Potato and Cauliflower Samosa Patties


If you’ve ever eaten a samosa at an Indian restaurant (or Whole Foods salad bar for that matter), you know those delectable little things are deep fried.  These patties have that mouth-watering samosa flavor, without all the fat and flour.

This recipe is adapted from Rouxbe, the on-line plant-based culinary school I’m attending. The first time I made these I followed the recipe to the letter but felt they could be improved and made to be lower in fat.  The family actually preferred my version.  Score!

Keep in mind the heat of these will depend on how much of and the type of curry powder you use.  I’m a total wimp when it comes to spice so I only used 1 TBS curry powder (half Penzey Sweet Curry Powder and half Madras Curry Powder).  Use more, or some cayenne, if you like the heat.  They have tons of flavor regardless.  Enjoy!!

Zesty Potato-Corn Chowder

Fresh corn would have made this thick, chunky chowder even better but I was unable to find organic.  Corn is one of those items I always buy organic due to the possibility of GMO’s.  A very small portion of domestic sweet corn in the produce section is actually GMO, but since it’s not the law for it to be labeled (lame), it’s better to err on the side of caution.  Most of the GMO corn is used in processed foods (aka JUNK) and animal feed – just another reason to stay away from that crap and eat WHOLE plant foods!

Anyway, I digress.  This soup is delicious….and even better the next day.  For more intense and “zesty” flavor, add more cumin and chili powder, and use medium or hot green chiles – I used mild.  Jalapeños would be good here too, but as I’ve said before, I’m a spice wimp.  I used 2 teaspoons of chili powder and found it to be a bit too spicy, though the fam disagreed (told ya…wimp).  One of the two teaspoons was chipotle chili powder since I love that smoky flavor.  In one of the pictures below you will see something green in the chowder.  I stirred in some steamed kale and it was super yummy.

Update 9/26/13: I made this without the cashews (accidentally) and it was every bit as creamy and delicious.  So, I’ve changed the ingredient above to OPTIONAL.  

Tofu Scramble and Potato Quesadilla (vegan, oil-free, can be gluten-free)

I got the idea for this recipe last weekend when we got food from the Seabirds truck, a vegan food truck in OC.  Very tasty!  We had it for dinner but it would be great for any meal.

Traditional quesdillas call for ooey, gooey sticky cheese but this one does not.  You can use some Daiya vegan cheese if you like (it would be delicious, not gonna lie), but just keep in mind its a processed food with a lot of fat.  Maybe you can use a tiny bit.  🙂  In this recipe I used a cashew cheese concoction made with cashews and green chiles.  I didn’t use much since cashews are very high in fat as well.  I took my “Cheesy Sauce” recipe (see in Recipes), and tweaked it a little bit to make a thicker, spreadable mixture.  See below for details. You can use all sorts of different veggies in this dish; I used what I had on hand which happened to be mushrooms and spinach, along with the potatoes.

You can use brown rice tortillas to make these babies gluten free.