parsnip

Recipe: Root Vegetable Samosa with Spicy Cranberry-Pear Sauce

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Root Vegetable Samosa

with Spicy Cranberry-Pear Sauce

Makes approx 12 samosas, serving 4-6

Ingredients:

  • For the Samosas:
    • 1 sweet potato, small dice
    • 1 parsnip, small dice
    • 1 carrot, small dice
    • 1 Tbsp olive oil
    • 2 tsp cumin
    • 1/2 tsp granulated garlic
    • 2 tsp madras curry powder
    • 1/2 tsp hot paprika
    • pinch of cayenne
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 package of phyllo dough (usually found the freezer section and contains too rolls)
    • 1/3 cup melted vegan margarine
  • For the Sauce:
    • 1/4 cup of onion, minced
    • 1 Tbsp olive oil
    • 1 pear, minced
    • 3 thai chilies, minced
    • 2 Tbsp sweet soy sauce
    • 1/2 cup cranberries
    • 1/3 cup brown sugar
    • 2 Tbsp rice vinegar
    • 1/4 cup ketchup

Directions:

  1. Preheat oven to 350F. In a medium bowl toss the sweet potato, parsnip and carrot with the olive oil and spices.  Pour out on to a sheet pan in a single layer and make for 25-30 minutes; until fork soft. Place back in the bowl and set aside until ready for filling.
  2. To make the samosas first line a baking sheet with parchment then  place one sheet of phyllo on a board brush the  phyllo sheet lightly all over. Place another sheet of phyllo over the first one and repeat. Repeat a third time.
  3. Next, slice the layered phyllo sheets into two columns. Place a spoonful of the filling on the bottom edge of one column, and fold the phyllo dough in triangles like a flag. If the filling spills out, just tuck it in with your fingers and keep rolling. When you finish, use your fingers to brush some extra margarine on the outer layer for a golden brown color when baking.
  4. Repeat steps 3 and 4 until all the filling is gone (makes approx. 12)  Bake for 30-35 minutes until brown and crispy.
  5. For the sauce heat 1 tablespoon of olive in a medium skillet on medium-high heat.  Add in the pear, onion and chilies; cook for 8-10 minutes until the pear and onion start to caramelize.  Stir in the sweet soy sauce and cook for 1 minute.  Stir in the rice vinegar and cook for 1 more minute.  Stir in the cranberries, brown sugar and the ketchup and cook for 3-5 minutes until the sauce has thickened and is bubbly. Place the sauce in a blender and blend until smooth.

Serve the sauce warm with the warm samosas.

Cafe Gratitude and Yummy Flax Fries

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Dinner tonight included a recipe from Cafe Gratitude ‘s recipe book I am Grateful and had fries inspired by Carrots ‘N’ Cake .

First the hubby and I started with a lovely salad from I am Grateful:

The dressing for this salad was Peppery Avocado Caesar Dressing from I am Grateful, capers and gomasio.  It was nice light and yummy. There is a caesar salad recipe in I am Grateful which also includes their almond bread.  I would have loved to make this but didn’t have the ingredients for the bread but hope to make it next time.

To go with this salad we had quinoa with peas, corn, Braggs and hot chili sesame oil.  We also had these amazing fries:

Baked Parsnip and Sweet Potato Flax Fries

Tina of Carrots ‘N’ Cake inspired this recipe

  • 2 sweet potatoes, cut into fries
  • 4 parsnips, cut into fries
  • 1T olive oil
  • 3T flax meal
  • 1/2t garlic salt
  • 1/2t chili powder

Preheat the oven to 425F. Place the parsnip and sweet potato fries in a large plastic bag and toss with olive oil.  Add in the flax meal, garlic salt and chili powder and toss with the fries to evenly coat. Pour out onto a baking sheet to form a single layer.  Place in the oven and bake for 30-35 minutes or until soft, flipping after 25.

Holiday Side Dish: Creamed Spinach and Parsnips

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Creamed Spinach and Parsnips

  • 4 tablespoons Earth Balance Margarine
  • 2 tablespoons vegetable oil
  • 2 pounds small parsnips, cut into 3/4-inch pieces
  • 1 medium onion sliced
  • 1 cup vegan “chicken” broth
  • 1 teaspoon chopped thyme
  • Salt and freshly ground pepper
  • Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons all-purpose flour
  • 2 cups soy milk
  • 1/2 teaspoon freshly grated nutmeg

1.      In a large, deep skillet, melt 2 tablespoons of the Earth Balance in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the onion and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.

2.      Stir spinach into to parsnips.

3.      In a medium saucepan, melt the remaining 2 tablespoons of Earth Balance and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the soy milk and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.