Vegetable Samosas

For the samosa wrappers



5c peeled courgette (zucchini)

3T olive oil

3t Lime juice

1/2t chili powder

2t garam masala

1t salt

1/4c flax meal*



• Blend all ingredients in a high-speed blender until smooth.



• Add flax meal and blend again until smooth.



• Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.



• Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.



• Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.



* Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.





For the samosa filling



1c courgette (zucchini), peeled

3T water

1c sunflower seeds

1t dark miso

1T lemon juice

1 clove fresh garlic, minced

2t fresh ginger, minced

2T garam masala

1/4t turmeric

1t agave

8 sun-dried tomato halves

1/2t salt



• Grind all ingredients in a food processor, leaving some texture to the mixture.



• Add the following ingredients and pulse* in:



1/2c tightly-packed spinach, chopped small

2 sliced spring onions (green onions)

1/4c diced tomatoes

1/4c coriander (cilantro), finely chopped

1/2c peas



*Pulsing in done by switching the on/off switch several times in short bursts, so to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.





To assemble

Step 1 - Cut the wrappers into strips approximately 7cm by 25cm, and fold over the corner of one end.



Steps 2, 3 & 4 - Fold the pointed end created by the first fold over as in step 4.



Step 5 - You will now be able to open the wrapper up into a cone.



Step 6 - Fill with the mixture.



Step 7 - Tuck the corner in so it doesn’t stick out.



Steps 8, 9 & 10 - Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.



Steps 11 & 12 - Wet the remaining corner of the wrapper and fold into place to seal the samosa.



Step 13 - The completed samosa.



• The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like. I like to do this as they will be warm and ready to eat in a few hours.





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