. Roll each ball out very thinly into a circle, but not so
thinly that it will rip when you pick it up. Cut each resultant disk in half. Set each half aside,
preferably covered with the damp towel to prevent drying. Do all the balls of dough in this way.
Take one halved disk, heap one tablespoon of split filling onto one half of the disk. Lightly dampen
the edges of the dough with water & seal into a triangular shape. Repeat until all disks have been
filled & sealed in this way. Heat oil in a wok, enough to deep fry about 4 samosas at once. When the
oil is hot, carefully drop 4 samosas into the wok. Fry for 3 to 4 minutes & flip over. The pastry
should be a deep golden brown. When cooked, remove with a slotted spoon & drain well. Either serve
immediately or let cool & freeze. Reheat in an oven preheated to 300F for 10 minutes or so. Be
careful as they will burn very easily. Recipe by Mark Satterly
Vegetable Samosas Yield: 1 recipe
MMMMM---------------------------PASTRY-------------------------------- 1 1/2 cup All-purpose flour
21/2 tsp Salt 3 Tbsp Oil
22/2 cup Water Oil, for deep-fat frying
MMMMM--------------------------FILLING------------------------------- 1 cup Vegetable oil 1 md
Potato, cubed 1 md Cauliflower, chopped
23/4 cup Ghee 4 Tbsp Coconut, chopped 1 pn Cumin seeds 1 1/4 tsp Ginger, minced 2 ea Green chiles,
seeded & -- chopped
24/2 cup Green peas
25/4 tsp Cayenne
26/4 tsp Turmeric 1 pn Sugar
27/2 tsp Salt 2 1/2 Tbsp Raisins 1 1/4 tsp Cumin, ground & roasted
28/4 tsp Coriander, ground & roasted
29/3 cup Peanuts, blanched & chopped 2 1/2 Tbsp Cilantro, chopped
PASTRY: Combine flour & salt, mix in the oil & water 1 Tbsp at a time until the mixture resembles a
soft dough. Knead until it is smooth. Divide dough evenly into between 20 portions. Roll each
portion into a ball & cover with a damp towel & let rest for 30 minutes.
Roll each ball into a disk about 3 1/2" in diameter. Cut each circle in half & fold into a cone
sealing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the
top of the cone & seal. Repeat with the remaining dough.
Heat oil for deep-frying & fry pastries until golden brown & crisp. Serve hot with chutney.
FILLING: Heat oil in a wok. Fry potato cubes until lightly browned, lift out & set aside. Add
cauliflower pieces & fry until almost cooked. Drain on paper toweling.
In another skillet, heat the ghee, add coconut, cumin seeds, ginger, chiles & peas. Fry for 1 minute
& then add the precooked cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a few
minutes over medium heat & then add the raisins. Cover & simmer for 8 to 10 minutes. Uncover &
continue to cook until the moisture is absorbed. Add ground roasted cumin & coriander. Stir in the
peanuts & cilantro. Remove from heat & cool before stuffing into the samosas.
Pranati Sen Gupta, "The Art of Indian Cuisine"
VEGETARIAN THAI SPRING ROLLS Serving Size : 30
340 g Tofu 5 ea Dried shiitake mushrooms, soaked & trimmed 220 g Green beans 1 ea Celery stalk
30/2 md Carrot 2 ea Green onions 3 Tbsp Vegetable oil 1 Tbsp Garlic, chopped
31/2 tsp Pepper 2 Tbsp Red curry paste 2 Tbsp Soy sauce (gf if necessary) 30 ea Spring roll wrappers
(rice) 3 cup Vegetable oil, for deep frying
Cut the tofu, mushrooms, beans, celery & carrot into large julienne slices. Chop the green onions.
Set aside. Put the 3 Tbsp vegetable oil into a wok over medium heat. When the oil is hot, stir-fry
the garlic until it begins to brown. Add the soy sauce, tofu & all the vegetables except the green
onions. Stir-fry for 10 minutes. Turn the heat off & add the green onions. Separate the roll
wrappers. Place the wrapper with the narrow side facing you. Place a scant 1/4 cup filling about 1/3
of the way over from the closest edge. Fold the closest edge to you over the filling, fold over the
left & right edges & then roll. Seal the end using just a touch of water. Place the finished roll
seam side down on a baking sheet until all the rolls have been filled in this way.
Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on each side until golden. Drain
& serve hot or cold with cucumber pickle.
Recipe by SAWADEE THAI RESTAURANT AUCKLAND, NEW ZEALAND
3-Grain, 3-Onion Focaccia
Prepare this dough the day before your picnic. After the first rise, wrap and refrigerate the dough,
then proceed in the morning. For a really crispy crust, remove focaccia from the baking sheet with a
spatula or pizza peel, and continue to bake directly on oven rack for the last 3 to 5 minutes.
1 cup each, unbleached white flour, whole wheat flour, and oatmeal
32/2 cup cornmeal 1 teaspoon salt 1 package dry active yeast 2 teaspoons each, poppy seeds, and
fennel seeds 1 tablespoon chopped pumpkin seeds 1-1/2 cups warm water 1 tablespoon honey or sugar
2 scallions, sliced 1 small yellow onion, sliced 1 small red onion, sliced 1 tablespoon olive oil
In a large mixing bowl, whisk together flours, oatmeal, cornmeal, salt, and yeast. Add poppy,
fennel, and pumpkin seeds. In a small bowl, dissolve honey or sugar in warm water. Make a well in
the center of dry ingredients and add water, mixing until all liquid is incorporated. Cover and set
aside in a warm place for 1-1/2 hours to rise. Preheat oven to 400 degrees and dust a 10 x 14 inch
baking sheet with cornmeal. Stretch and press the dough onto prepared baking sheet, cover with
plastic wrap, and let rise for 1/2 hour. In a large skillet over medium heat, saute scallions, and
red and yellow onions in oil, stirring frequently, for 10 minutes, or until onions are translucent,
but not browned. Using your fingertips, dimple the focaccia. Spread onions evenly over the top, and
press them well into the dough. Bake for 20 minutes or until golden and firm. Cool on a wire rack.
Makes 6 servings. Source: Veggie Life Magazine
Amaranth-Kamut Individual Pizzas (Makes four 11 x 3" pizzas)
Amaranth grain can be found in the natural foods section of grocery stores or in natural food
stores. It is high in protein and contains a significant amount of calcium. The cooked grain adds a
moist quality to bread doughs and lends an interesting flavor to these pizzas. Kamut is an ancient
grain related to wheat. It s fairly easy to work with and makes a light, tasty pizza. If you can't
find kamut flour, use whole wheat or unbleached flour.
1 cup plus 1/4 cup water
33/3 cup amaranth 2 teaspoons dry yeast 1 Tablespoon maple syrup
34/2 teaspoon salt 2 Tablespoons olive oil (divided) 1 1/2 cups kamut flour (approximately) 1 large
yellow onion, chopped 4 to 5 cloves garlic, peeled and sliced 2 red or green bell peppers, cut
into strips 1 medium zucchini, sliced
35/4 cup chopped hot peppers, such as mild peperoncini (found in grocery stores beside the pickles
and olives)
Combine 1/4 cup water with amaranth in a small saucepan. Bring to a boil, then reduce heat, cover
and simmer for 30 minutes or until amaranth is soft. Place amaranth in a large bowl and add 1/4 cup
water. Mix well. When cooled to lukewarm, sprinkle yeast over the top and gently fold the amaranth
over the yeast. Let mixture sit for about 10 minutes. Add syrup, salt, and 1 tablespoon of the olive
oil. Blend thoroughly. Add 1/2 cup kamut flour. Stir vigorously (about 100 strokes), scraping the
bowl often. Cover and set aside in a warm place for 25 to 30 minutes. Stir in remaining flour, 1/2
cup at a time, stirring vigorously after each addition. When dough pulls away from the bowl, turn
out onto a lightly floured board and knead for 3 to 5 minutes. If the dough is too sticky, oil you
hands to knead it. The dough should be slightly tacky. Place dough in clean, lightly oiled bowl.
Cover with an oiled piece of plastic wrap and let rise in a warm place for about 1 hour or until
doubled in bulk. While the bread rises, prepare the topping. Heat a heavy skillet over medium heat.
Add remaining olive oil and onions. Stir to coat the onions, reduce heat, cover with a lid that fits
right down over the onions and sweat them until they are translucent. Add garlic, bell peppers, and
zucchini and continue to stir and cook the vegetables until they are soft. You may have to add a
little water to keep them moist in the skillet. Remove from heat if they are soft before dough is
finished rising. When the dough is done (use the finger poke test to see if an indentation remains),
punch it down and knead for 5 turns. Set aside for a few minutes rest. Preheat oven to 425 degrees.
Oil a pizza screen or line baking sheets with parchment paper. Divide dough into 4 portions. Roll
each into a log, then pat or roll to approximately 11 x 3" ovals, about 1/4- to
36/2-inch thick. Place on baking sheet and top with sauteed vegetables and peppers. Bake 15 to 17
minutes. Gently slide off baking sheet to cooling rack.
Note: You can use cornmeal in place of amaranth for the whole grain. Use
1/4 cup cornmeal in place of amaranth. Use chopped olives, pineapple chunks, roasted vegetables,
grilled eggplant, chopped marinated artichoke hearts, or roasted garlic cloves in place of the
vegetables listed above. Spread with a thin layer of sauce such as pesto, sundried pesto, or
marinara sauce before topping with vegetables and baking. Source: Vegetarian Journal, Issue Four
2002, "Dairy-Free Pizzas and Calzones" by Debra Daniels-Zeller
Italian Pizza Wedges
Serving Size : 12 4 ounces mashed silken tofu
2/4 cup chopped black olives 1 teaspoon dried Italian seasoning 10 inch round packaged flatbread --
up to 12 inch OR pizza crust--plain or cheese 2 medium tomatoes -- thinly sliced 1 medium green
bell pepper seeded and sliced into rings 1 medium red bell pepper seeded and sliced into rings 1
cup sliced fresh mushrooms
Preheat oven to 450 degrees.
In small bowl, combine cream cheese or tofu, olives and Italian seasoning. Spread over pizza crust.
Top with tomatoes, bell peppers and mushrooms. Bake on rack or baking sheet 8 to 10 minutes. Cut
into wedges and serve.
Garlic Tomato Toasts.
Combine 2 crushed cloves of garlic and 1/3 cup of extra-virgin olive oil in a small bowl; let stand
1/2 hour. Cut 1 baguette into 3/4-inch (2-cm) thick slices. Toast baguette slices on both sides
under broiler or on the grill. Brush both sides lightly with garlic oil. Cut 1 ripe Roma tomato in
half, crosswise. Rub both sides of bread with cut surface of tomato. Grill slices briefly, just
until hot and crisp.
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